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Journal Abstract Search

445 related items for PubMed ID: 16019312

  • 1. 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
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  • 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
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  • 3. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
    Lorenzen PC, Ebert Y, Clawin-Rädecker I, Schlimme E.
    Nahrung; 2003 Oct; 47(5):349-53. PubMed ID: 14609093
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  • 4. Effect of using propionic acid bacteria as an adjunct culture in yogurt production.
    Ekinci FY, Gurel M.
    J Dairy Sci; 2008 Mar; 91(3):892-9. PubMed ID: 18292244
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  • 5. Rheological properties and sensory characteristics of set-type soy yogurt.
    Donkor ON, Henriksson A, Vasiljevic T, Shah NP.
    J Agric Food Chem; 2007 Nov 28; 55(24):9868-76. PubMed ID: 17979230
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  • 8. Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Sep 28; 73(7):M368-74. PubMed ID: 18803721
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  • 9. Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing.
    Harte F, Luedecke L, Swanson B, Barbosa-Cánovas GV.
    J Dairy Sci; 2003 Apr 28; 86(4):1074-82. PubMed ID: 12741531
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  • 10. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
    El-Zahar K, Chobert JM, Sitohy M, Dalgalarrondo M, Haertlé T.
    Nahrung; 2003 Jun 28; 47(3):199-206. PubMed ID: 12866624
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  • 13. Manufacture and quality of iron-fortified yogurt.
    Hekmat S, McMahon DJ.
    J Dairy Sci; 1997 Dec 28; 80(12):3114-22. PubMed ID: 9436092
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  • 16. Quality of yogurt fortified with magnesium lactate.
    Szajnar K, Znamirowska A, Kalicka D, Kuźniar P, Najgebauer-Lejko D.
    Acta Sci Pol Technol Aliment; 2018 Dec 28; 17(3):247-255. PubMed ID: 30269464
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  • 18. Stability of picrotoxin during yogurt manufacture and storage.
    Jablonski JE, Jackson LS.
    J Food Sci; 2008 Oct 28; 73(8):T121-8. PubMed ID: 19019133
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