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Journal Abstract Search

290 related items for PubMed ID: 8494687

  • 1. Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures.
    Kneifel W, Jaros D, Erhard F.
    Int J Food Microbiol; 1993 May; 18(3):179-89. PubMed ID: 8494687
    [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. Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures.
    Lamoureux L, Roy D, Gauthier SF.
    J Dairy Sci; 2002 May 31; 85(5):1058-69. PubMed ID: 12086039
    [Abstract] [Full Text] [Related]

  • 4. 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 31; 97(5):2578-90. PubMed ID: 24745665
    [Abstract] [Full Text] [Related]

  • 5. Quality of yogurt fortified with magnesium lactate.
    Szajnar K, Znamirowska A, Kalicka D, Kuźniar P, Najgebauer-Lejko D.
    Acta Sci Pol Technol Aliment; 2018 May 31; 17(3):247-255. PubMed ID: 30269464
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  • 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. Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.
    Turgut T, Cakmakci S.
    Probiotics Antimicrob Proteins; 2018 Mar 01; 10(1):64-70. PubMed ID: 28417292
    [Abstract] [Full Text] [Related]

  • 8. Effects of 2'-fucosyllactose on the viability of starter cultures and Bifidobacterium strains of human origin in yogurt during refrigerated storage.
    Xie Z, Kim C, Miller MJ, Jin YS.
    J Food Sci; 2024 May 01; 89(5):2546-2556. PubMed ID: 38578148
    [Abstract] [Full Text] [Related]

  • 9. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food.
    Hekmat S, McMahon DJ.
    J Dairy Sci; 1992 Jun 01; 75(6):1415-22. PubMed ID: 1500547
    [Abstract] [Full Text] [Related]

  • 10. Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor.
    Kongo JM, Gomes AM, Malcata FX.
    Lett Appl Microbiol; 2006 Jun 01; 42(6):595-9. PubMed ID: 16706898
    [Abstract] [Full Text] [Related]

  • 11. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
    Karagül-Yüceer Y, Wilson JC, White CH.
    J Dairy Sci; 2001 Mar 01; 84(3):543-50. PubMed ID: 11286405
    [Abstract] [Full Text] [Related]

  • 12. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation.
    Farnworth ER, Mainville I, Desjardins MP, Gardner N, Fliss I, Champagne C.
    Int J Food Microbiol; 2007 May 01; 116(1):174-81. PubMed ID: 17292991
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 72(7):M222-7. PubMed ID: 17995644
    [Abstract] [Full Text] [Related]

  • 14. Ingredient supplementation effects on viability of probiotic bacteria in yogurt.
    Dave RI, Shah NP.
    J Dairy Sci; 1998 Nov 01; 81(11):2804-16. PubMed ID: 9839222
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 75(5):C439-44. PubMed ID: 20629865
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  • 20. Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design.
    Shu G, Bao C, Chen H, Wang C, Yang H.
    Acta Sci Pol Technol Aliment; 2016 Jun 01; 15(2):151-159. PubMed ID: 28071005
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