Impact of purslane (Portulaca oleracea L.) extract as antioxidant and antimicrobial agent on overall quality and shelf life of Greek-style yoghurt
Author:
Publisher
Egypts Presidential Specialized Council for Education and Scientific Research
Link
https://ejfs.journals.ekb.eg/article_38140_d41d8cd98f00b204e9800998ecf8427e.pdf
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product;Applied Sciences;2024-07-26
2. The optimisation of processing and storage conditions of lyophilised purslane‐fortified yoghurts by central composite design;International Journal of Dairy Technology;2023-12-26
3. Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains;Food Science and Biotechnology;2023-08-25
4. Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt;Molecules;2023-08-03
5. Fortification of Fermented Camel Milk with Salvia officinalis L. or Mentha piperita Leaves Powder and Its Biological Effects on Diabetic Rats;Molecules;2023-07-29
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