ArticleJournal of the science of food and agriculture2026
Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
backgroundThis study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis Bb-12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion of a probiotic culture (probiotic fermented goat milk, PFGM).
resultsBlackberry pulp was characterized by its high anthocyanin content (1614.98 mg cyanidin-3-glycoside per 100 g) and antioxidant activity (40 252.19 μg trolox equivalent per 100 g of dry sample). During 35 days of storage, PFGM showed higher acidity and stable, high concentrations of probiotics (>6 log CFU g
conclusionThese results confirm that the developed probiotic fermented goat milk with blackberry is a stable, highly acceptable, and commercially viable novel functional food product that maintains its benefits over time. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Indexed as
Identifiers
What OpenQuestion holds
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.