Статті в журналах з теми "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, no. 4 (October 8, 2021): 257–68. http://dx.doi.org/10.15567/mljekarstvo.2021.0405.
Повний текст джерелаAL-Shamary, Ali H. A. "Detection of Listeria monocytogenes in Soft-Cheese and Sweet Yogurt Produced Locally in Baghdad." Iraqi Journal of Veterinary Medicine 33, no. 2 (December 31, 2009): 78–83. http://dx.doi.org/10.30539/iraqijvm.v33i2.694.
Повний текст джерелаHUDSON, L. M., J. CHEN, A. R. HILL, and M. W. GRIFFITHS. "Bioluminescence: A Rapid Indicator of Escherichia Coli O157:H7 in Selected Yogurt and Cheese Varieties." Journal of Food Protection 60, no. 8 (August 1, 1997): 891–97. http://dx.doi.org/10.4315/0362-028x-60.8.891.
Повний текст джерелаSay, Dilek, Mehmet Salih Çayır, and Nuray Güzeler. "Hatay Bölgesinde Hammaddesi Yoğurt Olan Süt Ürünleri." Turkish Journal of Agriculture - Food Science and Technology 8, no. 4 (April 26, 2020): 882–88. http://dx.doi.org/10.24925/turjaf.v8i4.882-888.3058.
Повний текст джерелаKhirzin, Muhammad Habbib, Anis Usfah Prastujati, Dewiarum Sari, Salvian Setyo Prayitno, and Dewi Purwati. "Identifikasi Lexicon (Bahasa Sensori) dalam Pengembangan Profil Greek Yoghurt Menggunakan Panelis Terlatih." JAS 9, no. 1 (February 1, 2024): 25–31. http://dx.doi.org/10.32938/ja.v9i1.6129.
Повний текст джерелаYu, Chenxu, and Sundaram Gunasekaran. "Correlation of Dynamic and Steady Flow Viscosities of Food Materials." Applied Rheology 11, no. 3 (June 1, 2001): 134–40. http://dx.doi.org/10.1515/arh-2001-0008.
Повний текст джерелаBaltaci, Aysegul, and Marcia Miller-Rodeberg. "Awareness, Availability, and Usage of Probiotic Foods by Local Food Pantry Participants." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 158. http://dx.doi.org/10.1093/cdn/nzaa043_009.
Повний текст джерелаZamani Mazdeh, Fatemeh, Sima Sasanfar, Anita Chalipour, Elham Pirhadi, Ghazal Yahyapour, Armin Mohammadi, Akram Rostami, Mohsen Amini, and 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.
Повний текст джерелаRitonga, Utan Sahiro, Hadi Yusuf Faturochman, and Sutadi Triputra. "Upaya Pengembangan Produk Unggulan Desa melalui Pelatihan Pengolahan Susu di Desa Ciporeat." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 8, no. 2 (March 31, 2023): 167–74. http://dx.doi.org/10.33084/pengabdianmu.v8i2.4189.
Повний текст джерелаSamelis, John, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas, and Athanasia Kakouri. "Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product." Fermentation 7, no. 2 (April 29, 2021): 67. http://dx.doi.org/10.3390/fermentation7020067.
Повний текст джерелаDemir Özer, Ezgi, Mustafa Kadir Esen, Melih İçigen, and Cem Okan Özer. "Kalaba Yoğurdu ile Üretilen Tiramisunun Bazı Özelliklerinin Belirlenmesi." Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (March 27, 2021): 493–97. http://dx.doi.org/10.24925/turjaf.v9i3.493-497.3872.
Повний текст джерелаIha, Maria Helena, Cynara Baltazar Barbosa, Rosa Maria Duarte Favaro, and Mary W. Trucksess. "Chromatographic Method for the Determination of Aflatoxin M1 in Cheese, Yogurt, and Dairy Beverages." Journal of AOAC INTERNATIONAL 94, no. 5 (September 1, 2011): 1513–18. http://dx.doi.org/10.1093/jaoac/94.5.1513.
Повний текст джерелаGuiné, Raquel P. F., Sofia G. Florença, Solange Carpes, and Ofélia Anjos. "Study of the Influence of Sociodemographic and Lifestyle Factors on Consumption of Dairy Products: Preliminary Study in Portugal and Brazil." Foods 9, no. 12 (November 30, 2020): 1775. http://dx.doi.org/10.3390/foods9121775.
Повний текст джерелаWalaa Yas Lahmood and 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, no. 4 (December 21, 2020): 8042–46. http://dx.doi.org/10.26452/ijrps.v11i4.4758.
Повний текст джерелаSumarmono, J. "Current goat milk production, characteristics, and utilization in Indonesia." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (June 1, 2022): 012082. http://dx.doi.org/10.1088/1755-1315/1041/1/012082.
Повний текст джерелаBELESSI, CHARALAMBIA-IRINI A., SERAPHIM PAPANIKOLAOU, ELEFTHERIOS H. DROSINOS, and 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, no. 4 (April 1, 2008): 742–49. http://dx.doi.org/10.4315/0362-028x-71.4.742.
Повний текст джерелаGraça, Carla, Joana Mota, Ana Lima, Ricardo Boavida Ferreira, Anabela Raymundo, and Isabel Sousa. "Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition." Foods 9, no. 10 (October 4, 2020): 1410. http://dx.doi.org/10.3390/foods9101410.
Повний текст джерелаMillar, Courtney L., Douglas P. Kiel, Marian T. Hannan, and Shivani Sahni. "Dairy Food Intake Is Not Associated with Measures of Bone Microarchitecture in Men and Women: The Framingham Osteoporosis Study." Nutrients 13, no. 11 (November 4, 2021): 3940. http://dx.doi.org/10.3390/nu13113940.
Повний текст джерелаDougkas, Anestis, Anne M. Minihane, D. Ian Givens, Christopher K. Reynolds, and Parveen Yaqoob. "Differential effects of dairy snacks on appetite, but not overall energy intake." British Journal of Nutrition 108, no. 12 (March 2, 2012): 2274–85. http://dx.doi.org/10.1017/s0007114512000323.
Повний текст джерелаFadhlurrohman, Irfan, and 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, no. 1 (April 8, 2024): 101–14. http://dx.doi.org/10.33061/jitipari.v9i1.10221.
Повний текст джерелаSclyar, T. V., O. O. Pospielova, N. V. Cherevach, O. A. Dregval, and N. V. Kuragina. "Features of Microflora of Food Products of Animal Origin Realized in Dnipro." Ukraïnsʹkij žurnal medicini, bìologìï ta sportu 6, no. 3 (June 26, 2021): 353–59. http://dx.doi.org/10.26693/jmbs06.03.353.
Повний текст джерелаEstikomah, Solikah Ana, Suranto Suranto, Ari Susilowati, and 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, no. 3 (November 20, 2023): 434. http://dx.doi.org/10.20884/1.jm.2023.18.3.8039.
Повний текст джерелаLaila, Amar, Gerarda Darlington, Alison M. Duncan, Jess Haines, David W. L. Ma, Michael Von Massow, Angela Wallace, Genevieve Newton, and 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, no. 4 (December 1, 2020): 215–17. http://dx.doi.org/10.3148/cjdpr-2020-018.
Повний текст джерелаBaig, Mirza I., and Velore Prasad. "Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt." Journal of Dairy Research 63, no. 3 (August 1996): 467–73. http://dx.doi.org/10.1017/s0022029900031976.
Повний текст джерелаVargas M., Jorge, Tarsila Tuesta Ch., Gilberto García G., Jonnatan Bañon A., and Andres Chávez. "Diseño y desarrollo de productos lácteos enriquecidos con grasas poliinsaturadas." Revista Cientifica TECNIA 27, no. 2 (April 4, 2018): 19. http://dx.doi.org/10.21754/tecnia.v27i2.170.
Повний текст джерелаLaw, Marron, Ying Ti Lee, Shirley Vien, Bohdan L. Luhovyy, and 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, no. 11 (November 2017): 1210–16. http://dx.doi.org/10.1139/apnm-2017-0210.
Повний текст джерелаMozaffarian, Dariush. "Dairy Foods, Obesity, and Metabolic Health: The Role of the Food Matrix Compared with Single Nutrients." Advances in Nutrition 10, no. 5 (September 1, 2019): 917S—923S. http://dx.doi.org/10.1093/advances/nmz053.
Повний текст джерелаIglesia, 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, no. 3 (February 28, 2020): 642. http://dx.doi.org/10.3390/nu12030642.
Повний текст джерелаBoukid, Fatma, Melisa Lamri, Basharat Nabi Dar, Marta Garron, and Massimo Castellari. "Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?" Foods 10, no. 11 (November 12, 2021): 2782. http://dx.doi.org/10.3390/foods10112782.
Повний текст джерелаLaursen, Anne Sofie D., Ivonne Sluijs, Jolanda M. A. Boer, W. M. Monique Verschuren, Yvonne T. van der Schouw, and 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, no. 12 (June 19, 2019): 1398–404. http://dx.doi.org/10.1017/s0007114519000564.
Повний текст джерелаChoi, Sung Eun, and Jeff Garza. "Consumer Likings of Different Miracle Fruit Products on Different Sour Foods." Foods 10, no. 2 (February 12, 2021): 406. http://dx.doi.org/10.3390/foods10020406.
Повний текст джерелаRossi, Chiara, Giampiero Grossi, Nicola Lacetera, and Andrea Vitali. "Carbon Footprint and Carbon Sink of a Local Italian Dairy Supply Chain." Dairy 5, no. 1 (March 5, 2024): 201–16. http://dx.doi.org/10.3390/dairy5010017.
Повний текст джерелаCifelli, Christopher, Julie Hess, and 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 (June 2021): 1021. http://dx.doi.org/10.1093/cdn/nzab053_014.
Повний текст джерелаHabibi, A., A. Shahab Lavasani, A. M. Mortazavian, S. E. Hoseini, and H. Zarei. "Characteristics of Iranian Probiotic UF White Cheese." Journal of Food Quality 2023 (October 6, 2023): 1–13. http://dx.doi.org/10.1155/2023/4395161.
Повний текст джерелаEL-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, no. 4 (August 31, 2021): 96–101. http://dx.doi.org/10.24018/ejfood.2021.3.4.344.
Повний текст джерелаYuan, Mengjie, Frank B. Hu, Yanping Li, Howard J. Cabral, Sai Krupa Das, Jude T. Deeney, and Lynn L. Moore. "Dairy Food Intakes, Postpartum Weight Retention, and Risk of Obesity." Nutrients 15, no. 1 (December 27, 2022): 120. http://dx.doi.org/10.3390/nu15010120.
Повний текст джерелаMihaela 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, no. 1 (April 1, 2024): 22–28. http://dx.doi.org/10.2478/agr-2024-0005.
Повний текст джерелаAslam, 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, no. 10 (October 6, 2020): 3055. http://dx.doi.org/10.3390/nu12103055.
Повний текст джерелаMcLean, Douglas M., та 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, № 2 (травень 1989): 297–301. http://dx.doi.org/10.1017/s0022029900026509.
Повний текст джерелаGheller, 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, no. 9 (September 2021): 1097–104. http://dx.doi.org/10.1139/apnm-2020-0909.
Повний текст джерелаVien, Shirley, Hrvoje Fabek, Yurie Yamagishi, Ying Ti Lee, Bohdan L. Luhovyy, and 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, no. 12 (December 2019): 1289–96. http://dx.doi.org/10.1139/apnm-2018-0887.
Повний текст джерелаGenet, Blandine M. L., Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen, and Claus H. Bang-Berthelsen. "Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition." Fermentation 9, no. 7 (July 15, 2023): 667. http://dx.doi.org/10.3390/fermentation9070667.
Повний текст джерелаVaralakshmi, S. "Screening and detection of temperate bacteriophages in the starter cultures." Research Journal of Biotechnology 17, no. 6 (May 25, 2022): 103–8. http://dx.doi.org/10.25303/1706rjbt1030108.
Повний текст джерелаDrouin-Chartier, Jean-Philippe, Yanping Li, Andres Victor Ardisson Korat, Ming Ding, Benoît Lamarche, JoAnn E. Manson, Eric B. Rimm, Walter C. Willett, and 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, no. 5 (August 26, 2019): 1201–12. http://dx.doi.org/10.1093/ajcn/nqz180.
Повний текст джерелаMannan, Sultana Juhara, Refaya Rezwan, Md Shajidur Rahman, and Kohinur Begum. "Isolation and Biochemical Characterization of Lactobacillus species from Yogurt and Cheese samples in Dhaka Metropolitan Area." Bangladesh Pharmaceutical Journal 20, no. 1 (April 5, 2017): 27–33. http://dx.doi.org/10.3329/bpj.v20i1.32090.
Повний текст джерелаAlnaemi, 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, no. 1 (August 4, 2019): 50–58. http://dx.doi.org/10.30539/iraqijvm.v43i1.471.
Повний текст джерелаHajj, Elham, Rita Yaacoub, Nadine Al-Arja, Samir Scandar, and Hussein Dib. "Development of a Culture-ripened Semi-hard Kishk-cheese Containing Bourghol or Semolina." Journal of Food Research 8, no. 1 (December 24, 2018): 21. http://dx.doi.org/10.5539/jfr.v8n1p21.
Повний текст джерелаO’Hara, Patricia. "Transforming Food with Acid: Lessons from the Dairy." Food Science and Nutrition 8, no. 2 (July 28, 2022): 1–4. http://dx.doi.org/10.24966/fsn-1076/100139.
Повний текст джерелаYuan, Mengjie, Martha R. Singer, and Lynn L. Moore. "Yogurt Consumption Is Associated with Lower Levels of Chronic Inflammation in the Framingham Offspring Study." Nutrients 13, no. 2 (February 4, 2021): 506. http://dx.doi.org/10.3390/nu13020506.
Повний текст джерелаSulejmani, E., Z. H. Musliu, and S. Srbinovska. "Influence of starter culture, temperature and processing technology on the quality of Macedonian white brined cheese." Biotehnologija u stocarstvu 30, no. 4 (2014): 579–88. http://dx.doi.org/10.2298/bah1404579s.
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