ArticleNutrients2021
Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives.
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 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
25 citing papers in PubMed, 70 citations in OpenAlex.
- Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.Foods (Basel, Switzerland) · 2026Review
- Food Safety and Nutritional Aspects of Plant-Based Dairy and Meat Alternatives: A Review.Food science & nutrition · 2026Review
- Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids.Frontiers in nutrition · 2026Article
- Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Unlocking the Potential of Peach Palm (Foods (Basel, Switzerland) · 2025Review
- Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2025Article
- Bioactive properties of fermented spreadable product manufactured from pistachio kernels.Journal of food science and technology · 2025Article
- Evaluation of Psyllium (Food science & nutrition · 2025Article
- Application of Nordic Keyhole and Nutri-Score for assessment of nutritional quality of plant-based dairy analogues.BMC nutrition · 2025Article
- Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture.Foods (Basel, Switzerland) · 2024Article
- Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing.Foods (Basel, Switzerland) · 2024Article
- Agro-ecosystem of honeybees as source for native probiotic yeasts.World journal of microbiology & biotechnology · 2024Article
- Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.Foods (Basel, Switzerland) · 2024Article
- Nutritional profile of plant-based dairy alternatives in the Swedish market.Current research in food science · 2024Article
- A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe.Nutrients · 2023Article
- Nutritional Composition of Plant Protein Beverages on China's Online Market: A Cross-Sectional Analysis.Nutrients · 2023Article
- A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States.Frontiers in nutrition · 2023Article
- Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative.Frontiers in nutrition · 2023Article
- Nutritional Content of Non-Dairy Frozen Desserts.Nutrients · 2022Article
- Rice yogurt with various beans fermented by lactic acid bacteria fromFood 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
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study was to conduct a cross-sectional survey of plant-based yogurt alternatives to assess their nutritional content and health profile. A total of 249 non-dairy yogurt alternatives were analyzed from the nutrition label listed on the commercial package. The various yogurt alternatives contained extracts of coconut (
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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.