Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties

Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders

(2021) Mine Aslan et al.   International Journal of Gastronomy and Food Science

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

(2021) Liqing Qiu et al.   Food Bioscience

Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties

(2021) Ulisa Pachekrepapol et al.   International Journal of Gastronomy and Food Science

Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

(2021) Maite Domínguez-Fernández et al.   International Journal of Gastronomy and Food Science

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

(2020) Alberto Niccolai et al.   Frontiers in Microbiology

Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts

(2020) Mariana Luciene Santos Barbosa et al.   International Journal of Gastronomy and Food Science

Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties

(2020) Chung Eun Hwang et al.   FOOD CHEMISTRY

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

(2019) Muzi Tangyu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1

(2018) Emanuele Zannini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum

(2018) Jin Hwan Lee et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks

(2018) Oni Yuliarti et al.   FOOD HYDROCOLLOIDS

Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates

(2017) Mudasir Ahmad Malik et al.   FOOD HYDROCOLLOIDS

Quinoa: Nutritional, functional, and antinutritional aspects

(2015) Antonio Manoel Maradini Filho et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase

(2015) Bing Zhang et al.   FOOD CHEMISTRY

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

(2015) Samurailatpam Sanjukta et al.   Journal of Functional Foods

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

(2014) Nionelli Luana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk

(2012) Shalini Mishra et al.   Food and Bioprocess Technology

Formation and Physical Properties of Yogurt

(2011) W. J. Lee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent

(2011) Wenbo Wang et al.   INTERNATIONAL DAIRY JOURNAL

Anti-diabetic activities of phenolic compounds in muscadine against alpha-glucosidase and pancreatic lipase

(2011) Qi You et al.   LWT-FOOD SCIENCE AND TECHNOLOGY