ArticleFood science & nutrition2021
Addition of inulin to probiotic yogurt: Viability of 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 20 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
20 citing papers in PubMed, 53 citations in OpenAlex.
- Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality.Foods (Basel, Switzerland) · 2026Review
- Influence of Alternative Protein Sources on the Physicochemical Properties and Sensory Evaluation of a Buffalo Whey-Based Cocoa Beverage.Journal of food science · 2026Article
- Exploring Bifidobacteria-Fermented Dairy Products: Innovations, Challenges, and Health-Related Insights.Current microbiology · 2026Review
- Development and Physicochemical Characterisation of Probiotic Emulsions ContainingPharmaceutics · 2026Article
- Optimization of compound enzyme-ultrasound extraction of chicory polysaccharides and their effects on the quality of fermented Milk.Food chemistry: X · 2025Article
- Synergistic effect of fermented raspberry juice and high hydrostatic pressure along with coconut sap in chitosan coating for barramundi preservation.Scientific reports · 2025Article
- Novel Synbiotic Yogurt Formulation Supplemented with Fucoidan fromFoods (Basel, Switzerland) · 2025Article
- Application of Conjugated Linoleic Acid-Producing Strain,Food science of animal resources · 2025Article
- Unveiling probiotic and prebiotic functional dairy foods: a health beneficial outlook.3 Biotech · 2025Review
- Probiotics and human health: biological activities, nutritional aspects, immunomodulatory properties, applications, and future perspectives - a comprehensive review.Frontiers in immunology · 2025Review
- Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review.Frontiers in nutrition · 2025Review
- Plant-based probiotic foods: current state and future trends.Food science and biotechnology · 2024Review
- Effects of 2'-fucosyllactose on the viability of starter cultures and Bifidobacterium strains of human origin in yogurt during refrigerated storage.Journal of food science · 2024Article
- Effect of prebiotics on rheological properties and flavor characteristics ofCurrent research in food science · 2024Article
- Article
- Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making.Foods (Basel, Switzerland) · 2022Article
- Compositional characteristics of dairy products and their potential nondairy applications after shelf-life.Current research in food science · 2022Article
- Hydrogel Derived from Glucomannan-Chitosan to Improve the Survival ofTheScientificWorldJournal · 2022Article
- Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties.Foods (Basel, Switzerland) · 2021Article
- Addition of inulin to probiotic yogurt: Viability of 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
4 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this work was to study the effect of different concentrations of inulin (0.2, 0.4, and 0.6%) on the viability of probiotic bacteria (
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.