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Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1007/s11947-011-0563-1openalex-snapshot
Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt
inferredcites →https://doi.org/10.1016/j.cofs.2017.11.013openalex-snapshot
Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective
inferredcites →https://doi.org/10.1016/j.fbio.2015.07.006openalex-snapshot
Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage
inferredcites →https://doi.org/10.1016/j.foodchem.2008.06.017openalex-snapshot
Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage
inferredcites →https://doi.org/10.1016/j.foodchem.2008.10.028openalex-snapshot
Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea
inferredcites →https://doi.org/10.1016/j.foodchem.2012.06.056openalex-snapshot
Antioxidant and α-glucosidase inhibitory phenolics isolated from highbush blueberry flowers
inferredcites →https://doi.org/10.1016/j.foodchem.2012.09.148openalex-snapshot
Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
inferredcites →https://doi.org/10.1016/j.foodchem.2014.01.105openalex-snapshot
Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt
inferredcites →https://doi.org/10.1016/j.foodchem.2016.11.069openalex-snapshot
Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp
inferredcites →https://doi.org/10.1016/j.foodhyd.2007.06.010openalex-snapshot
Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage
inferredcites →https://doi.org/10.1016/j.foodres.2012.10.014openalex-snapshot
Effect of catechins on the growth of oxygen-sensitive probiotic bacteria
inferredcites →https://doi.org/10.1016/j.foodres.2015.12.034openalex-snapshot
Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?
inferredcites →https://doi.org/10.1016/j.idairyj.2011.03.003openalex-snapshot
The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt
inferredcites →https://doi.org/10.1016/j.idairyj.2011.09.014openalex-snapshot
Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt
inferredcites →https://doi.org/10.1016/j.indcrop.2014.08.020openalex-snapshot
Variation of phenolic profile and antioxidant activity of North American highbush blueberry leaves with variation of time of harvest and cultivar
inferredcites →https://doi.org/10.1016/j.jfoodeng.2010.10.006openalex-snapshot
Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt
inferredcites →https://doi.org/10.1016/j.lwt.2011.01.019openalex-snapshot
Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil
inferredcites →https://doi.org/10.1016/j.lwt.2012.06.025openalex-snapshot
Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts
inferredcites →https://doi.org/10.1016/j.lwt.2012.09.027openalex-snapshot
Quality characteristics and antioxidant activity of hickory-black soybean yogurt
inferredcites →https://doi.org/10.1016/j.lwt.2013.03.008openalex-snapshot
Fortification of yoghurts with grape (Vitis vinifera) seed extracts
inferredcites →https://doi.org/10.1016/j.lwt.2015.09.027openalex-snapshot
Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
inferredcites →https://doi.org/10.1016/s0963-9969(00)00082-xopenalex-snapshot
Yoghurt Science and Technology
inferredcites →https://doi.org/10.1021/jf803011ropenalex-snapshot
Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays
inferredcites →https://doi.org/10.1093/9780197610145.002.001openalex-snapshot
Official Methods of Analysis
inferredcites →https://doi.org/10.1111/1541-4337.12341openalex-snapshot
Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing
inferredcites →https://doi.org/10.1111/jfpp.13332openalex-snapshot
Effects of using combined essential oils on quality parameters of bio-yogurt
inferredcites →https://doi.org/10.1111/jfpp.13660openalex-snapshot
Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives
inferredcites →https://doi.org/10.3168/jds.2013-6695openalex-snapshot
Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt
inferredcites →https://doi.org/10.3168/jds.2015-10097openalex-snapshot
Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?
inferredcites →https://doi.org/10.3168/jds.2015-9701openalex-snapshot
Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese
inferredcites →https://doi.org/10.3168/jds.2015-9880openalex-snapshot
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
inferredcites →https://doi.org/10.3168/jds.2017-12981openalex-snapshot
A 100-Year Review: Yogurt and other cultured dairy products
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1007/978-3-032-00667-7_14openalex-snapshot
Valorization of Edible Flowers for Development of Novel Food and Dairy Products
inferred← citeshttps://doi.org/10.1007/s11130-024-01246-yopenalex-snapshot
Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria
inferred← citeshttps://doi.org/10.1007/s11694-020-00632-9openalex-snapshot
Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities
inferred← citeshttps://doi.org/10.1007/s11694-021-00849-2openalex-snapshot
The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt
inferred← citeshttps://doi.org/10.1007/s11694-023-02348-yopenalex-snapshot
Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt
inferred← citeshttps://doi.org/10.1007/s11694-024-02801-6openalex-snapshot
Enhancing nutritional, textural, and bio-functional properties of yoghurt through fortification with Moringa oleifera: a comprehensive investigation
inferred← citeshttps://doi.org/10.1007/s11694-025-03377-5openalex-snapshot
Effects of hydrolyzed Spirulina platensis proteins on the physicochemical, sensory, and microbial properties of probiotic yogurt
inferred← citeshttps://doi.org/10.1007/s11694-025-03930-2openalex-snapshot
Functional enhancement of stirred yogurt with vacuum-dried red grape pomace: impact on quality attributes
inferred← citeshttps://doi.org/10.1016/j.afres.2025.100715openalex-snapshot
Functional yogurt: An approach to fortify yogurt by polyphenols extracted from Bengal currant
inferred← citeshttps://doi.org/10.1016/j.fbio.2022.101838openalex-snapshot
Potential use of waste cinnamon leaves in stirred yogurt fortification
inferred← citeshttps://doi.org/10.1016/j.foohum.2024.100341openalex-snapshot
Functional metabolites of probiotic lactic acid bacteria in fermented dairy products
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.105233openalex-snapshot
Preliminary study on kinetics of pyroglutamic acid formation in fermented milk
inferred← citeshttps://doi.org/10.1016/j.jafr.2024.101300openalex-snapshot
Blueberries in focus: Exploring the phytochemical potentials and therapeutic applications
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109571openalex-snapshot
Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111751openalex-snapshot
Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114955openalex-snapshot
Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage
inferred← citeshttps://doi.org/10.1111/jfpp.14511openalex-snapshot
Effect of acerola ( Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit‐Suisse goat cheese
inferred← citeshttps://doi.org/10.1111/jfpp.14976openalex-snapshot
Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt
inferred← citeshttps://doi.org/10.1111/jfpp.15720openalex-snapshot
Evaluation of physicochemical, microbiological, and antioxidant properties of a drinkable yogurt added with ultrasonicated purple cactus pear (Opuntia ficus‐indica) juice powder
inferred← citeshttps://doi.org/10.1111/jfpp.16346openalex-snapshot
Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry
inferred← citeshttps://doi.org/10.1155/jfq/4558589openalex-snapshot
Probiotic Yogurt With Chokeberry ( Aronia melanocarpa (Michx.) Elliot) Sauce Flavored With Date ( Phoenix dactylifera L.) Fruit: Comparison of Nero and Viking Cultivars
inferred← citeshttps://doi.org/10.1186/s40643-022-00619-yopenalex-snapshot
Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt
inferred← citeshttps://doi.org/10.1590/0001-3765202220201798openalex-snapshot
Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
inferred← citeshttps://doi.org/10.20944/preprints202407.1508.v1openalex-snapshot
Incorporation Impact of Fucoxanthin‐Loaded Nanoliposome in Yogurt on Its Antioxidant, Physicochemical and Rheological Properties under Cold Storage Condition
inferred← citeshttps://doi.org/10.21203/rs.3.rs-2160794/v1openalex-snapshot
Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt
inferred← citeshttps://doi.org/10.3390/ani11102997openalex-snapshot
Effect of Supercritical Extract from Black Poplar and Basket Willow on the Quality of Natural and Probiotic Drinkable Yogurt
inferred← citeshttps://doi.org/10.3390/foods12061275openalex-snapshot
Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives
inferred← citeshttps://doi.org/10.3390/foods13111770openalex-snapshot
Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage
inferred← citeshttps://doi.org/10.3390/gels10100616openalex-snapshot
Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt
inferred← citeshttps://doi.org/10.3390/ijms26199637openalex-snapshot
Assessment of a Functional Yogurt Enriched with Anthocyanin-Loaded Nanoliposomes: Sensory Evaluation and Physicochemical Stability During Cold Storage
inferred← citeshttps://doi.org/10.3390/molecules26195856openalex-snapshot
Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil
inferred← citeshttps://doi.org/10.3390/molecules30081854openalex-snapshot
Development of Fucoxanthin-Enriched Yogurt Using Nanoliposomal Carriers: A Strategy for Functional Dairy Products with Antioxidant and Erythroprotective Benefits
inferred← citeshttps://doi.org/10.38124/ijisrt/25sep1029openalex-snapshot
Recent Trends in the Development of Functional Yogurt: Role of Plant-Based Nutraceuticals
inferred← citeshttps://doi.org/10.4995/thesis/10251/192262openalex-snapshot
Caracterización nutricional y aromática de flores comestibles de liliáceas
inferred← citeshttps://doi.org/10.53433/yyufbed.1770280openalex-snapshot
Diyabetikler için Sağlıklı Bir Atıştırmalık Olarak Aronya Soslu Düşük Kalorili Probiyotik Meyveli Yoğurt
inferred← citeshttps://doi.org/10.5851/kosfa.2019.e69openalex-snapshot
Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage
inferred← citeshttps://doi.org/10.58837/chula.the.2019.233openalex-snapshot
Development of functional foods based on anthocyanin-rich riceberry rice extract (Oryza sativa L.) and its effects on postprandial biochemical parameters in human.
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