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Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology
7天前
已完结
Quality parameters optimization of camel milk yogurt treated with microbial transglutaminase and enriched with pumpkin peel using response surface methodology
7天前
已完结
Characterization and Comparative Analysis of the Key Aroma Compounds in Selected Kefir and Yogurt Samples by Sensomics
22天前
已完结
Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis
22天前
已完结
Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis
22天前
已完结
Effects of Dendrobium officinale on physicochemical and flavor properties of yogurt during different fermentation time
22天前
已完结
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
22天前
已完结
Evaluation of the Inorganic Selenium Biotransformation in Selenium-Enriched Yogurt by HPLC-ICP-MS
1个月前
已完结
Effects of protein fortifiers on physicochemical and sensory properties of set yogurt supplemented with ginseng extract
1个月前
已完结
Vapor pressures and vaporization enthalpies of 1-nonadecanol. Isophytol, 2 Z- and 2 E-Phytol, and (2E,7R,11R) phytol by correlation gas chromatography
2个月前
已完结
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