Artykuły w czasopismach na temat „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 (8.10.2021): 257–68. http://dx.doi.org/10.15567/mljekarstvo.2021.0405.
Pełny tekst źródłaAL-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.
Pełny tekst źródłaHUDSON, L. M., J. CHEN, A. R. HILL i 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 (1.08.1997): 891–97. http://dx.doi.org/10.4315/0362-028x-60.8.891.
Pełny tekst źródłaSay, Dilek, Mehmet Salih Çayır i 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.
Pełny tekst źródłaKhirzin, Muhammad Habbib, Anis Usfah Prastujati, Dewiarum Sari, Salvian Setyo Prayitno i Dewi Purwati. "Identifikasi Lexicon (Bahasa Sensori) dalam Pengembangan Profil Greek Yoghurt Menggunakan Panelis Terlatih". JAS 9, nr 1 (1.02.2024): 25–31. http://dx.doi.org/10.32938/ja.v9i1.6129.
Pełny tekst źródłaYu, Chenxu, i Sundaram Gunasekaran. "Correlation of Dynamic and Steady Flow Viscosities of Food Materials". Applied Rheology 11, nr 3 (1.06.2001): 134–40. http://dx.doi.org/10.1515/arh-2001-0008.
Pełny tekst źródłaBaltaci, Aysegul, i 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.
Pełny tekst źródłaZamani Mazdeh, Fatemeh, Sima Sasanfar, Anita Chalipour, Elham Pirhadi, Ghazal Yahyapour, Armin Mohammadi, Akram Rostami, Mohsen Amini i 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.
Pełny tekst źródłaRitonga, Utan Sahiro, Hadi Yusuf Faturochman i 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.
Pełny tekst źródłaSamelis, John, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas i 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.
Pełny tekst źródłaDemir Özer, Ezgi, Mustafa Kadir Esen, Melih İçigen i 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.
Pełny tekst źródłaIha, Maria Helena, Cynara Baltazar Barbosa, Rosa Maria Duarte Favaro i Mary W. Trucksess. "Chromatographic Method for the Determination of Aflatoxin M1 in Cheese, Yogurt, and Dairy Beverages". Journal of AOAC INTERNATIONAL 94, nr 5 (1.09.2011): 1513–18. http://dx.doi.org/10.1093/jaoac/94.5.1513.
Pełny tekst źródłaGuiné, Raquel P. F., Sofia G. Florença, Solange Carpes i 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.
Pełny tekst źródłaWalaa Yas Lahmood i 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.
Pełny tekst źródłaSumarmono, J. "Current goat milk production, characteristics, and utilization in Indonesia". IOP Conference Series: Earth and Environmental Science 1041, nr 1 (1.06.2022): 012082. http://dx.doi.org/10.1088/1755-1315/1041/1/012082.
Pełny tekst źródłaBELESSI, CHARALAMBIA-IRINI A., SERAPHIM PAPANIKOLAOU, ELEFTHERIOS H. DROSINOS i 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 (1.04.2008): 742–49. http://dx.doi.org/10.4315/0362-028x-71.4.742.
Pełny tekst źródłaGraça, Carla, Joana Mota, Ana Lima, Ricardo Boavida Ferreira, Anabela Raymundo i Isabel Sousa. "Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition". Foods 9, nr 10 (4.10.2020): 1410. http://dx.doi.org/10.3390/foods9101410.
Pełny tekst źródłaMillar, Courtney L., Douglas P. Kiel, Marian T. Hannan i 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 (4.11.2021): 3940. http://dx.doi.org/10.3390/nu13113940.
Pełny tekst źródłaDougkas, Anestis, Anne M. Minihane, D. Ian Givens, Christopher K. Reynolds i Parveen Yaqoob. "Differential effects of dairy snacks on appetite, but not overall energy intake". British Journal of Nutrition 108, nr 12 (2.03.2012): 2274–85. http://dx.doi.org/10.1017/s0007114512000323.
Pełny tekst źródłaFadhlurrohman, Irfan, i 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 (8.04.2024): 101–14. http://dx.doi.org/10.33061/jitipari.v9i1.10221.
Pełny tekst źródłaSclyar, T. V., O. O. Pospielova, N. V. Cherevach, O. A. Dregval i 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.
Pełny tekst źródłaEstikomah, Solikah Ana, Suranto Suranto, Ari Susilowati i 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.
Pełny tekst źródłaLaila, Amar, Gerarda Darlington, Alison M. Duncan, Jess Haines, David W. L. Ma, Michael Von Massow, Angela Wallace, Genevieve Newton i 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 (1.12.2020): 215–17. http://dx.doi.org/10.3148/cjdpr-2020-018.
Pełny tekst źródłaBaig, Mirza I., i Velore Prasad. "Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt". Journal of Dairy Research 63, nr 3 (sierpień 1996): 467–73. http://dx.doi.org/10.1017/s0022029900031976.
Pełny tekst źródłaVargas M., Jorge, Tarsila Tuesta Ch., Gilberto García G., Jonnatan Bañon A. i Andres Chávez. "Diseño y desarrollo de productos lácteos enriquecidos con grasas poliinsaturadas". Revista Cientifica TECNIA 27, nr 2 (4.04.2018): 19. http://dx.doi.org/10.21754/tecnia.v27i2.170.
Pełny tekst źródłaLaw, Marron, Ying Ti Lee, Shirley Vien, Bohdan L. Luhovyy i 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 (listopad 2017): 1210–16. http://dx.doi.org/10.1139/apnm-2017-0210.
Pełny tekst źródłaMozaffarian, Dariush. "Dairy Foods, Obesity, and Metabolic Health: The Role of the Food Matrix Compared with Single Nutrients". Advances in Nutrition 10, nr 5 (1.09.2019): 917S—923S. http://dx.doi.org/10.1093/advances/nmz053.
Pełny tekst źródłaIglesia, Iris, Timm Intemann, Pilar De Miguel-Etayo, Valeria Pala, Antje Hebestreit, Maike Wolters, Paola Russo i in. "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.
Pełny tekst źródłaBoukid, Fatma, Melisa Lamri, Basharat Nabi Dar, Marta Garron i 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.
Pełny tekst źródłaLaursen, Anne Sofie D., Ivonne Sluijs, Jolanda M. A. Boer, W. M. Monique Verschuren, Yvonne T. van der Schouw i 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.
Pełny tekst źródłaChoi, Sung Eun, i 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.
Pełny tekst źródłaRossi, Chiara, Giampiero Grossi, Nicola Lacetera i Andrea Vitali. "Carbon Footprint and Carbon Sink of a Local Italian Dairy Supply Chain". Dairy 5, nr 1 (5.03.2024): 201–16. http://dx.doi.org/10.3390/dairy5010017.
Pełny tekst źródłaCifelli, Christopher, Julie Hess i 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 (czerwiec 2021): 1021. http://dx.doi.org/10.1093/cdn/nzab053_014.
Pełny tekst źródłaHabibi, A., A. Shahab Lavasani, A. M. Mortazavian, S. E. Hoseini i H. Zarei. "Characteristics of Iranian Probiotic UF White Cheese". Journal of Food Quality 2023 (6.10.2023): 1–13. http://dx.doi.org/10.1155/2023/4395161.
Pełny tekst źródłaEL-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.
Pełny tekst źródłaYuan, Mengjie, Frank B. Hu, Yanping Li, Howard J. Cabral, Sai Krupa Das, Jude T. Deeney i 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.
Pełny tekst źródłaMihaela 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 (1.04.2024): 22–28. http://dx.doi.org/10.2478/agr-2024-0005.
Pełny tekst źródłaAslam, Hajara, Felice N. Jacka, Wolfgang Marx, Kalliopi Karatzi, Christina Mavrogianni, Eva Karaglani, Mohammadreza Mohebbi i in. "The Associations between Dairy Product Consumption and Biomarkers of Inflammation, Adipocytokines, and Oxidative Stress in Children: A Cross-Sectional Study". Nutrients 12, nr 10 (6.10.2020): 3055. http://dx.doi.org/10.3390/nu12103055.
Pełny tekst źródłaMcLean, Douglas M., i 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 (maj 1989): 297–301. http://dx.doi.org/10.1017/s0022029900026509.
Pełny tekst źródłaGheller, Brandon J. F., Athena C. Li, Mary E. Gheller, Tove Armstrong, Erik Vandenboer, Nick Bellissimo, Younes Anini i in. "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 (wrzesień 2021): 1097–104. http://dx.doi.org/10.1139/apnm-2020-0909.
Pełny tekst źródłaVien, Shirley, Hrvoje Fabek, Yurie Yamagishi, Ying Ti Lee, Bohdan L. Luhovyy i 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 (grudzień 2019): 1289–96. http://dx.doi.org/10.1139/apnm-2018-0887.
Pełny tekst źródłaGenet, Blandine M. L., Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen i 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.
Pełny tekst źródłaVaralakshmi, 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.
Pełny tekst źródłaDrouin-Chartier, Jean-Philippe, Yanping Li, Andres Victor Ardisson Korat, Ming Ding, Benoît Lamarche, JoAnn E. Manson, Eric B. Rimm, Walter C. Willett i 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.
Pełny tekst źródłaMannan, Sultana Juhara, Refaya Rezwan, Md Shajidur Rahman i Kohinur Begum. "Isolation and Biochemical Characterization of Lactobacillus species from Yogurt and Cheese samples in Dhaka Metropolitan Area". Bangladesh Pharmaceutical Journal 20, nr 1 (5.04.2017): 27–33. http://dx.doi.org/10.3329/bpj.v20i1.32090.
Pełny tekst źródłaAlnaemi, 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 (4.08.2019): 50–58. http://dx.doi.org/10.30539/iraqijvm.v43i1.471.
Pełny tekst źródłaHajj, Elham, Rita Yaacoub, Nadine Al-Arja, Samir Scandar i 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.
Pełny tekst źródłaO’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.
Pełny tekst źródłaYuan, Mengjie, Martha R. Singer i Lynn L. Moore. "Yogurt Consumption Is Associated with Lower Levels of Chronic Inflammation in the Framingham Offspring Study". Nutrients 13, nr 2 (4.02.2021): 506. http://dx.doi.org/10.3390/nu13020506.
Pełny tekst źródłaSulejmani, E., Z. H. Musliu i 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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