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Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers
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Suitability of camel milk for making yogurt
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Antioxidants from a heated histidine‐glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high‐performance liquid chromatography
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Effect of digestive enzymes on antimicrobial, radical scavenging and angiotensin I-converting enzyme inhibitory activities of camel colostrum and milk proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2004.02.051openalex-snapshot
Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera)
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Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts
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Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses
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Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples
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Processing of high-protein yoghurt – A review
inferredcites →https://doi.org/10.1016/j.idairyj.2018.08.008openalex-snapshot
Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content
inferredcites →https://doi.org/10.1016/j.lwt.2015.07.003openalex-snapshot
Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract
inferredcites →https://doi.org/10.1016/j.lwt.2017.05.071openalex-snapshot
Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage
inferredcites →https://doi.org/10.1016/j.lwt.2017.12.040openalex-snapshot
Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk
inferredcites →https://doi.org/10.1016/j.seppur.2017.12.029openalex-snapshot
Influence of processing temperature on flux decline during skim milk ultrafiltration
inferredcites →https://doi.org/10.1016/s0006-2952(98)00128-2openalex-snapshot
Study on the Inhibitory Effect of Tannins and Flavonoids against the 1,1-Diphenyl-2-picrylhydrazyl Radical
inferredcites →https://doi.org/10.1021/jf0103572openalex-snapshot
Determination of Antioxidant and Antimicrobial Activities of Rumex crispus L. Extracts
inferredcites →https://doi.org/10.1021/jf302602vopenalex-snapshot
Effects of the Ripening Stage on Phenolic Profile, Phytochemical Composition and Antioxidant Activity of Date Palm Fruit
inferredcites →https://doi.org/10.1051/lait:2000141openalex-snapshot
Characterization of the dromedary milk casein micelle and study of its changes during acidification
inferredcites →https://doi.org/10.1111/j.1471-0307.2009.00532.xopenalex-snapshot
Estimation of sugars in milk by HPLC and its application in detection of adulteration of milk with soymilk
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The Rocket, Diplotaxis simplex , as a Functional Ingredient: LC-ESI-MS Analysis and Its Effect on Antioxidant and Physical Properties of Bread
inferredcites →https://doi.org/10.1533/9781845692612.468openalex-snapshot
Microbiology of yoghurt and related starter cultures
inferredcites →https://doi.org/10.19026/ajfst.5.3161openalex-snapshot
Effect of Fortifying Camel's Milk with Skim Milk Powder on the Physicochemical, Microbiological and Sensory Characteristics of Set Yoghurt
inferredcites →https://doi.org/10.3168/jds.2006-854openalex-snapshot
Gelation upon Long Storage of Milk Drinks with Carrageenan
inferredcites →https://doi.org/10.3168/jds.2008-1408openalex-snapshot
Quality and acceptability of a set-type yogurt made from camel milk
inferredcites →https://doi.org/10.3168/jds.2014-8356openalex-snapshot
Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: Differences between milk concentration using ultrafiltration and osmotic stressing
inferredcites →https://doi.org/10.3168/jds.2015-9842openalex-snapshot
Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate
inferredcites →https://doi.org/10.3168/jds.2016-11217openalex-snapshot
Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt
inferredcites →https://doi.org/10.3168/jds.2016-11553openalex-snapshot
Survival and detection of coliforms, Enterobacteriaceae, and gram-negative bacteria in Greek yogurt
inferredcites →https://doi.org/10.5344/ajev.1965.16.3.144openalex-snapshot
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics
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Enhancing nutritional, textural, and bio-functional properties of yoghurt through fortification with Moringa oleifera: a comprehensive investigation
inferred← citeshttps://doi.org/10.1007/s11694-026-04035-0openalex-snapshot
Quality ımprovement of yogurt formulations using postbiotic powders obtained by Lacticaseibacillus casei ATCC 393
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Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt
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Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt
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inferred← citeshttps://doi.org/10.1016/j.ijgfs.2021.100465openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109885openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.lwt.2020.110389openalex-snapshot
Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract
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Functional and sensory impacts of Moringa oleifera leaf powder on fortified cow milk yogurt during refrigerated storage
inferred← citeshttps://doi.org/10.1080/87559129.2025.2545605openalex-snapshot
Date Powder: From Production to Usage in Food Industry
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Phytochemical characterization and quality evaluation of stirred goat milk yoghurt with added fruit and vegetable puree during storage
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Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt
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Incorporation of Adiantum capillus-veneris L. Extract as a Functional Ingredient to Enhance the Quality Characteristics of Yogurt
inferred← citeshttps://doi.org/10.1590/0103-8478cr20220688openalex-snapshot
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Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Colouring Agent in Yoghurt
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Functional Potential of Greek Yoghurt as a Fermented Dairy Product: A Literature Review
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Effect of inulin concentration on physicochemical properties and antioxidant activity of date powders obtained by hot-air tray dryer
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Instrumental analysis, sensory analysis and consumer acceptance of strained yogurt in frozen desserts
inferred← citeshttps://doi.org/10.3390/ani13030442openalex-snapshot
Relation between Color and Chemical Composition of Dromedary Camel Colostrum
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Effects of Operational Parameters Variation During Ultrafiltration Process on Goat Skim Milk (GSM) Concentration for Cheese Elaboration
inferred← citeshttps://doi.org/10.4018/978-1-7998-1604-1.ch003openalex-snapshot
Strategies and Technologies for Camel Milk Preservation
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Efeitos da adição de pós liofilizados de diferentes colorações oriundos de Batata-Doce de polpa roxa nas propriedades físico-químicas e texturais do iogurte tipo Grego
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Camel’s Kefir Milk: Optimisation of Processing Conditions
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