ArticleFood science & nutrition2024
Quality specification of ice creams produced with different homofermentative lactic acid bacteria.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
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Who cites it
4 citing papers in PubMed, 5 citations in OpenAlex.
- Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation.Food science & nutrition · 2026Article
- Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach.NPJ science of food · 2025Article
- Improving fermentation quality of Sichuan radish paocai through co-inoculation of homo- and heterofermentative lactic acid bacteria.Food chemistry: X · 2025Article
- Quality specification of ice creams produced with different homofermentative lactic acid bacteria.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, a
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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.