Evidence map›Paper›PMID 42382028›Full record

ArticlePreventive nutrition and food science2026

Physicochemical and Sensory Evaluation of a Novel Lupin-Lentil-Derived Artificial Meat-Based Burger as a Sustainable Alternative to Beef-Based Burger.

Rawya Obaid Alatawi, Basem Mohammed Al-Sawalha, Mohammed Ismael Saleh

Abstract read
In one paragraph

Article in Preventive nutrition and food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

3 authors.

Rawya Obaid AlatawiDepartment of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan.ORCID https://orcid.org/0009-0007-0184-8002
Basem Mohammed Al-SawalhaDepartment of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan.ORCID https://orcid.org/0000-0002-4377-2778
Mohammed Ismael SalehDepartment of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan.ORCID https://orcid.org/0000-0002-7263-7065

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The rising demand for plant-based foods has driven interest in developing them as sustainable alternatives to meat products. Burgers, being globally popular and culturally adaptable, provide an effective vehicle for introducing plant-based meat (PBM) formulations. This study aimed to develop a novel PBM using lupin and lentils as primary ingredients. It also attempted to characterize and compare its nutritional, physicochemical, and sensory properties with a commercial beef (CB)-based burger (CBB). Proximate composition, pH, cooking loss, color parameters (

Indexed as

burgerslentilsLupinusmeat substitutesplant proteins

Identifiers

PMID42382028
PMCPMC13314398

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.