yogurt, 8050-05-3

Articles:

Info:	Wisconsin Milk Marketing Board
PubMed:	Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.
PubMed:	The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh).
PubMed:	Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage.
PubMed:	Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
PubMed:	Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.
PubMed:	Viability and resistance of lactobacilli isolated from cocoa fermentation to simulated gastrointestinal digestive steps in soy yogurt.
PubMed:	Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
PubMed:	Sensory properties and drivers of liking for Greek yogurts.
PubMed:	Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
PubMed:	Oxidative stability of yogurt with added lutein dye.
PubMed:	Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans.
PubMed:	Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.
PubMed:	Acceptance of sugar reduction in flavored yogurt.
PubMed:	Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice.
PubMed:	Fermented milks and milk products as functional foods--a review.
PubMed:	H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.
PubMed:	Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system.
PubMed:	Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.
PubMed:	Effects of cyclodextrins on the flavor of goat milk and its yogurt.
PubMed:	Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market.
PubMed:	CRISPR: new horizons in phage resistance and strain identification.
PubMed:	Effects of yeast, fermentation time, and preservation methods on tarhana.
PubMed:	Volatile flavor compounds in yogurt: a review.
PubMed:	Quality characteristics and consumer acceptance of yogurt fortified with date fiber.
PubMed:	Processed dairy beverages pH evaluation: consequences of temperature variation.
PubMed:	Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.
PubMed:	Application of advanced instrumental methods for yogurt analysis.
PubMed:	[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
PubMed:	Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.
PubMed:	Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus.
PubMed:	Rheological properties and sensory characteristics of set-type soy yogurt.
PubMed:	Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States.
PubMed:	Diffusion of aroma compounds in stirred yogurts with different complex viscosities.
PubMed:	Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.
PubMed:	Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
PubMed:	Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
PubMed:	Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.
PubMed:	[Iron concentration and acceptation of yoghurt prepared in casting iron pots (iron migration and acceptation of yogurt)].
PubMed:	Influence of proteins on the perception of flavored stirred yogurts.
PubMed:	Laboratory measurement of cumulative food intake in humans: results on reliability.
PubMed:	Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.
PubMed:	Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
PubMed:	Comparison of the adsorption capacities of an activated-charcoal--yogurt mixture versus activated-charcoal--water slurry in vivo and in vitro.
PubMed:	Sensory characteristics and related volatile flavor compound profiles of different types of whey.
PubMed:	[Study of the categorization process among patients with eating disorders: a new cognitive approach to psychopathology].
PubMed:	Influence of strawberry yogurt composition on aroma release.
PubMed:	Physical and sensory properties of dairy products from cows with various milk fatty acid compositions.
PubMed:	Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage.
PubMed:	Effect of beta-cyclodextrin on aroma release and flavor perception.
PubMed:	Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly.
PubMed:	Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
PubMed:	Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.
PubMed:	Effect of feeding yogurt versus milk in children with acute diarrhea and carbohydrate malabsorption.
PubMed:	Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
PubMed:	Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
PubMed:	[Elaboration of an yogurt made of a milk and chickpea (Cicer arietinum) mixture].
PubMed:	Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.
PubMed:	Probiotic culture survival and implications in fermented frozen yogurt characteristics.
PubMed:	Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey.
PubMed:	Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity.
PubMed:	Altering the fat content affects flavor release in a model yogurt system.
PubMed:	Survival of Enterobacter cloacae and Pseudomonas paucimobilis in yoghurts manufactured from cow's milk and soymilk during storage at different temperatures.
PubMed:	Flavor deterioration in yogurt.
PubMed:	The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.
PubMed:	Manufacture and quality of iron-fortified yogurt.
PubMed:	Sensory perception and pleasantness of food flavors in elderly subjects.
PubMed:	Naughty but nice: a laboratory study of health information and food preferences in a community sample.
PubMed:	The postingestive consequences of fat condition preferences for flavors associated with high dietary fat.
PubMed:	Abstinence from smoking decreases habituation to food cues.
PubMed:	Manufacture of nonfat yogurt from a high milk protein powder.
PubMed:	Development of an infant food product based on fermented milk, cereals and soybean.
PubMed:	B-complex vitamins in cultured and acidified yogurt.