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Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk

Food research international, 2018-06, Vol.108, p.423-429

2018

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A SWOT Analysis on the Implementation of the Yoghurt Marketing Strategy: A Case Study in the Malang, Indonesia

Jurnal Ilmu-ilmu peternakan (Indonesian journal of animal science) (Online), 2023-04, Vol.33 (1), p.82-89

2023

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Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Food and bioprocess technology, 2024-04

2024

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Influence of different genotype combinations of β-lactoglobulin and β-casein in cow milk on physicochemical and sensory properties of stirred yoghurt

International dairy journal, 2024-09, p.106099, Article 106099

2024

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Comparing the microbial quality of traditional and industrial yoghurts

Biointerface Research in Applied Chemistry, 2020-08, Vol.10 (4), p.6020-6025

2020

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A unique implementation of Hantzsch reaction for determination of natamycin in Yoghurt: Hyphenated with Box-Behnken-design for optimization

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2024-09, Vol.317, p.124395, Article 124395

2024

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Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Food hydrocolloids, 2017-11, Vol.72, p.90-104

2017

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Soybean peptides promote yoghurt fermentation and quality

Biotechnology letters, 2020-10, Vol.42 (10), p.1927-1937

2020

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The Improvement of Lipid Profiles and Glucose Resistance of Hypercholesterolemic Rats using Tempeh Flour Based-Yoghurt Complemented with Red Pitaya Peel Extract

Biosaintifika, 2023-12, Vol.15 (3), p.314-325

2023

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Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Food hydrocolloids, 2021-02, Vol.111, p.106240, Article 106240

2021

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Simultaneous preconcentration and determination of sulfonamide antibiotics in milk and yoghurt by dynamic pH junction focusing coupled with capillary electrophoresis

Talanta (Oxford), 2022-01, Vol.236, p.122833-122833, Article 122833

2022

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Formulación matemática y evaluación de la actividad antihipertensiva de yogurt griego elaborado con fines preventivos a las enfermedades dinamizadas por COVID19

Aibi revista de investigación, administración e ingeniería, 2023-05, Vol.11 (2), p.36-43

2023

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An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

Food bioscience, 2021-06, Vol.41, p.101096, Article 101096

2021

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Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt

International journal of biological macromolecules, 2021-07, Vol.183, p.1585-1595

2021

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Enhancement of the energy and exergy analysis capabilities of the yoghurt process: a case study of the dairy industry

Frontiers in sustainable food systems, 2024-09, Vol.8

Oztuna Taner, Oznur

2024

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Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

Food control, 2021-01, Vol.119, p.107474, Article 107474

2021

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PENGARUH PENAMBAHAN CMC (CARBOXYMETHYL CELLULOSE) DAN PUREE BUAH NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK YOGHURT SUSU KAMBING

Jurnal teknologi pertanian (Online), 2024-08, Vol.25 (2), p.105-116

2024

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APPLICATION OF DILL ESSENTIAL OIL AS ADDITIVE TO BULGARIAN YOGHURT

Journal of Chemical Technology & Metallurgy, 2024-01, Vol.59 (1), p.53-60

2024

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Development of a microencapsulated synbiotic product and its application in yoghurt

Food science & technology, 2020-03, Vol.122, p.109033, Article 109033

2020

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Protein fraction profile and physicochemical quality of Blacksoyghurt drink

Food Research (Online), 2024-04, Vol.8 (2), p.435-442

2024

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Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions

Food and bioprocess technology, 2024-03, Vol.17 (3), p.747-766

2024

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Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

International journal of dairy technology, 2014-08, Vol.67 (3), p.305-333

2014

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Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

Food hydrocolloids, 2019-09, Vol.94, p.152-163

2019

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Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies

The American journal of clinical nutrition, 2016-04, Vol.103 (4), p.1111-1124

2016

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Impact of Debaryomyces hansenii and Saccharomyces cerevisiae cell free extracts on yoghurt quality

Journal of advanced veterinary research, 2024-03, Vol.14 (3)

2024

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Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk

A SWOT Analysis on the Implementation of the Yoghurt Marketing Strategy: A Case Study in the Malang, Indonesia

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Influence of different genotype combinations of β-lactoglobulin and β-casein in cow milk on physicochemical and sensory properties of stirred yoghurt

Comparing the microbial quality of traditional and industrial yoghurts

A unique implementation of Hantzsch reaction for determination of natamycin in Yoghurt: Hyphenated with Box-Behnken-design for optimization

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Soybean peptides promote yoghurt fermentation and quality

The Improvement of Lipid Profiles and Glucose Resistance of Hypercholesterolemic Rats using Tempeh Flour Based-Yoghurt Complemented with Red Pitaya Peel Extract

Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

Simultaneous preconcentration and determination of sulfonamide antibiotics in milk and yoghurt by dynamic pH junction focusing coupled with capillary electrophoresis

Formulación matemática y evaluación de la actividad antihipertensiva de yogurt griego elaborado con fines preventivos a las enfermedades dinamizadas por COVID19

An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt

Enhancement of the energy and exergy analysis capabilities of the yoghurt process: a case study of the dairy industry

Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

PENGARUH PENAMBAHAN CMC (CARBOXYMETHYL CELLULOSE) DAN PUREE BUAH NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK YOGHURT SUSU KAMBING

APPLICATION OF DILL ESSENTIAL OIL AS ADDITIVE TO BULGARIAN YOGHURT

Development of a microencapsulated synbiotic product and its application in yoghurt

Protein fraction profile and physicochemical quality of Blacksoyghurt drink

Incorporation of Encapsulated Yoghurt Bacteria into Stirred Yoghurt to Improve their Survival in an In Vitro Digestive Conditions

Strained fermented milks – A review of existing legislative provisions, survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies

Impact of Debaryomyces hansenii and Saccharomyces cerevisiae cell free extracts on yoghurt quality

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