225 related articles for article (PubMed ID: 30675108)
1. Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic
Jang HJ; Jung J; Yu HS; Lee NK; Paik HD
Korean J Food Sci Anim Resour; 2018 Dec; 38(6):1160-1167. PubMed ID: 30675108
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract.
Jung J; Paik HD; Yoon HJ; Jang HJ; Jeewanthi RK; Jee HS; Li X; Lee NK; Lee SK
Korean J Food Sci Anim Resour; 2016; 36(3):412-20. PubMed ID: 27433113
[TBL] [Abstract][Full Text] [Related]
3. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
Mani-López E; Palou E; López-Malo A
J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
[TBL] [Abstract][Full Text] [Related]
4. Fermentation of red ginseng extract by the probiotic
Jung J; Jang HJ; Eom SJ; Choi NS; Lee NK; Paik HD
J Ginseng Res; 2019 Jan; 43(1):20-26. PubMed ID: 30662290
[TBL] [Abstract][Full Text] [Related]
5. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
Najgebaue-Lejko D
Acta Sci Pol Technol Aliment; 2019; 18(2):153-161. PubMed ID: 31256543
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical analysis of non-fermented probiotic milk with probiotic
Jang HJ; Kim JH; Lee HS; Paik HD
Food Sci Biotechnol; 2022 Jun; 31(6):731-737. PubMed ID: 35646416
[TBL] [Abstract][Full Text] [Related]
7. Characterization and Antioxidant Property of Probiotic and Synbiotic Yogurts.
Madhu AN; Amrutha N; Prapulla SG
Probiotics Antimicrob Proteins; 2012 Jun; 4(2):90-7. PubMed ID: 26781850
[TBL] [Abstract][Full Text] [Related]
8. Short communication: Antioxidative and antibacterial activities on Staphylococcus aureus and Escherichia coli O157:H4 in milk with added ginseng marc extract fermented by Lactobacillus plantarum KCCM 11613P.
Eom SJ; Hwang JE; Jung J; Jee HS; Kim KT; Paik HD
J Dairy Sci; 2017 Oct; 100(10):7788-7792. PubMed ID: 28803022
[TBL] [Abstract][Full Text] [Related]
9. EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage.
Zhao X; Liang Q
Foods; 2022 Jun; 11(11):. PubMed ID: 35681410
[TBL] [Abstract][Full Text] [Related]
10. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage.
Li C; Song J; Kwok LY; Wang J; Dong Y; Yu H; Hou Q; Zhang H; Chen Y
J Dairy Sci; 2017 Apr; 100(4):2512-2525. PubMed ID: 28215898
[TBL] [Abstract][Full Text] [Related]
11. Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation.
Hang F; Jiang Y; Yan L; Hong Q; Lu W; Zhao J; Zhang H; Chen W
J Dairy Sci; 2020 May; 103(5):4078-4087. PubMed ID: 32113760
[TBL] [Abstract][Full Text] [Related]
12. Co-Fermentation by
Song MW; Park JY; Lee HS; Kim KT; Paik HD
Antioxidants (Basel); 2021 Sep; 10(9):. PubMed ID: 34573079
[TBL] [Abstract][Full Text] [Related]
13. Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture.
Kumar A; Kumar D
J Food Sci Technol; 2016 Jan; 53(1):667-75. PubMed ID: 26787986
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract.
Lee HS; Song MW; Kim KT; Hong WS; Paik HD
Foods; 2021 Mar; 10(3):. PubMed ID: 33802997
[TBL] [Abstract][Full Text] [Related]
15. Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt.
Yang SY; Yoon KS
Foods; 2022 Nov; 11(23):. PubMed ID: 36496607
[TBL] [Abstract][Full Text] [Related]
16. Techno-Functional Assessment of Riboflavin-Enriched Yogurt-Based Fermented Milk Prepared by Supplementing Riboflavin-Producing Probiotic Strains of Lactiplantibacillus plantarum.
Kumar V; R A; Ahire JJ; Taneja NK
Probiotics Antimicrob Proteins; 2024 Feb; 16(1):152-162. PubMed ID: 36515890
[TBL] [Abstract][Full Text] [Related]
17. The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts.
Akan E
An Acad Bras Cienc; 2022; 94(3):e20210875. PubMed ID: 35195165
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with
Kim ED; Lee HS; Kim KT; Paik HD
Foods; 2021 Sep; 10(10):. PubMed ID: 34681373
[TBL] [Abstract][Full Text] [Related]
19. Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria.
Yang Y; Zhang R; Zhang F; Wang B; Liu Y
Front Nutr; 2022; 9():1093654. PubMed ID: 36698458
[TBL] [Abstract][Full Text] [Related]
20. Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt.
Jaman S; Islam MZ; Sojib MSI; Hasan MS; Khandakar MMH; Bari MS; Sarker MAH; Habib R; Siddiki MSR; Islam MA; Harun-Ur-Rashid M
J Adv Vet Anim Res; 2022 Dec; 9(4):694-701. PubMed ID: 36714504
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
