Evidence map›Paper›PMID 34359403›Full record

ArticleFoods (Basel, Switzerland)2021

Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process.

Joshua Oladapo Ibitoye, Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Antoine P Trzcinski, Thi Thanh Que Phan

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Joshua Oladapo IbitoyeDepartment of Food Technology, Can Tho University, Can Tho City 900000, Vietnam.ORCID 0000-0002-7359-4685
Binh Ly-NguyenDepartment of Food Technology, Can Tho University, Can Tho City 900000, Vietnam.ORCID 0000-0001-5104-4773
Duy Nghia LeDepartment of Food Technology, Can Tho University, Can Tho City 900000, Vietnam.ORCID 0000-0003-4260-4315
Koen DewettinckLaboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.ORCID 0000-0002-5984-932X
Antoine P TrzcinskiSchool of Civil Engineering and Surveying, University of Southern Queensland, West Street, Toowoomba, QLD 4350, Australia.ORCID 0000-0002-2880-708X
Thi Thanh Que PhanDepartment of Food Technology, Can Tho University, Can Tho City 900000, Vietnam.

Funding

Can Tho University Improvement Project, supported by Japanese ODA loan. VN14-P6
6 · The paper itself

Abstract

Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk combined with 4% Lacprodan

Indexed as

milk fat globule membranemilk proteinsprocessed milkraw milkset yogurtstwo-stage pressure homogenization

Identifiers

PMID34359403
PMCPMC8307699

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.