Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

(2010) Emilie Devic et al.   Food and Bioprocess Technology

Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics

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

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

Phloridzin: Biosynthesis, distribution and physiological relevance in plants

(2010) Christian Gosch et al.   PHYTOCHEMISTRY

Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt

(2009) Huaxi Yi et al.   Food and Bioprocess Technology

Comparative analysis of fruit-based functional snack bars

(2009) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

Evaluation of the extraction efficiency for polyphenol extracts from by-products of green kiwifruit juicing

(2009) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical composition andin vitroanti-inflammatory activity of apple phenolic extracts and of their sub-fractions

(2009) Denis R. Lauren et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Stability of antioxidants in an apple polyphenol–milk model system

(2008) T.F. Wegrzyn et al.   FOOD CHEMISTRY

Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures

(2008) Clelia Altieri et al.   FOOD MICROBIOLOGY

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

(2008) M. Renan et al.   INTERNATIONAL DAIRY JOURNAL

Effect of Mixing During Fermentation in Yogurt Manufacturing

(2008) E.J. Aguirre-Ezkauriatza et al.   JOURNAL OF DAIRY SCIENCE