Evidence map›Paper›PMID 42883585›Full record

ArticleFoods (Basel, Switzerland)2026

Functional and Structural Properties of Extruded Products Enriched with Mushroom-Fermented Flour.

Antonella Mazzola, Carolina Aranibar, Francisco Kuhar, Alina Greslebin, Pablo D Ribotta

Abstract read
In one paragraph

Article 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.

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

5 authors.

Antonella MazzolaLaboratorio de Bioprospección en Investigación Aplicada en Plantas y Hongos (LaBIAPH), Facultad de Ciencias Naturales y Ciencias de la Salud FCNyCS, Universidad Nacional de la Patagonia (UNPSJB), Esquel 9200, Argentina.ORCID 0009-0008-7643-9622
Carolina AranibarInstituto de Ciencia y Tecnología de los Alimentos Córdoba (ICyTAC), CONICET-UNC, Córdoba 5000, Argentina.ORCID 0000-0002-9141-0640
Francisco KuharInstituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET), Universidad Nacional de Córdoba, Córdoba 5000, Argentina.ORCID 0000-0003-4482-4231
Alina GreslebinLaboratorio de Bioprospección en Investigación Aplicada en Plantas y Hongos (LaBIAPH), Facultad de Ciencias Naturales y Ciencias de la Salud FCNyCS, Universidad Nacional de la Patagonia (UNPSJB), Esquel 9200, Argentina.ORCID 0000-0001-8574-0152
Pablo D RibottaInstituto de Ciencia y Tecnología de los Alimentos Córdoba (ICyTAC), CONICET-UNC, Córdoba 5000, Argentina.ORCID 0000-0001-7883-8856

Funding

Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación (Agencia I+D+i) PICT-Startup 2020-00009Consejo Nacional de Investigaciones Científicas y Técnicas PIP-2023Secretaría de Ciencia y Tecnología, Universidad Nacional de Córdoba Consolidar 2023-33620230100076CB
6 · The paper itself

Abstract

Extrusion technology enables the development of nutrient-dense snacks, but most commercial extrudates rely on nutrient-poor cereal flours. This study evaluates the effect of the incorporation of mushroom-fermented flours (MFF) from

Indexed as

extrudatesmushroom-fermented floursnutritional profilephenolsriterpenessnackssolid-state fermentation

Identifiers

PMID42883585
PMCPMC13664099

What OpenQuestion holds

Textmetadata
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.