Evidence map›Paper›PMID 42354054›Full record

ArticleFoods (Basel, Switzerland)2026

Associations of Whey Protein and Lipophilic Vitamin Profiles with Texture and Colour Parameters of Organic Plain Yoghurts.

Aneta Brodziak, Jolanta Król, Paulius Matusevičius

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 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

3 authors.

Aneta BrodziakDepartment of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.ORCID 0000-0002-8439-796X
Jolanta KrólDepartment of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.ORCID 0000-0002-6289-3153
Paulius MatusevičiusDepartment of Animal Nutrition, Faculty of Animal Sciences, Lithuanian University of Health Sciences, A. Mickeviciaus g. 9, LT-44307 Kaunas, Lithuania.ORCID 0000-0002-6612-2479

Funding

Ministry of Science and Higher Education "Regional Initiative of Excellence" in 2019-2023 project number 029/RID/2018/19
6 · The paper itself

Abstract

In view of the importance of texture and colour characteristics for consumer acceptance of fermented dairy products, this study aimed to evaluate the associations between selected whey proteins, fat-soluble vitamins, and instrumental quality traits of organic plain yoghurts. Physicochemical analyses included acidity, total protein, fat, whey proteins (β-lactoglobulin, α-lactalbumin, bovine serum albumin, lactoferrin, and lysozyme), and fat-soluble compounds (vitamins A, D

Indexed as

CIE Lab* colourfat-soluble vitaminsnatural yoghurtRP-HPLCtexture profile analysiswhey proteinsβ-carotene

Identifiers

PMID42354054
PMCPMC13298369

What OpenQuestion holds

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LicenceCC BY
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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.