139 related articles for article (PubMed ID: 23810599)
1. The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose.
Esmerino EA; Cruz AG; Pereira EP; Rodrigues JB; Faria JA; Bolini HM
J Dairy Sci; 2013 Sep; 96(9):5512-21. PubMed ID: 23810599
[TBL] [Abstract][Full Text] [Related]
2. [Particular behavior of different Lactobacillus acidophilus strains in petit-suisse cheese].
Ribeiro KM; Pereira LC; Souza CH; Saad SM
Arch Latinoam Nutr; 2012 Dec; 62(4):347-54. PubMed ID: 24020254
[TBL] [Abstract][Full Text] [Related]
3. Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse.
Esmerino EA; Paixão JA; Cruz AG; Garitta L; Hough G; Bolini HM
J Dairy Sci; 2015 Nov; 98(11):7544-51. PubMed ID: 26387013
[TBL] [Abstract][Full Text] [Related]
4. Functional petit-suisse cheese: measure of the prebiotic effect.
Cardarelli HR; Saad SM; Gibson GR; Vulevic J
Anaerobe; 2007; 13(5-6):200-7. PubMed ID: 17611130
[TBL] [Abstract][Full Text] [Related]
5. Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology.
Rodrigues JB; Paixão JA; Cruz AG; Bolini HM
J Food Sci; 2015 Dec; 80(12):S2944-9. PubMed ID: 26523944
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures.
Albenzio M; Santillo A; Caroprese M; Ruggieri D; Napolitano F; Sevi A
J Dairy Sci; 2013 May; 96(5):2781-91. PubMed ID: 23522678
[TBL] [Abstract][Full Text] [Related]
7. Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.
Tan VWK; Wee MSM; Tomic O; Forde CG
J Food Sci; 2020 Feb; 85(2):486-492. PubMed ID: 31968393
[TBL] [Abstract][Full Text] [Related]
8. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation.
Gomes AM; Malcata FX
J Dairy Sci; 1998 Jun; 81(6):1492-507. PubMed ID: 9684158
[TBL] [Abstract][Full Text] [Related]
9. Biochemical patterns in ovine cheese: influence of probiotic strains.
Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
[TBL] [Abstract][Full Text] [Related]
10. Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese.
Pereira EPR; Cavalcanti RN; Esmerino EA; Silva R; Guerreiro LRM; Cunha RL; Bolini HMA; Meireles MA; Faria JAF; Cruz AG
J Dairy Sci; 2016 Mar; 99(3):1762-1772. PubMed ID: 26805976
[TBL] [Abstract][Full Text] [Related]
11. Pategrás cheese as a suitable carrier for six probiotic cultures.
Bergamini C; Hynes E; Meinardi C; Suárez V; Quiberoni A; Zalazar C
J Dairy Res; 2010 Aug; 77(3):265-72. PubMed ID: 20181295
[TBL] [Abstract][Full Text] [Related]
12. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
Minervini F; Siragusa S; Faccia M; Dal Bello F; Gobbetti M; De Angelis M
J Dairy Sci; 2012 Feb; 95(2):508-20. PubMed ID: 22281315
[TBL] [Abstract][Full Text] [Related]
13. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.
Gomes AA; Braga SP; Cruz AG; Cadena RS; Lollo PC; Carvalho C; Amaya-Farfán J; Faria JA; Bolini HM
J Dairy Sci; 2011 Oct; 94(10):4777-86. PubMed ID: 21943729
[TBL] [Abstract][Full Text] [Related]
14. Composition and sensory profiling of probiotic Scamorza ewe milk cheese.
Albenzio M; Santillo A; Caroprese M; Braghieri A; Sevi A; Napolitano F
J Dairy Sci; 2013 May; 96(5):2792-800. PubMed ID: 23522674
[TBL] [Abstract][Full Text] [Related]
15. Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt.
Narayanan P; Chinnasamy B; Jin L; Clark S
J Dairy Sci; 2014; 97(6):3262-72. PubMed ID: 24679934
[TBL] [Abstract][Full Text] [Related]
16. Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage.
Paixão JA; Rodrigues JB; Esmerino EA; Cruz AG; Bolini HM
J Dairy Sci; 2014 Dec; 97(12):7344-53. PubMed ID: 25606602
[TBL] [Abstract][Full Text] [Related]
17. Encapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheese.
Santillo A; Albenzio M; Bevilacqua A; Corbo MR; Sevi A
J Dairy Sci; 2012 Jul; 95(7):3489-500. PubMed ID: 22720908
[TBL] [Abstract][Full Text] [Related]
18. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.
de Medeiros AC; Filho ERT; Bolini HMA
J Food Sci; 2019 Oct; 84(10):2973-2982. PubMed ID: 31546291
[TBL] [Abstract][Full Text] [Related]
19. Sensory characteristics and relative sweetness of tagatose and other sweeteners.
Fujimaru T; Park JH; Lim J
J Food Sci; 2012 Sep; 77(9):S323-8. PubMed ID: 22908895
[TBL] [Abstract][Full Text] [Related]
20. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.
Yilmaztekin M; Ozer BH; Atasoy F
Int J Food Sci Nutr; 2004 Feb; 55(1):53-60. PubMed ID: 14630592
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
