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| A survey on occurrence of Tyrophagus putrescentiae (Acari: Acaridae) in Surk, a traditional Turkish dairy product | | Journal of food engineering |
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| EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES | | Journal of food process engineering |
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| Measurement and manipulation of aroma delivery allows control of perceived fruit flavour in low- and regular-fat milks | | International journal of food science and technology |
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| Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese | | Food chemistry |
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| Modeling Calcium Concentration and Rheological Characteristics of Part-Skim MozzarellaCheese Using Neural Network | | Applied engineering in agriculture |
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| High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt | | Food research international |
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| Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese | | Food chemistry |
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| Sugars and satiety: does the type of sweetener make a difference | | TheAmerican journal of clinical nutrition |
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| Effect of low-fat, fermented milk enriched with plant sterols on serum lipid profile and oxidative stress in moderate hypercholesterolemia | | TheAmerican journal of clinical nutrition |
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| Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images | | Food quality and preference |
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| Dairy products and health: Focus on their constituents or on the matrix | | International dairy journal |
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| Stress relaxation characteristics of low-fat chicken sausages made in Argentina | | Meat science |
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| Fat reduction in emulsion sausage using an enzyme-modified potato starch | | Journal of the science of food and agriculture |
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| Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture | | Journal of dairy research |
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| Growth, Proteolytic, and ACE-I Activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and Rheological Properties of Low-Fat Yogurt as Influenced by the Addition of Raftiline HP® | | Journal of food science |
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| Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains | | Food hydrocolloids |
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| Extraction and physicochemical properties of low free fatty acid crude palm oil | | Food chemistry |
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| Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition | | International dairy journal |
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| School Meals: Types of Foods Offered to and Consumed by Children at Lunch and Breakfast | | Journal of the American Dietetic Association |
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