1. Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum;Baba;LWT - Food Science and Technology,2018
2. Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels;Bao;CyTA - Journal of Food,2015
3. Potatoes, nutrition and health;Beals;American Journal of Potato Research,2018
4. Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf-life prediction of yoghurt;Ben Abdesslem;International Journal of Dairy Technology,2019
5. Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice;Cais-Sokolińska;Journal of Dairy Science,2020