ArticleFood science & nutrition2021
Enhancement of low-fat Feta cheese characteristics using probiotic bacteria.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 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.
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
12 citing papers in PubMed.
- Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook.Probiotics and antimicrobial proteins · 2025Review
- Optimizing Probiotic Low-Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality.Food science & nutrition · 2024Article
- Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations.Foods (Basel, Switzerland) · 2024Article
- Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.Foods (Basel, Switzerland) · 2023Article
- Occurrence ofFoods (Basel, Switzerland) · 2022Article
- Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese ContainingFoods (Basel, Switzerland) · 2022Article
- Compositional characteristics of dairy products and their potential nondairy applications after shelf-life.Current research in food science · 2022Article
- Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate.Foods (Basel, Switzerland) · 2021Article
- Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese.Food science & nutrition · 2021Article
- Probiotic yogurt supplemented with nanopowdered eggshell: Shelf-life stability, physicochemical, and sensory characteristics.Food science & nutrition · 2021Article
- Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Food science & nutrition · 2021Article
- Enhancement of low-fat Feta cheese characteristics using probiotic bacteria.Food science & nutrition · 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
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to manufacture low-fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (
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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.