The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening.

Maria Kazou, Alkmini Gavriil, Olga Kalagkatsi, Theodoros Paschos, Effie Tsakalidou

Abstract read

In one paragraph

Article in Microorganisms, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Maria KazouLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece.

Alkmini GavriilLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece.

Olga KalagkatsiLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece.

Theodoros PaschosLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece.

Effie TsakalidouLaboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece.

Funding

This Research Project is co-financed by Greece and the European Union (European Social Fund) through the Operational Program "Human Resources Development, Education and Lifelong Learning 2014-2020" and the Program encoded EDBM103, titled "Support for rese MIS 5048462

6 · The paper itself

Abstract

Kopanisti is a Greek PDO cheese, which is traditionally produced by the addition of an amount of over-mature Kopanisti, called Mana Kopanisti, to initiate cheese ripening. The aim of this study was the production of four types of Kopanisti cheese (A-D) using pasteurized cow milk, and a combination of the following starters/adjuncts in order to test their ability to be used in Kopanisti cheese production: A:

Indexed as

adjunctsKopanisti cheeselactic acid bacteriametataxonomicsmicrobiotaPDO cheesephysicochemicalsensorystartersyeasts

Identifiers

PMID36677358

DOI10.3390/microorganisms11010066

PMCPMC9863000

What OpenQuestion holds

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Registered trials

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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.