Evidence map›Paper›PMID 41788441›Full record

ArticleJournal of food science and technology2026

Effect of fermented dairy products on physicochemical and probiotic properties of tarhana in an in vitro gastrointestinal system.

Merve İnce-Palamutoğlu, Recep Palamutoğlu, Betül Oruçoğlu, Cemal Kasnak, Salim Yılmaz

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Merve İnce-PalamutoğluDepartment of Nutrition and Dietetics, Faculty of Health Sciences, Afyonkarahisar Health Sciences University, 2078. Street, Dörtyol District, 03030 Afyonkarahisar, Turkey.
Recep PalamutoğluDepartment of Nutrition and Dietetics, Faculty of Health Sciences, Afyonkarahisar Health Sciences University, 2078. Street, Dörtyol District, 03030 Afyonkarahisar, Turkey.
Betül OruçoğluDepartment of Nutrition and Dietetics, Faculty of Health Sciences, Afyonkarahisar Health Sciences University, 2078. Street, Dörtyol District, 03030 Afyonkarahisar, Turkey.
Cemal KasnakDepartment of Nutrition and Dietetics, Faculty of Health Sciences, Afyonkarahisar Health Sciences University, 2078. Street, Dörtyol District, 03030 Afyonkarahisar, Turkey.
Salim YılmazDepartment of Healthcare Management, Faculty of Health Sciences, Acıbadem Mehmet Ali Aydınlar University, 34752 Istanbul, Turkey.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Tarhana is a fermented food that holds an important place in traditional Turkish cuisine. This study aimed to produce tarhana samples with increased probiotic content using various fermented dairy products, including yogurt, probiotic yogurt, and kefir. These samples were evaluated for their physicochemical, microbiological, antioxidant, and in vitro digestibility parameters. Significant differences were observed among the tarhana samples in terms of their physicochemical and microbiological characteristics (

Indexed as

Fermented dairy productsIn vitro gastrointestinal systemLactic acid bacteriaTarhana

Identifiers

PMID41788441
PMCPMC12957664

What OpenQuestion holds

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Registered trials

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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.