ReviewFoods (Basel, Switzerland)2021
Oxidative Quality of Dairy Powders: Influencing Factors and Analysis.
Review 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 11 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Milk-based multi-omics reveals distinct quality signatures associated with Astragalus polysaccharide supplementation in late lactation goats.Food chemistry: X · 2026Article
- Multianalytical Characterization of Elderberry (Foods (Basel, Switzerland) · 2026Article
- Impact of Pasteurization and Storage on the Microbiological Composition and Lipid Degradation of Human Milk Cream.Foods (Basel, Switzerland) · 2026Article
- Pilot-scale ultraviolet-C and nano-second pulsed electric field processing of milk: Microbial inactivation and preservation of serum proteins.Current research in food science · 2026Article
- An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey.Foods (Basel, Switzerland) · 2025Article
- Integrated lipidomics and flavoromics approach elucidates the antioxidant-mediated preservation mechanisms in silver carp (Food chemistry: X · 2025Article
- Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin.Polymers · 2025Article
- Optimization of Nanoencapsulation ofMarine drugs · 2025Article
- Advancements in Biosensors for Lipid Peroxidation and Antioxidant Protection in Food: A Critical Review.Antioxidants (Basel, Switzerland) · 2024Review
- Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life.Current research in food science · 2024Article
- Incorporation ofMolecules (Basel, Switzerland) · 2023Article
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
Abstract
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
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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.