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International Journal of Food Properties Volume 9, 2006 - Issue 3
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Original Articles

Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste

S. Celik Department of Food Engineering, Agricultural Faculty, Harran University, Şanlıurfa, Turkey
,
I. Bakırcı Department of Food Engineering, Agricultural Faculty, Atatürk University, Erzurum, Turkey
&
I.G. Şat Department of Food Engineering, Agricultural Faculty, Atatürk University, Erzurum, TurkeyCorrespondence[email protected]
Pages 401-408 | Received 20 May 2003, Accepted 04 Sep 2005, Published online: 06 Feb 2007

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M. Siddiq, A. Iezzoni, A. Khan, P. Breen, A.M. Sebolt, K.D. Dolan & R. Ravi. (2011) Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity. International Journal of Food Properties 14:2, pages 471-480.
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Articles from other publishers (56)

Hatice Merve Bayram, Raim Iliaz & Fatma Esra Gunes. (2024) Effects of Cornus mas L. on anthropometric and biochemical parameters among metabolic associated fatty liver disease patients: Randomized clinical trial. Journal of Ethnopharmacology 318, pages 117068.
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Yılmaz UĞUR, Emine ŞALVA, Fırat KARAAT & Selim ERDOĞAN. (2023) Antiproliferative properties and evaluation of antioxidant of different cornelian cherry genotypes and analysis of phenolic and sugar compounds by HPLC. Hacettepe Journal of Biology and Chemistry 51:1, pages 57-70.
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Tomo Milošević, Nebojša Milošević, Svetlana Simović, Radmila Ilić & Jelena Mladenović. (2022) Diversity among native Serbian cornelian cherry (Cornus mas L.) accessions: An ideal plant for sustainable cultivation, source of antioxidants and functional food. Scientia Horticulturae 306, pages 111450.
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Huri İlyasoğlu, Nesibe Arslan Burnaz & Tuba Eda Arpa Zemzemoğlu. (2022) Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology. Journal of Food Processing and Preservation 46:11.
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Mitali K Gupta, Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D Torrico, Patrizia Camille Saturno, Sally L Gras, Frank R Dunshea & Jeremy J Cottrell. (2022) Digital technologies to assess yoghurt quality traits and consumers acceptability. Journal of the Science of Food and Agriculture 102:13, pages 5642-5652.
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Keerthana Nandakumar, P. S. Bhavyasree & M. T. Thomas. (2021) Development of rice based probiotic yogurt enriched with some fruit pulps and its quality analysis. Journal of Food Science and Technology 59:3, pages 1024-1029.
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Asghar Ebrahimzadeh, Maryam Esmaeili, Hamid Hassanpour, Mohammad Bagher Hassanpouraghdam, Sezai Ercisli, Mehmet Ramazan Bozhuyuk, Libor Dokoupil & Jiri Mlcek. (2021) Quality Attributes of Chitosan-Coated Cornelian Cherry (Cornus mas L.) Fruits under Different Storage Temperatures. Horticulturae 7:12, pages 540.
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Filiz YANGILAR. (2021) Çermail Armut Marmelatı Kullanılarak Üretilen Yoğurtların Bazı Kalite Kriterleri Üzerine Bir Araştırma. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 10:2, pages 550-557.
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Zeliha KAYA & İlkay KOCA. (2021) Health Benefits of Cornelian Cherry (Cornus mas L.). Middle Black Sea Journal of Health Science 7:1, pages 154-162.
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Naciye Kutlu, Asli Isci, Ozge Sakiyan & Asim Egemen Yilmaz. (2021) Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods. Food and Bioprocess Technology 14:4, pages 650-664.
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Tuğçe Kalefetoğlu Macar, Oksal Macar, Emine Yalçιn & Kültiğin Çavuşoğlu. (2021) Preventive efficiency of Cornelian cherry (Cornus mas L.) fruit extract in diniconazole fungicide-treated Allium cepa L. roots. Scientific Reports 11:1.
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Damir D Torrico, Jennifer Tam, Sigfredo Fuentes, Claudia Gonzalez Viejo & Frank R Dunshea. (2020) Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar. Journal of the Science of Food and Agriculture 100:7, pages 3024-3035.
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E. Savaş, H. Tavşanlı, G. Çatalkaya, E. Çapanoğlu & C. E. Tamer. (2020) The antimicrobial and antioxidant properties of garagurt: traditional Cornelian cherry (Cornus mas) marmalade. Quality Assurance and Safety of Crops & Foods 12:2, pages 12-23.
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Hatice Uslu Demir, Derya Atalay & Hande Selen Erge. (2019) Kinetics of the changes in bio-active compounds, antioxidant capacity and color of Cornelian cherries dried at different temperatures. Journal of Food Measurement and Characterization 13:3, pages 2032-2040.
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Ismail Tontul, Emrah Eroğlu & Ayhan Topuz. (2018) Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties. Journal of Food Process Engineering 41:8, pages e12917.
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Merve Gökşin KARAASLAN, Nagihan M. KARAASLAN & Burhan ATES. (2018) Investigation of Mineral Components and Antioxidant Properties of a Healthy Red Fruit: Cornelian Cherry (Cornus mas L.). Journal of the Turkish Chemical Society Section A: Chemistry 5:3, pages 1319-1326.
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Sandra Bijelić, Branislava Gološin, Slobodan Cerović & Borivoje Bogdanović. (2015) Pomological Characteristics of Cornelian Cherry (Cornus mas L.) Selections in Serbia and the Possibility of Growing in Intensive Organic Orchards. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 63:4, pages 1101-1104.
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Bianca Moldovan & Luminiţa David. (2014) Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins. Molecules 19:6, pages 8177-8188.
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OYA BERKAY KARACA, IBRAHIM BAŞAR SAYDAM & MEHMET GÜVEN. (2011) Physicochemical, mineral and sensory properties of set‐type yoghurts produced by addition of grape, mulberry and carob molasses ( Pekmez ) at different ratios . International Journal of Dairy Technology 65:1, pages 111-117.
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