[1]
|
Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity
Food Science & Nutrition,
2024
DOI:10.1002/fsn3.3832
|
|
|
[2]
|
Study of prebiotic effect of pineapple crown powder on development of white finger millet vegan probiotic beverage
Food and Humanity,
2023
DOI:10.1016/j.foohum.2023.07.021
|
|
|
[3]
|
Comparison of Physicochemical, Microbiological, and Sensorial Characteristics of Fermented Probiotic Drinks Produced from Corn and Cow Milks
Akademik Gıda,
2023
DOI:10.24323/akademik-gida.1350935
|
|
|
[4]
|
Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality
Foods,
2023
DOI:10.3390/foods12061219
|
|
|
[5]
|
The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
Frontiers in Nutrition,
2023
DOI:10.3389/fnut.2023.1118752
|
|
|
[6]
|
The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt
Molecules,
2022
DOI:10.3390/molecules27030946
|
|
|
[7]
|
Lactobacillus acidophilus (LA5), Lactobacillus casei ve Bifidobacterium animalis subsp. lactis (BB-12) için Potansiyel Prebiyotik Olarak Yulaf, Karabuğday ve Tam Esmer Pirinç Unları
Harran Üniversitesi Mühendislik Dergisi,
2022
DOI:10.46578/humder.970531
|
|
|
[8]
|
Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream
British Food Journal,
2022
DOI:10.1108/BFJ-06-2021-0629
|
|
|
[9]
|
Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16907
|
|
|
[10]
|
Effect of addition of pineapple peel powder on white finger millet vegan probiotic beverage
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16905
|
|
|
[11]
|
Nutritional Supplementation of Yogurt with Jerusalem Artichoke Tubers: Organic Acid Profiles and Quality Parameters
Plants,
2022
DOI:10.3390/plants11223086
|
|
|
[12]
|
Oat, Buckwheat and Whole Brown Rice Flours as a Potential Prebiotic for Lactobacillus acidophilus (LA5), Lactobacillus casei and Bifidobacterium animalis subsp. lactis (BB-12)
Harran Üniversitesi Mühendislik Dergisi,
2022
DOI:10.46578/humder.970531
|
|
|
[13]
|
Probiyotik Bakteri İçeren Ayranın Fizikokimyasal ve Mikrobiyolojik Özellikleri
Akademik Gıda,
2021
DOI:10.24323/akademik-gida.1050733
|
|
|
[14]
|
Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance
LWT,
2021
DOI:10.1016/j.lwt.2021.111318
|
|
|
[15]
|
Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance
LWT,
2021
DOI:10.1016/j.lwt.2021.111318
|
|
|
[16]
|
Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols
Food Bioscience,
2021
DOI:10.1016/j.fbio.2021.101223
|
|
|
[17]
|
Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2308
|
|
|
[18]
|
Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols
Food Bioscience,
2021
DOI:10.1016/j.fbio.2021.101223
|
|
|
[19]
|
Physicochemical and Microbiological Properties of Ayran Drinks Containing Probiotic Bacteria
Akademik Gıda,
2021
DOI:10.24323/akademik-gida.1050733
|
|
|
[20]
|
The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages
Current Research in Food Science,
2021
DOI:10.1016/j.crfs.2021.10.007
|
|
|
[21]
|
Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing
E3S Web of Conferences,
2020
DOI:10.1051/e3sconf/202014102006
|
|
|
[22]
|
Probiotic viability in yoghurt: a review of influential factors
International Dairy Journal,
2020
DOI:10.1016/j.idairyj.2020.104793
|
|
|
[23]
|
Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee
International Journal of Food Engineering,
2020
DOI:10.1515/ijfe-2019-0365
|
|
|
[24]
|
Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee
International Journal of Food Engineering,
2020
DOI:10.1515/ijfe-2019-0365
|
|
|
[25]
|
Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts
Foods,
2019
DOI:10.3390/foods8010033
|
|
|
[26]
|
Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin
International Journal of Food Science & Technology,
2018
DOI:10.1111/ijfs.13653
|
|
|
[27]
|
Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.
Fermentation,
2018
DOI:10.3390/fermentation4020034
|
|
|
[28]
|
Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus
and Gobdin
International Journal of Food Science & Technology,
2017
DOI:10.1111/ijfs.13653
|
|
|