ArticleFood chemistry: X2022
Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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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
16 citing papers in PubMed.
- Physicochemical and Microbiological Properties of Yoghurt Made Form Defatted Milk Mixtures and Concentrated Buttermilk Fortified with Herbal Extract.Foods (Basel, Switzerland) · 2026Article
- Alginate-Based Encapsulation ofFood science & nutrition · 2026Article
- Propolis-carboxymethyl cellulose Janus nanoparticles as multifunctional bioactive additives in stirred yogurt.Scientific reports · 2026Article
- Techno-Functional Properties and Antioxidant Activities of Lactose-Hydrolyzed Stirred Yoghurts Fortified With Hawthorn Fruit.Food science & nutrition · 2026Article
- Natural Bioactive Compounds Enriched Functional Yogurt: Impact on the Probiotic Bacteria and Its Potential Health Benefits.Probiotics and antimicrobial proteins · 2026Review
- Functional Yogurt: Enhancing Color Stability, Functional Quality, and Storage Life With Malabar Spinach (Food science & nutrition · 2025Article
- Effects of Iranian Pomegranate Peel Anthocyanin Extract on Physicochemical, Microbial, Sensory, and Shelf Life Properties of Set Yogurt.Food science & nutrition · 2025Article
- Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological Innovation.Foods (Basel, Switzerland) · 2025Review
- Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality.Foods (Basel, Switzerland) · 2025Article
- Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits.International journal of food science · 2025Review
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Quality Assessment of Greek-Style Set Yoghurt Fortified with Extracted and Dried Australian Native Fruit, Illawarra Plum.Foods (Basel, Switzerland) · 2024Article
- Article
- Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics.Foods (Basel, Switzerland) · 2023Article
- The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt.Frontiers in nutrition · 2023Article
- Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits.Frontiers in nutrition · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4℃ compared to the colorless control. The color of yogurts were stable without sedimentation or adverse effect on physicochemical or sensory properties, although an increase of
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Registered trials
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