Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice

The Content of Selected Minerals, Bioactive Compounds, and the Antioxidant Properties of the Flowers and Fruit of Selected Cultivars and Wildly Growing Plants of Sambucus nigra L.

(2020) Karolina Młynarczyk et al.   MOLECULES

How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age

(2020) Monica Aguayo-Mendoza et al.   FOOD RESEARCH INTERNATIONAL

Bioaccessibility of carotenoids, vitamin A and α-tocopherol, from commercial milk-fruit juice beverages: Contribution to the recommended daily intake

(2019) Carla M. Stinco et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Novel frozen yogurt production fortified with sea buckthorn berries and probiotics

(2019) Antonia Terpou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Growth performance, nutrient utilization, and health of dairy calves supplemented with condensed whey solubles

(2019) N.D. Senevirathne et al.   JOURNAL OF DAIRY SCIENCE

Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

(2019) Eveline de Alencar COSTA et al.   Food Science and Technology

Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization

(2019) C.F. Balthazar et al.   JOURNAL OF DAIRY SCIENCE

Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt

(2019) Carina P. Van Nieuwenhove et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)

(2019) Bayram Ürkek et al.   International Journal of Food Engineering

From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

(2019) Marina Fidelis et al.   JOURNAL OF DAIRY SCIENCE

Functional Components, Antioxidant Activity and Hypoglycemic Ability Following Simulated Gastro-Intestinal Digestion of Pigments from Walnut Brown Shell and Green Husk

(2019) Yanan Sun et al.   Antioxidants

Consumer preference for nutrition and health claims: A multi-methodological approach

(2019) Marija Klopčič et al.   FOOD QUALITY AND PREFERENCE

In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

(2018) Mutamed Ayyash et al.   FOOD CHEMISTRY

Whey acerola-flavoured drink submitted ohmic heating processing: Is there an optimal combination of the operational parameters?

(2018) Leandro P. Cappato et al.   FOOD CHEMISTRY

Comparison of antioxidant capacity of cow and ewe milk kefirs

(2018) Lutfiye Yilmaz-Ersan et al.   JOURNAL OF DAIRY SCIENCE

Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese?

(2018) Hugo L.A. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the mineral content in milk and yogurt types using chemometric tools

(2018) Sidnei O. Souza et al.   MICROCHEMICAL JOURNAL

Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry

(2018) Karolina Młynarczyk et al.   Journal of Functional Foods

Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt

(2018) Nurul Farhana Fazilah et al.   Journal of Functional Foods

Phytochemicals and syneresis of osmo-dried mulberry incorporated yoghurt

(2018) Aliza Sigdel et al.   Food Science & Nutrition

Probiotic dairy-based beverages: A review

(2018) Nazli Turkmen et al.   Journal of Functional Foods

Stability studies of enzyme aided anthocyanin extracts from Prunus nepalensis L

(2018) Tanya L. Swer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2017) Ariadne Roberto Karnopp et al.   FOOD CHEMISTRY

Elderberry ( Sambucus nigra L.) by-products a source of anthocyanins and antioxidant polyphenols

(2017) Pedro Silva et al.   INDUSTRIAL CROPS AND PRODUCTS

Consumer perception, health information, and instrumental parameters of cupuassu ( Theobroma grandiflorum ) goat milk yogurts

(2017) Marion P. Costa et al.   JOURNAL OF DAIRY SCIENCE

Yogurt Consumption as a Signature of a Healthy Diet and Lifestyle

(2017) Angelo Tremblay et al.   JOURNAL OF NUTRITION

Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk

(2016) Dorota Cais-Sokolińska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey

(2016) Fernanda Assumpção Fiorda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Processed elderberry (Sambucus nigra L.) products: A beneficial or harmful food alternative?

(2016) Mateja Senica et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of carrot juice and stabilizer on the physicochemical and microbiological properties of yoghurt

(2016) Emun Kiros et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins

(2015) Ana Oliveira et al.   FOOD CHEMISTRY

The influence of health claims and nutritional composition on consumers’ yoghurt preferences

(2015) Krista Miklavec et al.   FOOD QUALITY AND PREFERENCE

Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures

(2015) Tuba Erkaya et al.   JOURNAL OF DAIRY RESEARCH

Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content

(2015) D. Cais-Sokolińska et al.   JOURNAL OF DAIRY SCIENCE

Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel

(2015) B.N.P. Sah et al.   JOURNAL OF DAIRY SCIENCE

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

(2014) Vanessa Rios de Souza et al.   FOOD CHEMISTRY

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

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

(2014) Chengcheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale

(2013) José A Hernández-Herrero et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice

(2013) M.A. Cliff et al.   JOURNAL OF DAIRY SCIENCE

Fortification of yoghurts with grape (Vitis vinifera) seed extracts

(2013) Vaya Chouchouli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Germinated grains – Sources of bioactive compounds

(2012) O.N. Donkor et al.   FOOD CHEMISTRY

Bioactive Peptides of Buffalo, Camel, Goat, Sheep, Mare, and Yak Milks and Milk Products

(2012) M. H. Abd El-Salam et al.   FOOD REVIEWS INTERNATIONAL

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

(2012) Maryam Moslehishad et al.   INTERNATIONAL DAIRY JOURNAL

Orthogonal signal correction-based prediction of total antioxidant activity using partial least squares regression from chromatograms

(2012) Saliha Şahin et al.   JOURNAL OF CHEMOMETRICS

Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple

(2011) Vilbett Briones-Labarca et al.   FOOD CHEMISTRY

Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders

(2011) C. Gaiani et al.   INTERNATIONAL DAIRY JOURNAL

Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese

(2011) M.J. Torres-Llanez et al.   JOURNAL OF DAIRY SCIENCE

Probiotic Dairy Products as Functional Foods

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

Impact of Dietary Polyphenols on Carbohydrate Metabolism

(2010) Kati Hanhineva et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Physico-chemical characteristics of some wild grown European elderberry (Sambucus nigraL.) genotypes

(2010) Sezai Ercisli et al.   Pharmacognosy Magazine

Production and evaluation of some physicochemical parameters of peanut milk yoghurt

(2009) Joel Isanga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural Antioxidants Protect Neurons in Alzheimer’s Disease and Parkinson’s Disease

(2009) Baolu Zhao   NEUROCHEMICAL RESEARCH

European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols

(2008) R VEBERIC et al.   FOOD CHEMISTRY

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

(2008) T.C. Wallace et al.   JOURNAL OF FOOD SCIENCE