ArticleFoods (Basel, Switzerland)2023
Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties.
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 17 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
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Who cites it
17 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
- Engineering Strategies and Operations of Frozen Yogurt Formulated With GABA-Enriched Yogurt: A Review.Journal of food science · 2026Review
- Iodine Fortification of a Fermented Dairy Product: Development and Quality Assessment.Foods (Basel, Switzerland) · 2026Article
- Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations.Food science & nutrition · 2026Article
- Influence of green tea-enriched fermentation and cold storage on yogurt's probiotic viability and metabolomic signatures.Food science and biotechnology · 2026Article
- Storage stability and quality characteristics of oat powder incorporated probiotic Shrikhand prepared using multi-strain probiotic culture.Scientific reports · 2026Article
- Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges.Frontiers in nutrition · 2026Review
- Millet: a functional powerhouse against chronic lifestyle disease.Frontiers in nutrition · 2026Review
- Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- New generation probiotics: combining probiotic and biotechnological potential of Kluyveromyces marxianus.Applied microbiology and biotechnology · 2025Article
- Potential Applications ofFood science & nutrition · 2025Article
- In vitro inhibition ofIranian journal of microbiology · 2025Article
- Unveiling probiotic and prebiotic functional dairy foods: a health beneficial outlook.3 Biotech · 2025Review
- Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
- Comparative Study on the Physical and Chemical Properties Influenced by Variations in Fermentation Bacteria Groups: Inoculating Different Fermented Mare's Milk into Cow's Milk.Foods (Basel, Switzerland) · 2025Article
- Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties.Foods (Basel, Switzerland) · 2023Article
- 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
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains,
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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.