ArticleFood science & nutrition2021
Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese.
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
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
12 citing papers in PubMed.
- Physicochemical Properties and Antioxidant Activity of Mozzarella Cheese Supplemented with Carrot Powder.Preventive nutrition and food science · 2026Article
- Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation.Foods (Basel, Switzerland) · 2026Article
- 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
- Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions.Microorganisms · 2024Article
- Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production.Frontiers in microbiology · 2023Article
- Occurrence ofFoods (Basel, Switzerland) · 2022Article
- Compositional characteristics of dairy products and their potential nondairy applications after shelf-life.Current research in food science · 2022Article
- Occurrence of foodborne pathogens in Italian soft artisanal cheeses displaying different intra- and inter-batch variability of physicochemical and microbiological parameters.Frontiers in microbiology · 2022Article
- Microorganisms present in artisanal fermented food from South America.Frontiers in microbiology · 2022Review
- 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
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
No grant is acknowledged in the PubMed record.
Abstract
There are different methods that have been recently applied to develop a process to manufacture low-fat Feta cheese (LFC) with acceptable flavor and texture. The objective of this study was to produce LFC from skim buffalo's milk (SBM) using
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.