ArticleJournal of food science and technology2020
Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
11 citing papers in PubMed.
- Texture Profile Analysis in Practice: Applications and Limitations.Journal of texture studies · 2026Review
- Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile.Molecules (Basel, Switzerland) · 2025Article
- The Physicochemical, Sensory, and Functional Properties of Yogurt Containing Millet and Milk.Foods (Basel, Switzerland) · 2025Article
- Enhancing Set-Type Yoghurt With Olive Leaf Extract: A Comparison of Powdered Addition and Surface Spraying on Quality, Functionality, and Sensory Attributes.Food science & nutrition · 2025Article
- Effect of Salivary Flow Rate, Particle Size, and Concentration on Sensations and Liking for Fiber-Fortified Beverages.Journal of texture studies · 2025Article
- Properties of Yogurts Enriched with Crude Polysaccharides Extracted fromFoods (Basel, Switzerland) · 2023Article
- Physicochemical, sensory, and antioxidant characteristics of stirred-type yogurt enriched withFood science & nutrition · 2023Article
- Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization.Foods (Basel, Switzerland) · 2023Article
- Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.Molecules (Basel, Switzerland) · 2023Article
- β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.Molecules (Basel, Switzerland) · 2022Review
- Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry.Foods (Basel, Switzerland) · 2020Review
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.
Funding
No grant is acknowledged in the PubMed record.
Abstract
β-Glucan, is a soluble dietary fiber and is obtained from number of sources including cereals. It possesses the nutraceutical characteristics and acts as functional bioactive ingredient in the fermented dairy product including yoghurt. In this concern,
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.