ArticleBioMed research international2019
Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (
Article in BioMed research international, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 30 citations in OpenAlex.
- Effect of Seaweed Fucoidan Incorporated Into Batter on Shelf Life Extension of Silver Carp (Food science & nutrition · 2026Article
- Biofortification of Sea Bream Fillets with Artichoke Polyphenols: Effects on Antioxidant Capacity, Shelf Life, and Sensory Quality.Foods (Basel, Switzerland) · 2026Article
- Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Activity ofFoods (Basel, Switzerland) · 2024Article
- Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention.Foods (Basel, Switzerland) · 2024Article
- Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties.Foods (Basel, Switzerland) · 2024Article
- Article
- A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction.Foods (Basel, Switzerland) · 2024Article
- Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds.Food science and biotechnology · 2024Article
- Anti-inflammatory Activities of Sulfated Polysaccharides From Ethanol Crude Extract of Spyrida Species Red Seaweed.Cureus · 2023Article
- Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder.Foods (Basel, Switzerland) · 2023Article
- Antioxidant Effect of Pumpkin Flower (Foods (Basel, Switzerland) · 2022Article
- Algae: Study of Edible and Biologically Active Fractions, Their Properties and Applications.Plants (Basel, Switzerland) · 2022Review
- Bioactive Polysaccharides from Seaweeds.Molecules (Basel, Switzerland) · 2020Review
- Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel (BioMed research international · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
introductionAlgae have been used as natural ingredients to produce new canned fish burgers prepared from minced flesh of common barbel. In this research, the impact of the addition of
resultsCompared to controls, fish burgers containing 1% algae had better texture and sensory properties (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.