Evidence map›Paper›PMID 40521076›Full record

ArticleFood science & nutrition2025

Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel

Begüm Denktaş, Hale İnci Öztürk, Talha Demirci, Meryem Kübra Satılmış, Nihat Akın

Abstract read
In one paragraph

Article in Food science & nutrition, 2025. 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
–field-weighted citation impact
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. Enhancing Yogurt Functionality: Effects ofFood science & nutrition · 2026
    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

5 authors.

Begüm DenktaşDepartment of Food Technology Vocational School, İstanbul Esenyurt University İstanbul Türkiye.
Hale İnci ÖztürkDepartment of Food Engineering Yıldız Technical University Istanbul Türkiye.ORCID https://orcid.org/0000-0001-8334-0403
Talha DemirciDepartment of Food Engineering Selcuk University Konya Türkiye.ORCID https://orcid.org/0000-0003-3664-3502
Meryem Kübra SatılmışÇine Vocational School Aydın Adnan Menderes University Aydın Türkiye.
Nihat AkınDepartment of Food Engineering Selcuk University Konya Türkiye.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In recent years, many consumers prefer artisanal cultures as they provide special characteristic taste and flavor compared to commercial ones. Therefore, it is important to preserve traditional cultures and use them in production to reduce dependence on commercial cultures and to develop consumer-pleasing products. This study aimed to evaluate the technological performance of

Indexed as

LABrheologyS. thermophilustextureyogurt

Identifiers

PMID40521076
PMCPMC12162264

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.