Advances in Microbiology

Advances in Microbiology

ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org
"Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber"
written by Mutlu B. Güler-Akın, Ismet Ferliarslan, Musa Serdar Akın,
published by Advances in Microbiology, Vol.6 No.14, 2016
has been cited by the following article(s):
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[1] Nutritional Supplementation of Yogurt with Jerusalem Artichoke Tubers: Organic Acid Profiles and Quality Parameters
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[2] The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt
Cock, L Vélez… - Molecules, 2022
[3] Effect of addition of pineapple peel powder on white finger millet vegan probiotic beverage
Journal of Food …, 2022
[4] Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration
Journal of Food …, 2022
[5] Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream
Elgawad… - British Food …, 2022
[6] Effect of Blackberry and Oat Bran Addition on Lactobacillus acidophilus Viability and Antioxidant Activity of Probiotic Yogurt
Turkish Journal of Agriculture-Food Science and …, 2022
[7] Wpływ dodatku błonnika i β-glukanu na przeżywalność bakterii probiotycznych w mlecznych napojach fermentowanych
ŻYWNOŚĆ-Nauka …, 2022
[8] The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages
Current research in food …, 2021
[9] Technology and Health Claim Evaluation of Probiotic Dairy Products
Probiotics, the Natural Microbiota in Living …, 2021
[10] Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat
Alfy - Annals of Agricultural Science, Moshtohor, 2021
[11] Probiyotik Bakteri İçeren Ayranın Fizikokimyasal ve Mikrobiyolojik Özellikleri
Akademik Gıda, 2021
[12] Effect of Riceberry Bran on Product Development of Functional Drinkable Goat Milk Yogurt
วารสาร วิชาการ พระจอมเกล้า พระนครเหนือ, 2021
[13] Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
2021
[14] Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols
2021
[15] MICROBIOLOGICAL, PHYSICO-CHEMICAL AND RHEOLOGICAL EVALUATION OF YOGHURTS, FERMENTED WITH LACTOBACILLI FROM TRADITIONAL …
2021
[16] Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance
2021
[17] Research Progress on the Probiotic Function and Application of Clostridium butyricum
2021
[18] Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt
2020
[19] Probiotic viability in yoghurt: A review of influential factors
2020
[20] Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee
2020
[21] Bioactive Carbohydrates: Safety Regulations and Applications for Dairy-Based Functional Foods
2020
[22] Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing
2020
[23] APLICACIÓN DE ULTRASONIDO DE ALTA INTENSIDAD EN LA FORMULACIÓN DE UNA BEBIDA FUNCIONAL DE LACTOSUERO-AVENA.
2020
[24] Color, microbiological and sensory properties of low-fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during …
Banat's Journal of …, 2019
[25] Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts …
2019
[26] Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts
2019
[27] Probiotic Characterization of Indigenous Lactic Strains using Foldscope and Development of Functional Yogurt
2019
[28] Farklı oranlarda kinoa (Chenopodium quinoa Willd.) unu ilavesinin probiyotik yoğurtların fizikokimyasal, tekstürel, mikrobiyolojik ve duyusal özellikleri üzerine etkisi …
2019
[29] Nar çekirdeği ve nar kabuğu tozunun probiyotik yoğurt üretiminde prebiyotik olarak kullanım olanaklarının araştırılması/Investigation of usage possibilities …
2018
[30] Propiedades fisicoquímicas, microbiológicas y antioxidantes de un yogurt líquido adicionado con un liofilizado de jugo de tuna púrpura (Opuntia ficus indica) …
2018
[31] IMPROVEMENT OF YOGHURT QUALITY BY INCORPORATION OF INULIN AND SELECT PROBIOTIC BACTERIA
2018
[32] Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin
International Journal of Food Science & Technology, 2018
[33] The effects of cereal brans, pseudocereal and enzymes on the Chinese steamed bread dough and bread quality
2018
[34] Nar çekirdeği ve nar kabuğu tozunun probiyotik yoğurt üretiminde prebiyotik olarak kullanım olanaklarının araştırılması/Investigation of usage possibilities of …
2018
[35] IMPROVEMENT OF YOGHURT QUALITY BY INCORPORATION OF INULIN AND SELECT PROBIOTIC BACTERIA.
2018
[36] Principal component analysis for clustering beverage matrices efficient in elimination of Shigella sp.
2018
[37] Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.
Fermentation, 2018
[38] Effect of oat flour addition on th
2017
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