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Journal Abstract Search

646 related items for PubMed ID: 16840602

  • 1. 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
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  • 2. Manufacture and quality of iron-fortified yogurt.
    Hekmat S, McMahon DJ.
    J Dairy Sci; 1997 Dec; 80(12):3114-22. PubMed ID: 9436092
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  • 6. Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States.
    Thompson JL, Lopetcharat K, Drake MA.
    J Dairy Sci; 2007 Nov; 90(11):4974-87. PubMed ID: 17954736
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  • 8. 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
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  • 10. 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
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  • 13. Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.
    Rognlien M, Duncan SE, O'Keefe SF, Eigel WN.
    J Dairy Sci; 2012 Apr; 95(4):1690-8. PubMed ID: 22459817
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  • 14. 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
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  • 15. Quality characteristics and consumer acceptance of yogurt fortified with date fiber.
    Hashim IB, Khalil AH, Afifi HS.
    J Dairy Sci; 2009 Nov; 92(11):5403-7. PubMed ID: 19841201
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  • 16. Influence of proteins on the perception of flavored stirred yogurts.
    Saint-Eve A, Lévy C, Martin N, Souchon I.
    J Dairy Sci; 2006 Mar; 89(3):922-33. PubMed ID: 16507686
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  • 17. Quality of yogurt fortified with magnesium lactate.
    Szajnar K, Znamirowska A, Kalicka D, Kuźniar P, Najgebauer-Lejko D.
    Acta Sci Pol Technol Aliment; 2018 Mar; 17(3):247-255. PubMed ID: 30269464
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  • 18. 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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  • 19. Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage.
    Salvador A, Fiszman SM.
    J Dairy Sci; 2004 Dec; 87(12):4033-41. PubMed ID: 15545363
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  • 20. Drivers of liking for yogurt drinks with prebiotics and probiotics.
    Allgeyer LC, Miller MJ, Lee SY.
    J Food Sci; 2010 May; 75(4):S212-9. PubMed ID: 20546424
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