The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet

“Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time”

(2021) Arghavan Mirani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

(2021) Natali SADEGHZADEH BENAM et al.   Food Science and Technology

Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology

(2021) Arghavan MIRANI et al.   Food Science and Technology

Optimization of hydrolysis conditions (temperature, time, and concentration of alkalase) of rainbow trout viscera using the response surface methodology

(2021) Samin Shafiee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ultrasound-assisted preparation of double nano-emulsions loaded with glycyrrhizic acid in the internal aqueous phase and skim milk as the external aqueous phase

(2021) Nafiseh Maghamian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making

(2021) Mădălina Iuga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

(2020) Daniel Granato et al.   Annual Review of Food Science and Technology

Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086

(2020) Jéssica Soares Miranda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sources, formulations, advanced delivery and health benefits of probiotics

(2020) Ume Roobab et al.   Current Opinion in Food Science

Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit

(2020) Bahareh Sazesh et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

In vitro assessment of probiotic and functional properties of Bacillus coagulans T242

(2020) Lin Sui et al.   Food Bioscience

Optimization of the production conditions of primary (W1/O) and double (W1/O/W2) nano-emulsions containing vitamin B12 in skim milk using ultrasound wave by response surface methodology

(2020) Nahal Zaghian et al.   Journal of Food Measurement and Characterization

Fractionation of Stevia rebaudiana aqueous extracts via two-step ultrafiltration process: towards rebaudioside a extraction

(2020) Elsa Díaz-Montes et al.   FOOD AND BIOPRODUCTS PROCESSING

A review of stevia as a potential healthcare product: Up-to-date functional characteristics, administrative standards and engineering techniques

(2020) Junyan Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Morphological and physicochemical properties of rice starch dry heated with whey protein isolate

(2020) Peilei Zhu et al.   FOOD HYDROCOLLOIDS

Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30

(2020) Gözde Konuray et al.   Innovative Food Science & Emerging Technologies

The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

(2020) Razieh Zonoubi et al.   Food Science & Nutrition

Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases

(2019) Jiang Cao et al.   Journal of Functional Foods

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations

(2018) Mahsa Majzoobi et al.   JOURNAL OF TEXTURE STUDIES

Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

(2018) Nevzat Konar et al.   Journal of Functional Foods

Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity

(2018) Mitra Parsaei et al.   Food Science & Nutrition

The effect of replacing egg yolk with sesame-peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low-cholesterol mayonnaise

(2018) Mahsa Karshenas et al.   Food Science & Nutrition

Evaluation of probiotic Bacillus coagulans MTCC 5856 viability after tea and coffee brewing and its growth in GIT hostile environment

(2018) Muhammed Majeed et al.   FOOD RESEARCH INTERNATIONAL

Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties

(2018) Jairo Lindarte Artunduaga et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Preparation of physically modified oat starch with different sonication treatments

(2018) Seid Reza Falsafi et al.   FOOD HYDROCOLLOIDS

Functional Foods and Lifestyle Approaches for Diabetes Prevention and Management

(2017) Ahmad Alkhatib et al.   Nutrients

Quality attributes of reduced-sugar Iranian traditional sweet bread containing stevioside

(2017) Mehdi Vatankhah et al.   Journal of Food Measurement and Characterization

Bactericidal action mechanism of negatively charged food grade clove oil nanoemulsions

(2016) Hamid Majeed et al.   FOOD CHEMISTRY

Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake

(2016) Mayra Díaz-Ramírez et al.   FOOD HYDROCOLLOIDS

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

(2016) Sabina Karp et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Quality Preservation of Air-Dried Sliced Button Mushroom (Agaricus bisporus ) by Lavender (Lavendula angustifolia Mill.) Essential Oil

(2016) Forough Farokhian et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation

(2015) A. Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections

(2013) Tobias Sessler et al.   FOOD HYDROCOLLOIDS

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

(2012) G. Manisha et al.   FOOD HYDROCOLLOIDS

Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology

(2012) Amir Pourfarzad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A Trial of Sugar-free or Sugar-Sweetened Beverages and Body Weight in Children

(2012) Janne C. de Ruyter et al.   NEW ENGLAND JOURNAL OF MEDICINE

Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels

(2010) Stephen D. Anton et al.   APPETITE

Production of Exopolysaccharide by Lactobacillus plantarum and the Prebiotic Activity of the Exopolysaccharide

(2010) Harutoshi TSUDA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effects of a propietary Bacillus coagulans preparation on symptoms of diarrhea-predominant irritable bowel syndrome

(2010) B.J. Dolin   METHODS AND FINDINGS IN EXPERIMENTAL AND CLINICAL PHARMACOLOGY

Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential

(2009) S. González-Mateo et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

(2009) Xin Yang et al.   FOOD HYDROCOLLOIDS