ArticleFood chemistry: X2023
Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
7 citing papers in PubMed, 21 citations in OpenAlex.
- The Incorporation of Plant-Derived Polysaccharides into Alginate-Based Capsules Improve Probiotic Viabilities During Storage, Gastrointestinal Digestion, and Their Application in Yogurt.Foods (Basel, Switzerland) · 2026Article
- Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins.Food science and biotechnology · 2025Article
- The Physicochemical, Nutritional, and Antioxidative Properties of Plant-Based Quinoa Yogurt.Food science & nutrition · 2025Article
- Bioactive properties of fermented spreadable product manufactured from pistachio kernels.Journal of food science and technology · 2025Article
- Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
- Nutritional health aspects and functional properties of nut yogurt: Future perspectives.Food chemistry: X · 2025Review
- Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization ofMicroorganisms · 2024Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Non-dairy yogurt is increasingly thought to be healthy food. However, no suitable starters limit its development. This study aimed to develop a novel and functional quinoa yogurt with a modified commercial starter. Compared with the other lactic acid bacteria (LAB),
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Identifiers
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.