320 related articles for article (PubMed ID: 31256546)
1. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts.
Glibowski P; Karwowska M; Latoch A; Nosowska K; Udeh KO
Acta Sci Pol Technol Aliment; 2019; 18(2):185-193. PubMed ID: 31256546
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.
Najgebauer-Lejko D; Tabaszewska M; Grega T
Acta Sci Pol Technol Aliment; 2015; 14(1):45-53. PubMed ID: 28068019
[TBL] [Abstract][Full Text] [Related]
4. Development of Yoghurt with Juçara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5.
Geraldi MV; Tulini FL; Souza VM; De Martinis ECP
Probiotics Antimicrob Proteins; 2018 Mar; 10(1):71-76. PubMed ID: 28432677
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality.
Najgebauer-Lejko D; Grega T; Tabaszewska M
Acta Sci Pol Technol Aliment; 2014; 13(1):35-42. PubMed ID: 24583382
[TBL] [Abstract][Full Text] [Related]
7. Effect of denak (Oliveria decumbens Vent) on growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic herbal milk and yoghurt.
Ehsandoost E; Gholami SP; Nazemi M
Pak J Biol Sci; 2013 Dec; 16(24):2009-14. PubMed ID: 24517020
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production.
Gustaw W; Kordowska-Wiater M; Kozioł J
Acta Sci Pol Technol Aliment; 2011; 10(4):455-66. PubMed ID: 22230927
[TBL] [Abstract][Full Text] [Related]
10. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.
Senaka Ranadheera C; Evans CA; Adams MC; Baines SK
Food Chem; 2012 Dec; 135(3):1411-8. PubMed ID: 22953874
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk.
Gustaw W; Kozioł J; Radzki W; Skrzypczak K; Michalak-Majewska M; Sołowiej B; Sławińska A; Jabłońska-Ryś E
Acta Sci Pol Technol Aliment; 2016; 15(1):29-36. PubMed ID: 28071036
[TBL] [Abstract][Full Text] [Related]
14. Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk.
Nguyen HTH; Afsar S; Day L
Food Res Int; 2018 Jun; 108():423-429. PubMed ID: 29735076
[TBL] [Abstract][Full Text] [Related]
15. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
El-Zahar K; Chobert JM; Sitohy M; Dalgalarrondo M; Haertlé T
Nahrung; 2003 Jun; 47(3):199-206. PubMed ID: 12866624
[TBL] [Abstract][Full Text] [Related]
16. Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus.
Aryana KJ; Plauche S; Rao RM; McGrew P; Shah NP
J Food Sci; 2007 Apr; 72(3):M79-84. PubMed ID: 17995804
[TBL] [Abstract][Full Text] [Related]
17. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
Shu G; Wang S; Chen Z; Chen H; Wang C; Ma Y
Acta Sci Pol Technol Aliment; 2015; 14(4):407-414. PubMed ID: 28068046
[TBL] [Abstract][Full Text] [Related]
18. Nutritional and sensory quality of stirred soursop (Annona muricata L.) yoghurt.
Lutchmedial M; Ramlal R; Badrie N; Chang-Yen I
Int J Food Sci Nutr; 2004 Aug; 55(5):407-14. PubMed ID: 15545049
[TBL] [Abstract][Full Text] [Related]
19. The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin.
Świąder K; Florowska A
Foods; 2022 Feb; 11(4):. PubMed ID: 35206044
[TBL] [Abstract][Full Text] [Related]
20. Rheological properties of yoghurt made with milk submitted to manothermosonication.
Vercet A; Oria R; Marquina P; Crelier S; Lopez-Buesa P
J Agric Food Chem; 2002 Oct; 50(21):6165-71. PubMed ID: 12358497
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]