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Factors Influencing the Gut Microbiota, Inflammation, and Type 2 Diabetes

The Journal of nutrition, 2017-07, Vol.147 (7), p.1468S-1475S

2017

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Development of cow milk yoghurt fortified with banan and pistachio

The pharma innovation, 2017-08, Vol.6 (8, Part D), p.251

2017

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CO154. ACTIVIDAD PREBIÓTICA DE OLIGOSACÁRIDOS EXTRAÍDOS DE SEMILLAS DE LUPINO (LUPINUS SP.)

Archivos latinoamericanos de nutrición, 2015-10, Vol.65

2015

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CO122. ANÁLISE SENSORIAL DE SORVETE A BASE DE LEITE FERMENTADO COM PROBIÓTICOS ADICIONADO DE DIFERENTES POLPAS

Archivos latinoamericanos de nutrición, 2015-10, Vol.65

2015

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Cover Caption

Journal of food science, 2014-04, Vol.79 (4), p.i-i

2014

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Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks

Food hydrocolloids, 2020-03, Vol.100, p.105453, Article 105453

2020

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

Journal of dairy science, 2017-12, Vol.100 (12), p.9987-10013

2017

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PREPARATION OF BUFFALO MILK YOGURT WITH BIRIBA JALEA Y CHIA PARA LA ALIMENTACION DE PERSONAS MAYORES

Revista Foco, 2024-06, Vol.17 (6)

2024

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Polysaccharides from IBrasenia schreberi/I with Great Antioxidant Ability and the Potential Application in Yogurt

Molecules (Basel, Switzerland), 2023-12, Vol.29 (1)

2023

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Microbiological, physicochemical analysis and sensory evaluation of herbal yogurt

The pharma innovation, 2014-12, Vol.3 (10, Part A), p.1

2014

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Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

Journal of dairy science, 2021-01, Vol.104 (1), p.1-19

2021

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Consumer Perception of Sweeteners in Yogurt

Journal of dairy science, 2024-09

2024

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Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Journal of dairy science, 2012-07, Vol.95 (7), p.3617-3628

2012

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Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Journal of dairy science, 2012-05, Vol.95 (5), p.2261-2269

2012

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Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives

Nutrients, 2021-11, Vol.13 (11), p.4069

2021

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The Effect of Delivery Matrix on IBifidobacterium animalis/I subsp. Ilactis/I HN019 Survival through In Vitro Human Digestion

Nutrients, 2023-08, Vol.15 (16)

2023

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Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

Journal of dairy science, 2014-05, Vol.97 (5), p.2578-2590

2014

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History of yogurt and current patterns of consumption

Nutrition reviews, 2015-08, Vol.73 (suppl_1), p.4-7

2015

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Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception

Journal of dairy science, 2018-07, Vol.101 (7), p.5821-5831

2018

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Yogurt Production

Methods in molecular biology (Clifton, N.J.), 2024, Vol.2851, p.63

Ichimura, Takefumi

2024

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Enhanced natural killer cell activation by exopolysaccharides derived from yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1

Journal of dairy science, 2016-02, Vol.99 (2), p.915-923

2016

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Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage

Journal of dairy science, 2011-11, Vol.94 (11), p.5330-5340

2011

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Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

International journal of food microbiology, 2014-08, Vol.185, p.17-26

2014

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Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt

International journal of food microbiology, 2021-03, Vol.341, p.109048, Article 109048

2021

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Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

Food chemistry, 2017-02, Vol.216, p.146-152

2017

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Factors Influencing the Gut Microbiota, Inflammation, and Type 2 Diabetes

Development of cow milk yoghurt fortified with banan and pistachio

CO154. ACTIVIDAD PREBIÓTICA DE OLIGOSACÁRIDOS EXTRAÍDOS DE SEMILLAS DE LUPINO (LUPINUS SP.)

CO122. ANÁLISE SENSORIAL DE SORVETE A BASE DE LEITE FERMENTADO COM PROBIÓTICOS ADICIONADO DE DIFERENTES POLPAS

Cover Caption

Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks

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

PREPARATION OF BUFFALO MILK YOGURT WITH BIRIBA JALEA Y CHIA PARA LA ALIMENTACION DE PERSONAS MAYORES

Polysaccharides from IBrasenia schreberi/I with Great Antioxidant Ability and the Potential Application in Yogurt

Microbiological, physicochemical analysis and sensory evaluation of herbal yogurt

Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

Consumer Perception of Sweeteners in Yogurt

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives

The Effect of Delivery Matrix on IBifidobacterium animalis/I subsp. Ilactis/I HN019 Survival through In Vitro Human Digestion

Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria

History of yogurt and current patterns of consumption

Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception

Yogurt Production

Enhanced natural killer cell activation by exopolysaccharides derived from yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt

Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

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