Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt.

Zhipeng Huang, Arslan Habib, Xiaoming Ding, Hong Lv

Open access · goldAbstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it

0cells of the map it votes in

4citing papers in PubMed

1.8field-weighted citation impact, top 16% of its field

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

4 citing papers in PubMed, 9 citations in OpenAlex.

Comparative study of the physicochemical properties, volatile compounds, and bacterial microbiota in commercial and traditional yak yogurt from the Qinghai-Tibet plateau.Food chemistry: X · 2026
Article
Screening, Safety Assessment, and Process Optimization of Lactic Acid Bacteria from Traditional Yak Yogurt as Adjunct Cultures.Microorganisms · 2026
Article
Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026
Review
The Impact of Fermentation on the Antioxidant Activity of Food Products.Molecules (Basel, Switzerland) · 2024
Review

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

4 authors at 2 institutions in 1 country.

Zhipeng HuangCollaborative Innovation Center for Genetics and Development, State Key Laboratory of Genetic Engineering, Department of Microbiology, School of Life Sciences, Fudan University, Shanghai 200438, China.

Arslan HabibLaboratory of Molecular Immunology, State Key Laboratory of Genetic Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China.

Xiaoming DingCollaborative Innovation Center for Genetics and Development, State Key Laboratory of Genetic Engineering, Department of Microbiology, School of Life Sciences, Fudan University, Shanghai 200438, China.

Hong LvState Key Laboratory of Genetic Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China.

Fudan University · CNState Key Laboratory of Genetic Engineering

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau. The objective of this research was to assess the impact of

Indexed as

Lactobacillus delbrueckiiYogurtAnimalsCattleFermentationMilkStreptococcus thermophilusTibetfermented milkgenetic stabilityLactobacillus bulgaricusStreptococcus thermophilusTibetan yak yogurt

Identifiers

PMID37446903

DOI10.3390/molecules28135242

PMCPMC10343723

OpenAlexW4383551806

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.