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.
149 related articles for article (PubMed ID: 31976133)
21. Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt. Cichońska P; Pudło E; Wojtczak A; Ziarno M Foods; 2021 Sep; 10(9):. PubMed ID: 34574249 [TBL] [Abstract][Full Text] [Related]
22. Role of milk protein-based products in some quality attributes of goat milk yogurt. Gursel A; Gursoy A; Anli EAK; Budak SO; Aydemir S; Durlu-Ozkaya F J Dairy Sci; 2016 Apr; 99(4):2694-2703. PubMed ID: 26874417 [TBL] [Abstract][Full Text] [Related]
23. 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]
24. 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]
25. 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]
26. Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures. Kneifel W; Jaros D; Erhard F Int J Food Microbiol; 1993 May; 18(3):179-89. PubMed ID: 8494687 [TBL] [Abstract][Full Text] [Related]
27. The effect of proteolytic activity of starter cultures on technologically important properties of yogurt. Amani E; Eskandari MH; Shekarforoush S Food Sci Nutr; 2017 May; 5(3):525-537. PubMed ID: 28572938 [TBL] [Abstract][Full Text] [Related]
28. Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life. Alhejaili M; Olson DW; Velázquez C; Janes M; Boeneke C; Aryana KJ J Dairy Sci; 2019 Mar; 102(3):2011-2016. PubMed ID: 30639018 [TBL] [Abstract][Full Text] [Related]
29. 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]
30. Physicochemical properties, texture, and probiotic survivability of oat-based yogurt using aquafaba as a gelling agent. Raikos V; Juskaite L; Vas F; Hayes HE Food Sci Nutr; 2020 Dec; 8(12):6426-6432. PubMed ID: 33312528 [TBL] [Abstract][Full Text] [Related]
31. The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. Fernández-García E; McGregor JU; Traylor S J Dairy Sci; 1998 Mar; 81(3):655-63. PubMed ID: 9565867 [TBL] [Abstract][Full Text] [Related]
32. 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]
33. Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options. Brown MD; Chambers DH J Food Sci; 2015 Dec; 80(12):S2957-69. PubMed ID: 26551026 [TBL] [Abstract][Full Text] [Related]
34. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. Dai S; Corke H; Shah NP J Dairy Sci; 2016 Sep; 99(9):7063-7074. PubMed ID: 27372590 [TBL] [Abstract][Full Text] [Related]
35. Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis. Gilbert A; Rioux LE; St-Gelais D; Turgeon SL J Dairy Sci; 2020 Mar; 103(3):2139-2152. PubMed ID: 31980226 [TBL] [Abstract][Full Text] [Related]
36. Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurt. Fan X; Liu X; Yan Y; Hua D; Liu J; Huo D; Liu H J Texture Stud; 2023 Dec; ():. PubMed ID: 38088025 [TBL] [Abstract][Full Text] [Related]
37. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt. Karagül-Yüceer Y; Wilson JC; White CH J Dairy Sci; 2001 Mar; 84(3):543-50. PubMed ID: 11286405 [TBL] [Abstract][Full Text] [Related]
38. Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity. Demir H; Aydemir LY; Özel MŞ; Koca E; Şimşek Aslanoğlu M J Food Sci; 2023 Oct; 88(10):4079-4096. PubMed ID: 37589296 [TBL] [Abstract][Full Text] [Related]
39. 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]