Related references
Note: Only part of the references are listed.Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters
Agnieszka Dudkiewicz et al.
BRITISH FOOD JOURNAL (2022)
The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream
Mariola Kozlowska et al.
APPLIED SCIENCES-BASEL (2022)
Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium
Patrycja Cichonska et al.
MOLECULES (2022)
Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes
Haider I. Ali et al.
FOODS (2021)
The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity
Malgorzata Ziarno et al.
APPLIED SCIENCES-BASEL (2021)
Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications
Lidiane Diniz do Nascimento et al.
BIOMOLECULES (2020)
Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract
Mahmoud Abdel-Hamid et al.
FOODS (2020)
Short communication: Effect of the addition of Bifidobacterium monocultures on the physical, chemical, and sensory characteristics of fermented goat milk
A. Mituniewicz-Malek et al.
JOURNAL OF DAIRY SCIENCE (2017)
Antibacterial activity and interactions of plant essential oil combinations against Gram-positive and Gram-negative bacteria
Cristina Anamaria Semeniuc et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2017)
Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
Jae Yeon Joung et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2016)
Methods for in vitro evaluating antimicrobial activity: A review
Mounyr Balouiri et al.
JOURNAL OF PHARMACEUTICAL ANALYSIS (2016)
Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt
Minto Michael et al.
FOOD SCIENCE & NUTRITION (2015)
BASIL (OCIMUM BASILICUM L.) AS A NATURAL ANTIOXIDANT
Carolina Medici Veronezi et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil
Barbara Teixeira et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
New Opportunities of the Application of Natural Herb and Spice Extracts in Plant Oils: Application of Electron Paramagnetic Resonance in Examining the Oxidative Stability
Mariola Kozlowska et al.
JOURNAL OF FOOD SCIENCE (2012)
Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil
Shabboo Amirdivani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage
Imene Jaziri et al.
FOOD CHEMISTRY (2009)
Screening methods to determine antibacterial activity of natural products
Cleidson Valgas et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2007)
Antioxidant properties of aqueous extracts from selected Lamiaceae species grown in Turkey
HJD Dorman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Well diffusion for antifungal susceptibility testing
S Magaldi et al.
INTERNATIONAL JOURNAL OF INFECTIOUS DISEASES (2004)
In vitro antibacterial, antifungal, and antioxidant activities of the essential oil and methanol extracts of herbal parts and callus cultures of Satureja hortensis L.
M Güllüce et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Determination of moisture, solids-not-fat and fat-by-difference in butter using routine methods according to ISO 8851/IDF 191 - an international collaborative study and a meta-analysis
JM Evers et al.
INTERNATIONAL DAIRY JOURNAL (2003)
The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter
I Bakirci et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2002)
Stress responses in lactic acid bacteria
M van de Guchte et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2002)
Butter stability as affected by extracts of sage, rosemary and oregano
A Ayar et al.
JOURNAL OF FOOD LIPIDS (2001)