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There are 11792 results for: content related to: Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

  1. 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

    Article first published online : 12 DEC 2014, DOI: 10.1002/fsn3.189

  2. 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

    Article first published online : 12 FEB 2015, DOI: 10.1111/nbu.12130

  3. 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

    Article first published online : 27 JAN 2015, DOI: 10.1111/ijfs.12745

  4. Yogurt Thickness: Effects on Flavor Perception and Liking

    Journal of Food Science

    Volume 67, Issue 7, September 2002, Pages: 2785–2789, E.M. Brennan, C. Setser and K.A. Schmidt

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08817.x

  5. Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing Lactobacillus rhamnosus

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1251–1260, Zeynep Canbulat and Tulay Ozcan

    Article first published online : 3 SEP 2014, DOI: 10.1111/jfpp.12343

  6. Some Like It Healthy: Demand for Functional and Conventional Yogurts in the Italian Market

    Agribusiness

    Volume 28, Issue 1, Winter 2012, Pages: 67–85, Alessandro Bonannoxs

    Article first published online : 10 OCT 2011, DOI: 10.1002/agr.20288

  7. Fermentation and Properties of Calcium-fortified Soy Milk Yogurt

    Journal of Food Science

    Volume 62, Issue 3, May 1997, Pages: 457–461, F. YAZICI, V.B. ALVAREZ and P.M.T. HANSEN

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04406.x

  8. 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

    Article first published online : 19 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00889.x

  9. MODIFIED WHEAT STARCHES USED AS STABILIZERS IN SET-STYLE YOGURT

    Journal of Food Quality

    Volume 24, Issue 5, November 2001, Pages: 421–434, K.A. SCHMIDT, T.J. HERALD and K.A. KHATIB

    Article first published online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.2001.tb00620.x

  10. Donkey Milk for Manufacture of Novel Functional Fermented Beverages

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1352–S1359, Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

    Article first published online : 11 MAY 2015, DOI: 10.1111/1750-3841.12862

  11. 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

    Article first published online : 26 MAY 2007, DOI: 10.1111/j.1745-4557.2007.00125.x

  12. 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

    Article first published online : 1 JUN 2008, DOI: 10.1111/j.1745-4557.2008.00199.x

  13. Sensory Properties of Bulgarian Yogurts, Supplemented with Lactobacilli as Probiotic Adjuncts

    Journal of Texture Studies

    Volume 45, Issue 3, June 2014, Pages: 187–194, Rositsa Tropcheva, Ralitsa Georgieva, Vladislav Paskov, Maria Karsheva and Svetla Danova

    Article first published online : 25 MAR 2014, DOI: 10.1111/jtxs.12065

  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

    Article first published online : 20 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00888.x

  15. Consumer Attitudes and Acceptability of Soy-fortified Yogurts

    Journal of Food Science

    Volume 68, Issue 3, April 2003, Pages: 1118–1122, M.A. Drake and P.D. Gerard

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb08297.x

  16. 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

    Article first published online : 23 SEP 2008, DOI: 10.1111/j.1745-459X.2008.00179.x

  17. Survival Analysis Applied to Sensory Shelf Life of Yogurts–II: Spanish Formulations

    Journal of Food Science

    Volume 70, Issue 7, September 2005, Pages: s446–s449, Ana Salvador, Susana M. Fiszman, Ana Curia and Guillermo Hough

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11490.x

  18. EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURT

    Journal of Sensory Studies

    Volume 16, Issue 4, August 2001, Pages: 393–405, M.A. DRAKE, P.D. GERARD and X.Q. CHEN

    Article first published online : 11 MAY 2007, DOI: 10.1111/j.1745-459X.2001.tb00309.x

  19. Effect of Purified Oat β-Glucan on Fermentation of Set-Style Yogurt Mix

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: E195–E201, Mukti Singh, Sanghoon Kim and Sean X. Liu

    Article first published online : 3 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02828.x

  20. Fat-Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus

    Journal of Food Science

    Volume 72, Issue 3, April 2007, Pages: M79–M84, K.J. Aryana, S. Plauche, R.M. Rao, P. McGrew and N.P. Shah

    Article first published online : 31 MAR 2007, DOI: 10.1111/j.1750-3841.2007.00302.x