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Journal Abstract Search

1237 related items for PubMed ID: 24745665

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
    Costa MP, Frasao BS, Silva AC, Freitas MQ, Franco RM, Conte-Junior CA.
    J Dairy Sci; 2015 Sep 31; 98(9):5995-6003. PubMed ID: 26188580
    [Abstract] [Full Text] [Related]

  • 4. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
    Sodini I, Lucas A, Oliveira MN, Remeuf F, Corrieu G.
    J Dairy Sci; 2002 Oct 31; 85(10):2479-88. PubMed ID: 12416799
    [Abstract] [Full Text] [Related]

  • 5. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
    Varga L, Süle J, Nagy P.
    J Dairy Sci; 2014 Oct 31; 97(4):2039-44. PubMed ID: 24485676
    [Abstract] [Full Text] [Related]

  • 6. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.
    Senaka Ranadheera C, Evans CA, Adams MC, Baines SK.
    Food Chem; 2012 Dec 01; 135(3):1411-8. PubMed ID: 22953874
    [Abstract] [Full Text] [Related]

  • 7. Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk.
    Simova E, Ivanov G, Simov Z.
    J Ind Microbiol Biotechnol; 2008 Oct 01; 35(10):1109-15. PubMed ID: 18604576
    [Abstract] [Full Text] [Related]

  • 8. Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life.
    Alhejaili M, Olson DW, Velázquez C, Janes M, Boeneke C, Aryana KJ.
    J Dairy Sci; 2019 Mar 01; 102(3):2011-2016. PubMed ID: 30639018
    [Abstract] [Full Text] [Related]

  • 9. Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131.
    Yamamoto E, Watanabe R, Ichimura T, Ishida T, Kimura K.
    J Dairy Sci; 2021 Feb 01; 104(2):1454-1464. PubMed ID: 33309355
    [Abstract] [Full Text] [Related]

  • 10. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks.
    Florence AC, Béal C, Silva RC, Bogsan CS, Pilleggi AL, Gioielli LA, Oliveira MN.
    Food Chem; 2012 Dec 15; 135(4):2207-14. PubMed ID: 22980792
    [Abstract] [Full Text] [Related]

  • 11. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.
    Rutella GS, Tagliazucchi D, Solieri L.
    Food Microbiol; 2016 Dec 15; 60():54-61. PubMed ID: 27554146
    [Abstract] [Full Text] [Related]

  • 12. Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener.
    Buchilina A, Aryana K.
    J Dairy Sci; 2021 Feb 15; 104(2):1484-1493. PubMed ID: 33309375
    [Abstract] [Full Text] [Related]

  • 13. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage.
    Li C, Song J, Kwok LY, Wang J, Dong Y, Yu H, Hou Q, Zhang H, Chen Y.
    J Dairy Sci; 2017 Apr 15; 100(4):2512-2525. PubMed ID: 28215898
    [Abstract] [Full Text] [Related]

  • 14. Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Sep 15; 73(7):M360-7. PubMed ID: 18803720
    [Abstract] [Full Text] [Related]

  • 15. Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.
    Turgut T, Cakmakci S.
    Probiotics Antimicrob Proteins; 2018 Mar 15; 10(1):64-70. PubMed ID: 28417292
    [Abstract] [Full Text] [Related]

  • 16. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.
    Han X, Yang Z, Jing X, Yu P, Zhang Y, Yi H, Zhang L.
    Biomed Res Int; 2016 Mar 15; 2016():7945675. PubMed ID: 27294135
    [Abstract] [Full Text] [Related]

  • 17. Short communication: Viability of culture organisms in honey-enriched acidophilus-bifidus-thermophilus (ABT)-type fermented camel milk.
    Varga L, Süle J, Nagy P.
    J Dairy Sci; 2014 Nov 15; 97(11):6814-8. PubMed ID: 25151879
    [Abstract] [Full Text] [Related]

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  • 20. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D.
    Acta Sci Pol Technol Aliment; 2019 Nov 15; 18(2):153-161. PubMed ID: 31256543
    [Abstract] [Full Text] [Related]

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