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Economics, Business and Industry: products and commodities > agricultural products > animal products > dairy products > fermented milk > yogurt × 354 items, grouped by Geographical Locations (view ungrouped items) Africa (3)    (Click to View) Assessment of antimicrobial activity of coffee brewed in three different ways from different origins European food research and technology (Click to View) Risk assessment of staphylococcal poisoning due to consumption of informally-marketed milk and home-made yoghurt in Debre Zeit, Ethiopia International journal of food microbiology (Click to View) The development of micronutrient supplemented probiotic yogurt for people living with HIV: Laboratory testing and sensory evaluation Innovative food science and emerging technologies Asia (7)    (Click to View) Characterisation of lactic acid bacteria isolated from fermented milk “laban” International journal of food microbiology (Click to View) Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics International journal of dairy technology (Click to View) Levels of 24 minerals in local goat milk, its strained yoghurt and salted yoghurt (tuzlu yogurt) Small ruminant research (Click to View) Effects of fermentation time and storage on the water-soluble vitamin contents of tarhana Journal of the science of food and agriculture (Click to View) Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon Journal of food, agriculture and environment (Click to View) Prevalence of Salmonella spp. in raw and cooked foods in Isfahan-Iran Journal of food safety (Click to View) Effect of fermented milk prepared with two probiotic strains on Japanese cedar pollinosis in a double-blind placebo-controlled clinical study International journal of food microbiology Atlantic Ocean Islands (1)    (Click to View) Perfluoroalkyl substances (PFASs) in food and water from Faroe Islands Environmental science and pollution research Europe (12)    (Click to View) Beverage iodine levels in Germany European food research and technology (Click to View) Levels of Se, Zn, Mg and Ca in commercial goat and cow milk fermented products: Relationship with their chemical composition and probiotic starter culture Food chemistry (Click to View) Applicability of organic milk indicators to the authentication of processed products Food chemistry (Click to View) Organic food labels as a signal of sensory quality—insights from a cross-cultural consumer survey Organic agriculture (Click to View) Production of flavour compounds by yogurt starter cultures Journal of industrial microbiology and biotechnology (Click to View) Microbiological quality of Portuguese yogurts Journal of industrial microbiology and biotechnology (Click to View) Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt: Effects of storage time, temperature, background flora and product characteristics International journal of dairy technology (Click to View) Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity Food chemistry (Click to View) Levels of 24 minerals in local goat milk, its strained yoghurt and salted yoghurt (tuzlu yogurt) Small ruminant research (Click to View) Different level of conjugated linoleic acid (CLA) in dairy products from Italy Journal of food composition and analysis (Click to View) Effects of fermentation time and storage on the water-soluble vitamin contents of tarhana Journal of the science of food and agriculture (Click to View) Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk Journal of industrial microbiology and biotechnology Mediterranean Islands (1)    (Click to View) Identification and functional characterization of Lactobacillus strains isolated from milk and Gioddu, a traditional Sardinian fermented milk International dairy journal named geographical regions (5)    (Click to View) Utilization and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives Small ruminant research (Click to View) Characteristics and utilization of sheep and goat milk in the Middle East Small ruminant research (Click to View) Determination of optimum fermentation quality of capers (capparis ovata desf. var. canescens) in different brine conditions Journal of food processing and preservation (Click to View) Specialty products made from goat milk Small ruminant research (Click to View) Production of Hypoallergenic Foods from Apricots Journal of food science North America (5)    (Click to View) Development of a sensory lexicon for conventional milk yogurt in the United States Journal of sensory studies (Click to View) Effect of ultrasonication on the properties of skim milk used in the formation of acid gels Innovative food science and emerging technologies (Click to View) Do Trends in Physical Activity, Sedentary, and Dietary Behaviors Support Trends in Obesity Prevalence in 2 Border Regions in Texas Journal of nutrition education and behavior (Click to View) Extraction and characterization of polyphenol oxidase in pawpaw (asimina triloba) fruit Journal of food biochemistry (Click to View) Viability of bifidobacteria in commercial yogurt products in North Carolina during refrigerated storage International journal of dairy technology Pacific Ocean Islands (2)    (Click to View) Suboptimal iron status and associated dietary patterns and practices in premenopausal women living in Auckland, New Zealand European journal of nutrition (Click to View) Effect of fermented milk prepared with two probiotic strains on Japanese cedar pollinosis in a double-blind placebo-controlled clinical study International journal of food microbiology South America (3)    (Click to View) Occurrence of aflatoxin M1 in dairy products in Brazil Food control (Click to View) Assessment of antimicrobial activity of coffee brewed in three different ways from different origins European food research and technology (Click to View) Effect of nutrition and health claims on the acceptability of soyamilk beverages International journal of food science and technology