ArticleFoods (Basel, Switzerland)2020
Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health.
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 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.
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Who cites it
11 citing papers in PubMed.
- Techno-Functional Properties and Applications of Inulin in Food Systems.Gels (Basel, Switzerland) · 2025Review
- Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds.Foods (Basel, Switzerland) · 2025Article
- Harnessing Grape Pomace, a Multifunctional By-Product from the Wine Industry for High-Value Salad Dressings.Molecules (Basel, Switzerland) · 2025Article
- Green technologies for extracting plant waste functional ingredients and new food formulation: A review.Journal of food science · 2024Review
- Effects of adding milk to fermented black mulberry (Food chemistry: X · 2023Article
- Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt.Foods (Basel, Switzerland) · 2023Article
- Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification,Frontiers in nutrition · 2023Article
- The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review.Food and bioprocess technology · 2023Review
- Research on the Potential Use of Grape Seed Flour in the Bakery Industry.Foods (Basel, Switzerland) · 2022Article
- Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes.Nutrients · 2022Article
- Grapes and Their Derivatives in Functional Foods.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (
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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.