Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts

Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter

(2022) Marluci Palazzolli Silva et al.   FOOD CONTROL

Evaluation of Guava Pulp Microencapsulated in Mucilage of Aloe Vera and Opuntia ficus-indica as a Natural Dye for Yogurt: Functional Characterization and Color Stability

(2022) Maria Carolina Otálora et al.   Foods

Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage

(2021) Ibrahim A. Almusallam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract

(2021) Marluci P. Silva et al.   INTERNATIONAL DAIRY JOURNAL

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

Yogurt production added ultrafiltered seed extract of Moringa oleifera Lam.

(2021) Guilherme Eike Ogusku Quintanilha et al.   Biocatalysis and Agricultural Biotechnology

Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis

(2020) A. Gilbert et al.   JOURNAL OF DAIRY SCIENCE

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

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

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

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

(2019) Francisco Allan L. de Carvalho et al.   FOOD RESEARCH INTERNATIONAL

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

(2019) Amr M. Bakry et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

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

Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt

(2018) Chang Hee Jeong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Health and technological aspects of methylxanthines and polyphenols from guarana: A review

(2018) Ádina L. Santana et al.   Journal of Functional Foods

Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt

(2018) Nurul Farhana Fazilah et al.   Journal of Functional Foods

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

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

Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion

(2018) Marine Moussier et al.   FOOD HYDROCOLLOIDS

Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

(2016) Jieun Jung et al.   Korean Journal for Food Science of Animal Resources

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

Direct solid analysis for the determination of Mn, Ni, Rb and Sr in powdered stimulant plants using high-resolution continuum source atomic absorption spectrometry followed by chemometric classification based on elemental composition, polyphenol content and antioxidant activity

(2016) Jefferson S. de Gois et al.   MICROCHEMICAL JOURNAL

In vitro effect of Paullinia cupana (guaraná) on hydrophobicity, biofilm formation, and adhesion of Candida albicans’ to polystyrene, composites, and buccal epithelial cells

(2015) Ermelinda Matsuura et al.   ARCHIVES OF ORAL BIOLOGY

Genoprotective and hepatoprotective effects of Guarana (Paullinia cupanaMart. var.sorbilis) on CCl4-induced liver damage in rats

(2015) Helena Kober et al.   DRUG AND CHEMICAL TOXICOLOGY

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

Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

(2014) Sabrina N. Casarotti et al.   FOOD RESEARCH INTERNATIONAL

Molecular and biochemical characterization of caffeine synthase and purine alkaloid concentration in guarana fruit

(2014) Flávia Camila Schimpl et al.   PHYTOCHEMISTRY

Effects of Milk and Milk Products Consumption on Cancer: A Review

(2013) H. Davoodi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Guaraná (Paullinia cupana Kunth) effects on LDL oxidation in elderly people: an in vitro and in vivo study

(2013) Rafael de Lima Portella et al.   Lipids in Health and Disease

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

(2012) A.P. do Espírito Santo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation and Physical Properties of Yogurt

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

Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review

(2011) Rabia Ashraf et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

(2011) M. Servili et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Habitual Intake of Guaraná and Metabolic Morbidities: An Epidemiological Study of an Elderly Amazonian Population

(2011) Cristina Costa Krewer et al.   PHYTOTHERAPY RESEARCH

Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage

(2009) L. Ramchandran et al.   JOURNAL OF DAIRY SCIENCE

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

(2009) M.R. Damin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mushroom as a potential source of prebiotics: a review

(2009) F.M.N.A. Aida et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY