343 related articles for article (PubMed ID: 28068019)
41. Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution.
Park DJ; Oh S; Ku KH; Mok C; Kim SH; Imm JY
Int J Food Sci Nutr; 2005 Feb; 56(1):23-34. PubMed ID: 16019312
[TBL] [Abstract][Full Text] [Related]
42. The role of smell, taste, flavour and texture cues in the identification of vegetables.
van Stokkom VL; Blok AE; van Kooten O; de Graaf C; Stieger M
Appetite; 2018 Feb; 121():69-76. PubMed ID: 29108741
[TBL] [Abstract][Full Text] [Related]
43. Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey.
Dervisoglu M; Gul O; Aydemir O; Yazici F; Kahyaoglu T
Food Addit Contam Part B Surveill; 2014; 7(4):254-60. PubMed ID: 25295914
[TBL] [Abstract][Full Text] [Related]
44. The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt.
Silva FA; de Oliveira MEG; de Figueirêdo RMF; Sampaio KB; de Souza EL; de Oliveira CEV; Pintado MME; Ramos do Egypto Queiroga RC
Food Funct; 2017 Jun; 8(6):2121-2132. PubMed ID: 28451663
[TBL] [Abstract][Full Text] [Related]
45. Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.
Tavares Estevam AC; Alonso Buriti FC; de Oliveira TA; Pereira EV; Florentino ER; Porto AL
J Food Sci; 2016 Apr; 81(4):C874-80. PubMed ID: 26989840
[TBL] [Abstract][Full Text] [Related]
46. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.
Aziznia S; Khosrowshahi A; Madadlou A; Rahimi J
J Dairy Sci; 2008 Jul; 91(7):2545-52. PubMed ID: 18565911
[TBL] [Abstract][Full Text] [Related]
47. Acceleration of yoghurt fermentation time by yeast extract and partial characterisation of the active components.
Smith EA; Myburgh J; Osthoff G; de Wit M
J Dairy Res; 2014 Nov; 81(4):417-23. PubMed ID: 25353311
[TBL] [Abstract][Full Text] [Related]
48. Characteristics of fermented camel’s milk fortified with kiwi or avocado fruits.
Soliman TN; Shehata SH
Acta Sci Pol Technol Aliment; 2019; 18(1):53-63. PubMed ID: 30927752
[TBL] [Abstract][Full Text] [Related]
49. Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle.
Weerasingha V; Priyashantha H; Ranadheera CS; Prasanna P; Silva P; Vidanarachchi JK
J Dairy Res; 2022 Nov; 89(4):419-426. PubMed ID: 36384645
[TBL] [Abstract][Full Text] [Related]
50. Estimation of the antioxidant activity of the commercially available fermented milks.
Najgebauer-Lejko D; Sady M
Acta Sci Pol Technol Aliment; 2015; 14(4):387-396. PubMed ID: 28068044
[TBL] [Abstract][Full Text] [Related]
51. Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts.
Chlebowska-Śmigiel A; Kycia K; Neffe-Skocińska K; Kieliszek M; Gniewosz M; Kołożyn-Krajewska D
Curr Pharm Biotechnol; 2019; 20(6):489-496. PubMed ID: 31038059
[TBL] [Abstract][Full Text] [Related]
52. Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt.
Garczewska-Murzyn A; Smoczyński M; Kotowska N; Kiełczewska K
J Food Sci Technol; 2022 Jun; 59(6):2160-2167. PubMed ID: 35602422
[TBL] [Abstract][Full Text] [Related]
53. Production and Evaluation of Set-Type Yoghurt Fortified with Chlorella vulgaris and Moringa oleifera Powder.
Adepoju FO; Selezneva IS
Plant Foods Hum Nutr; 2024 Jun; 79(2):531-538. PubMed ID: 38775982
[TBL] [Abstract][Full Text] [Related]
54. Physicochemical, nutritional and sensory quality of stirred 'dwarf' golden apple (Spondias cytherea Sonn) yoghurts.
Ann Bartoo S; Badrie N
Int J Food Sci Nutr; 2005 Sep; 56(6):445-54. PubMed ID: 16361184
[TBL] [Abstract][Full Text] [Related]
55. Microbial, chemical and sensory properties of shalgams made using different production methods.
Tanguler H; Saris PE; Erten H
J Sci Food Agric; 2015 Mar; 95(5):1008-15. PubMed ID: 24924855
[TBL] [Abstract][Full Text] [Related]
56. Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS.
Tsevdou M; Soukoulis C; Cappellin L; Gasperi F; Taoukis PS; Biasioli F
Food Chem; 2013 Jun; 138(4):2159-67. PubMed ID: 23497871
[TBL] [Abstract][Full Text] [Related]
57. Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures.
Folkenberg DM; Dejmek P; Skriver A; Ipsen R
J Dairy Res; 2006 Nov; 73(4):385-93. PubMed ID: 16834816
[TBL] [Abstract][Full Text] [Related]
58. Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow's, goat's and sheep's milk.
Verdú S; Barat JM; Grau R
Food Chem; 2019 Feb; 274():46-54. PubMed ID: 30372965
[TBL] [Abstract][Full Text] [Related]
59. Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time.
Jańczuk A; Brodziak A; Król J; Czernecki T
Animals (Basel); 2023 May; 13(10):. PubMed ID: 37238040
[TBL] [Abstract][Full Text] [Related]
60. Characterisation of lactic acid bacteria isolated from fermented milk "laban".
Chammas GI; Saliba R; Corrieu G; Béal C
Int J Food Microbiol; 2006 Jul; 110(1):52-61. PubMed ID: 16701913
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]