Keywords: ماست; Milk; Yoghurt; Atherosclerosis; Senile dementia; Cancer; Autoimmunity; Psychosis; Diabetes mellitus;
مقالات ISI ماست (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: ماست; Yoghurt; Milk; Cheese; Butter; Phenotypic and genotypic characterization;
Keywords: ماست; Elderly; Bread; Spaghetti; Yoghurt; Ice cream; Chocolate; Meat;
Keywords: ماست; Lactic acid bacteria; Curcumin; Interaction; Fluorescence; Yoghurt;
Keywords: ماست; Tree nut; High-pressure homogenization; Fermentation; Yoghurt; Oleosome; Hazelnut;
Keywords: ماست; Ozone; Cheese; Yoghurt; Spoilage; Microflora;
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Keywords: ماست; Yoghurt; Rice bran; Prebiotic; Probiotic;
Gut microbiota alterations from different Lactobacillus probiotic-fermented yoghurt treatments in slow-transit constipation
Keywords: ماست; Constipation; Probiotics; Yoghurt; Functional food; Bacterial community;
Keywords: ماست; Yoghurt; Rheology; Tribology; Mouthfeel; Texture; Whey protein;
Keywords: ماست; Tribology; Lubrication; Friction; Yoghurt; Hydrocolloids; Sensory;
Keywords: ماست; Maltitol; Yoghurt; Burfi; Pasteurized and in-bottle sterilized flavoured milk
Keywords: ماست; Yoghurt; Soluble dietary fiber; Partially hydrolyzed guar gum; Water holding capacity; Viscosity
Keywords: ماست; Carrot juice; Stabilizer; Syneresis; Total carotenoids; Yoghurt
Keywords: ماست; Microparticulated whey protein; Yoghurt; 1H nuclear magnetic resonance; Rheology; Hydration
Keywords: ماست; Probiotic; Streptococcus; Peanut milk; Dairy alternative; Yoghurt
Keywords: ماست; Psyllium husk; Partially hydrolysed psyllium husk; Yoghurt; Hypocholesterolaemic effect; Prebiotic effect
Keywords: ماست; Glucose; Saccharin; Sweeteners; Yoghurt; Weight gain; Fat pads; Rats;
Keywords: ماست; Probiotics; Encapsulation; Thai herbs; Fruit juices; Yoghurt
Keywords: ماست; Probiotics; Yoghurt; Dairy; Blood pressure; Cholesterol; Lipid
Keywords: ماست; Niosome; Resveratrol; Functional food; Yoghurt; Factorial design; ANOVA
Keywords: ماست; Yoghurt; Cress seed mucilage; Guar gum; Physico-chemical properties
Keywords: ماست; Carrageenan; Strawberry; Yoghurt; Polyphenols; Milk proteins;
Keywords: ماست; Alpha glucosidase; Soybean oligosaccharides; Short-chain fatty acids; Probiotics; Yoghurt
Keywords: ماست; corn milk; probiotics; yoghurt; lactic acid bacteria
Keywords: ماست; Beta-casomorphin 5; Beta-casomorphin 7; LC-MS/MS; Yoghurt;
Keywords: ماست; Decision strategy; Ice tea; Yoghurt; Mayonnaise; A-Not AR; 2-AFCR
Keywords: ماست; Yoghurt; Powder; Rheology; Lactic acid bacteria; Spray drying; Optimization;
Keywords: ماست; Yoghurt; Passion fruit fiber; Probiotics; Rheology; Microstructure; Sensory;
Keywords: ماست; Canada; Germany; Ground beef; Potatoes; Toilet paper; Yoghurt
Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
Keywords: ماست; Yoghurt; Fortification; Acidification; Texture; Microstructure;
TGF-β activity in cow milk and fermented milk products: An in vitro bioassay with oral fibroblasts
Keywords: ماست; Cow's milk; Yoghurt; Sour milk; Butter milk; Whey; TGF-β; Oral health; Gingival fibroblasts;
Effect of milk gel acidity and β-glucan structure on fermentation processes in the caecum and bioavailability of mineral compounds in growing rats
Keywords: ماست; Beta-glucane; Yoghurt; Mineral; Osteoporosis; Mikrobiome; SCFA;
Determination of nutritional parameters of yoghurts by FT Raman spectroscopy
Keywords: ماست; Yoghurt; Quantitative analysis; Multivariate calibration; Raman; Attenuated total reflectance;
Degradation of β-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry
Keywords: ماست; β-Casomorphin 5; β-Casomorphin 7; Milk; Yoghurt; S. thermophilus; L. delbrueckii ssp. bulgaricus; HRMS; Orbitrap;
Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum
Keywords: ماست; Yoghurt; Fermentation; Tyramine formation; Lactobacillus plantarum; Microbial interaction;
Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization
Keywords: ماست; Folic acid; Enrichment; Yoghurt; Smart delivery system; Bioaccessibility
An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri
Keywords: ماست; Yoghurt; Omega-3 PUFA; Microalgae;
Fate of Bacillus anthracis during production of laboratory-scale cream cheese and homemade-style yoghurt
Keywords: ماست; Bacillus anthracis; Cream cheese; Yoghurt; Viability; Storage; Temperature;
Detoxification of aflatoxin M1 in yoghurt using probiotics and lactic acid bacteria
Keywords: ماست; Aflatoxin M1; Probiotics; Lactic acid bacteria; Detoxification; Yoghurt;
Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt
Keywords: ماست; Probiotic; Microencapsulation; Yoghurt; Viability; Simulated gastrointestinal conditions; Sensory acceptance;
High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts
Keywords: ماست; Streptococcus thermophilus; Yoghurt; Fingerprinting; PFGE; Starter;
Aflatoxin M1 in milk and distribution and stability of aflatoxin M1 during production and storage of yoghurt and cheese
Keywords: ماست; Aflatoxin M1; Milk; Cheese; Yoghurt;
Characterization of new exopolysaccharides produced by coculturing of L. kefiranofaciens with yoghurt strains
Keywords: ماست; Co-culturing; EPS; Characterization; L. kefiranofaciens; Yoghurt;
Fortification of yoghurts with grape (Vitis vinifera) seed extracts
Keywords: ماست; Yoghurt; Grape seeds; Polyphenols; Antiradical activity; Degradation kinetics;
Determination of lead in milk and yoghurt samples by solid phase extraction using a novel aminothioazole-polymeric resin
Keywords: ماست; Lead; Nickel; Preconcentration; Aminothioazole-containing sulfonamide resin; Milk; Yoghurt
Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products
Keywords: ماست; TDS, Temporal Dominance of Sensations; ANOVA, analysis of variance; MDS, ordinal multidimensional scaling; CA, correspondence analysis; PCA, principal component analysisFreshness sensation; Yoghurt; Free sorting; Temporal Dominance of Sensations; Preferen
Hypocholesterolaemic effect of yoghurt containing Bifidobacterium pseudocatenulatum G4 or Bifidobacterium longum BB536
Keywords: ماست; Bifidobacteria; Yoghurt; Hypocholesterolaemic effect; Rats
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts
Keywords: ماست; Probiotics; Passion fruit fiber; Yoghurt; Texture;
Effect of dairy-based protein sources and temperature on growth, acidification and exopolysaccharide production of Bifidobacterium strains in skim milk
Keywords: ماست; Bifidobacterium; Fermentation; Exopolysaccharide; Yoghurt; Temperature; Nitrogen
Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein
Keywords: ماست; Fractal analysis; Principal components analysis; Wavelets; Microparticulated whey protein; Yoghurt; Confocal laser scanning microscopy