Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder

Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins

(2021) Mehdi Baniasadi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review

(2021) Peter J. Watkins et al.   SMALL RUMINANT RESEARCH

Glycosidically bound volatiles as affected by ripening stages of Satsuma mandarin fruit

(2018) Jie Gao et al.   FOOD CHEMISTRY

Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

(2016) Nazila Soleymanzadeh et al.   Dairy Science & Technology

The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains

(2016) Liang Wang et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Antioxidant activity and flavor compounds of hickory yogurt

(2016) Nana Su et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Leucine partially protects muscle mass and function during bed rest in middle-aged adults1,2

(2015) Kirk L English et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt

(2014) Sarn Settachaimongkon et al.   INTERNATIONAL DAIRY JOURNAL

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

(2013) Lei Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

(2012) Maryam Moslehishad et al.   INTERNATIONAL DAIRY JOURNAL

A study of the anti-diabetic agents of camel milk

(2012) AJAMALUDDIN MALIK et al.   INTERNATIONAL JOURNAL OF MOLECULAR MEDICINE

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

(2012) M.I. Rincon-Delgadillo et al.   JOURNAL OF DAIRY SCIENCE

Volatile Flavor Compounds in Yogurt: A Review

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

Compositional, technological and nutritional aspects of dromedary camel milk

(2010) Omar A. Al haj et al.   INTERNATIONAL DAIRY JOURNAL