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Yaourts : plein pot sur la santé activeRENARD, Anne-Caroline.Arômes ingrédients additifs. 2004, Num 54, pp 28-31, issn 1260-9978, 4 p.Article

Fabrication des yaourts et des laits fermentés = Manufacturing of yogurts and fermented milksBEAL, Catherine; SODINI, Isabelle.Techniques de l'ingénieur. Bioprocédés. 2003, Vol BIO1, Num F6315, issn 1961-5906, F6315.1-F6315.16, DocF6315Article

Effect of fermentation temperature on the rheology of set and stirred yogurt = Effet de la température de fermentation sur la rhéologie d'un yaourt ferme et d'un yaourt brasséHAQUE, A; RICHARDSON, R. K; MORRIS, E. R et al.Food hydrocolloids. 2001, Vol 15, Num 4-6, pp 593-602, issn 0268-005X, 10 p.Conference Paper

Potential of select yogurts for diabetes and hypertension managementAPOSTOLIDIS, E; KWON, Y.-I; SHETTY, K et al.Journal of food biochemistry. 2006, Vol 30, Num 6, pp 699-717, issn 0145-8884, 19 p.Article

Flexible yogurt productionDairy industries international. 1993, Vol 58, Num 5, pp 31-32, issn 0308-8197Article

Graininess and roughness of stirred yoghurt as influenced by processingKÜCÜKCETIN, A; WEIDENDORFER, K; HINRICHS, J et al.International dairy journal. 2009, Vol 19, Num 1, pp 50-55, issn 0958-6946, 6 p.Article

Survival of yogurt bacteria in the human gutELLI, Marina; CALLEGARI, Maria Luisa; FERRARI, Susanna et al.Applied and environmental microbiology (Print). 2006, Vol 72, Num 7, pp 5113-5117, issn 0099-2240, 5 p.Article

Viscosity determination of stirred yoghurtROHM, H.Lebensmittel - Wissenschaft + Technologie. 1992, Vol 25, Num 3, pp 297-301, issn 0023-6438Article

Headspace gas chromatographic estimation of some yogurt volatilesULBERTH, F.Journal - Association of official analytical chemists. 1991, Vol 74, Num 4, pp 630-634, issn 0004-5756Article

The relative effect of milk base, starter, and process on yogurt texture: A reviewSODINI, Isabelle; REMEUF, Florent; HADDAD, Samia et al.Critical reviews in food science and nutrition. 2004, Vol 44, Num 2, pp 113-137, issn 1040-8398, 25 p.Article

All full upCLARKE, R.Dairy industries international. 1998, Vol 63, Num 2, pp 25-27, issn 0308-8197, 2 p.Article

Behavior of aflatoxins during manufacture and storage of yoghurtBLANCO, J. L; CARRION, B. A; LIRIA, N et al.Milchwissenschaft. 1993, Vol 48, Num 7, pp 385-387, issn 0026-3788Article

Aspetti nutrizionali e probiotici in latti fermentatiGARBATI, M.Industrie alimentari (Pinerolo). 1991, Vol 30, Num 298, pp 992-997, issn 0019-901XArticle

Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurtMING YE; DONG LIU; RONG ZHANG et al.International dairy journal. 2012, Vol 23, Num 1, pp 68-71, issn 0958-6946, 4 p.Article

Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like productsBAYARRI, S; CARBONELL, I; BARRIOS, E. X et al.International dairy journal. 2011, Vol 21, Num 2, pp 111-118, issn 0958-6946, 8 p.Article

Intake during repeated exposure to low- and high-energy-dense yogurts by different means of consumptionHOGENKAMP, Pleunie S; MARS, Monica; STAFLEU, Annette et al.The American journal of clinical nutrition. 2010, Vol 91, Num 4, pp 841-847, issn 0002-9165, 7 p.Article

Flore lactique: Des ferments pour produire des yaourts plus texturéesMEYER, Hanne-Lys.Revue laitière française. 2009, Vol 696, pp 33-34, issn 0035-3590, 2 p.Article

Sensory evaluation of yogurt flavourRUNGE, M. Øhrstrom; FOLKENBERG, D. M; GULDAGER, H. S et al.International Dairy Federation special issue. 2003, Num 1, pp 393-396, issn 1025-8515, 4 p.Conference Paper

Fat-free yogurt ― like or dislike?BARRANTES, E; TAMIME, A. Y; SWORD, A. M et al.Dairy industries international. 1993, Vol 58, Num 11, pp 33-35, issn 0308-8197, 2 p.Article

Added Soluble Fiber Enhances the Satiating Power of Low-Energy-Density Liquid YogurtsPERRIGUE, Martine M; MONSIVAIS, Pablo; DREWNOWSKI, Adam et al.Journal of the American Dietetic Association. 2009, Vol 109, Num 11, pp 1862-1868, issn 0002-8223, 7 p.Article

Structure formation in yogurt: Rheology and microstructureIPSEN, R.International Dairy Federation special issue. 2003, Num 1, pp 225-232, issn 1025-8515, 8 p.Conference Paper

Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter culturesKNEIFEL, W; JAROS, D; ERHARD, F et al.International journal of food microbiology. 1993, Vol 18, Num 3, pp 179-189, issn 0168-1605Article

Oleuropein as a bioactive constituent added in milk and yogurtZOIDOU, Evangelia; MAGIATIS, Prokopios; MELLIOU, Eleni et al.Food chemistry. 2014, Vol 158, pp 319-324, issn 0308-8146, 6 p.Article

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurtCRUZ, Adriano G; CADENA, Rafael S; FARIA, Jose A. F et al.Food research international. 2012, Vol 45, Num 1, pp 211-215, issn 0963-9969, 5 p.Article

CHEMICAL AND MICROBIAL PROPERTIES OF YOGURT PROCESSED FROM COW'S MILK AND SOYMILKFARINDE, E. O; ADESETAN, T. O; OBATOLU, V. A et al.Journal of food processing and preservation. 2009, Vol 33, Num 2, pp 245-254, issn 0145-8892, 10 p.Article

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