ArticleFood science and biotechnology2019
The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from
Article in Food science and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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.
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
8 citing papers in PubMed, 33 citations in OpenAlex.
- Anti-Inflammatory Effects ofFood science & nutrition · 2026Article
- Optimizing Lactiplantibacillus plantarum JCM 1149 growth conditions for improvement of the gelation and nutritional qualities of fermented soy milk.Biotechnology letters · 2026Article
- Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder.Microorganisms · 2023Article
- Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.Foods (Basel, Switzerland) · 2023Review
- Development of a Fermented Beverage withBiomolecules · 2023Article
- Rice yogurt with various beans fermented by lactic acid bacteria fromFood science and biotechnology · 2022Article
- The roles of brewers' spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage.Current research in food science · 2022Article
- Antioxidant and Immunostimulatory Activities of Fermented Sour Soybean Milk Added With Polypeptides FromFrontiers in microbiology · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, to understand whether d-allulose, an ultra-low calorie sweetener, was available in soy yogurt fermentation, we isolated
Indexed as
Identifiers
What OpenQuestion holds
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.