ArticleFoods (Basel, Switzerland)2023
Inulin Functionalized "Giuncata" Cheese as a Source of Prebiotic Fibers.
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 3 papers.
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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.
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Who cites it
3 citing papers in PubMed, 4 citations in OpenAlex.
- Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality.Foods (Basel, Switzerland) · 2026Review
- Development of FunctionalFoods (Basel, Switzerland) · 2026Article
- Functional Reduced-Fat Mozzarella Cheese from "Essential Oil-Fed" Milk and Inulin Fortification.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as "giuncata" was enriched with inulin, a dietary fiber, with the aim of developing a product with improved nutritional properties in terms of prebiotic action on intestinal microbiota. An inulin concentration of ~4%
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Registered trials
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