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Profiling of fatty acids and phenolic compounds in plant-based yogurts from the Greek market
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2026
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Impact of metabolite transformations on off-flavor profiles of pasteurized drinking yogurt in non-microbial conditions
LWT,
2025
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Comparative analysis of high-protein and lactose-reduced semi-skim yogurt production at different scales: Effects on lactic fermentation metabolites, physicochemical, microbiological and physical properties, and sensory characteristics
International Dairy Journal,
2025
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Characterisation of lactic acid bacteria and yeast strains isolated from traditional yoghurts to obtain new starter culture combinations and the properties of products during the storage period
International Journal of Food Science and Technology,
2025
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Comparative study of yak and cow milk fermented with auxiliary cultures: Physicochemical, microstructural and flavor profiles
Journal of Dairy Science,
2025
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Beyond Borders: Consumer Perception and Properties of Ereğli Ovine Yogurt
Journal of Food Science,
2025
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Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties
International Journal of Dairy Technology,
2024
DOI:10.1111/1471-0307.13068
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Functional metabolites of probiotic lactic acid bacteria in fermented dairy products
Food and Humanity,
2024
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Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis
Food Research International,
2022
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Lactate content, total polyphenols and antioxidant activity of selected commercial yogurts from the Serbian market
Food and Feed Research,
2022
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Lactate content, total polyphenols and antioxidant activity of selected commercial yogurts from the Serbian market
Food and Feed Research,
2022
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Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality
Food Reviews International,
2021
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Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics
International Dairy Journal,
2021
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Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
Critical Reviews in Food Science and Nutrition,
2021
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Impact of Different Gums on Textural and Microbial Properties of Goat Milk Yogurts during Refrigerated Storage
Foods,
2019
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Kefir Tanesi ve Yoğurt Kültürü ile Organik Sütten Üretilen Süzme Süt Ürününün Soğuk Depolanması Sırasında Kimyasal Değişimler
Akademik Gıda,
2019
DOI:10.24323/akademik-gida.647693
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Physicochemical Properties of Low-Fat Yoghurt with Whey Protein Isolates as Fat Alternative
Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi,
2019
DOI:10.25308/aduziraat.658620
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Enhancement of torba yoghurt with whey protein isolates
International Journal of Dairy Technology,
2018
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Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
LWT,
2018
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Physicochemical and Sensory Properties of Ginger Spiced Yoghurt
Journal of Nutritional Therapeutics,
2017
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Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)
International Journal of Food Properties,
2017
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Handbook of Milk of Non-Bovine Mammals
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Using Goat’s Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product
Probiotics and Antimicrobial Proteins,
2017
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Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
Journal of the Science of Food and Agriculture,
2016
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Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt
LWT - Food Science and Technology,
2016
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Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
International Journal of Food Science & Technology,
2015
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Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition
Dairy Science & Technology,
2014
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