36 results on '"Yogurt -- Analysis -- Research"'
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2. Researcher at Departament de Ciencia Animal i dels Aliments Publishes Research in Phosphoproteins [Effect of Genetic Polymorphism of Bovine b-Casein Variants (A1 and A2) on Yoghurt Characteristics]
3. Research Reports on Agriculture from Edge University Provide New Insights (Microbiological, antioxidant, and sensory properties of probiotic yoghurt enriched with different strawberry varieties)
4. Researchers from Isfahan University of Medical Sciences Describe Findings in Life Science (Optimizing the Production of Probiotic Yogurt As a New Functional Food for Diabetics With Favorable Sensory Properties Using the Response Surface ...)
5. New Fermentation Research Data Has Been Reported by a Researcher at Universidade Federal Campina Grande (Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt)
6. Researchers' Work from Jiangsu Ocean University Focuses on Streptococcus thermophilus (Process Optimization and Quality Evaluation of Pomegranate Juice Yogurt Fermented with Streptococcus thermophilus FUA329)
7. Studies Conducted at Northwest A&F University on Phosphoproteins Recently Reported [Addition of cyperus Esculentus (Tiger Nut) Milk Improved the Flavor and Gelation Properties of Set Yogurt: the Main Contribution of Volatile Consti
8. Research from University of Warmia and Mazury Olsztyn in Food Research Provides New Insights [Comprehensive Analysis of Yoghurt Made with the Addition of Yellow Mealworm Powder (* * Tenebrio molitor* * )]
9. Studies in the Area of Diet and Nutrition Reported from United Arab Emirates University (Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine yogurts)
10. Study Findings on Agriculture and Food Research Discussed by Researchers at University of Palermo (Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains)
11. Researcher from Federal University Vicosa Publishes Findings in Food Research (Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound)
12. Reports Outline Lactobacillus Research from University of Sulaimani (Potential Probiotic Properties Of Lactobacillus Sp. Isolated From Traditional Kurdish Yogurt)
13. Research from Education and Extension Organization (AREEO) Yields New Data on Oral Cancer (Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt)
14. Study Data from University of Padua Provide New Insights into Microbiology (Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk)
15. New Bifidobacterium Research from Ataturk University Discussed (The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts)
16. New Applied Sciences Research Has Been Reported by Researchers at University of Ioannina (Assessment of Antioxidant and Scavenging Activities of Various Yogurts Using Different Sample Preparation Procedures)
17. Yantai University Researchers Reveal New Findings on Gels Research (Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum)
18. Northeast Agricultural University Researchers Provide New Data on Food Research (Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt)
19. New Chronic Disease Findings from King Abdulaziz University Described (Storage Quality and Antioxidant Properties of Yogurt Fortified With Polyphenol Extract From Nutmeg, Black Pepper, and White Pepper)
20. Department of Food Hygiene Researchers Highlight Research in Food Quality (Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt)
21. Studies Conducted at Federal University Campina Grande on Food Science and Technology Recently Reported (Physicochemical and Sensory Evaluation of Greek Style Yoghurt With Bovine Colostrum)
22. Findings from King Saud University Update Knowledge of Food Science and Technology [Rheological, Textural, and Sensory Properties of Non-fat Yogurt Containing Cress (Lepidium Sativum) Seed Gum and Various Starches]
23. Research from Warsaw University of Life Sciences in the Area of Food Research Published (The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin)
24. Studies from Teikyo University Add New Findings in the Area of Cardiology [Yogurt Feeding Induced the Prolongation of Fully Major Histocompatibility Complex-Mismatched Murine Cardiac Graft Survival by Induction of CD4(+)Foxp3(+) Cells]
25. Investigators at National University of Singapore Describe Findings in Scleroproteins (Rheological Properties of Xanthan-modified Fish Gelatin and Its Potential To Replace Mammalian Gelatin In Low-fat Stirred Yogurt)
26. New Findings from Urmia University in Scleroproteins Provides New Insights [Impact of Sturgeon Gelatin Hydrolysates (Sgh) On Physicochemical and Microbiological Properties of Fat-free Set-type Yogurt]
27. Findings on Food and Agriculture Reported by Investigators at University of Santiago de Compostela (Effect of the Milk Heat Treatment On Properties of Low-fat Yogurt Manufactured With Microbial Transglutaminase)
28. Researchers at Qinghai Normal University Have Reported New Data on Food and Nutrition Research (Effects of Selenium-containing Exopolysaccharide Extracted From Armillaria Luteo-virens On Physico-chemical and Antioxidant Properties of Yogurt)
29. Warsaw University of Life Sciences Researchers Describe Findings in Food Research (Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties)
30. Data on Lactobacillus casei Reported by Researchers at Inner Mongolia Agricultural University (Probiotic Lactobacillus Casei Zhang Improved the Properties of Stirred Yogurt)
31. Reports Outline Food Science Study Findings from Bayburt University (The Effects of Adding Hibiscus Sabdariffa L. Flowers Marmalade On Some Quality Properties, Mineral Content and Antioxidant Activities of Yogurt)
32. Studies from Iwate University Have Provided New Information about Food Technology (Effects of Different Chemically Modified Starches On the Rheological Properties of Stirred Non-fat Yoghurt)
33. Findings from University of Aveiro Yields New Data on Food Technology (A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure)
34. New Findings in Food Research Described from Northeast Agricultural University (Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics)
35. Studies from Kahramanmaras Sutcu Imam University Have Provided New Data on Streptococcus thermophilus (Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains ...)
36. New food protection findings from Food & Drug Administration described
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