Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

(2010) Daniel Granato et al.   FOOD CHEMISTRY

Consumer purchase habits and views on food safety: A Brazilian study

(2010) Jorge H. Behrens et al.   FOOD CONTROL

Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology

(2010) Daniel Granato et al.   JOURNAL OF FOOD SCIENCE

Ice-cream as a probiotic food carrier

(2009) Adriano G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

(2009) DANIELA M SACCARO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Modelling the effects of pH, storage temperature and redox potential (Eh) on the survival of bifidobacteria in fermented milk

(2009) Vijith S. Jayamanne et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Probiotic cheese: Health benefits, technological and stability aspects

(2009) Adriano Gomes da Cruz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumers’ willingness to buy functional foods. The influence of carrier, benefit and trust

(2008) Michael Siegrist et al.   APPETITE

Consumer valuation of functional foods and nutraceuticals in Canada. A conjoint study using probiotics

(2008) Getu Hailu et al.   APPETITE

Otimização da desidratação osmótica de filés de mapará (Hypophthalmus edentatus) através da metodologia de superfície de resposta

(2008) Suezilde da Conceição Amaral Ribeiro et al.   Food Science and Technology

Probiotics—From Metchnikoff to bioactives

(2008) T. Vasiljevic et al.   INTERNATIONAL DAIRY JOURNAL

Potentially probiotic açaí yogurt

(2008) MARIO H B DE ALMEIDA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Production and evaluation of a probiotic yogurt usingLactobacillus caseissp.casei

(2008) HASSAN KORBEKANDI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of Calcium on the Physical Properties of Stirred Probiotic Yogurt

(2008) L. Ramasubramanian et al.   JOURNAL OF DAIRY SCIENCE