Related references
Note: Only part of the references are listed.Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt
Yusong Wang et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten-free bread
Leila Ghasemi et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.
Amal Bakr Shori et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Tea and its phytochemicals: Hidden health benefits & modulation of signaling cascade by phytochemicals
Sagar Bag et al.
FOOD CHEMISTRY (2022)
Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oil
Motahare Pirnia et al.
FOOD CHEMISTRY-X (2022)
Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
Amal Bakr Shori et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2021)
Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract
Isam A. Mohamed Ahmed et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
In vitro screening of phytochemicals, antioxidant, antimicrobial, and cytotoxic activity of Echinops setifer extract
Fereshteh Falah et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2021)
Effect of adding Aloe vera jell on the quality and sensory properties of yogurt
Ali Ikram et al.
FOOD SCIENCE & NUTRITION (2021)
Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice
D. Cais-Sokolinska et al.
JOURNAL OF DAIRY SCIENCE (2021)
Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set
Liqing Qiu et al.
FOOD BIOSCIENCE (2021)
Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product
Fereshteh Falah et al.
BIOMED RESEARCH INTERNATIONAL (2021)
Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics
Ahmadreza Abedinia et al.
FOODS (2021)
Production of oat bran functional probiotic beverage using Bifidobacterium lactis
Azadeh Asadzadeh et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract
Won-Young Cho et al.
CYTA-JOURNAL OF FOOD (2020)
Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract
Mahmoud Abdel-Hamid et al.
FOOD CHEMISTRY (2020)
In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage
Tuba Erkaya-Kotan
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of Cinnamomum zeylanicum Bark Essential Oil
Behrooz Alizadeh Behbahani et al.
EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2020)
Functional yogurt with strawberries and chia seeds
Jussara Kowaleski et al.
FOOD BIOSCIENCE (2020)
Probiotic characteristics of Lactobacillus brevis B13-2 isolated from kimchi and investigation of antioxidant and immune-modulating abilities of its heat-killed cells
Myung Wook Song et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
A new water-soluble polysaccharide from Echinops pungens Trautv roots. Part I. Isolation, purification, characterization and antioxidant activity
Seyedeh Mahsa Hoseiniyan Benvidi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices
Khatereh Shirani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Phytochemical analysis, antioxidant and anti-inflammatory activities of Helichrysum stoechas (L.) Moench extracts
Abdallah Kherbache et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)
Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry
Yuanmei Xu et al.
FOOD HYDROCOLLOIDS (2019)
Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt
Ting Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology
Malihe Mousavi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage
Malihe Mousavi et al.
FOOD SCIENCE & NUTRITION (2019)
Short communication: Chia seed extract enhances physiochemical and antioxidant properties of yogurt
H. C. Kwon et al.
JOURNAL OF DAIRY SCIENCE (2019)
The Genus Echinops: Phytochemistry and Biological Activities: A Review
Helen Bitew et al.
FRONTIERS IN PHARMACOLOGY (2019)
Exopolysaccharide produced by Streptococcus thermophiles S-3: Molecular, partial structural and rheological properties
Zhiyuan Xu et al.
CARBOHYDRATE POLYMERS (2018)
Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration
Henrique Jaster et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
Phuong T. M. Nguyen et al.
FOOD HYDROCOLLOIDS (2017)
Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage
Changkun Li et al.
JOURNAL OF DAIRY SCIENCE (2017)
Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract
Denise Felix da Silva et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
ANTIMICROBIAL ACTIVITY OF Echinops kebericho AGAINST HUMAN PATHOGENIC BACTERIA AND FUNGI
Gemechu Ameya et al.
AFRICAN JOURNAL OF TRADITIONAL COMPLEMENTARY AND ALTERNATIVE MEDICINES (2016)
Hexane Extract of Echinops spinosissimus TURRA subsp spinosus from Tunisia: A Potential Source of Acetylated Sterols - Investigation of its Biological Activities
Emna Bouattour et al.
CHEMISTRY & BIODIVERSITY (2016)
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives
Cristina Caleja et al.
FOOD CHEMISTRY (2016)
Seaweed extracts as potential functional ingredients in yogurt
A. M. O'Sullivan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
B. N. P. Sah et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria
Xue Han et al.
BIOMED RESEARCH INTERNATIONAL (2016)
Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage
Premalatha Muniandy et al.
FOOD PACKAGING AND SHELF LIFE (2016)
Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract
Ana Carolina Pelaes Vital et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
In vitro effects of food extracts on selected probiotic and pathogenic bacteria
Juliet Sutherland et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)
Recent Trends in Development of Fermented Milks
H. K. Khurana et al.
CURRENT NUTRITION & FOOD SCIENCE (2007)
Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures
DM Folkenberg et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Influence of substituting milk powder for whey powder on yoghurt quality
C González-Martínez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)
Share Paper
