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Economics, Business and Industry: products and commodities > agricultural products > animal products > dairy products > fermented milk > yogurt > frozen yogurt × 18 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (6)    (Click to View) Specialty products made from goat milk Small ruminant research (Click to View) High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt Food research international (Click to View) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food quality and preference (Click to View) Different level of conjugated linoleic acid (CLA) in dairy products from Italy Journal of food composition and analysis (Click to View) Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces International journal of food microbiology (Click to View) Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk International journal of food microbiology behavior (1)    (Click to View) Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering Food quality and preference biochemistry (9)    (Click to View) Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt Journal of food engineering (Click to View) Effects of processing on shear rate of yoghurt Journal of food engineering (Click to View) Selection and properties of α-acetolactate decarboxylase-deficient spontaneous mutants of Streptococcus thermophilus Food microbiology (Click to View) Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage International journal of food microbiology (Click to View) Different level of conjugated linoleic acid (CLA) in dairy products from Italy Journal of food composition and analysis (Click to View) Effect of thermophilic lactic acid bacteria on the fate of Enterobacter sakazakii during processing and storage of plain yogurt Journal of food safety (Click to View) Study of galactooligosaccharide composition in commercial fermented milks Journal of food composition and analysis (Click to View) Growth and metabolites production by Penicillium brevicompactum in yoghurt International journal of food microbiology (Click to View) Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk International journal of food microbiology biological properties and phenomena (2)    (Click to View) Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt Journal of food engineering (Click to View) Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage International journal of food microbiology genetics (2)    (Click to View) Selection and properties of α-acetolactate decarboxylase-deficient spontaneous mutants of Streptococcus thermophilus Food microbiology (Click to View) Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces International journal of food microbiology microbiology (10)    (Click to View) Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt Journal of food engineering (Click to View) Effects of processing on shear rate of yoghurt Journal of food engineering (Click to View) High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt Food research international (Click to View) Selection and properties of α-acetolactate decarboxylase-deficient spontaneous mutants of Streptococcus thermophilus Food microbiology (Click to View) Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage International journal of food microbiology (Click to View) Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces International journal of food microbiology (Click to View) Effect of thermophilic lactic acid bacteria on the fate of Enterobacter sakazakii during processing and storage of plain yogurt Journal of food safety (Click to View) Study of galactooligosaccharide composition in commercial fermented milks Journal of food composition and analysis (Click to View) Growth and metabolites production by Penicillium brevicompactum in yoghurt International journal of food microbiology (Click to View) Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk International journal of food microbiology nutrition (7)    (Click to View) Specialty products made from goat milk Small ruminant research (Click to View) Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt Journal of food engineering (Click to View) High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt Food research international (Click to View) Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces International journal of food microbiology (Click to View) Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering Food quality and preference (Click to View) Study of galactooligosaccharide composition in commercial fermented milks Journal of food composition and analysis (Click to View) Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk International journal of food microbiology organisms (9)    (Click to View) Specialty products made from goat milk Small ruminant research (Click to View) Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt Journal of food engineering (Click to View) High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt Food research international (Click to View) Selection and properties of α-acetolactate decarboxylase-deficient spontaneous mutants of Streptococcus thermophilus Food microbiology (Click to View) Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage International journal of food microbiology (Click to View) Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces International journal of food microbiology (Click to View) Effect of thermophilic lactic acid bacteria on the fate of Enterobacter sakazakii during processing and storage of plain yogurt Journal of food safety (Click to View) Study of galactooligosaccharide composition in commercial fermented milks Journal of food composition and analysis (Click to View) Growth and metabolites production by Penicillium brevicompactum in yoghurt International journal of food microbiology physiology (6)    (Click to View) Specialty products made from goat milk Small ruminant research (Click to View) Effects of processing on shear rate of yoghurt Journal of food engineering (Click to View) Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces International journal of food microbiology (Click to View) Effect of thermophilic lactic acid bacteria on the fate of Enterobacter sakazakii during processing and storage of plain yogurt Journal of food safety (Click to View) Growth and metabolites production by Penicillium brevicompactum in yoghurt International journal of food microbiology (Click to View) Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk International journal of food microbiology psychology (1)    (Click to View) Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering Food quality and preference taxonomy (1)    (Click to View) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food quality and preference zoology (6)    (Click to View) Specialty products made from goat milk Small ruminant research (Click to View) High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt Food research international (Click to View) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images Food quality and preference (Click to View) Different level of conjugated linoleic acid (CLA) in dairy products from Italy Journal of food composition and analysis (Click to View) Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces International journal of food microbiology (Click to View) Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk International journal of food microbiology