Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt

Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt

(2021) Swati Tiwari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt

(2021) Mengdi Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Glycine, the smallest amino acid, confers neuroprotection against d-galactose-induced neurodegeneration and memory impairment by regulating c-Jun N-terminal kinase in the mouse brain

(2020) Rahat Ullah et al.   Journal of Neuroinflammation

Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser

(2020) Zeynep Gürbüz et al.   INTERNATIONAL DAIRY JOURNAL

Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes

(2020) Farida Benmeziane et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ameliorative effect of supercritical fluid extract of Chrysanthemum indicum Linnén against D-galactose induced brain and liver injury in senescent mice via suppression of oxidative stress, inflammation and apoptosis

(2019) Xie Zhang et al.   JOURNAL OF ETHNOPHARMACOLOGY

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

(2019) Tong Dan et al.   Frontiers in Microbiology

Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li.

(2019) Yinping Wang et al.   MOLECULES

Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer

(2019) Kang Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The Antidiabetic and Antinephritic Activities of Auricularia cornea (An Albino Mutant Strain) via Modulation of Oxidative Stress in the db/db Mice

(2019) Di Wang et al.   Frontiers in Immunology

Hypoglycemic and hypolipidemic activities of Grifola frondosa polysaccharides and their relationships with the modulation of intestinal microflora in diabetic mice induced by high-fat diet and streptozotocin

(2019) Wei-Ling Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

In vitro and in vivo evaluation of the neuroprotective activity of Uncaria hirsuta Haviland

(2019) Chien-Min Lin et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis

(2019) Camila de Campo et al.   FOOD CHEMISTRY

Anti-inflammatory properties of edible mushrooms: A review

(2018) Bożena Muszyńska et al.   FOOD CHEMISTRY

Exopolysaccharide producing Lactobacillus plantarum SKT109 as adjunct culture in Cheddar cheese production

(2018) Ji Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hepatoprotective effects of Auricularia cornea var. Li. polysaccharides against the alcoholic liver diseases through different metabolic pathways

(2018) Xiuxiu Wang et al.   Scientific Reports

Chemical characteristics, antioxidant capacities and hepatoprotection of polysaccharides from pomegranate peel

(2018) Xichuan Zhai et al.   CARBOHYDRATE POLYMERS

Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour

(2018) Abdellatief A. Sulieman et al.   FOOD CHEMISTRY

Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage

(2018) Tingting Zhou et al.   JOURNAL OF DAIRY SCIENCE

Analyses of active antioxidant polysaccharides from four edible mushrooms

(2018) Jingmin Yan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Dendrobium officinale polysaccharides attenuate learning and memory disabilities via anti-oxidant and anti-inflammatory actions

(2018) Jian Liang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

(2017) Phuong T.M. Nguyen et al.   FOOD HYDROCOLLOIDS

Role of lactic acid bacteria on the yogurt flavour: A review

(2017) Chen Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antitumor polysaccharides from mushrooms: a review on the structural characteristics, antitumor mechanisms and immunomodulating activities

(2016) Xin Meng et al.   CARBOHYDRATE RESEARCH

An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri

(2016) Ruairi C. Robertson et al.   Innovative Food Science & Emerging Technologies

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

(2016) Rabin Gyawali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ameliorating effect of chicory (Chichorium intybus L.) fruit extract against 4-tert-octylphenol induced liver injury and oxidative stress in male rats

(2014) Shalini Saggu et al.   FOOD AND CHEMICAL TOXICOLOGY

Protective effect of Millettia pulchra polysaccharide on cognitive impairment induced by d-galactose in mice

(2013) Xing Lin et al.   CARBOHYDRATE POLYMERS

Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yoghurt

(2013) Tongxiang Yang et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

(2012) Shengyu Li et al.   FOOD CHEMISTRY

Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

(2012) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

Biological activities and potential health benefit effects of polysaccharides isolated from Lycium barbarum L.

(2012) Mingliang Jin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt

(2012) Stephanie S. Pinto et al.   JOURNAL OF FOOD ENGINEERING

Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

(2012) A.G. Cruz et al.   JOURNAL OF FOOD ENGINEERING

Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

(2012) Nutthaya Srisuvor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extraction of water-soluble polysaccharides (WSPS) from Chinese truffle and its application in frozen yogurt

(2011) Yu-Zhi Miao et al.   CARBOHYDRATE POLYMERS

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

GC–MS, FT-IR analysis of black fungus polysaccharides and its inhibition against skin aging in mice

(2010) Xue-Biao Peng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Heme Oxygenase-1 as a Therapeutic Target in Neurodegenerative Diseases and Brain Infections

(2008) Antonio Cuadrado et al.   CURRENT PHARMACEUTICAL DESIGN