{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T12:56:27Z","timestamp":1791464187075,"version":"4.3.4"},"reference-count":73,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"vor","delay-in-days":280,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100015043","name":"Management and Science University","doi-asserted-by":"publisher","award":["MIRG-006-022025"],"award-info":[{"award-number":["MIRG-006-022025"]}],"id":[{"id":"10.13039\/501100015043","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>\n                    This study examined the creation of a plant\u2010based seasoning powder derived from red seaweed (\n                    <jats:italic>Gracilaria<\/jats:italic>\n                    sp.) enhanced with white button mushroom (\n                    <jats:italic>Agaricus bisporus<\/jats:italic>\n                    ) powder. Four formulations were tested: a control (0% mushroom) and three with 10%, 20%, and 30% mushroom content. Physicochemical analysis revealed that increasing mushroom levels significantly reduced water content, from 3.976% in the control to 2.852% at 30% mushroom (\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.001), whereas all products remained within a safe microbial stability range (&lt;\u20094%). Glutamic acid levels rose proportionally with mushroom addition, indicating a boost in savory compounds. Sensory evaluations employed the Friedman test, followed by Wilcoxon\u2032s signed\u2010rank post hoc analysis. Results showed that texture was consistent across treatments (\n                    <jats:italic>p<\/jats:italic>\n                    = 0.6444), but taste, aroma, and color scores significantly improved with mushroom inclusion. The formulation with 30% mushroom (P3) received the highest hedonic scores for taste (4.10) and a notably superior aroma (4.00) compared to the seaweed\u2010only control. These findings suggest that fortifying with 30% mushroom harnesses umami synergy to transform a marine\u2010based seaweed substrate into a highly acceptable, shelf\u2010stable, clean\u2010label savory seasoning.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/2588096","type":"journal-article","created":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T12:13:27Z","timestamp":1791461607000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Physicochemical Properties and Sensory Quality of Marine Plant\u2013Based Seasoning From Red Seaweed (\n                    <i>Gracilaria<\/i>\n                    sp.) Combined With Mushroom (\n                    <i>Agaricus bisporus<\/i>\n                    )"],"prefix":"10.1155","volume":"2026","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2168-3176","authenticated-orcid":false,"given":"Muhammad","family":"Yusuf","sequence":"first","affiliation":[{"name":"Department of Food Technology Faculty of Agricultural Science and Technology Muhammadiyah University of Semarang  Central Java Semarang Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-2122-9360","authenticated-orcid":false,"given":"Sidney Akumu","family":"Odongo","sequence":"additional","affiliation":[{"name":"Department of Food Technology Faculty of Agricultural Science and Technology Muhammadiyah University of Semarang  Central Java Semarang Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8164-4948","authenticated-orcid":false,"given":"Siti 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