Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping.

Open access · goldAbstract read

In one paragraph

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 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

0.3field-weighted citation impact, top 42% of its field

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

1 citing paper in PubMed, 1 citations in OpenAlex.

Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition.Foods (Basel, Switzerland) · 2025
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

2 authors at 1 institution in 1 country.

Jakub BiegalskiDepartment of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland.ORCID 0000-0001-5749-7300

Dorota Cais-SokolińskaDepartment of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland.ORCID 0000-0003-1174-1915

University of Life Sciences in Poznań · PL

Funding

Ministry of Science and Higher Education No. 506.784.03.00/UPP-KMIPMinistry of Science and Higher Education Task entitled: "The Research Network of Life Sciences Universities for the Development of the Polish Dairy Industry - Research Project" funded under the designated subsidy of the Minister of Science and Higher Education (MEiN2023/DPI/280)

6 · The paper itself

Abstract

This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow's milk and reconstituted sheep's milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid (

Indexed as

covering liquidleachatemozzarella cheesepizza bakingwater diffusion

Identifiers

PMID38397558

DOI10.3390/foods13040581

PMCPMC10887899

OpenAlexW4391824033

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.