ReviewFoods (Basel, Switzerland)2021
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 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
27 citing papers in PubMed.
- Non-Volatile Bioactive Properties of Mushroom Extracts (Molecules (Basel, Switzerland) · 2026Article
- Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks ofFoods (Basel, Switzerland) · 2025Article
- Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium.Food science of animal resources · 2025Article
- Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them-Current Status and Future Perspectives.Antioxidants (Basel, Switzerland) · 2025Review
- The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products.Foods (Basel, Switzerland) · 2025Review
- Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products.Foods (Basel, Switzerland) · 2025Review
- Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation.Journal of the science of food and agriculture · 2025Article
- Mushroom: an emerging source for next generation meat analogues.Frontiers in nutrition · 2025Review
- Loop-mediated isothermal amplification (LAMP) assay coupled with gold nanoparticles for colorimetric detection of Trichoderma spp. in Agaricus bisporus cultivation substrates.Scientific reports · 2024Article
- Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.Foods (Basel, Switzerland) · 2024Article
- Pre- and Postharvest Strategies forFoods (Basel, Switzerland) · 2024Review
- Quantifying the potential renal acid load of edible mushrooms.NPJ science of food · 2024Article
- Dietary supplementation with mushroom powder (Agaricus bisporus) on performance, carcass traits, meat quality, and bone biomechanical properties of quail (Coturnix coturnix japonica).Tropical animal health and production · 2024Article
- Nutritional Composition and Odor-Contributing Volatile Compounds of the Edible MushroomMolecules (Basel, Switzerland) · 2023Article
- Article
- Multiple Metabolites Derived from Mushrooms and Their Beneficial Effect on Alzheimer's Diseases.Nutrients · 2023Review
- Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents fromFoods (Basel, Switzerland) · 2023Review
- The Addition of Reishi and Lion's Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta.Antioxidants (Basel, Switzerland) · 2023Article
- Molecular Approaches for Detection ofBiology · 2023Review
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.
Funding
Abstract
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
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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.