Open Journal of Animal Sciences

Open Journal of Animal Sciences

ISSN Print: 2161-7597
ISSN Online: 2161-7627
www.scirp.org/journal/ojas
E-mail: ojas@scirp.org
"Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts"
written by Zehra Güler, Young W. Park,
published by Open Journal of Animal Sciences, Vol.1 No.1, 2011
has been cited by the following article(s):
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[5] Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics
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[6] Study of morphology of composite fibers polyvinylpyrrolidone/cellulose acetate loaded by garlic extract with glycerin as an additive
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[7] Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality
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[8] Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder.
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[9] Tekstura, boja i senzorska svojstva nemasnog jogurta s dodatkom tara gume ili kombinacije tara gume i mlaćenice u prahu
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[11] Effects of Carnation Essential Oil Extracted from Carnation Calli on Extending Shelf Life of Yoghurt
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[12] Chemical Changes in Strained Dairy Product Produced with Organic Milk by Using Kefir Grains and Yogurt Culture during Refrigerated Storage
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[13] Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative
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[14] Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative.
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[15] Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
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[16] Proximate composition, fatty acid profile and lipid health indices of an important freshwater fish Labeo rohita of loktak lake, manipur
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[17] İki farklı süt işletmesinden elde edilen endüstriyel bir atık olan süzme yoğurt suyunun bazı özelliklerinin belirlenmesi
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[18] Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months …
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[19] Enhancement of torba yoghurt with whey protein isolates
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[20] Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
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[21] Geleneksel yoğurt örneklerinden izole edilen Lactobacillus delbrueckii subsp. Bulgaricus ve Streptococcus thermophilus suşlarının endüstriyel yoğurt üretimine …
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[23] Defining the Quality of Commercial Ghanaian-Produced Stirred Yoghurt
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[24] Physicochemical and Sensory Properties of Ginger Spiced Yoghurt
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[25] Goat milk–chemistry and nutrition
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[26] Rheological, Physicochemical, microbial and sensory properties of bio-rayebmilk fortified with guava pulp
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[27] Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)
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[28] Yogurt: A Nature's Wonder for Mankind
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[29] Utilization ABT Culture, Coconut Milk, and Honey in Bio-Yoghurt Manufacture
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[30] Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product
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[31] Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp
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[32] The evolution of acetaldehyde and citric acid in yogurt during storage.
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[33] Usage of rice milk in probiotic yoghurt production
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[34] Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt
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[35] Influence of lactose hydrolysis on galacto‐oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
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[36] Cholesterol Concentrations and Lipolytic Characteristics of Commercial Bovine and Caprine Milk Yogurts during Four Weeks Refrigerated Storage
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[37] Chemical Composition, Microbial Properties and Sensory Evaluation of Bio-Yoghurt Made From Admixture of Cow and Coconut Milk And Honey
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[38] Determination of benzoic acid content of dairy products consumed in Turkey
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[39] THE EVOLUTION OF ACETALDEHYDE AND CITRIC ACID IN YOGURT DURING STORAGE
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[40] Charakterisierung von biologischen und konventionellen Naturjoghurts des österreichischen Marktes
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[41] Evaluation of lipolysis and proteolysis in commercial bovine and caprine milk yogurts compared with those of a university manufactured caprine milk yogurt …
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[42] Effect of reduction of lactose in yogurts by addition of β‐galactosidase enzyme on volatile compound profile and quality parameters
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[43] Evaluation of lipolysis and proteolysis in commercial bovine and caprine milk yogurts compared with those of a university manufactured caprine milk yogurt during 4 weeks refrigerated storage
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[44] Stabilizers: indispensable substances in dairy products of high rheology
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[45] Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition
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[46] 酸奶发酵剂中菌株分离重组及其在豆乳中的发酵特性
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