These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

153 related articles for article (PubMed ID: 28911619)

  • 1. Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy.
    Yu HY; Wang L; McCarthy KL
    J Food Drug Anal; 2016 Oct; 24(4):804-812. PubMed ID: 28911619
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit.
    Guénard-Lampron V; St-Gelais D; Villeneuve S; Turgeon SL
    J Dairy Sci; 2019 Jan; 102(1):190-201. PubMed ID: 30343906
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Short communication: Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage.
    Guénard-Lampron V; St-Gelais D; Villeneuve S; Turgeon SL
    J Dairy Sci; 2020 Jan; 103(1):210-214. PubMed ID: 31733875
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt.
    Peng Y; Serra M; Horne DS; Lucey JA
    J Food Sci; 2009; 74(9):C666-73. PubMed ID: 20492099
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.
    Zhang T; McCarthy J; Wang G; Liu Y; Guo M
    J Food Sci; 2015 Apr; 80(4):M788-94. PubMed ID: 25808084
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties.
    Gilbert A; Rioux LE; St-Gelais D; Turgeon SL
    J Dairy Sci; 2021 Oct; 104(10):10485-10499. PubMed ID: 34275633
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Manufacture of nonfat yogurt from a high milk protein powder.
    Mistry VV; Hassan HN
    J Dairy Sci; 1992 Apr; 75(4):947-57. PubMed ID: 1578031
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute.
    Kim SY; Hyeonbin O; Lee P; Kim YS
    J Dairy Sci; 2020 Feb; 103(2):1324-1336. PubMed ID: 31785875
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.
    Ozcan-Yilsay T; Lee WJ; Horne D; Lucey JA
    J Dairy Sci; 2007 Apr; 90(4):1644-52. PubMed ID: 17369204
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality of yogurt fortified with magnesium lactate.
    Szajnar K; Znamirowska A; Kalicka D; Kuźniar P; Najgebauer-Lejko D
    Acta Sci Pol Technol Aliment; 2018; 17(3):247-255. PubMed ID: 30269464
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts.
    Lee WJ; Lucey JA
    J Dairy Sci; 2006 Jul; 89(7):2374-85. PubMed ID: 16772553
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.
    Wherry B; Barbano DM; Drake MA
    J Dairy Sci; 2019 Oct; 102(10):8768-8784. PubMed ID: 31351721
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
    Isleten M; Karagul-Yuceer Y
    J Dairy Sci; 2006 Aug; 89(8):2865-72. PubMed ID: 16840602
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.
    Alkobeisi F; Varidi MJ; Varidi M; Nooshkam M
    Food Sci Nutr; 2022 Apr; 10(4):1113-1125. PubMed ID: 35432978
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification.
    Bruzantin FP; Daniel JLP; da Silva PPM; Spoto MHF
    J Dairy Sci; 2016 May; 99(5):3316-3324. PubMed ID: 26971159
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
    Costa MP; Frasao BS; Silva AC; Freitas MQ; Franco RM; Conte-Junior CA
    J Dairy Sci; 2015 Sep; 98(9):5995-6003. PubMed ID: 26188580
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
    Soukoulis C; Panagiotidis P; Koureli R; Tzia C
    J Dairy Sci; 2007 Jun; 90(6):2641-54. PubMed ID: 17517704
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties.
    Hashim MA; Nadtochii LA; Muradova MB; Proskura AV; Alsaleem KA; Hammam ARA
    Foods; 2021 Jul; 10(8):. PubMed ID: 34441539
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer.
    Costa MP; Rosario AILS; Silva VLM; Vieira CP; Conte-Junior CA
    Food Sci Anim Resour; 2022 Mar; 42(2):210-224. PubMed ID: 35310563
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts.
    Costa MP; Frasao BS; Rodrigues BL; Silva AC; Conte-Junior CA
    J Dairy Res; 2016 Nov; 83(4):493-496. PubMed ID: 27845025
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.