Green tea yogurt: major phenolic compounds and microbial growth

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

(2012) C. Senaka Ranadheera et al.   FOOD CHEMISTRY

Estrone and 17β-estradiol concentrations in pasteurized-homogenized milk and commercial dairy products

(2010) D.A. Pape-Zambito et al.   JOURNAL OF DAIRY SCIENCE

Fermentation parameter and partial biochemical characterisation of milk clotting enzyme from Chinese distiller’s yeast

(2009) Jinju Wu et al.   ANNALS OF MICROBIOLOGY

Application of Natural Antimicrobials for Food Preservation

(2009) Brijesh K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

(2009) M.R. Damin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ

(2008) Jane Hubert et al.   FOOD CHEMISTRY

Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage

(2008) Imène Jaziri et al.   FOOD CHEMISTRY