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 *

331 related articles for article (PubMed ID: 31131443)

  • 1. Type of starter culture influences on structural and sensorial properties of low protein fermented gels.
    Priyashantha H; Quintáns AP; Baixauli R; Vidanarachchi JK
    J Texture Stud; 2019 Dec; 50(6):482-492. PubMed ID: 31131443
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Yogurt made from milk heated at different pH values.
    Ozcan T; Horne DS; Lucey JA
    J Dairy Sci; 2015 Oct; 98(10):6749-58. PubMed ID: 26233452
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 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. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage.
    Hovjecki M; Miloradovic Z; Mirkovic N; Radulovic A; Pudja P; Miocinovic J
    J Sci Food Agric; 2021 Nov; 101(14):5898-5906. PubMed ID: 33798268
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Particle formation induced by sonication during yogurt fermentation - Impact of exopolysaccharide-producing starter cultures on physical properties.
    Körzendörfer A; Nöbel S; Hinrichs J
    Food Res Int; 2017 Jul; 97():170-177. PubMed ID: 28578038
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate.
    Akalın AS; Unal G; Dinkci N; Hayaloglu AA
    J Dairy Sci; 2012 Jul; 95(7):3617-28. PubMed ID: 22720919
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The relative effect of milk base, starter, and process on yogurt texture: a review.
    Sodini I; Remeuf F; Haddad S; Corrieu G
    Crit Rev Food Sci Nutr; 2004; 44(2):113-37. PubMed ID: 15116758
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture.
    Körzendörfer A; Schäfer J; Hinrichs J; Nöbel S
    J Dairy Sci; 2019 Sep; 102(9):7826-7837. PubMed ID: 31301847
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.
    Han X; Yang Z; Jing X; Yu P; Zhang Y; Yi H; Zhang L
    Biomed Res Int; 2016; 2016():7945675. PubMed ID: 27294135
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an optimization study based on fermentation kinetics.
    Yilmaz MT; Dertli E; Toker OS; Tatlisu NB; Sagdic O; Arici M
    J Dairy Sci; 2015 Mar; 98(3):1604-24. PubMed ID: 25547308
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Shear and extensional rheology of acid milk gel suspensions with varying ropiness.
    Surber G; Jaros D; Rohm H
    J Texture Stud; 2020 Feb; 51(1):111-119. PubMed ID: 31226221
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
    Sodini I; Lucas A; Oliveira MN; Remeuf F; Corrieu G
    J Dairy Sci; 2002 Oct; 85(10):2479-88. PubMed ID: 12416799
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas.
    Najgebauer-Lejko D; Witek M; Żmudziński D; Ptaszek A
    J Dairy Sci; 2020 Dec; 103(12):11039-11049. PubMed ID: 33222847
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Development of fermented milk product based on mare milk and lactic microorganisms association].
    Simonenko ES; Begunova AV
    Vopr Pitan; 2021; 90(5):115-125. PubMed ID: 34719149
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Vibration-induced particle formation during yogurt fermentation-Effect of frequency and amplitude.
    Körzendörfer A; Temme P; Schlücker E; Hinrichs J; Nöbel S
    J Dairy Sci; 2018 May; 101(5):3866-3877. PubMed ID: 29477530
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.