Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt

Effect of Ultrasound Treatment Combined with Carbon Dots Coating on the Microbial and Physicochemical Quality of Fresh-Cut Cucumber

(2020) Kai Fan et al.   Food and Bioprocess Technology

In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage

(2020) Tuba Erkaya-Kotan   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower ( Rosa rugosa flower)

(2020) Liqing Qiu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of superfine-grinding on the physicochemical and antioxidant properties of Lycium ruthenicum Murray powders

(2020) Jiangtao Zhang et al.   POWDER TECHNOLOGY

Effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips

(2020) Ya Su et al.   ULTRASONICS SONOCHEMISTRY

Application of anthocyanin as a color indicator in gelatin films

(2020) Saroat Rawdkuen et al.   Food Bioscience

Functional yogurt with strawberries and chia seeds

(2020) Jussara Kowaleski et al.   Food Bioscience

Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract

(2020) Isam A. Mohamed Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

(2020) Lei Feng et al.   FOOD CHEMISTRY

Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener

(2020) Alina Buchilina et al.   JOURNAL OF DAIRY SCIENCE

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

(2020) D. Cais-Sokolińska et al.   JOURNAL OF DAIRY SCIENCE

Impact of tempering process on yield and composition of quinoa flour

(2020) Phara De Bock et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound treatment to modified atmospheric packaged fresh-cut cucumber: Influence on microbial inhibition and storage quality

(2019) Kai Fan et al.   ULTRASONICS SONOCHEMISTRY

A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. capitate Var L.) subjected to different drying methods

(2019) Yayuan Xu et al.   FOOD CHEMISTRY

The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

(2019) Xinya Wang et al.   FOOD HYDROCOLLOIDS

Short communication: Chia seed extract enhances physiochemical and antioxidant properties of yogurt

(2019) H.C. Kwon et al.   JOURNAL OF DAIRY SCIENCE

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

(2019) Kay Khaing Hnin et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour

(2019) Linlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility

(2019) Li-Hua Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks

(2019) Xinya Wang et al.   FOOD HYDROCOLLOIDS

Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability

(2019) Zhenbin Liu et al.   FOOD RESEARCH INTERNATIONAL

Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties

(2019) Mahsa Ardabilchi Marand et al.   POWDER TECHNOLOGY

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

Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration

(2018) Henrique Jaster et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and sensory properties of yogurts containing sacha inchi ( Plukenetia volubilis L.) seeds and β-glucans from Ganoderma lucidum

(2018) Ana-Milena Vanegas-Azuero et al.   JOURNAL OF DAIRY SCIENCE

In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

(2018) Mutamed Ayyash et al.   JOURNAL OF DAIRY SCIENCE

A potentially functional yogurt co-fermentation with Gnaphalium affine

(2018) Hao-Xiang Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage

(2018) Elyas Mohammadi-Gouraji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Increasing postharvest high-temperatures lead to increased volatile phenylpropanoids/benzenoids accumulation in cut rose (Rosa hybrida) flowers

(2018) Lanting Zeng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt

(2018) Ting Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

(2017) Özge Dönmez et al.   JOURNAL OF DAIRY SCIENCE

Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage

(2017) Mohamed Barkallah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

(2016) Cristina Caleja et al.   FOOD CHEMISTRY

Seaweed extracts as potential functional ingredients in yogurt

(2016) A.M. O'Sullivan et al.   Innovative Food Science & Emerging Technologies

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

(2016) B.N.P. Sah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The roles of metabolism of membrane lipids and phenolics in hydrogen peroxide-induced pericarp browning of harvested longan fruit

(2016) Yifen Lin et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

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

Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

(2015) Ana Carolina Pelaes Vital et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fortification of yoghurts with grape (Vitis vinifera) seed extracts

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

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

(2011) Shabboo Amirdivani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips

(2010) Rui Wang et al.   DRYING TECHNOLOGY

Use of modified whey protein in yoghurt formulations

(2010) P.T. Matumoto-Pintro et al.   INTERNATIONAL DAIRY JOURNAL

Studies on Decreasing Energy Consumption for a Freeze-Drying Process of Apple Slices

(2009) Lue-lue Huang et al.   DRYING TECHNOLOGY

Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells

(2008) Antonio Cilla et al.   FOOD CHEMISTRY