ArticleFoods (Basel, Switzerland)2021
Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population.
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 7 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.
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Who cites it
7 citing papers in PubMed.
- The Effect of Commercially Available Sugar Alternatives onInternational journal of food science · 2025Article
- Engineering Probiotics for Diabetes Management: Advances, Challenges, and Future Directions in Translational Microbiology.International journal of nanomedicine · 2024Review
- Nutraceuticals and Functional Foods: Is It Possible and Sustainable for Bridging Health and Food?Foods (Basel, Switzerland) · 2022Article
- Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi.Foods (Basel, Switzerland) · 2022Article
- Reasonableness of Enriching Cow's Milk with Vitamins and Minerals.Foods (Basel, Switzerland) · 2022Review
- Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods.Frontiers in nutrition · 2022Article
- Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alternative sugar sweeteners (Sw; isomalt + stevia), probiotics (Prob), and ω-3 polyunsaturated fatty acids (PUFAs) on its physicochemical properties and consumers' acceptability.
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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.