ArticleFoods (Basel, Switzerland)2013
Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk.
Article in Foods (Basel, Switzerland), 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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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.
The trial behind it
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Who cites it
5 citing papers in PubMed, 27 citations in OpenAlex.
- Associations of Whey Protein and Lipophilic Vitamin Profiles with Texture and Colour Parameters of Organic Plain Yoghurts.Foods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS.Foods (Basel, Switzerland) · 2024Article
- Observational
- Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk.Antioxidants (Basel, Switzerland) · 2015Article
- Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption.Foods (Basel, Switzerland) · 2014Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties. No significant differences in calcium and sodium were detected (
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Registered trials
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.