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.
134 related articles for article (PubMed ID: 35454686)
21. Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar. Torrico DD; Tam J; Fuentes S; Gonzalez Viejo C; Dunshea FR J Sci Food Agric; 2020 May; 100(7):3024-3035. PubMed ID: 32056214 [TBL] [Abstract][Full Text] [Related]
22. Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener. Buchilina A; Aryana K J Dairy Sci; 2021 Feb; 104(2):1484-1493. PubMed ID: 33309375 [TBL] [Abstract][Full Text] [Related]
23. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus. Ng EW; Yeung M; Tong PS Int J Food Microbiol; 2011 Jan; 145(1):169-75. PubMed ID: 21196060 [TBL] [Abstract][Full Text] [Related]
24. Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties. Turgut T; Cakmakci S Probiotics Antimicrob Proteins; 2018 Mar; 10(1):64-70. PubMed ID: 28417292 [TBL] [Abstract][Full Text] [Related]
25. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide. Ahmadi A; Milani E; Madadlou A; Mortazavi SA; Mokarram RR; Salarbashi D J Food Sci Technol; 2014 Aug; 51(8):1568-74. PubMed ID: 25114349 [TBL] [Abstract][Full Text] [Related]
26. Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Papadopoulou OS; Argyri AA; Kounani V; Tassou CC; Chorianopoulos N Front Microbiol; 2021; 12():678356. PubMed ID: 34262543 [TBL] [Abstract][Full Text] [Related]
27. Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Sarwar A; Aziz T; Al-Dalali S; Zhao X; Zhang J; Ud Din J; Chen C; Cao Y; Yang Z Foods; 2019 Oct; 8(10):. PubMed ID: 31658700 [No Abstract] [Full Text] [Related]
28. Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners. Chadha D; Hamid N; Kantono K; Marsan M J Food Sci; 2022 Jul; 87(7):3190-3206. PubMed ID: 35708195 [TBL] [Abstract][Full Text] [Related]
29. Physico-chemical, microbiological, and sensory characteristics of yogurt as affected by various ingredients. Aleman RS; Cedillos R; Page R; Olson D; Aryana K J Dairy Sci; 2023 Jun; 106(6):3868-3883. PubMed ID: 37080788 [TBL] [Abstract][Full Text] [Related]
30. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Marafon AP; Sumi A; Granato D; Alcântara MR; Tamime AY; Nogueira de Oliveira M J Dairy Sci; 2011 Nov; 94(11):5330-40. PubMed ID: 22032355 [TBL] [Abstract][Full Text] [Related]
31. 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]
32. Consumer Perception of Sweeteners in Yogurt. Crown E; Rovai D; Racette CM; Barbano DM; Drake MA J Dairy Sci; 2024 Sep; ():. PubMed ID: 39245170 [TBL] [Abstract][Full Text] [Related]
33. Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts. Cezarino EC; Guedes Silva KC; Souza Almeida F; Kawazoe Sato AC J Food Sci; 2022 Apr; 87(4):1796-1809. PubMed ID: 35289401 [TBL] [Abstract][Full Text] [Related]
34. Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage. Wijesekara A; Weerasingha V; Jayarathna S; Priyashantha H Food Chem X; 2022 Jun; 14():100332. PubMed ID: 35634218 [TBL] [Abstract][Full Text] [Related]
35. Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea. Kang SS; Kim MK; Kim YJ Food Sci Anim Resour; 2019 Oct; 39(5):820-830. PubMed ID: 31728450 [TBL] [Abstract][Full Text] [Related]
36. Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract. Jooyandeh H; Alizadeh Behbahani B Food Sci Nutr; 2024 Jul; 12(7):4656-4666. PubMed ID: 39055224 [TBL] [Abstract][Full Text] [Related]
37. Addition of inulin to probiotic yogurt: Viability of probiotic bacteria ( Kamel DG; Hammam ARA; Alsaleem KA; Osman DM Food Sci Nutr; 2021 Mar; 9(3):1743-1749. PubMed ID: 33747485 [TBL] [Abstract][Full Text] [Related]
38. Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Mohan A; Hadi J; Gutierrez-Maddox N; Li Y; Leung IKH; Gao Y; Shu Q; Quek SY Foods; 2020 Jan; 9(1):. PubMed ID: 31963907 [TBL] [Abstract][Full Text] [Related]
39. Manufacture and quality of iron-fortified yogurt. Hekmat S; McMahon DJ J Dairy Sci; 1997 Dec; 80(12):3114-22. PubMed ID: 9436092 [TBL] [Abstract][Full Text] [Related]
40. Effect of the ethanolic extract and essential oil of Keshavarzi M; Sharifan A; Yasini Ardakani SA Food Sci Nutr; 2021 Jan; 9(1):197-208. PubMed ID: 33473284 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]