ArticleFoods (Basel, Switzerland)2023
Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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
13 citing papers in PubMed.
- Modification of Functional, Antioxidant, and Anti-Allergic Properties of Fermented Silkworm Pupae Protein During In Vitro Gastrointestinal Digestion.Food science & nutrition · 2026Article
- State-of-the-Art Review on Probiotics, Synbiotics, and Microbial Metabolites: Molecular Mechanisms Shaping Host Immunity, Metabolic Health, and Chronic Disease Prevention.Molecular nutrition & food research · 2026Review
- Assessment of Fatty Acid Profile, Mineral Composition, and Antioxidant Activity of Fermented Whey Beverages from Organic Cow and Goat Whey with the Organic Sea Buckthorn or Rosehip Juices.Molecules (Basel, Switzerland) · 2026Article
- Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size Enterprises.Foods (Basel, Switzerland) · 2026Review
- Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota.Food science of animal resources · 2026Article
- Physicochemical, Rheological, and Sensory Properties of Organic Goat's and Cow's Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale.Foods (Basel, Switzerland) · 2025Article
- Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients.Foods (Basel, Switzerland) · 2025Review
- Probiotic Sheep Milk: Physicochemical Properties of Fermented Milk and Viability of Bacteria Under Simulated Gastrointestinal Conditions.Nutrients · 2025Article
- The Potential of Fermentation-Based Processing on Protein Modification: A Review.Foods (Basel, Switzerland) · 2025Review
- Encapsulation of Acid Whey in Alginate Microspheres for Application in Skin Microbiome-Friendly Topical Formulations: Optimization Through a Design of Experiments Approach.Molecules (Basel, Switzerland) · 2025Article
- Data-independent acquisition-based comparative analysis of whey proteomes in human colostrum, mature milk, and small ruminant milk for precision infant formula development.Food chemistry: X · 2025Article
- Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.Foods (Basel, Switzerland) · 2024Review
- Attenuation of Immunogenicity in MOG-Induced Oligodendrocytes by the Probiotic BacteriumMedicina (Kaunas, Lithuania) · 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
3 authors.
Funding
Abstract
Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover,
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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.