ArticleFoods (Basel, Switzerland)2020
Consumers' Perceptions and Sensory Properties of Beef Patty Analogues.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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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.
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Who cites it
10 citing papers in PubMed.
- The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods.Foods (Basel, Switzerland) · 2026Article
- Influence of Purple Onion Pulp Addition Level on Oxidative, Microbial, and Sensory Characteristics of Refrigerated Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder.NPJ science of food · 2025Article
- Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights.Comprehensive reviews in food science and food safety · 2025Review
- Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects.Foods (Basel, Switzerland) · 2023Review
- Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs.Foods (Basel, Switzerland) · 2021Review
- A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins.Foods (Basel, Switzerland) · 2020Review
- Consumer Preferences and Acceptance of Meat Products.Foods (Basel, Switzerland) · 2020Article
- Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties.Foods (Basel, Switzerland) · 2020Article
- Effects of Shiitake (Foods (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
The present study was carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty. The study consisted of conducting two focus groups (
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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.