Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics

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

Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics

(2010) Nancy J. Gonzalez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

(2009) Susanne Bølling Johansen et al.   FOOD QUALITY AND PREFERENCE

Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance

(2008) T. Sanz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality changes in yogurt during storage in different packaging materials

(2008) A. Saint-Eve et al.   FOOD CHEMISTRY

Sensory Properties and Taste Compounds of Fermented Milk Produced by Lactococcus lactis and Streptococcus thermophilus

(2008) Masato OMAEA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber

(2008) Efimia K. Dermesonlouoglou et al.   Innovative Food Science & Emerging Technologies

Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food

(2008) Sharareh Hekmat et al.   Innovative Food Science & Emerging Technologies

Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk

(2008) Mar Serra et al.   INTERNATIONAL DAIRY JOURNAL

Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition

(2008) D. Guggisberg et al.   INTERNATIONAL DAIRY JOURNAL

Identification of Yeasts and Evaluation of their Distribution in Taiwanese Kefir and Viili Starters

(2008) S.Y. Wang et al.   JOURNAL OF DAIRY SCIENCE