ArticleFoods (Basel, Switzerland)2026
On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties.
Gaston Sepulveda-Truan, Johanan Espinosa-Ramírez, Viridiana Tejada-Ortigoza, Rommy Díaz, Nestor Sepúlveda, Leonardo Almonacid, Ailin Martínez, Erick Scheuermann, Ruben Domínguez-Valencia, John Quiñones
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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0citing papers in PubMed
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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 registryThe 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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3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
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4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
10 authors.
Gaston Sepulveda-TruanDoctoral Program in Agri-Food Sciences and Environment, Universidad de La Frontera, Av. Francisco Salazar 1145, Temuco 4811230, Chile.
Johanan Espinosa-RamírezSchool of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico.
Viridiana Tejada-OrtigozaSchool of Engineering and Sciences, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico.ORCID 0000-0002-7284-446X Rommy DíazCentro de Tecnología e Innovación en Calidad de la Carne (CTI-Carne), Temuco 4780000, Chile.ORCID 0000-0002-6209-6728 Nestor SepúlvedaCentro de Tecnología e Innovación en Calidad de la Carne (CTI-Carne), Temuco 4780000, Chile.ORCID 0000-0001-8321-604X Leonardo AlmonacidFacultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Av. Francisco Salazar 11 01145, Temuco 4811230, Chile.
Ailin MartínezCentro de Tecnología e Innovación en Calidad de la Carne (CTI-Carne), Temuco 4780000, Chile.
Erick ScheuermannDepartment of Chemical Engineering, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco 4811230, Chile.ORCID 0000-0002-6782-662X Ruben Domínguez-ValenciaCentro Tecnolóxico da Carne, Parque Tecnolóxico de Galicia, Avda. Galicia nº4, 32900 San Cibrao das Viñas, Ourense, Spain.ORCID 0000-0002-2764-504X John QuiñonesCentro de Tecnología e Innovación en Calidad de la Carne (CTI-Carne), Temuco 4780000, Chile.ORCID 0000-0002-5353-3084 Funding
Universidad de La Frontera UFRO-TEC (TM 17-625)
6 · The paper itselfAbstract
This study evaluated the technological and sensory effects of incorporating oyster mushroom (
Indexed as
hamburgersless sodiummineralsnovel foodoyster mushroomsensory analysissylvinite
Identifiers
PMID41897736
PMCPMC13025204
What OpenQuestion holds
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LicenceCC BY
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