ArticleJournal of food science and technology2020
Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 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
29 citing papers in PubMed.
- Enrichment of Gluten-Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality.Food science & nutrition · 2026Article
- Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption.Comprehensive reviews in food science and food safety · 2026Review
- Fortification of Durum Wheat Pasta with Mealworm (Molecules (Basel, Switzerland) · 2026Article
- Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties.Journal of food science · 2026Article
- Sustainable Emerging Proteins: Allergenic Proteins in Edible Insects, Microalgae, and Microorganisms, and Desensitization Processing Technologies.Foods (Basel, Switzerland) · 2025Review
- Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives.Nutrients · 2025Review
- NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources.Molecules (Basel, Switzerland) · 2025Article
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives.Insects · 2025Review
- Exploring the Use ofFoods (Basel, Switzerland) · 2025Article
- Biotechnological Advances in Enzymatic Hydrolysis and Fermentation for Edible Insects: Functionality, Acceptability and Safety.Current pharmaceutical biotechnology · 2025Review
- Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions.Foods (Basel, Switzerland) · 2024Article
- Insect Protein as a Component of Meat Analogue Burger.Foods (Basel, Switzerland) · 2024Article
- Acceptance of Muffins (Sweet and Savory) with the Addition ofFoods (Basel, Switzerland) · 2024Article
- Effect of replacing durum wheat semolina withCurrent research in food science · 2024Article
- Article
- A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds.Foods (Basel, Switzerland) · 2023Article
- Consumer Attitudes and Acceptability of Wheat Pancakes with the Addition of Edible Insects: Mealworm (Foods (Basel, Switzerland) · 2022Article
- The Crick-Eatery: A Novel Approach to Evaluate Cricket (Foods (Basel, Switzerland) · 2022Article
- Innovation in Alternative Food Sources: A Review of a Technological State-of-the-Art of Insects in Food Products.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Proximate composition, cooking quality and sensory characteristics of traditional Turkish egg pasta, erişte, fortified with edible insect and legume flours were evaluated. Egg pasta samples were produced using different blends of wheat flour: legume (lentil and white kidney bean) flour and wheat flour: edible insect (mealworm and grasshopper) flour. Optimum cooking time significantly (
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.