Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Citations

"Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life"
written by Mohammed Alhejaili, Douglas Olson, Kayanush Aryana,
published by Food and Nutrition Sciences, Vol.10 No.10, 2019

has been cited by the following article(s):

[1]	The current advances, challenges, and future trends of plant-based yogurt
	Trends in Food Science …, 2024

[2]	Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value
	Food …, 2023

[3]	Pulse-Based Yogurt: Physicochemical, Microbial and Sensory Characteristics
	Plant Protein Foods, 2022

[1]	Antimicrobial effects of oregano, Habbatus sauda and myrrh essential oils against bacteria causing nosocomial infections Asia Pacific Journal of Molecular Biology and Biotechnology, 2025 DOI:10.35118/apjmbb.2025.033.2.05

[2]	Emerging trends in plant-based yogurt: Novel raw materials, bio-functionality, stability, and sustainability perspectives – A review Trends in Food Science & Technology, 2025 DOI:10.1016/j.tifs.2025.105402

[3]	The current advances, challenges, and future trends of plant-based yogurt Trends in Food Science & Technology, 2024 DOI:10.1016/j.tifs.2024.104531

[4]	Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact Critical Reviews in Food Science and Nutrition, 2024 DOI:10.1080/10408398.2024.2373383

[5]	Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value Food Hydrocolloids, 2023 DOI:10.1016/j.foodhyd.2023.108786

[6]	Plant Protein Foods 2022 DOI:10.1007/978-3-030-91206-2_8