Improvement of the Sensory Characteristics of Goat Milk Yogurt

Probiotic monocultures in fermented goat milk beverages - sensory quality of final product

(2019) Anna Mituniewicz-Małek et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

(2018) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors

(2018) G. Pulina et al.   JOURNAL OF DAIRY SCIENCE

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-bovine milk products as emerging probiotic carriers: recent developments and innovations

(2018) Chaminda Senaka Ranadheera et al.   Current Opinion in Food Science

Strategies to improve the functionality of probiotics in supplements and foods

(2018) Claude P Champagne et al.   Current Opinion in Food Science

Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health

(2018) Silvani Verruck et al.   Journal of Functional Foods

Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP)

(2017) Erick A. Esmerino et al.   FOOD RESEARCH INTERNATIONAL

Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping

(2017) Erick A. Esmerino et al.   JOURNAL OF DAIRY SCIENCE

A 100-Year Review: Yogurt and other cultured dairy products

(2017) Kayanush J. Aryana et al.   JOURNAL OF DAIRY SCIENCE

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

(2017) Francyeli Araújo Silva et al.   Food & Function

Hedonic scaling: assumptions, contexts and frames of reference

(2017) Armand V Cardello   Current Opinion in Food Science

Physicochemical and sensory characteristics of yoghurts made from goat and cow milk

(2016) Roberto Germano Costa et al.   ANIMAL SCIENCE JOURNAL

Genome sequence analysis of potential probiotic strain Leuconostoc lactis EFEL005 isolated from kimchi

(2015) Jin Seok Moon et al.   JOURNAL OF MICROBIOLOGY

Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance

(2015) Marion P. Costa et al.   Food Science & Nutrition

Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

(2014) M.P. Costa et al.   JOURNAL OF DAIRY SCIENCE

The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh)

(2014) Samson Atamian et al.   Food Science & Nutrition

Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt

(2013) T.C. Pimentel et al.   JOURNAL OF DAIRY SCIENCE

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

Specialty products made from goat milk

(2010) A.C. Ribeiro et al.   SMALL RUMINANT RESEARCH

Physicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat's milk

(2010) Eshraga A. Eissa et al.   Animal Production Science

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

(2009) Pedro Nieto-Arribas et al.   FOOD MICROBIOLOGY

Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk

(2008) Elena Franciosi et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of lactic acid bacteria isolated from raw cows’ milk cheeses currently produced in Galicia (NW Spain)

(2007) J. Ignacio Garabal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY