Frontiers in microbiology

[1] Comparative Genomics of Support Important Traits Concerning the Evolution, Biology and Technological Properties of the Species.

[2] evidence of association of milk fat globule membrane with protein matrix in dairy gels as revealed by confocal microscopy

[3] volume de iogurte light e sensações subjetivas do apetite de homens eutróficos e com excesso de peso volume of light yogurt and subjective appetite sensations in normal-weight and overweight men

[4] avaliação nutricional do leite de búfala em comparação ao leite de vaca nutricional evaluation of buffalo milk in relation to cow milk

[5] extraction and optimization of potato starch and its application as a stabilizer in yogurt manufacturing

[6] probiyotik yoğurt Üretiminde soya sütü kullanımının yoğurdun kimyasal ve duyusal Özellikleri Üzerine etkisi

[7] Effects of probiotic yogurt on glycemic indexes and endothelial dysfunction markers in patients with metabolic syndrome

[8] Anti-inflammatory effect and cellular uptake mechanism of peptides from common bean (Phaseolus vulga L.) milk and yogurts in caco-2 mono-A nd caco-2/EA.hy926 co-culture models

[9] Main environmental impacts associated with production and consumption of milk and yogurt in Serbia – Monte Carlo approach

[10] How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups.

[11] Comparison of physicochemical properties and general acceptance of flavored drinking yogurt containing date and fig syrups

[12] COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND GENERAL ACCEPTANCE OF FLAVORED DRINKING YOGURT CONTAINING DATE AND FIG SYRUPS

[13] Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast in Combination with Inulin.

[14] Isolation and Identification of HFY05 from Natural Fermented Yak Yogurt and Its Effect on Alcoholic Liver Injury in Mice.

[15] Association of Dietary Fiber and Yogurt Consumption With Lung Cancer Risk: A Pooled Analysis.

[16] Farklı Asitliklerdeki Yoğurtlardan Torba Yoğurdu Üretimi ve Natamisinin Raf Ömrü Üzerine Etkisi

[17] Yağsız Yoğurt Üretiminde Yağ Taklidi Madde Kullanımı

[18] Associations of probiotic fermented milk (PFM) and yogurt consumption with bifidobacterium and lactobacillus components of the gut microbiota in healthy adults

[19] From Yaks to Yogurt: The History, Development, and Current Use of Probiotics

[20] potencial erosivo (ph salival) asociado con el consumo de naranja, manzana y yogurt en niños y niñas de siete a nueve años de edad.

[21] ankara piyasasında satılan ayran ve yoğurt Örneklerinin hijyenik kaliteleri Üzerinde araştırmalar

[22] yersinia enterocolitica ve bazı enterobacteriaceae türlerinin yoğurtta canlı kalma düzeyleri (İngilizce)

[23] effect of co-ingestion of collagen peptides with yogurt on blood absorption of short chain hydroxyproline peptides

[24] tuzlu yoğurt Üretimi Üzerine bir araştırma

[25] volume de iogurte light e sensações subjetivas do apetite de homens eutróficos e com excesso de peso volume of light yogurt and subjective appetite sensations in normal-weight and overweight men

[26] Fonksiyonel Özellikleri Geliştirilmiş Yoğurt Üretimi

[27] pesquisa demonstra que extrato hidrossolúvel de soja aumenta viscosidade de iogurtes a base de leite de cabra research demonstrates that water-soluble soy extract increases goat milk yogurt viscosity

[28] extraction and optimization of potato starch and its application as a stabilizer in yogurt manufacturing

[29] rekombine yoğurt yapımı Üzerine bir araştırma

[30] suppression of tumorigenesis: modulation of inflammatory cytokines by oral administration of microencapsulated probiotic yogurt formulation

[31] effect of milk and yogurt on streptococcus sobrinus counts and caries score in rats

[32] torba yoğurtlarının bazı niteliklerinin araştırılması

[33] erratum to “suppression of tumorigenesis: modulation of inflammatory cytokines by oral administration of microencapsulated probiotic yogurt formulation”

[34] development, chemical and sensory characterization of semi skim yogurt added with whey protein concentrate

[35] köy ve kasaba yoğurtlarından İzole edilen lactobacillus bulgaricus suşlarının metabolik ve antimikrobiyal aktiviteleri Üzerine bir araştırma

[36] use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

[37] probiyotik yoğurt Üretiminde soya sütü kullanımının yoğurdun kimyasal ve duyusal Özellikleri Üzerine etkisi

[38] yogurt kering sebagai starter pada pembuatan yogurt

[39] malatya yöresinde yoğurttan ve kremadan Üretilen tereyağlarının mikrobiyolojik kalitesi Üzerinde karşılaştırmalı bir araştırma

[40] yoğurt Üretimi ve depolama sırasında organik asitlerin belirlenmesi

[41] yoğurt Üretiminde bazı stabilizör maddelerin kullanılması

[42] Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan