ArticleFoods (Basel, Switzerland)2024
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 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
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
4 citing papers in PubMed.
- Effect ofFood chemistry: X · 2026Article
- Probiotic fermentation of soybeans and use of fermented soy in cookies.Journal of the science of food and agriculture · 2026Article
- In Vitro Characterization of Lactiplantibacillus Plantarum Strains: Probiotic Potential, Riboflavin Production, and Functional Properties.Current microbiology · 2026Article
- Microbial succession drives flavor development in low-salt fermented bamboo shoots: A correlation analysis of physicochemical dynamics and metabolic pathways.Food chemistry: X · 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
14 authors.
Funding
Abstract
A high degree of hydrolysis can reduce the allergenicity of milk, while lactic acid bacteria (LAB) fermentation can further enhance the antioxidant ability of enzymatic milk. LAB with a strong antioxidant ability was screened, and the effects of LAB on the bitterness, taste and flavor of enzymatic skim milk (ESM) with a high degree of hydrolysis were investigated in this paper, in addition to the response surface methodology optimized the conditions of the LAB fermentation of ESM. The results indicate that the skim milk hydrolyzed by Protamex has a higher degree of hydrolysis and lower bitterness. The scavenging rate of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical, the inhibition rate of hydroxyl radical (·OH) and the superoxide dismutase (SOD) activity of
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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.