ArticleAntioxidants (Basel, Switzerland)2021
Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 48 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
48 citing papers in PubMed.
- Gluten-Free Cakes WithFood science & nutrition · 2026Article
- Nutritional Profile, Techno-Functional, and Thermal Properties of Wheat Flour Enriched With Yellow Mopane Worm (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
- Functional and Interfacial Responses of Honeybee Pupa Water-Soluble Proteins to pH, Ionic Strength, and Sucrose.Foods (Basel, Switzerland) · 2026Article
- Fortification of Durum Wheat Pasta with Mealworm (Molecules (Basel, Switzerland) · 2026Article
- Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review.Cogent food & agriculture · 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
- Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement.Foods (Basel, Switzerland) · 2025Article
- Influence of Extrusion Cooking Parameters on Antioxidant Activity and Physical Properties of Potato-Based Snack Pellets Enriched with Cricket Powder.Molecules (Basel, Switzerland) · 2025Article
- Evaluation of Plant-Based Milks in Vegan Muffins: Functional, Structural, Rheological and Nutritional Characterization.Foods (Basel, Switzerland) · 2025Article
- Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect (Food science & nutrition · 2025Article
- The Potential of Black Soldier Fly (Foods (Basel, Switzerland) · 2025Article
- Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition.Foods (Basel, Switzerland) · 2025Article
- House Cricket (Nutrients · 2025Article
- Cricket Flour for a Sustainable Pasta: Increasing the Nutritional Profile with a Safe Supplement.Foods (Basel, Switzerland) · 2025Article
- Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies.Foods (Basel, Switzerland) · 2025Review
- Developing a Functional Triticale Noodle by Incorporating Silkworm (Foods (Basel, Switzerland) · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Desert locust (Applied food research · 2025Article
- Exploring the Use ofFoods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (
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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.