Buffalo Yogurt Fortified with Eucalyptus (Eucalyptus camaldulensis) and Myrrh (Commiphora Myrrha) Essential Oils: New Insights into the Functional Properties and Extended Shelf Life

Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder

(2020) Ahmed Mohamed Hamed et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours

(2020) Faten Dhawi et al.   Foods

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

(2020) Mahmoud Abdel-Hamid et al.   Foods

Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods

(2019) Ahmed M. Hamed et al.   JOURNAL OF FOOD SAFETY

Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

(2019) Kunal Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned

(2019) Flora Josiane Chadare et al.   Food Science & Nutrition

Flaxseed mucilage: A natural stabilizer in stirred yogurt

(2018) Sara Basiri et al.   CARBOHYDRATE POLYMERS

Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability

(2017) Bengü Öztürk   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of using combined essential oils on quality parameters of bio-yogurt

(2017) Filiz Yangilar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Biological, medicinal and toxicological significance of Eucalyptus leaf essential oil: a review

(2017) Ashok K Dhakad et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt

(2016) S. Ozturkoglu-Budak et al.   JOURNAL OF DAIRY SCIENCE

Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage

(2016) Premalatha Muniandy et al.   Food Packaging and Shelf Life

Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products

(2015) I. Rodriguez-Garcia et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evolution in crop–livestock integration systems that improve farm productivity and environmental performance in Australia

(2013) Lindsay W. Bell et al.   EUROPEAN JOURNAL OF AGRONOMY

Milk nutritional composition and its role in human health

(2013) Paula C. Pereira   NUTRITION

Volatiles Profiling in Medicinal Licorice Roots Using Steam Distillation and Solid-Phase Microextraction (SPME) Coupled to Chemometrics

(2012) Mohamed A. Farag et al.   JOURNAL OF FOOD SCIENCE

Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

(2011) H. Şanlıdere Aloğlu et al.   JOURNAL OF DAIRY SCIENCE

EFFECT OF VOLATILE OIL AND OLEORESIN OF ANISE ON THE SHELF LIFE OF YOGURT*

(2011) GURDIP SINGH et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

(2010) Svetli Dubeau et al.   FOOD CHEMISTRY

Antimicrobial herb and spice compounds in food

(2010) M.M. Tajkarimi et al.   FOOD CONTROL

Antimicrobial Activity of Plant Extracts Against Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes on Fresh Lettuce

(2010) Sung-Youn Kim et al.   JOURNAL OF FOOD SCIENCE

Production and evaluation of some physicochemical parameters of peanut milk yoghurt

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

Fast and easy GC/MS identification of myrrh resins

(2009) L. O. Hanuš et al.   PHARMACEUTICAL CHEMISTRY JOURNAL

Effect of cattle management practices on raw milk quality on farms operating in a two-stage dairy chain

(2008) M. T. Sraïri et al.   TROPICAL ANIMAL HEALTH AND PRODUCTION