Evidence map›Paper›PMID 40238484›Full record

ArticleFoods (Basel, Switzerland)2025

Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time.

Fabio Fanari, Josep Comaposada, Teresa Aymerich, Anna Claret, Luis Guerrero, Massimo Castellari

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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

6 authors.

Fabio FanariFood Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), 17121 Monells, Spain.ORCID 0000-0002-1607-419X
Josep ComaposadaFood Quality and Technology, Program Institute of Agrifood Research and Technology (IRTA), 17121 Monells, Spain.ORCID 0000-0003-2046-9976
Teresa AymerichFood Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), 17121 Monells, Spain.
Anna ClaretFood Quality and Technology, Program Institute of Agrifood Research and Technology (IRTA), 17121 Monells, Spain.ORCID 0000-0003-2099-4308
Luis GuerreroFood Quality and Technology, Program Institute of Agrifood Research and Technology (IRTA), 17121 Monells, Spain.
Massimo CastellariFood Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), 17121 Monells, Spain.ORCID 0000-0002-4952-2358

Funding

European Commission 862980Government of Catalonia Cerca Programme
6 · The paper itself

Abstract

Vegetable creams are a popular food with sensory characteristics (intense color, smooth texture, rich flavor) suitable for the inclusion of microalgae ingredients. Limited examples of vegetable creams reformulation with microalgae are reported in the literature, and no research has focused on their stability. This study evaluates the quality parameters of heat-treated, high-protein vegetable creams formulated with Spirulina,

Indexed as

Chlorella vulgariscolorsensory analysisSpirulinastabilityumamivegetable cream

Identifiers

PMID40238484
PMCPMC11988906

What Socratic 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 Socratic graph.