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ACS Omega,
2023
DOI:10.1021/acsomega.3c02176
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Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt
Food Science & Nutrition,
2023
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Kabağın Probiyotik Yoğurt Çeşitlerinde Prebiyotik Amaçlı Kullanımı
Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi,
2022
DOI:10.20479/bursauludagziraat.987819
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Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats
Fermentation,
2022
DOI:10.3390/fermentation8050223
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Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation
Antioxidants,
2022
DOI:10.3390/antiox11071401
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Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets
British Food Journal,
2022
DOI:10.1108/BFJ-05-2021-0554
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Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review
Trends in Food Science & Technology,
2022
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Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review
Trends in Food Science & Technology,
2022
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Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2430
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Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review
Food Science & Nutrition,
2021
DOI:10.1002/fsn3.2430
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Studies on Proximate Composition, Mineral and Total Phenolic Content of Yogurt Bites Enriched with Different Plant Raw Material
Fermentation,
2021
DOI:10.3390/fermentation7040301
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[12]
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Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics
Fermentation,
2021
DOI:10.3390/fermentation8010005
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