Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Potential application of essential oils as antimicrobial preservatives in cheese

(2018) Nasim Khorshidian et al.   Innovative Food Science & Emerging Technologies

A review on polyphenols: Classification, beneficial effects and their application in dairy products

(2018) Camila Sampaio Cutrim et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt

(2018) Ahmed Helal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective

(2018) Daniel Granato et al.   Current Opinion in Food Science

Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives

(2017) Ariadne Roberto Karnopp et al.   FOOD CHEMISTRY

Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp

(2017) Lorena Rodrigues Ramos et al.   FOOD CHEMISTRY

Performance of Holstein calves fed whole milk with or without kefir

(2016) S. Fouladgar et al.   JOURNAL OF DAIRY SCIENCE

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

(2015) Aline L.D. Batista et al.   FOOD RESEARCH INTERNATIONAL

Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation

(2015) Zhina Chen et al.   INTERNATIONAL DAIRY JOURNAL

Donkey Milk for Manufacture of Novel Functional Fermented Beverages

(2015) Annamaria Perna et al.   JOURNAL OF FOOD SCIENCE

Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalisL.) Leaves: Processing, Characterization, and Quality Traits

(2015) Marina Tolentino Marinho et al.   JOURNAL OF FOOD SCIENCE

Peptidome characterization and bioactivity analysis of donkey milk

(2015) Susy Piovesana et al.   Journal of Proteomics

Antioxidant properties and phenolic content of sulla (Hedysarumspp.) honeys from Southern Italy

(2014) Emilio Gambacorta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys

(2014) Annamaria Perna et al.   JOURNAL OF DAIRY SCIENCE

Kefir and Health: A Contemporary Perspective

(2013) Zaheer Ahmed et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimisation of ultrasonic-assisted extraction of antioxidant compounds from Artemisia absinthium using response surface methodology

(2013) Saliha Şahin et al.   FOOD CHEMISTRY

The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques

(2013) Monica Gallo et al.   FOOD RESEARCH INTERNATIONAL

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils

(2013) Rubén H. Olmedo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and antibacterial and antioxidant properties of commercial essential oils

(2012) Bárbara Teixeira et al.   INDUSTRIAL CROPS AND PRODUCTS

Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity

(2012) Annamaria Perna et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Review: Functional Properties of Kefir

(2011) Zeynep B. Guzel-Seydim et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt

(2011) D. Najgebauer-Lejko et al.   INTERNATIONAL DAIRY JOURNAL

Microbiological and chemical properties of Norwegian kefir during storage

(2011) Heidi Grønnevik et al.   INTERNATIONAL DAIRY JOURNAL

Phenolic fortification of yogurt using grape and callus extracts

(2010) Mehmet Karaaslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods

(2008) Hsi-Chia Chen et al.   FOOD MICROBIOLOGY

Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation

(2008) Gillian Butler et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE