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Investigation of the Elemental Contents, Functional and Nutraceutical Properties of Kefirs Enriched with Spirulina platensis, an Eco-friendly and Alternative Protein Source.
- Published in:
- Biological Trace Element Research, 2024, v. 202, n. 6, p. 2878, doi. 10.1007/s12011-023-03844-4
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- Article
Alternatif protein kaynağı Spirulina platensis ile zenginleştirilen kefirin γ-aminobütirik asit (GABA), karnosin, anserin, 5-hidroksimetilfurfural (HMF) ve indirgen şeker içeriği.
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- Harran Journal of Agricultural & Food Science, 2024, v. 28, n. 1, p. 118, doi. 10.29050/harranziraat.1401399
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- Article
Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice).
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- International Journal of Dairy Technology, 2003, v. 56, n. 1, p. 26, doi. 10.1046/j.1471-0307.2003.00070.x
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- Article
The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter.
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- International Journal of Dairy Technology, 2002, v. 55, n. 4, p. 177, doi. 10.1046/j.1471-0307.2002.00056.x
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- Article
An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations.
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- Food Science & Biotechnology, 2015, v. 24, n. 3, p. 807, doi. 10.1007/s10068-015-0105-0
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- Article
Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts.
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- International Journal of Dairy Technology, 2014, v. 67, n. 4, p. 577, doi. 10.1111/1471-0307.12152
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- Article
An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage.
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- International Journal of Dairy Technology, 2008, v. 61, n. 3, p. 270, doi. 10.1111/j.1471-0307.2008.00409.x
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- Article
Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 4, p. 250, doi. 10.15567/mljekarstvo.2023.0404
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- Article
The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt.
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- Journal of Food Science & Technology, 2021, v. 58, n. 1, p. 223, doi. 10.1007/s13197-020-04533-z
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- Article
Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production.
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- Journal of Food Science & Technology, 2019, v. 56, n. 10, p. 4429, doi. 10.1007/s13197-019-03953-w
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- Article
Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations.
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- International Journal of Food Engineering, 2024, v. 20, n. 1, p. 37, doi. 10.1515/ijfe-2023-0171
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- Article
Effect of banana and ABT-2 probiotic culture use on quality parameters and microstructure of buffalo yoghurt.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2023, v. 74, n. 6, p. 171, doi. 10.53194/0003-925X-74-171
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- Article
Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2023, v. 74, n. 1, p. 11, doi. 10.53194/0003-925X-74-11
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- Article
Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt.
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- Alinteri Journal of Agriculture Sciences, 2019, v. 34, n. 1, p. 15, doi. 10.28955/alinterizbd.441313
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- Article
Dondurma Üretiminde Bazı Baharat Uçucu Yağlarının Kullanım Olanakları.
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- Alinteri Journal of Agriculture Sciences, 2017, v. 32, n. 2, p. 63, doi. 10.28955/alinterizbd.335399
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- Article
Changes of Volatile Compounds of Herby Cheese During the Storage Period.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013, v. 19, n. 3, p. 535, doi. 10.9775/kvfd.2012.7509
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- Article
Some Physico-chemical Properties and Organic Acid Profiles of Herby Cheeses.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013, v. 19, n. 1, p. 89, doi. 10.9775/kvfd.2012.7242
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- Article
Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese.
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- Academic Food Journal / Akademik GIDA, 2016, v. 14, n. 2, p. 98
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- Article
Erzurum Piyasasında Satışa Sunulan Yoğurtların Fiziksel, Kimyasal, Mikrobiyolojik ve Duyusal Özelliklerinin İncelenmesi.
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- Academic Food Journal / Akademik GIDA, 2015, v. 13, n. 2, p. 127
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- Article
Determination of Certain Quality Characteristics of Probiotic Yoghurts Produced with Different Prebiotic Combinations During Storage.
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- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 26
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- Article
ÇİLEKLE ZENGİNLEŞTİRİLMİŞ MANDA YOĞURDUNUN KALİTE KARAKTERİSTİKLERİ İLE YAĞ ASİDİ KOMPOZİSYONU, ACE İNHİBİTÖR AKTİVİTE VE HMF İÇERİĞİ BAKIMINDAN İNCELENMESİ.
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- GIDA: The Journal of Food, 2023, v. 48, n. 2, p. 381, doi. 10.15237/gida.GD22101
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- Article
LİSANS ÖĞRENCİLERİNİN SÜT TÜKETİM ALIŞKANLIKLARININ VE DAVRANIŞLARININ BELİRLENMESİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 1, p. 163, doi. 10.15237/gida.GD18080
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- Article