1. Antibacterial activity of some flavonoids and organic acids widely distributed in plants;Adamczak;Journal of Clinical Medicine,2019
2. Functional exploration of bioactive moieties of fermented and non-fermented soy milk with reference to nutritional attributes;Ahsan;Journal of Microbiology, Biotechnology and Food Sciences,2020
3. 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
4. In vitro inhibition of key enzymes related to diabetes and hypertension in Lycium barbarum-yogurt;Baba;Arabian Journal for Science and Engineering,2014
5. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt;Bertolino;LWT - Food Science and Technology,2015