Evidence map›Paper›PMID 37970421›Full record

ArticleFood science & nutrition2023

Investigation of rheological, physicochemical, and sensorial properties of traditional low-fat Doogh formulated.

Fatemeh Rahmati, Abbas Mahjoorian, Fatemeh Fazeli, Sharagim Ranjbar

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
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

2 citing papers in PubMed.

  1. Article
  2. Article
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.

Fatemeh RahmatiDepartment of Food Science & Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran.
Abbas MahjoorianDepartment of Food Science & Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran.ORCID https://orcid.org/0000-0003-4994-622X
Fatemeh FazeliDepartment of Food Science & Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran.
Sharagim RanjbarDepartment of Food Hygiene, Faculty of Veterinary medicine, Tabriz Medical Science Islamic Azad University Tabriz Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Doogh is a fermented beverage made from yoghurt with water and salt. Similarly, drinks based on yoghurt are available in different countries with varying degrees of dilution, fat content, rheological properties, and taste. In this project, the use of mathematical calculations in describing rheological parameters from traditional low-fat Doogh enriched with Caspian Sea (

Indexed as

activation energyArrhenius equationCaspian Sea Huso husoDooghOstwald‐de Waele model

Identifiers

PMID37970421
PMCPMC10630817

What OpenQuestion holds

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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.