Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it
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.
2 · The registry
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.
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what money
Authors and funding
10 authors.
Grzegorz TokarczykDepartment of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland.ORCID 0000-0001-9159-3339
Katarzyna FelisiakDepartment of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland.ORCID 0000-0002-7372-4662
Iwona AdamskaDepartment of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland.ORCID 0000-0001-6737-9754
Sylwia PrzybylskaDepartment of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland.ORCID 0000-0001-6706-5798
Agnieszka Hrebień-FilisińskaDepartment of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland.ORCID 0000-0002-5778-1544
Patrycja BiernackaDepartment of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland.ORCID 0000-0002-7819-4883
Grzegorz BienkiewiczDepartment of Commodity Science, Quality Assessment, Process Engineering and Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland.ORCID 0000-0001-9343-8711
Małgorzata TabaszewskaDepartment of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Cracow, Balicka Str. 122, 30-149 Cracow, Poland.ORCID 0000-0001-9448-0612
Emilia BernaśDepartment of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Cracow, Balicka Str. 122, 30-149 Cracow, Poland.ORCID 0000-0003-3003-9582
Eire López ArroyosDepartment of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland.
Funding
European Maritime and Fisheries Fund Operational Program 00004-6521.1-OR1600005/17/20
6 · The paper itself
Abstract
backgroundThe incorporation of edible mushrooms into fish-based products offers a promising approach to enhance nutritional quality and oxidative stability. Oyster mushrooms (
methodsCarp burgers were prepared with 0.5-2.0% (
resultsFreeze-dried mushrooms preserved higher β-glucan content (5.80 g/100 g at 2% inclusion) than hot-air dried samples (2.21 g/100 g). Their addition lowered fat by 19.6% and enhanced oxidative stability, with peroxide and anisidine values reduced by 23% and 35%, respectively. Lipid nutritional indices improved, as the PUFA/SFA ratio increased by 15% and the atherogenicity index remained below 0.36 across all treatments. At 2.0% inclusion, freeze-dried mushrooms maximized β-glucan retention (96.9%) and reduced TOTOX by 22.2%. The optimal range for balanced oxidative protection was 1.5-2.0%.
conclusionsIncorporating freeze-dried oyster mushrooms at 1.5-2.0% with standardized rehydration improves the nutritional profile, fatty acid composition, and oxidative stability of carp burgers. These results provide practical parameters for developing functional fish products with enhanced health value and extended shelf-life.
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.
Impact of Drying Methods on β-Glucan Retention and Lipid Stability in Oyster Mushroom ( · full record | OpenQuestion