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 *

154 related articles for article (PubMed ID: 37187980)

  • 1. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives.
    Arab M; Yousefi M; Khanniri E; Azari M; Ghasemzadeh-Mohammadi V; Mollakhalili-Meybodi N
    J Food Sci Technol; 2023 Jun; 60(6):1656-1665. PubMed ID: 37187980
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effect of dairy powders fortification on yogurt textural and sensorial properties: a review.
    Karam MC; Gaiani C; Hosri C; Burgain J; Scher J
    J Dairy Res; 2013 Nov; 80(4):400-9. PubMed ID: 24182425
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties.
    Gilbert A; Rioux LE; St-Gelais D; Turgeon SL
    J Dairy Sci; 2021 Oct; 104(10):10485-10499. PubMed ID: 34275633
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. The effect of high-temperature heat treatment and homogenization on the microstructure of set yogurt curd networks.
    Ichimura T; Kusaka M; Nakamura T
    J Dairy Res; 2023 Aug; 90(3):306-311. PubMed ID: 37649410
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt.
    Ziarno M; Zaręba D
    Food Sci Biotechnol; 2020 Jan; 29(1):109-119. PubMed ID: 31976133
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Development of yogurt fortified with four varieties of common bean (
    Zahir A; Naseri E; Hussain M
    J Food Sci Technol; 2024 Apr; 61(4):753-769. PubMed ID: 39119564
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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. Small molecule linoleic acid inhibiting whey syneresis via interact with milk proteins in the fermentation of set yogurt fortified with c9,t11-conjugated linoleic acid.
    Qing J; Peng C; Chen H; Li H; Liu X
    Food Chem; 2023 Dec; 429():136849. PubMed ID: 37481983
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase.
    Abou-Soliman NHI; Sakr SS; Awad S
    J Food Sci Technol; 2017 May; 54(6):1616-1627. PubMed ID: 28559621
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt.
    Jaman S; Islam MZ; Sojib MSI; Hasan MS; Khandakar MMH; Bari MS; Sarker MAH; Habib R; Siddiki MSR; Islam MA; Harun-Ur-Rashid M
    J Adv Vet Anim Res; 2022 Dec; 9(4):694-701. PubMed ID: 36714504
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders.
    Dönmez Ö; Mogol BA; Gökmen V
    J Dairy Sci; 2017 Feb; 100(2):901-907. PubMed ID: 28012628
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.