Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product

Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products

(2017) Barbara Speranza et al.   FOOD MICROBIOLOGY

Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream

(2017) C.F. Balthazar et al.   FOOD RESEARCH INTERNATIONAL

Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

(2017) Sheetal Thakur et al.   JOURNAL OF FOOD SCIENCE

Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices

(2017) Estefanía Valero-Cases et al.   PLANT FOODS FOR HUMAN NUTRITION

Correlations between the physical properties and chemical bonds of extruded corn starch enriched with whey protein concentrate

(2017) Chen Yu et al.   RSC Advances

Inulin: Properties, health benefits and food applications

(2016) Muhammad Shoaib et al.   CARBOHYDRATE POLYMERS

Provitamin A potential of landrace orange maize variety ( Zea mays L.) grown in different geographical locations of central Malawi

(2016) Taeyoung Hwang et al.   FOOD CHEMISTRY

Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour

(2016) Lei Shi et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of Various Properties of Symbiotic Yoghurt of Buffalo Milk

(2016) Ali Ehsani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

(2016) Abdullah Akgun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

(2015) B.A. Dos Santos et al.   FOOD RESEARCH INTERNATIONAL

Comparison of lipoxygenase activity characteristics in aqueous extracts from milk-stage sweet corn and waxy corn

(2015) Liying Niu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein-fortified set yoghurt) using polymerised whey protein as a co-thickening agent

(2015) Cuina Wang et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse

(2015) E.A. Esmerino et al.   JOURNAL OF DAIRY SCIENCE

Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?

(2015) Bibiana A. Dos Santos et al.   JOURNAL OF FOOD SCIENCE

Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality

(2015) D. Shobha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Global maize production, utilization, and consumption

(2014) Peter Ranum et al.   Annals of the New York Academy of Sciences

Technical considerations for maize flour and corn meal fortification in public health: consultation rationale and summary

(2014) Juan Pablo Peña-Rosas et al.   Annals of the New York Academy of Sciences

The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production

(2014) Zorica Radulovic et al.   Archives of Biological Sciences

Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

(2014) Christos Soukoulis et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microbial and physiochemical changes in yoghurts containing differentLactobacillus delbrueckiisubsp. bulgaricusstrains in association withLactobacillus plantarumas an adjunct culture

(2014) Maryam Mirlohi et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Stability of key micronutrients added to fortified maize flours and corn meal

(2013) Michael L. Dunn et al.   Annals of the New York Academy of Sciences

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose

(2013) E.A. Esmerino et al.   JOURNAL OF DAIRY SCIENCE

Effect of whey protein – alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions

(2012) R. Rajam et al.   Journal of Functional Foods

Crops that feed the world 6. Past successes and future challenges to the role played by maize in global food security

(2011) Bekele Shiferaw et al.   Food Security

Literature Data Compilation of WAI and WSI of Extrudate Food Products

(2010) N. A. Oikonomou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics

(2010) L.C. Allgeyer et al.   JOURNAL OF DAIRY SCIENCE

Feasibility for Improving Phytonutrient Content in Vegetable Crops Using Conventional Breeding Strategies: Case Study with Carotenoids and Tocopherols in Sweet Corn and Broccoli

(2009) Khalid E. Ibrahim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

(2008) Carla Brites et al.   Food and Bioprocess Technology

Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity

(2007) Adrián A. Pérez et al.   JOURNAL OF FOOD ENGINEERING