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There are 8470 results for: content related to: Some Like It Healthy: Demand for Functional and Conventional Yogurts in the Italian Market

  1. A Hedonic Valuation of Health and Nonhealth Attributes in the U.S. Yogurt Market

    Agribusiness

    Volume 32, Issue 3, Summer 2016, Pages: 299–313, Alessandro Bonanno

    Version of Record online : 24 NOV 2015, DOI: 10.1002/agr.21448

  2. Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 15, December 2016, Pages: 4929–4939, Claudia I Vénica, Irma V Wolf, Carina V Bergamini and María C Perotti

    Version of Record online : 1 AUG 2016, DOI: 10.1002/jsfa.7870

  3. Explaining Price Variability in the Italian Yogurt Market: A Hedonic Analysis

    Agribusiness

    Volume 29, Issue 2, Spring 2013, Pages: 194–206, Domenico Carlucci, Antonio Stasi, Gianluca Nardone and Antonio Seccia

    Version of Record online : 22 FEB 2013, DOI: 10.1002/agr.21332

  4. You have full text access to this OnlineOpen article
    Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt

    Food Science & Nutrition

    Volume 3, Issue 1, January 2015, Pages: 48–55, Minto Michael, Randall K. Phebus and Karen A. Schmidt

    Version of Record online : 12 DEC 2014, DOI: 10.1002/fsn3.189

  5. The Strategy of One Firm Offering a New Product with Willingness to Pay Elicited in the Lab

    Agribusiness

    Volume 29, Issue 3, Summer 2013, Pages: 361–376, Stéphan Marette

    Version of Record online : 8 APR 2013, DOI: 10.1002/agr.21341

  6. Relationship between Children's BMI and Parents’ Preferences for Kids’ Yogurts with and without Front of Package Health Signals

    Agribusiness

    Gregory Colson and Carola Grebitus

    Version of Record online : 1 NOV 2016, DOI: 10.1002/agr.21487

  7. Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1076–1082, Irma V. Wolf, Claudia I. Vénica and María C. Perotti

    Version of Record online : 27 JAN 2015, DOI: 10.1111/ijfs.12745

  8. The contribution of yogurt to nutrient intakes across the life course

    Nutrition Bulletin

    Volume 40, Issue 1, March 2015, Pages: 9–32, E. B. Williams, B. Hooper, A. Spiro and S. Stanner

    Version of Record online : 12 FEB 2015, DOI: 10.1111/nbu.12130

  9. You have free access to this content
    Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 4, July 2011, Pages: 208–220, Winny Routray and Hari N. Mishra

    Version of Record online : 14 JUN 2011, DOI: 10.1111/j.1541-4337.2011.00151.x

  10. Growth, Proteolytic, and ACE-I Activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and Rheological Properties of Low-Fat Yogurt as Influenced by the Addition of Raftiline HP®

    Journal of Food Science

    Volume 73, Issue 7, September 2008, Pages: M368–M374, L. Ramchandran and N.P. Shah

    Version of Record online : 19 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00889.x

  11. Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

    Journal of Food Quality

    Volume 39, Issue 2, April 2016, Pages: 77–89, Roberta Marchiani, Marta Bertolino, Simona Belviso, Manuela Giordano, Daniela Ghirardello, Luisa Torri, Maria Piochi and Giuseppe Zeppa

    Version of Record online : 22 DEC 2015, DOI: 10.1111/jfq.12181

  12. QUALITY OF FLAVORED YOGURT CONTAINING ADDED COFFEE AND SUGAR

    Journal of Food Quality

    Volume 30, Issue 3, June 2007, Pages: 342–356, GÜRDAL TAN and FİGEN KOREL

    Version of Record online : 26 MAY 2007, DOI: 10.1111/j.1745-4557.2007.00125.x

  13. EFFECTS OF FUNCTIONAL DAIRY BASED PROTEINS ON NONFAT YOGURT QUALITY

    Journal of Food Quality

    Volume 31, Issue 3, June 2008, Pages: 265–280, MUGE ISLETEN and YONCA KARAGUL-YUCEER

    Version of Record online : 1 JUN 2008, DOI: 10.1111/j.1745-4557.2008.00199.x

  14. Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-Fat Yogurt

    Journal of Food Science

    Volume 73, Issue 7, September 2008, Pages: M360–M367, L. Ramchandran and N.P. Shah

    Version of Record online : 20 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00888.x

  15. DEVELOPMENT OF A SENSORY LEXICON FOR CONVENTIONAL MILK YOGURT IN THE UNITED STATES

    Journal of Sensory Studies

    Volume 23, Issue 5, October 2008, Pages: 671–687, P.C. COGGINS, M.W. SCHILLING, S. KUMARI and P.D. GERRARD

    Version of Record online : 23 SEP 2008, DOI: 10.1111/j.1745-459X.2008.00179.x

  16. RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

    Journal of Texture Studies

    Volume 39, Issue 6, December 2008, Pages: 617–634, TATDAO PASEEPHOL, DARRYL M. SMALL and FRANK SHERKAT

    Version of Record online : 25 NOV 2008, DOI: 10.1111/j.1745-4603.2008.00161.x

  17. Textural properties of yogurts with green tea and Pu-erh tea additive

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1149–1158, Dorota Najgebauer-Lejko, Daniel Żmudziński, Anna Ptaszek and Robert Socha

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12411

  18. Consumer Willingness to Pay for Catechin-enriched Yogurt: Evidence from a Stated Choice Experiment

    Agribusiness

    Volume 31, Issue 2, Spring 2015, Pages: 243–258, Daniele Moro, Mario Veneziani, Paolo Sckokai and Elena Castellari

    Version of Record online : 2 SEP 2014, DOI: 10.1002/agr.21401

  19. Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats’ Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: M788–M794, Tiehua Zhang, James McCarthy, Guorong Wang, Yanyan Liu and Mingruo Guo

    Version of Record online : 21 MAR 2015, DOI: 10.1111/1750-3841.12834

  20. SENSORY PROPERTIES OF DRINKABLE YOGURT MADE FROM MILK OF DIFFERENT GOAT BREEDS

    Journal of Sensory Studies

    Volume 21, Issue 5, October 2006, Pages: 520–533, C. UYSAL-PALA, Y. KARAGUL-YUCEER, A. PALA and T. SAVAS

    Version of Record online : 12 SEP 2006, DOI: 10.1111/j.1745-459X.2006.00077.x