The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt

Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins

(2015) Ana Oliveira et al.   FOOD CHEMISTRY

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

(2015) Marion P. Costa et al.   JOURNAL OF DAIRY SCIENCE

Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage

(2014) Mohammad Al Mijan et al.   JOURNAL OF DAIRY SCIENCE

Improvements in goat milk quality: A review

(2014) V. García et al.   SMALL RUMINANT RESEARCH

Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions

(2013) Giuseppe Blaiotta et al.   FOOD MICROBIOLOGY

Optimization of seabuckthorn fruit yogurt formulation using response surface methodology

(2013) Meenakshisundaram Selvamuthukumaran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

(2012) C. Senaka Ranadheera et al.   FOOD CHEMISTRY

Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks

(2012) MARIA F BEZERRA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

(2012) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Extraction optimization for antioxidant phenolic compounds in red grape jam using ultrasound with a response surface methodology

(2012) Lucíula Lemos Lima Morelli et al.   ULTRASONICS SONOCHEMISTRY

Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

(2011) Ana Paula do Espírito Santo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage

(2011) A.P. Marafon et al.   JOURNAL OF DAIRY SCIENCE

Development of a fermented goats' milk containing Lactobacillus rhamnosus: in vivo study of health benefits

(2011) Susana Salva et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of food matrices on probiotic viability – A review focusing on the fruity bases

(2011) Ana Paula do Espírito Santo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic fortification of yogurt using grape and callus extracts

(2010) Mehmet Karaaslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Yogurt Fermentation in the Presence of Starch-Lipid Composite

(2009) M. Singh et al.   JOURNAL OF FOOD SCIENCE

Production and evaluation of some physicochemical parameters of peanut milk yoghurt

(2009) Joel Isanga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

(2008) Zafir Gaygadzhiev et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Probiotics—From Metchnikoff to bioactives

(2008) T. Vasiljevic et al.   INTERNATIONAL DAIRY JOURNAL

Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus

(2008) Kátia Gianni de Carvalho Lima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review

(2008) Agnieszka Szajdek et al.   PLANT FOODS FOR HUMAN NUTRITION