ArticleFoods (Basel, Switzerland)2024
Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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.
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
6 citing papers in PubMed.
- Functional Yogurt Enriched withMolecules (Basel, Switzerland) · 2026Article
- Exploring the Phytochemical and Physical Stability of Phycocyanin, Anthocyanins, and Betacyanin in a Cheesecake Product.Molecular nutrition & food research · 2025Article
- Probiotic Dairy Dessert With Stevia and Sage Mucilage.Food science & nutrition · 2025Article
- Physicochemical and Sensory Evaluation of Low-Fat Yogurt Treated with Alfalfa Seed Powder.Preventive nutrition and food science · 2025Article
- Drying Technologies forFoods (Basel, Switzerland) · 2025Review
- Bioactive protein hydrolysate from Sesamum indicum L. residue as a novel fat substitute by protease: production optimization and application in low-fat yogurt production.Microbial cell factories · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
The food industry is looking for substitutes for sucrose in food items due to the excessive consumption of products with added sugar and the demand for healthier products. Alternative natural sweeteners can help achieve this goal. Different types of low-fat yoghurts (1% fat), with low-protein and high-protein levels (3% and 4.5-6.5% protein, respectively), were produced using alternative natural sweeteners. The low-protein yoghurts were made with stevia (0.03%
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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.