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Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics
Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics
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Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Alizadeh Khaledabad, Mohammad ; Ghasempour, Zahra ; Moghaddas Kia, Ehsan ; Rezazad Bari, Mahmoud ; Zarrin, Rasoul

International journal of dairy technology, 2020-02, Vol.73 (1), p.67-75 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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2
The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality
The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality
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The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality

Yilmaz‐Ersan, Lutfiye ; Ozcan, Tulay ; Akpinar‐Bayizit, Arzu ; Usta‐Gorgun, Buse ; Keser, Gokce ; Ciniviz, Melike ; Demiray‐Teymuroglu, Merve

International journal of dairy technology, 2023-11, Vol.76 (4), p.895-908 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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3
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt
Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt
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Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt

Nami, Yousef ; Kiani, Amir ; Elieh‐Ali‐Komi, Daniel ; Jafari, Mahdieh ; Haghshenas, Babak

International journal of dairy technology, 2023-02, Vol.76 (1), p.138-148 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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4
The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese
The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese
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The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Tomar, Oktay

International journal of dairy technology, 2019-05, Vol.72 (2), p.218-228 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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5
Quality characteristics of kefir as a carrier for probiotic Lactobacillus rhamnosus GG
Quality characteristics of kefir as a carrier for probiotic Lactobacillus rhamnosus GG
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Quality characteristics of kefir as a carrier for probiotic Lactobacillus rhamnosus GG

Mitra, Sonanki ; Ghosh, Bikash C.

International journal of dairy technology, 2020-05, Vol.73 (2), p.384-391 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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6
Characterisation of probiotic properties of yeast strains isolated from kefir samples
Characterisation of probiotic properties of yeast strains isolated from kefir samples
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Characterisation of probiotic properties of yeast strains isolated from kefir samples

Goktas, Hamza ; Dikmen, Hilal ; Demirbas, Fatmanur ; Sagdic, Osman ; Dertli, Enes

International journal of dairy technology, 2021-11, Vol.74 (4), p.715-722 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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7
Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices
Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices
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Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

Barat, Abdullah ; Ozcan, Tulay

International journal of dairy technology, 2018-03, Vol.71 (S1), p.120-129 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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8
Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum
Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum
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Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum

Ma, Wenlong ; Li, Yinghua ; Kang, Wenli ; Han, Yifeng ; Yin, Boxing ; Yang, Renqin ; Tang, Rongxue ; Pan, Lina ; Wang, Jiaqi ; Li, Wei ; Huang, Yujun ; Gu, Ruixia

International journal of dairy technology, 2024-05, Vol.77 (2), p.348-357 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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9
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic
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Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic

Karaman, Saliha ; Ozcan, Tulay

International journal of dairy technology, 2021-08, Vol.74 (3), p.505-517 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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10
Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts
Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts
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Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

Akpinar, Asli ; Saygili, Derya ; Yerlikaya, Oktay

International journal of dairy technology, 2020-11, Vol.73 (4), p.726-736 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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