ArticleFood science of animal resources2020
Biochemical and Antioxidant Activity of Yogurt Supplemented with Paprika Juice of Different Colors.
Article in Food science of animal resources, 2020. 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
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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.
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Who cites it
8 citing papers in PubMed.
- Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt.Gels (Basel, Switzerland) · 2025Article
- Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract.Food science & nutrition · 2024Article
- Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt.Food chemistry: X · 2024Article
- Physicochemical, sensory, and antioxidant characteristics of stirred-type yogurt enriched withFood science & nutrition · 2023Article
- Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives.Foods (Basel, Switzerland) · 2023Review
- Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage.Food chemistry: X · 2022Article
- Effect of Encapsulated Beet Extracts (Molecules (Basel, Switzerland) · 2021Article
- HSP27 role in cardioprotection by modulating chemotherapeutic doxorubicin-induced cell death.Journal of molecular medicine (Berlin, Germany) · 2021Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of
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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.