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Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro‐Biogenic Ice Cream
Food Science & Nutrition,
2025
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Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurt
npj Science of Food,
2025
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Development and Evaluation of Functional Kefir-Enriched Ice Cream Development and Evaluation of Functional Ice Cream Enriched with Kefir
International Journal of Agriculture Environment and Food Sciences,
2025
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Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)
Food Science & Nutrition,
2024
DOI:10.1002/fsn3.4355
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Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela
Jurnal Ilmu Pertanian Indonesia,
2024
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Innovative Approaches to Camembert Cheese: Optimizing Prebiotics and Coagulation Conditions for Enhanced Quality and Nutrition
Fermentation,
2024
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FARKLI ORANLARDA PEYNİRALTI SUYU VE SÜT BAZLI FERMENTE İÇECEKLERİN BAZI ÖZELLİKLERİ
GIDA / THE JOURNAL OF FOOD,
2023
DOI:10.15237/10.15237/gida.GD22103
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In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys
Foods,
2023
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Development of Functional Synbiotic Flavored Fermented Skim Milk Drinks Supplemented with Doum (Hyphaene thebaica L.) and Carob (Ceratonia siliqua) Fruits Powder for Nutritional, Antimicrobial and High Antioxidant Activities
Food and Nutrition Sciences,
2022
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Influence of coconut residue dietary fiber on physicochemical, probiotic (Lactobacillus plantarum ATCC 8014) survivability and sensory attributes of probiotic ice cream
LWT,
2022
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Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality
Poultry Science,
2022
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Dairy Foods
2022
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Quality improvement and shelf life of sweets of the Assorty type
IOP Conference Series: Earth and Environmental Science,
2021
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Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review
Processes,
2021
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IMPACT OF CAROB EXTRACT SUPPLEMENTATION ON CHEMICAL AND SENSORY PROPERTIES OF YOGURT AND ICE CREAM
GIDA / THE JOURNAL OF FOOD,
2021
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Carob kibbles as an alternative raw material for production of kvass with probiotic potential
Journal of the Science of Food and Agriculture,
2021
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Biological and functional properties of vine leaves
The North African Journal of Food and Nutrition Research,
2021
DOI:10.51745/najfnr.5.11.43-52
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Functional fermented carob milk: probiotic viability and polyphenolic profile
Journal of Food Bioactives,
2021
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[19]
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Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics
Journal of Pure and Applied Microbiology,
2020
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[20]
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Physical Properties and Microstructure of Ice Cream Supplemented With Minor Components of Wheat Germ Oil
International Journal of Dairy Science,
2020
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Physical characteristic of probiotic ice cream substituted by encapsulated lactic acid bacteria (LAB) with variety of aging time
Journal of Physics: Conference Series,
2019
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Recent advances in dairy goat products
Asian-Australasian Journal of Animal Sciences,
2019
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