ArticleFood chemistry: X2024
Effect of different isolation sources of
Open access · goldAbstract read
In one paragraph
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
0numbers the graph read from it
0cells of the map it votes in
18citing papers in PubMed
10.1field-weighted citation impact, top 1% of its field
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 29 citations in OpenAlex.
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- Comparative study of the physicochemical properties, volatile compounds, and bacterial microbiota in commercial and traditional yak yogurt from the Qinghai-Tibet plateau.Food chemistry: X · 2026Article
- Synergistic Growth and Metabolic Interactions ofMetabolites · 2026Article
- Probiotic fermentation of soybeans and use of fermented soy in cookies.Journal of the science of food and agriculture · 2026Article
- Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt.Foods (Basel, Switzerland) · 2026Article
- A triangulation and neural network approach reveals the microbe-metabolite-sensory associations of fermented milk.Current research in food science · 2026Article
- Valorization of Brown Seaweed (Foods (Basel, Switzerland) · 2025Article
- Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.Food chemistry: X · 2025Article
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- Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential.Foods (Basel, Switzerland) · 2025Article
- The effect of complex prebiotics on quality and functional properties of synbiotic fermented milk.Food chemistry: X · 2025Article
- Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development.Comprehensive reviews in food science and food safety · 2025Review
- Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented byFoods (Basel, Switzerland) · 2025Article
- Co-Culture ofFood science & nutrition · 2025Article
- Based on HPLC and HS-GC-IMS Techniques, the Changes in the Internal Chemical Components ofMolecules (Basel, Switzerland) · 2024Article
- Postbiotic ofFoods (Basel, Switzerland) · 2024Article
- Flavor properties of post-heated fermented milk revealed by a comprehensive analysis based on volatile and non-volatile metabolites and sensory evaluation.Current research in food science · 2024Article
- Effect of prebiotics on rheological properties and flavor characteristics ofCurrent research in food science · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Xia YuKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Yaru SunKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Xin ShenKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Weicheng LiKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Hongyu CaiKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Shuai GuoKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Zhihong SunKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Inner Mongolia Agricultural University · CN
Funding
No grant is acknowledged in the PubMed record.
Abstract
PubMed holds no abstract for this paper.
Indexed as
2,3-Butanedione (PubChem CID: 650)2-Heptanone (PubChem CID: 8051)2-Nonanone (PubChem CID: 13187)2-Undecanone (PubChem CID: 8163)3-Methyl-1-butanol (PubChem CID: 31260)Acetic acid (PubChem CID: 176)Acetoin (PubChem CID: 179)Different naturally fermented milk isolatesFermented milkHeptanal (PubChem CID: 8130)Hexanal (PubChem CID: 6184)Lactococcus lactis subsp. lactisNonanal (PubChem CID: 31289)Volatile metabolites
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LicenceCC BY-NC-ND
Read underepoch 390
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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.