Author:
Nazari Azin,Zarringhalami Soheila,Asghari Behvar
Funder
Imam Khomeini International University
University of Zanjan
Subject
Biochemistry,Food Science
Reference91 articles.
1. Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract;Abdel-Hamid;Food Chemistry,2020
2. Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder;Acharjee;Journal of Food Processing and Preservation,2021
3. In vitro inhibitory effects of plant-based foods and their combinations on intestinal α-glucosidase and pancreatic α-amylase;Adisakwattana;BMC Complementary Medicine and Therapies,2012
4. An updated knowledge of black seed (Nigella sativa Linn.): Review of phytochemical constituents and pharmacological properties;Ahmad;Journal of Herbal Medicine,2021
5. Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract;Ahmed;LWT - Food Science and Technology,2021
Cited by
7 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. Fortification of yogurt with mulberry leaf extract: Effects on physicochemical, antioxidant, microbiological and sensory properties during 21-days of storage;Heliyon;2024-09
2. Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage;Fermentation;2024-08-18
3. Effects of chrysanthemum extract on physicochemical, sensory, and in vitro digestion of set-type yogurt;Journal of Food Science and Technology;2024-05-23
4. Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt;Journal of Food Processing and Preservation;2023-11-24
5. Functional set-type yogurt prepared using turnip extract (Brassica rapa L.): physicochemical, antioxidant, microbiological, rheological, microstructural, and sensory characteristics;Journal of Food Measurement and Characterization;2023-11-20