Evidence map›Paper›PMID 39410056›Full record

ArticleFoods (Basel, Switzerland)2024

Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures.

Nebojša Ilić, Miona Belović, Nurgin Memiši, Mladenka Pestorić, Dubravka Škrobot, Lato Pezo, Rada Jevtić-Mučibabić, Yolanda Sanz, Jerome Brouzes

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Review
  5. 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

9 authors.

Nebojša IlićInstitute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.ORCID 0000-0002-4187-1916
Miona BelovićInstitute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.ORCID 0000-0002-1547-9072
Nurgin MemišiImlek, Tolminska 10, 24000 Subotica, Serbia.
Mladenka PestorićInstitute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.ORCID 0000-0003-4178-0798
Dubravka ŠkrobotInstitute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.ORCID 0000-0003-3292-8738
Lato PezoInstitute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11158 Belgrade, Serbia.ORCID 0000-0002-0704-3084
Rada Jevtić-MučibabićInstitute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.ORCID 0000-0002-8063-2045
Yolanda SanzInstitute of Agrochemistry and Food Technology (IATA-CSIC), C/Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain.ORCID 0000-0002-1615-1976
Jerome BrouzesLallemand SAS, 19 Rue des Briquetiers, 31702 Blagnac, Cedex, France.

Funding

European Commission 613979Ministry of Science, Technological Development and Innovation, Republic of Serbia 451-03-66/2024-03/200222
6 · The paper itself

Abstract

Novel probiotic yoghurt was produced using the combination of bacterial cultures

Indexed as

fat contentprobiotic culturesrheological propertiessensory analysisyoghurt

Identifiers

PMID39410056
PMCPMC11476042

What Socratic 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 Socratic graph.