ArticleFoods (Basel, Switzerland)2022
Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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
6 citing papers in PubMed, 8 citations in OpenAlex.
- The Effect of Different Coffee Cherry Pulp-Retention Amounts on the Quality of Robusta Green Coffee Beans.Foods (Basel, Switzerland) · 2026Article
- The Influence of Standard and Freeze-Dried Tofu on the Phenols and Quality of Virgin Olive Oil Used as an Immersion Medium.Molecules (Basel, Switzerland) · 2025Article
- Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation.Molecules (Basel, Switzerland) · 2024Article
- Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu.Food technology and biotechnology · 2024Article
- Postprandial Inflammatory and Metabolic Responses Induced by Authentic Mytilinis Cheese: A Preliminary, Crossover, Nutritional Intervention in Healthy Adults.Life (Basel, Switzerland) · 2023Article
- Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics.International journal of molecular sciences · 2023Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
Abstract
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradation was noted in EVOO stored with the immersed cheese compared to control oil. Oxidation indicator (K
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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.