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Items: 1 to 20 of 148

1.

Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.

Krzeminski A, Tomaschunas M, Köhn E, Busch-Stockfisch M, Weiss J, Hinrichs J.

J Food Sci. 2013 Feb;78(2):S314-9. doi: 10.1111/1750-3841.12013. Epub 2013 Jan 11.

PMID:
23311463
2.

Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.

Isleten M, Karagul-Yuceer Y.

J Dairy Sci. 2006 Aug;89(8):2865-72.

PMID:
16840602
3.

The relative effect of milk base, starter, and process on yogurt texture: a review.

Sodini I, Remeuf F, Haddad S, Corrieu G.

Crit Rev Food Sci Nutr. 2004;44(2):113-37. Review.

PMID:
15116758
4.

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage.

Marafon AP, Sumi A, Granato D, Alcântara MR, Tamime AY, Nogueira de Oliveira M.

J Dairy Sci. 2011 Nov;94(11):5330-40. doi: 10.3168/jds.2011-4366.

PMID:
22032355
5.
6.

Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt.

Peng Y, Serra M, Horne DS, Lucey JA.

J Food Sci. 2009 Nov-Dec;74(9):C666-73. doi: 10.1111/j.1750-3841.2009.01350.x.

PMID:
20492099
7.

Influence of proteins on the perception of flavored stirred yogurts.

Saint-Eve A, Lévy C, Martin N, Souchon I.

J Dairy Sci. 2006 Mar;89(3):922-33.

PMID:
16507686
8.

Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.

Saint-Eve A, Juteau A, Atlan S, Martin N, Souchon I.

J Agric Food Chem. 2006 May 31;54(11):3997-4004.

PMID:
16719526
9.

Use of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product properties.

Bong DD, Moraru CI.

J Dairy Sci. 2014 Mar;97(3):1259-69. doi: 10.3168/jds.2013-7488. Epub 2014 Jan 17.

PMID:
24440261
10.

Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.

Aziznia S, Khosrowshahi A, Madadlou A, Rahimi J.

J Dairy Sci. 2008 Jul;91(7):2545-52. doi: 10.3168/jds.2007-0875.

PMID:
18565911
11.

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.

Toschi TG, Bendini A, Barbieri S, Valli E, Cezanne ML, Buchecker K, Canavari M.

J Sci Food Agric. 2012 Nov;92(14):2788-95. doi: 10.1002/jsfa.5666. Epub 2012 Apr 3.

PMID:
22473814
12.

Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.

Soukoulis C, Panagiotidis P, Koureli R, Tzia C.

J Dairy Sci. 2007 Jun;90(6):2641-54.

PMID:
17517704
13.

Sensory properties and drivers of liking for Greek yogurts.

Desai NT, Shepard L, Drake MA.

J Dairy Sci. 2013;96(12):7454-66.

PMID:
24404579
14.

Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing.

Harte F, Luedecke L, Swanson B, Barbosa-Cánovas GV.

J Dairy Sci. 2003 Apr;86(4):1074-82.

PMID:
12741531
15.

Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt.

Ozcan-Yilsay T, Lee WJ, Horne D, Lucey JA.

J Dairy Sci. 2007 Apr;90(4):1644-52.

PMID:
17369204
16.

Perceived creaminess and viscosity of aggregated particles of casein micelles and kappa-carrageenan.

Flett KL, Duizer LM, Goff HD.

J Food Sci. 2010 Jun;75(5):S255-62. doi: 10.1111/j.1750-3841.2010.01635.x.

PMID:
20629897
17.

Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt.

Ozcan T, Horne D, Lucey JA.

J Dairy Sci. 2011 Nov;94(11):5278-88. doi: 10.3168/jds.2010-3932.

PMID:
22032350
18.

Rheological properties and sensory characteristics of set-type soy yogurt.

Donkor ON, Henriksson A, Vasiljevic T, Shah NP.

J Agric Food Chem. 2007 Nov 28;55(24):9868-76. Epub 2007 Nov 3.

PMID:
17979230
19.

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate.

Akalın AS, Unal G, Dinkci N, Hayaloglu AA.

J Dairy Sci. 2012 Jul;95(7):3617-28. doi: 10.3168/jds.2011-5297.

PMID:
22720919
20.

Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an optimization study based on fermentation kinetics.

Yilmaz MT, Dertli E, Toker OS, Tatlisu NB, Sagdic O, Arici M.

J Dairy Sci. 2015 Mar;98(3):1604-24. doi: 10.3168/jds.2014-8936. Epub 2014 Dec 26.

PMID:
25547308
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