ArticleFood science of animal resources2021
Isolation of
Article in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
7 citing papers in PubMed, 24 citations in OpenAlex.
- Dynamics of flavor compounds and microbial communities in sour cream with different fat contents.Food chemistry: X · 2026Article
- Genetic Characterisation of Closely RelatedInternational journal of molecular sciences · 2025Article
- Lactiplantibacillus from Peruvian Criollo Blanco Cocoa and Cadmium Removal via a Bacterial Consortium During Cocoa Fermentation.Current microbiology · 2025Article
- A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food.International journal of food science · 2025Review
- Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages- a statistically based fermentation.Microbial cell factories · 2024Article
- Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate.Food science of animal resources · 2023Article
- Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream.Food science and biotechnology · 2022Article
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 at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. The present study aimed to isolate lactic acid bacteria with excellent diacetyl production ability and to optimize the fermentation conditions for sour cream manufacture.
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.