Evidence map›Paper›PMID 42305248›Full record

ArticleInternational journal of food science2026

Ultrasound- and Enzyme-Assisted Protein Extracts From Sprouted

Ruth-Ann Yaa Frimpong, Nicole Sharon Affrifah, Joris Gerald Niilante Amissah, Firibu Kwesi Saalia

Abstract read
In one paragraph

Article in International journal of food science, 2026. 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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Ultrasound- and Enzyme-Assisted Protein Extracts From SproutedInternational journal of food science · 2026
    Article
4 · The record

Corrections and comments

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

4 authors.

Ruth-Ann Yaa FrimpongDepartment of Nutrition and Food Science, University of Ghana, Accra, Ghana, ug.edu.gh.ORCID https://orcid.org/0009-0000-7956-0075
Nicole Sharon AffrifahDepartment of Food Process Engineering, University of Ghana, Accra, Ghana, ug.edu.gh.ORCID https://orcid.org/0000-0003-0966-7592
Joris Gerald Niilante AmissahDepartment of Family and Consumer Sciences, University of Ghana, Accra, Ghana, ug.edu.gh.ORCID https://orcid.org/0000-0002-7571-2382
Firibu Kwesi SaaliaDepartment of Food Process Engineering, University of Ghana, Accra, Ghana, ug.edu.gh.ORCID https://orcid.org/0000-0002-7492-1449

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the formulation of plant-based mayonnaise through the partial substitution (5%-50%) of egg yolk with modified extracted proteins from sprouted

Indexed as

low-acid emulsionsMoringa oleifera proteinplant-based mayonnaiseultrasound- and enzyme-assisted extraction

Identifiers

PMID42305248
PMCPMC13266276

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.