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Journal Abstract Search

548 related items for PubMed ID: 18803720

  • 1. Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Sep; 73(7):M360-7. PubMed ID: 18803720
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  • 5. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage.
    Akalin AS, Gönç S, Unal G, Fenderya S.
    J Food Sci; 2007 Sep; 72(7):M222-7. PubMed ID: 17995644
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  • 6. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
    Mani-López E, Palou E, López-Malo A.
    J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
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  • 7. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.
    Ng EW, Yeung M, Tong PS.
    Int J Food Microbiol; 2011 Jan 31; 145(1):169-75. PubMed ID: 21196060
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  • 9. Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period.
    Pham TT, Shah NP.
    J Food Sci; 2009 Jan 31; 74(4):M190-5. PubMed ID: 19490338
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  • 11. 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 31; 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 31; 80(12):3114-22. PubMed ID: 9436092
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  • 15. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
    Karagül-Yüceer Y, Wilson JC, White CH.
    J Dairy Sci; 2001 Mar 31; 84(3):543-50. PubMed ID: 11286405
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  • 16. 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 31; 47(5):349-53. PubMed ID: 14609093
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  • 18. Effect of mixing during fermentation in yogurt manufacturing.
    Aguirre-Ezkauriatza EJ, Galarza-González MG, Uribe-Bujanda AI, Ríos-Licea M, López-Pacheco F, Hernández-Brenes CM, Alvarez MM.
    J Dairy Sci; 2008 Dec 31; 91(12):4454-65. PubMed ID: 19038920
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  • 20. Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage.
    Rosburg V, Boylston T, White P.
    J Food Sci; 2010 Jun 31; 75(5):C439-44. PubMed ID: 20629865
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