ArticleMolecules (Basel, Switzerland)2025
Influence of Plant Additives on Changes in the Composition of Fatty Acids, Lipid Quality Indices and Minerals of Fermented Dairy Products from Cow's Milk.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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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.
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Who cites it
4 citing papers in PubMed.
- Method-Dependent Variability in Hempseed Lipidomics: Combined Influence of Extraction, Derivatisation, and Genotype on Fatty Acid Composition and Stability.Molecules (Basel, Switzerland) · 2026Article
- From Fermentation to Functionality: Lipidomic Characterization and Index-Based Evaluation of Plant-Based Kefir.Food science & nutrition · 2026Article
- The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product.Molecules (Basel, Switzerland) · 2026Article
- Nutritional Value of FemaleFoods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
The aim of this study was to assess the effect of selected plant additives on changes in the content of fatty acids, lipid quality indicators and mineral composition of yogurts produced from cow's milk. The analysis included natural yogurts and yogurts enriched with 10% of chia seeds, hulled hemp seeds, quinoa seeds and oat bran. The fatty acid composition, the content of lipid quality indicators and the content of mineral components was varied in all analyzed yogurts. The plant additives used caused significant (
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