ArticleSensors (Basel, Switzerland)2018
The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic
Article in Sensors (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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
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.
Who cites it
10 citing papers in PubMed.
- The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review.Microorganisms · 2023Review
- Spray Drying Encapsulation ofFoods (Basel, Switzerland) · 2022Article
- Evaluation of the Effectiveness of Charcoal,Toxins · 2022Article
- Evaluation of Microencapsulated Essential Oils in Broilers Challenged with Salmonella Enteritidis: A Focus on the Body's Antioxidant Status, Gut Microbiology, and Morphology.Archives of Razi Institute · 2022Article
- Dark chocolate: An overview of its biological activity, processing, and fortification approaches.Current research in food science · 2022Review
- Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population.Foods (Basel, Switzerland) · 2021Article
- Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates.Molecules (Basel, Switzerland) · 2020Article
- Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation.Foods (Basel, Switzerland) · 2020Article
- Probiotic sugar confectionery fortified with flax seeds (Journal of food science and technology · 2020Article
- Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques.Foods (Basel, Switzerland) · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic
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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.