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.
250 related articles for article (PubMed ID: 35310563)
1. 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]
2. 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]
3. 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]
4. Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts. Costa MP; Monteiro MLG; Frasao BS; Silva VLM; Rodrigues BL; Chiappini CCJ; Conte-Junior CA J Dairy Sci; 2017 Jan; 100(1):157-168. PubMed ID: 27816243 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase. Li H; Zhang L; Jia Y; Yuan Y; Li H; Cui W; Yu J J Dairy Sci; 2022 Nov; 105(12):9404-9416. PubMed ID: 36307239 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. 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. Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties. Ribes S; Peña N; Fuentes A; Talens P; Barat JM J Dairy Sci; 2021 Mar; 104(3):2822-2833. PubMed ID: 33358816 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt. Pimentel TC; Cruz AG; Prudencio SH J Dairy Sci; 2013 Oct; 96(10):6233-41. PubMed ID: 23932139 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu ( Gutiérrez-Álzate K; Rosario ILS; de Jesus RLC; Maciel LF; Santos SA; de Souza CO; Vieira CP; Cavalheiro CP; Costa MPD Foods; 2023 May; 12(11):. PubMed ID: 37297462 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]