ArticleFoods (Basel, Switzerland)2022
Incorporation of Mycelium (
Article in Foods (Basel, Switzerland), 2022. 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, 40 citations in OpenAlex.
- Review
- Molecular biology of Pleurotus mushrooms: genomic resources, genetic manipulation, and regulation mechanisms.Antonie van Leeuwenhoek · 2026Review
- Mycelium as a natural food fortificant: production, micronutrient enrichment, processing, and application in functional foods.Frontiers in nutrition · 2026Review
- Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins.Food science of animal resources · 2025Article
- Solid State Fermentation-A Promising Approach to Produce Meat Analogues.Foods (Basel, Switzerland) · 2025Review
- Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium.Food science of animal resources · 2025Article
- Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2025Review
- Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables.Foods (Basel, Switzerland) · 2024Article
- Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog.Foods (Basel, Switzerland) · 2024Article
- Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion.Foods (Basel, Switzerland) · 2024Article
- The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue.Foods (Basel, Switzerland) · 2023Article
- Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat.Gels (Basel, Switzerland) · 2023Article
- Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles.Foods (Basel, Switzerland) · 2023Article
- The Effect of Fresh Kale (Molecules (Basel, Switzerland) · 2023Article
- Incorporation of Mycelium (Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
Abstract
The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue (LMMA) approach, by incorporating 0 to 40%
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.