Evidence map›Paper›PMID 28231229›Full record

ArticleFoods (Basel, Switzerland)2015

Sensory Profile and Consumers' Liking of Functional Ovine Cheese.

Antonella Santillo, Marzia Albenzio

Open access · goldAbstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2015. 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
1.8field-weighted citation impact, top 14% of its field
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, 13 citations in OpenAlex.

  1. 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

2 authors at 1 institution in 1 country.

Antonella SantilloDepartment of Agriculture, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli, 25, Foggia 71122, Italy. antonella.santillo@unifg.it.
Marzia AlbenzioDepartment of Agriculture, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli, 25, Foggia 71122, Italy. marzia.albenzio@unifg.it.
University of Foggia · IT

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The present research was undertaken to evaluate the sensory profile and consumers' liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe's milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste without probiotic (C), cheese manufactured using lamb rennet paste containing a mix of

Indexed as

cheese likingovine cheeseprobioticsensory profile

Identifiers

PMID28231229
PMCPMC5224561
OpenAlexW2172242819

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.