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Journal Abstract Search

169 related items for PubMed ID: 32861489

  • 1. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener.
    Ban Q, Liu Z, Yu C, Sun X, Jiang Y, Cheng J, Guo M.
    J Dairy Sci; 2020 Nov; 103(11):10006-10014. PubMed ID: 32861489
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  • 2. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt.
    Miele NA, Cabisidan EK, Blaiotta G, Leone S, Masi P, Di Monaco R, Cavella S.
    J Dairy Sci; 2017 Dec; 100(12):9539-9550. PubMed ID: 28987582
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  • 4. Effect of synbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in rats with type 2 diabetes.
    Ban Q, Sun X, Jiang Y, Cheng J, Guo M.
    J Dairy Sci; 2022 May; 105(5):3758-3769. PubMed ID: 35248379
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  • 5. Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties.
    Kermiche F, Boulekbache-Makhlouf L, Félix M, Harkat-Madouri L, Remini H, Madani K, Romero A.
    Food Sci Technol Int; 2018 Oct; 24(7):585-597. PubMed ID: 29771134
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  • 6. Effect of feeding type 2 diabetes mellitus rats with synbiotic yogurt sweetened with monk fruit extract on serum lipid levels and hepatic AMPK (5' adenosine monophosphate-activated protein kinase) signaling pathway.
    Ban Q, Cheng J, Sun X, Jiang Y, Guo M.
    Food Funct; 2020 Sep 23; 11(9):7696-7706. PubMed ID: 32914810
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  • 12. Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners.
    Chadha D, Hamid N, Kantono K, Marsan M.
    J Food Sci; 2022 Jul 23; 87(7):3190-3206. PubMed ID: 35708195
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  • 13. Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation.
    Zhang X, Zheng Y, Zhou C, Cao J, Zhang Y, Wu Z, Pan D, Cai Z, Xia Q.
    Ultrason Sonochem; 2024 May 23; 105():106857. PubMed ID: 38552299
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  • 14. Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration.
    Jaster H, Arend GD, Rezzadori K, Chaves VC, Reginatto FH, Petrus JCC.
    Food Res Int; 2018 Feb 23; 104():119-125. PubMed ID: 29433776
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  • 18. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr 23; 76(3):H97-H107. PubMed ID: 21535837
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