Zeitschriftenartikel zum Thema „Yogurt cheese“
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Salwa, Adam A. H. „Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus“. Mljekarstvo 71, Nr. 4 (08.10.2021): 257–68. http://dx.doi.org/10.15567/mljekarstvo.2021.0405.
Der volle Inhalt der QuelleAL-Shamary, Ali H. A. „Detection of Listeria monocytogenes in Soft-Cheese and Sweet Yogurt Produced Locally in Baghdad“. Iraqi Journal of Veterinary Medicine 33, Nr. 2 (31.12.2009): 78–83. http://dx.doi.org/10.30539/iraqijvm.v33i2.694.
Der volle Inhalt der QuelleHUDSON, L. M., J. CHEN, A. R. HILL und M. W. GRIFFITHS. „Bioluminescence: A Rapid Indicator of Escherichia Coli O157:H7 in Selected Yogurt and Cheese Varieties“. Journal of Food Protection 60, Nr. 8 (01.08.1997): 891–97. http://dx.doi.org/10.4315/0362-028x-60.8.891.
Der volle Inhalt der QuelleSay, Dilek, Mehmet Salih Çayır und Nuray Güzeler. „Hatay Bölgesinde Hammaddesi Yoğurt Olan Süt Ürünleri“. Turkish Journal of Agriculture - Food Science and Technology 8, Nr. 4 (26.04.2020): 882–88. http://dx.doi.org/10.24925/turjaf.v8i4.882-888.3058.
Der volle Inhalt der QuelleKhirzin, Muhammad Habbib, Anis Usfah Prastujati, Dewiarum Sari, Salvian Setyo Prayitno und Dewi Purwati. „Identifikasi Lexicon (Bahasa Sensori) dalam Pengembangan Profil Greek Yoghurt Menggunakan Panelis Terlatih“. JAS 9, Nr. 1 (01.02.2024): 25–31. http://dx.doi.org/10.32938/ja.v9i1.6129.
Der volle Inhalt der QuelleYu, Chenxu, und Sundaram Gunasekaran. „Correlation of Dynamic and Steady Flow Viscosities of Food Materials“. Applied Rheology 11, Nr. 3 (01.06.2001): 134–40. http://dx.doi.org/10.1515/arh-2001-0008.
Der volle Inhalt der QuelleBaltaci, Aysegul, und Marcia Miller-Rodeberg. „Awareness, Availability, and Usage of Probiotic Foods by Local Food Pantry Participants“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 158. http://dx.doi.org/10.1093/cdn/nzaa043_009.
Der volle Inhalt der QuelleZamani Mazdeh, Fatemeh, Sima Sasanfar, Anita Chalipour, Elham Pirhadi, Ghazal Yahyapour, Armin Mohammadi, Akram Rostami, Mohsen Amini und Mannan Hajimahmoodi. „Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis“. International Journal of Analytical Chemistry 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/3084359.
Der volle Inhalt der QuelleRitonga, Utan Sahiro, Hadi Yusuf Faturochman und Sutadi Triputra. „Upaya Pengembangan Produk Unggulan Desa melalui Pelatihan Pengolahan Susu di Desa Ciporeat“. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 8, Nr. 2 (31.03.2023): 167–74. http://dx.doi.org/10.33084/pengabdianmu.v8i2.4189.
Der volle Inhalt der QuelleSamelis, John, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas und Athanasia Kakouri. „Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product“. Fermentation 7, Nr. 2 (29.04.2021): 67. http://dx.doi.org/10.3390/fermentation7020067.
Der volle Inhalt der QuelleDemir Özer, Ezgi, Mustafa Kadir Esen, Melih İçigen und Cem Okan Özer. „Kalaba Yoğurdu ile Üretilen Tiramisunun Bazı Özelliklerinin Belirlenmesi“. Turkish Journal of Agriculture - Food Science and Technology 9, Nr. 3 (27.03.2021): 493–97. http://dx.doi.org/10.24925/turjaf.v9i3.493-497.3872.
Der volle Inhalt der QuelleIha, Maria Helena, Cynara Baltazar Barbosa, Rosa Maria Duarte Favaro und Mary W. Trucksess. „Chromatographic Method for the Determination of Aflatoxin M1 in Cheese, Yogurt, and Dairy Beverages“. Journal of AOAC INTERNATIONAL 94, Nr. 5 (01.09.2011): 1513–18. http://dx.doi.org/10.1093/jaoac/94.5.1513.
Der volle Inhalt der QuelleGuiné, Raquel P. F., Sofia G. Florença, Solange Carpes und Ofélia Anjos. „Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil“. Foods 9, Nr. 12 (30.11.2020): 1775. http://dx.doi.org/10.3390/foods9121775.
Der volle Inhalt der QuelleWalaa Yas Lahmood und Dhuha Mahdi Jabir. „Detection about fungal contamination in products milk in local and manufacturing yogurt and cheese in Al-Diwaniya city“. International Journal of Research in Pharmaceutical Sciences 11, Nr. 4 (21.12.2020): 8042–46. http://dx.doi.org/10.26452/ijrps.v11i4.4758.
Der volle Inhalt der QuelleSumarmono, J. „Current goat milk production, characteristics, and utilization in Indonesia“. IOP Conference Series: Earth and Environmental Science 1041, Nr. 1 (01.06.2022): 012082. http://dx.doi.org/10.1088/1755-1315/1041/1/012082.
Der volle Inhalt der QuelleBELESSI, CHARALAMBIA-IRINI A., SERAPHIM PAPANIKOLAOU, ELEFTHERIOS H. DROSINOS und PANAGIOTIS N. SKANDAMIS. „Survival and Acid Resistance of Listeria innocua in Feta Cheese and Yogurt, in the Presence or Absence of Fungi“. Journal of Food Protection 71, Nr. 4 (01.04.2008): 742–49. http://dx.doi.org/10.4315/0362-028x-71.4.742.
Der volle Inhalt der QuelleGraça, Carla, Joana Mota, Ana Lima, Ricardo Boavida Ferreira, Anabela Raymundo und Isabel Sousa. „Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition“. Foods 9, Nr. 10 (04.10.2020): 1410. http://dx.doi.org/10.3390/foods9101410.
Der volle Inhalt der QuelleMillar, Courtney L., Douglas P. Kiel, Marian T. Hannan und Shivani Sahni. „Dairy Food Intake Is Not Associated with Measures of Bone Microarchitecture in Men and Women: The Framingham Osteoporosis Study“. Nutrients 13, Nr. 11 (04.11.2021): 3940. http://dx.doi.org/10.3390/nu13113940.
Der volle Inhalt der QuelleDougkas, Anestis, Anne M. Minihane, D. Ian Givens, Christopher K. Reynolds und Parveen Yaqoob. „Differential effects of dairy snacks on appetite, but not overall energy intake“. British Journal of Nutrition 108, Nr. 12 (02.03.2012): 2274–85. http://dx.doi.org/10.1017/s0007114512000323.
Der volle Inhalt der QuelleFadhlurrohman, Irfan, und Jodi Susanto. „Functional Food Innovation Based on Fermented Milk Products with Fortification of Various Types of Tea: A Review“. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 9, Nr. 1 (08.04.2024): 101–14. http://dx.doi.org/10.33061/jitipari.v9i1.10221.
Der volle Inhalt der QuelleSclyar, T. V., O. O. Pospielova, N. V. Cherevach, O. A. Dregval und N. V. Kuragina. „Features of Microflora of Food Products of Animal Origin Realized in Dnipro“. Ukraïnsʹkij žurnal medicini, bìologìï ta sportu 6, Nr. 3 (26.06.2021): 353–59. http://dx.doi.org/10.26693/jmbs06.03.353.
Der volle Inhalt der QuelleEstikomah, Solikah Ana, Suranto Suranto, Ari Susilowati und Mohammad Masykuri. „Antimicrobial Activity of Natural Solid Soap with a Combination of Liquid Cheese Waste, Turmeric (Curcuma longa), and Dragon Fruit (Hylocereus polyrhizus) Peel“. Molekul 18, Nr. 3 (20.11.2023): 434. http://dx.doi.org/10.20884/1.jm.2023.18.3.8039.
Der volle Inhalt der QuelleLaila, Amar, Gerarda Darlington, Alison M. Duncan, Jess Haines, David W. L. Ma, Michael Von Massow, Angela Wallace, Genevieve Newton und Andrea C. Buchholz. „Dairy and Plant-Based Dairy Alternatives Purchasing Habits of Guelph-Based Families with Preschool-Aged Children“. Canadian Journal of Dietetic Practice and Research 81, Nr. 4 (01.12.2020): 215–17. http://dx.doi.org/10.3148/cjdpr-2020-018.
Der volle Inhalt der QuelleBaig, Mirza I., und Velore Prasad. „Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt“. Journal of Dairy Research 63, Nr. 3 (August 1996): 467–73. http://dx.doi.org/10.1017/s0022029900031976.
Der volle Inhalt der QuelleVargas M., Jorge, Tarsila Tuesta Ch., Gilberto García G., Jonnatan Bañon A. und Andres Chávez. „Diseño y desarrollo de productos lácteos enriquecidos con grasas poliinsaturadas“. Revista Cientifica TECNIA 27, Nr. 2 (04.04.2018): 19. http://dx.doi.org/10.21754/tecnia.v27i2.170.
Der volle Inhalt der QuelleLaw, Marron, Ying Ti Lee, Shirley Vien, Bohdan L. Luhovyy und G. Harvey Anderson. „The effect of dairy products consumed with high glycemic carbohydrate on subjective appetite, food intake, and postprandial glycemia in older adults“. Applied Physiology, Nutrition, and Metabolism 42, Nr. 11 (November 2017): 1210–16. http://dx.doi.org/10.1139/apnm-2017-0210.
Der volle Inhalt der QuelleMozaffarian, Dariush. „Dairy Foods, Obesity, and Metabolic Health: The Role of the Food Matrix Compared with Single Nutrients“. Advances in Nutrition 10, Nr. 5 (01.09.2019): 917S—923S. http://dx.doi.org/10.1093/advances/nmz053.
Der volle Inhalt der QuelleIglesia, Iris, Timm Intemann, Pilar De Miguel-Etayo, Valeria Pala, Antje Hebestreit, Maike Wolters, Paola Russo et al. „Dairy Consumption at Snack Meal Occasions and the Overall Quality of Diet during Childhood. Prospective and Cross-Sectional Analyses from the IDEFICS/I.Family Cohort“. Nutrients 12, Nr. 3 (28.02.2020): 642. http://dx.doi.org/10.3390/nu12030642.
Der volle Inhalt der QuelleBoukid, Fatma, Melisa Lamri, Basharat Nabi Dar, Marta Garron und Massimo Castellari. „Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?“ Foods 10, Nr. 11 (12.11.2021): 2782. http://dx.doi.org/10.3390/foods10112782.
Der volle Inhalt der QuelleLaursen, Anne Sofie D., Ivonne Sluijs, Jolanda M. A. Boer, W. M. Monique Verschuren, Yvonne T. van der Schouw und Marianne U. Jakobsen. „Substitutions between dairy products and risk of stroke: results from the European Investigation into Cancer and Nutrition-Netherlands (EPIC-NL) cohort“. British Journal of Nutrition 121, Nr. 12 (19.06.2019): 1398–404. http://dx.doi.org/10.1017/s0007114519000564.
Der volle Inhalt der QuelleChoi, Sung Eun, und Jeff Garza. „Consumer Likings of Different Miracle Fruit Products on Different Sour Foods“. Foods 10, Nr. 2 (12.02.2021): 406. http://dx.doi.org/10.3390/foods10020406.
Der volle Inhalt der QuelleRossi, Chiara, Giampiero Grossi, Nicola Lacetera und Andrea Vitali. „Carbon Footprint and Carbon Sink of a Local Italian Dairy Supply Chain“. Dairy 5, Nr. 1 (05.03.2024): 201–16. http://dx.doi.org/10.3390/dairy5010017.
Der volle Inhalt der QuelleCifelli, Christopher, Julie Hess und Victor III Fulgoni. „Contribution of Dairy Foods to Energy and Nutrient Intakes in Children and Adults: Analysis of Nhanes 2015–2018“. Current Developments in Nutrition 5, Supplement_2 (Juni 2021): 1021. http://dx.doi.org/10.1093/cdn/nzab053_014.
Der volle Inhalt der QuelleHabibi, A., A. Shahab Lavasani, A. M. Mortazavian, S. E. Hoseini und H. Zarei. „Characteristics of Iranian Probiotic UF White Cheese“. Journal of Food Quality 2023 (06.10.2023): 1–13. http://dx.doi.org/10.1155/2023/4395161.
Der volle Inhalt der QuelleEL-Bayoumi, Mervat M. „Antibacterial Activity of Yogurt Cheese Made from Barki Sheep Milk Supplemented with Olive Oil“. European Journal of Agriculture and Food Sciences 3, Nr. 4 (31.08.2021): 96–101. http://dx.doi.org/10.24018/ejfood.2021.3.4.344.
Der volle Inhalt der QuelleYuan, Mengjie, Frank B. Hu, Yanping Li, Howard J. Cabral, Sai Krupa Das, Jude T. Deeney und Lynn L. Moore. „Dairy Food Intakes, Postpartum Weight Retention, and Risk of Obesity“. Nutrients 15, Nr. 1 (27.12.2022): 120. http://dx.doi.org/10.3390/nu15010120.
Der volle Inhalt der QuelleMihaela Dana Pop, A. A. „Nutritional and Sensory Characterization of Some Fermented Food Products Made in the Carpathian-Danubian-Pontic Area“. Annals of "Valahia" University of Târgovişte. Agriculture 16, Nr. 1 (01.04.2024): 22–28. http://dx.doi.org/10.2478/agr-2024-0005.
Der volle Inhalt der QuelleAslam, Hajara, Felice N. Jacka, Wolfgang Marx, Kalliopi Karatzi, Christina Mavrogianni, Eva Karaglani, Mohammadreza Mohebbi et al. „The Associations between Dairy Product Consumption and Biomarkers of Inflammation, Adipocytokines, and Oxidative Stress in Children: A Cross-Sectional Study“. Nutrients 12, Nr. 10 (06.10.2020): 3055. http://dx.doi.org/10.3390/nu12103055.
Der volle Inhalt der QuelleMcLean, Douglas M., und Johan Schaar. „Effects of β-lactoglobulin and κ-casein genetic variants and concentrations on syneresis of gels from renneted heated milk“. Journal of Dairy Research 56, Nr. 2 (Mai 1989): 297–301. http://dx.doi.org/10.1017/s0022029900026509.
Der volle Inhalt der QuelleGheller, Brandon J. F., Athena C. Li, Mary E. Gheller, Tove Armstrong, Erik Vandenboer, Nick Bellissimo, Younes Anini et al. „The effect of dairy products and non-dairy snacks on food intake, subjective appetite and cortisol levels in children: a randomized control study“. Applied Physiology, Nutrition, and Metabolism 46, Nr. 9 (September 2021): 1097–104. http://dx.doi.org/10.1139/apnm-2020-0909.
Der volle Inhalt der QuelleVien, Shirley, Hrvoje Fabek, Yurie Yamagishi, Ying Ti Lee, Bohdan L. Luhovyy und G. Harvey Anderson. „Role of single serving form of dairy on satiety and postprandial glycaemia in young and older healthy adults“. Applied Physiology, Nutrition, and Metabolism 44, Nr. 12 (Dezember 2019): 1289–96. http://dx.doi.org/10.1139/apnm-2018-0887.
Der volle Inhalt der QuelleGenet, Blandine M. L., Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen und Claus H. Bang-Berthelsen. „Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition“. Fermentation 9, Nr. 7 (15.07.2023): 667. http://dx.doi.org/10.3390/fermentation9070667.
Der volle Inhalt der QuelleVaralakshmi, S. „Screening and detection of temperate bacteriophages in the starter cultures“. Research Journal of Biotechnology 17, Nr. 6 (25.05.2022): 103–8. http://dx.doi.org/10.25303/1706rjbt1030108.
Der volle Inhalt der QuelleDrouin-Chartier, Jean-Philippe, Yanping Li, Andres Victor Ardisson Korat, Ming Ding, Benoît Lamarche, JoAnn E. Manson, Eric B. Rimm, Walter C. Willett und Frank B. Hu. „Changes in dairy product consumption and risk of type 2 diabetes: results from 3 large prospective cohorts of US men and women“. American Journal of Clinical Nutrition 110, Nr. 5 (26.08.2019): 1201–12. http://dx.doi.org/10.1093/ajcn/nqz180.
Der volle Inhalt der QuelleMannan, Sultana Juhara, Refaya Rezwan, Md Shajidur Rahman und Kohinur Begum. „Isolation and Biochemical Characterization of Lactobacillus species from Yogurt and Cheese samples in Dhaka Metropolitan Area“. Bangladesh Pharmaceutical Journal 20, Nr. 1 (05.04.2017): 27–33. http://dx.doi.org/10.3329/bpj.v20i1.32090.
Der volle Inhalt der QuelleAlnaemi, H. S. „Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin“. Iraqi Journal of Veterinary Medicine 43, Nr. 1 (04.08.2019): 50–58. http://dx.doi.org/10.30539/iraqijvm.v43i1.471.
Der volle Inhalt der QuelleHajj, Elham, Rita Yaacoub, Nadine Al-Arja, Samir Scandar und Hussein Dib. „Development of a Culture-ripened Semi-hard Kishk-cheese Containing Bourghol or Semolina“. Journal of Food Research 8, Nr. 1 (24.12.2018): 21. http://dx.doi.org/10.5539/jfr.v8n1p21.
Der volle Inhalt der QuelleO’Hara, Patricia. „Transforming Food with Acid: Lessons from the Dairy“. Food Science and Nutrition 8, Nr. 2 (28.07.2022): 1–4. http://dx.doi.org/10.24966/fsn-1076/100139.
Der volle Inhalt der QuelleYuan, Mengjie, Martha R. Singer und Lynn L. Moore. „Yogurt Consumption Is Associated with Lower Levels of Chronic Inflammation in the Framingham Offspring Study“. Nutrients 13, Nr. 2 (04.02.2021): 506. http://dx.doi.org/10.3390/nu13020506.
Der volle Inhalt der QuelleSulejmani, E., Z. H. Musliu und S. Srbinovska. „Influence of starter culture, temperature and processing technology on the quality of Macedonian white brined cheese“. Biotehnologija u stocarstvu 30, Nr. 4 (2014): 579–88. http://dx.doi.org/10.2298/bah1404579s.
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