Evidence map›Paper›PMID 41517071›Full record

ArticleFoods (Basel, Switzerland)2025

Comparative Evaluation of Postbiotic Preparation Methods for Antibacterial Activity in Fresh Cheese Applications.

Joanna Gajewska, Arkadiusz Zakrzewski, Zuzanna Byczkowska-Rostkowska, Sylwester Czaplicki

Abstract read
In one paragraph

Article in Foods (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.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Review
  2. Review
  3. Review
  4. Review
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

4 authors.

Joanna GajewskaDepartment of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.ORCID 0000-0001-6855-6804
Arkadiusz ZakrzewskiDepartment of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.ORCID 0000-0002-1602-7430
Zuzanna Byczkowska-RostkowskaDepartment of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.ORCID 0009-0001-6353-7089
Sylwester CzaplickiChair of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.ORCID 0000-0002-2438-9298

Funding

Ministry of Science and Higher Education MEiN/2023/DPI/2875Ministry of Science and Higher Education SKN/SP/569724/2023
6 · The paper itself

Abstract

Dairy products from unpasteurized milk produced using traditional production methods may contain many groups of microorganisms, including

Indexed as

antimicrobial activitybiopreservationfresh cheeselactic acid bacteriapostbiotics

Identifiers

PMID41517071
PMCPMC12785956

What OpenQuestion holds

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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.