Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent

Analyzing volatile compounds in dairy products

(2014) Michael H Tunick   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

(2013) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk

(2012) Sistla Venkata Naga Vijayendra et al.   ANNALS OF MICROBIOLOGY

Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology

(2012) Harisun Yaakob et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Assessment of probiotic and sensory properties of dahi and yoghurt prepared using bulk freeze-dried cultures in buffalo milk

(2011) Sistla Venkata Naga Vijayendra et al.   ANNALS OF MICROBIOLOGY

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

(2011) Elizabeth A. Baldwin et al.   SENSORS

Partial characterization of heat-stable, antilisterial and cell lytic bacteriocin of Pediococcus pentosaceus CFR SIII isolated from a vegetable source

(2010) Prakash M. Halami et al.   ANNALS OF MICROBIOLOGY

Fouling behavior of coconut milk at pasteurization temperatures

(2010) Phavanee Narataruksa et al.   APPLIED THERMAL ENGINEERING

Characterization of a heat stable anti-listerial bacteriocin produced by vancomycin sensitive Enterococcus faecium isolated from idli batter

(2010) S. V. N. Vijayendra et al.   INDIAN JOURNAL OF MICROBIOLOGY

Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans

(2010) S. Venkateshwari et al.   Beneficial Microbes

Molecular characterization of native isolates of lactic acid bacteria, bifidobacteria and yeasts for beneficial attributes

(2009) Arekal N. Roopashri et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Potential production and preservation of dahi by Lactococcus lactis W8, a nisin-producing strain

(2009) Suranjita Mitra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients

(2008) Young-Hee Pyo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY