ArticleFoods (Basel, Switzerland)2020
Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers, 1 of them a synthesis that pooled it.
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
20 citing papers in PubMed, 1 synthesis or guideline pooled it.
- A systematic review of health promoting effects of consumption of whey-based fermented products on adults.Frontiers in nutrition · 2025Pooled it
- Sustainable Whey-Based Functional Beverages Enriched with Andean Blueberry (Foods (Basel, Switzerland) · 2026Article
- Synergistic antifungal and anti-aflatoxigenic effects of lactic acid bacteria and golden berry in a functional high-protein beverage.Scientific reports · 2025Article
- Hydrolyzed Collagen as a Potentially Functional Ingredient and Optimizer of Technological Properties of Chocolate-Flavored Dairy Dessert.Journal of food science · 2025Article
- Physical and chemical properties of exopolysaccharide obtained from whey fermentation byJournal of food science and technology · 2025Article
- Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review.Foods (Basel, Switzerland) · 2025Review
- Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential.Foods (Basel, Switzerland) · 2025Article
- Article
- Production, Characterization, and Molecular Dynamic Study of Antidiabetic and Antioxidative Peptides of Fermented Cheese Whey with Anti-inflamm atory Properties usingCurrent pharmaceutical design · 2025Article
- Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage.Food chemistry: X · 2024Article
- Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives.Journal of nutrition and metabolism · 2024Review
- Article
- Production and Characterization of ACE Inhibitory and Anti-Diabetic Peptides from Buffalo and Camel Milk Fermented with Lactobacillus and Yeast: A Comparative Analysis with In Vitro, In Silico, and Molecular Interaction Study.Foods (Basel, Switzerland) · 2023Article
- In Vivo Acute Toxicity and Immunomodulation Assessment of a Novel Nutraceutical in Mice.Pharmaceutics · 2023Article
- Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation.Foods (Basel, Switzerland) · 2023Review
- Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis.Foods (Basel, Switzerland) · 2023Article
- Acute or Short-term Effects of Whey Protein Alone or Along with Carbohydrate on Inflammation: A Systematic Review of Clinical Trials:.Galen medical journal · 2023Article
- Antioxidant Potential of the Sweet Whey-Based BeverageAntioxidants (Basel, Switzerland) · 2022Article
- Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications.Polymers · 2022Review
- CHEESE and WHEY: The Outcome of Milk Curdling.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
In this study, the preparation of a milk whey-based beverage with the addition of different concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The control was considered at a concentration of 0%. Physicochemical properties, viscosity, antioxidant activity, and microbiological parameters were evaluated. The 1% collagen treatment showed the highest protein content (9.75 ± 0.20 g/L), as well as radical inhibition for ATBS (48.30%) and DPPH (30.06%). There were no significant differences (
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.