| 1 |
Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties
Marand MA, Amjadi S, Marand MA, Roufegarinejad L, Jafari SM
Powder Technology, 359, 76, 2020 |
| 2 |
Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt
Gu YX, Li X, Xiao R, Dudu OE, Yang L, Ma Y
Process Biochemistry, 99, 61, 2020 |
| 3 |
Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt
Pang ZH, Xu RL, Luo TQ, Che XN, Bansal N, Liu XQ
Journal of Food Engineering, 245, 11, 2019 |
| 4 |
Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
Seregelj V, Saponjac VT, Levic S, Kalusevic A, Cetkovic G, Canadanovic-Brunet J, Nedovic V, Stajcic S, Vulic J, Vidakovic A
Journal of Microencapsulation, 36(8), 704, 2019 |
| 5 |
Mechanism of gamma-aminobutyric acid (GABA) production by a lactic acid bacterium in yogurt-sake
Ohmori T, Tahara M, Ohshima T
Process Biochemistry, 74, 21, 2018 |
| 6 |
High-rate anaerobic digestion of yogurt wastewater in a hybrid EGSB and fixed-bed reactor: Optimizing through response surface methodology
Mortezaei Y, Amani T, Elyasi S
Process Safety and Environmental Protection, 113, 255, 2018 |
| 7 |
Monitoring the fermentation, post-ripeness and storage processes of set yogurt using voltammetric electronic tongue
Wei ZB, Zhang WL, Wang YW, Wang J
Journal of Food Engineering, 203, 41, 2017 |
| 8 |
Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier
Terpou A, Bekatorou A, Kanellaki M, Koutinas AA, Nigam P
Process Biochemistry, 55, 1, 2017 |
| 9 |
Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt
Pang ZH, Deeth H, Prakash S, Bansal N
Journal of Food Engineering, 169, 27, 2016 |
| 10 |
Microgel particle formation in yogurt as influenced by sonication during fermentation
Nobel S, Ross NL, Protte K, Korzendorfer A, Hitzmann B, Hinrichs J
Journal of Food Engineering, 180, 29, 2016 |
