1. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil;Amirdivani;LWT - Food Science and Technology,2011
2. Physicochemical, functional, and sensory properties of yogurts containing persimmon;Arslan;Turkish Journal of Agriculture and Forestry,2016
3. Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract;Carolina;LWT - Food Science and Technology,2015
4. Optimisation of formulations and infrared–microwave combination baking conditions of chestnut–rice breads;Demirkesen;International Journal of Food Science and Technology,2011
5. The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yogurt;Gengatharan;LWT - Food Science and Technology,2017