19 related articles for article (PubMed ID: 38447466)
1.
Maestrello V; Solovyev P; Stroppa A; Bontempo L; Franceschi P
Food Chem; 2024 Jun; 456():139986. PubMed ID: 38852457
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures.
Albenzio M; Santillo A; Caroprese M; Ruggieri D; Napolitano F; Sevi A
J Dairy Sci; 2013 May; 96(5):2781-91. PubMed ID: 23522678
[TBL] [Abstract][Full Text] [Related]
3. Biochemical patterns in ovine cheese: influence of probiotic strains.
Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
[TBL] [Abstract][Full Text] [Related]
4. Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids.
Madureira AR; Soares JC; Amorim M; Tavares T; Gomes AM; Pintado MM; Malcata FX
J Sci Food Agric; 2013 Apr; 93(6):1458-65. PubMed ID: 23400948
[TBL] [Abstract][Full Text] [Related]
5. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation.
Gomes AM; Malcata FX
J Dairy Sci; 1998 Jun; 81(6):1492-507. PubMed ID: 9684158
[TBL] [Abstract][Full Text] [Related]
6. Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
Erkaya T; Şengul M
J Dairy Res; 2015 Feb; 82(1):47-55. PubMed ID: 25592630
[TBL] [Abstract][Full Text] [Related]
7. Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae.
Yilmaz-Ersan L; Suna G
Talanta; 2024 May; 272():125801. PubMed ID: 38447466
[TBL] [Abstract][Full Text] [Related]
8. In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence.
Fardet A; Rock E
Nutr Res Rev; 2018 Jun; 31(1):52-70. PubMed ID: 28965518
[TBL] [Abstract][Full Text] [Related]
9. Rediscovering acidophilus milk, its quality characteristics, manufacturing methods, flavor chemistry and nutritional value.
Farag MA; El Hawary EA; Elmassry MM
Crit Rev Food Sci Nutr; 2020; 60(18):3024-3041. PubMed ID: 31617740
[TBL] [Abstract][Full Text] [Related]
10.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
11.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
12.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
13.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
14.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
15.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
16.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
17.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
18.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
19.
; ; . PubMed ID:
[No Abstract] [Full Text] [Related]
[Next] [New Search]