ArticleCurrent research in food science2022
Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
8 citing papers in PubMed.
- Nutritional Value of Brewer's Spent Grain and Consumer Acceptance of Its Value-Added Food Products.Foods (Basel, Switzerland) · 2025Review
- In vitro inhibition ofIranian journal of microbiology · 2025Article
- Optimization of fermentation conditions for enhanced acetylcholine and biomass production of Lactiplantibacillus plantarum AM2 using the Taguchi approach.BMC microbiology · 2025Article
- Brewer's spent grain: Unveiling innovative applications in the food and packaging industry.Comprehensive reviews in food science and food safety · 2025Review
- The effect of jicama (Journal of advanced veterinary and animal research · 2024Article
- Yogurt enriched with nanoencapsulated anthocyanins: Effects on the modulation of the gut microbiota and its infuence on health.Current research in food science · 2024Review
- Article
- Nano casein-pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt.Frontiers in nutrition · 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
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Current study aimed to evaluate the utilization of protein from brewers' spent grain (BSGP) on microstructural formation as well as rheological behavior, acidity and lactic acid bacteria (LAB) profile during the refrigerated storage. Three different BSGPs were provided including BSGP-C (extracted without enzymatic hydrolysis), BSGP-P (with protease), and BSGP-PF (with protease co-incubated with flavourzyme). The results demonstrated that BSGPs improved lactic acid forming capability in yogurt production to a higher level than milk-protein based enrichment. BSGPs improved the growth and survival of lactic acid bacteria (LAB), particularly BSGP-P in improving the survival rate of
Indexed as
Identifiers
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.