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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

H. GurkanDepartment of Food Engineering, Inonu University, Malatya, Turkey
&
A. A. HayalogluDepartment of Food Engineering, Inonu University, Malatya, TurkeyCorrespondence[email protected]
Pages S779-S789 | Received 16 Oct 2016, Accepted 22 Mar 2017, Published online: 13 Jul 2017

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Javad Sharifi-Rad, Charles Oluwaeun Adetunji, Olugbemi T. Olaniyan, Stephen Kayode Ojo, Micheal Olugbenga Samuel, Banjo Temitope Temitayo, Osahon Itohan Roli, Olaogun Oluwatoyin Nimota, Banjo Temitope Oluwabunmi, Juliana Bunmi Adetunji, Farukh Sharopov, Natália Cruz-Martins & María del Mar Contreras. (2023) Antimicrobial, Antioxidant and Other Pharmacological Activities of Ocimum Species: Potential to Be Used as Food Preservatives and Functional Ingredients. Food Reviews International 39:3, pages 1547-1577.
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Mohamed A. Farag, Haidy A. Saleh, Sherwet El Ahmady & Moamen M. Elmassry. (2022) Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality. Food Reviews International 38:sup1, pages 634-650.
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Articles from other publishers (13)

Sizhe Qiu, Haoying Han, Hong Zeng & Bei Wang. (2024) Machine learning based classification of yogurt aroma types with flavoromics. Food Chemistry 438, pages 138008.
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Hao Luo, Yihong Bao & Ping Zhu. (2023) Development of a novel functional yogurt rich in lycopene by Bacillus subtilis. Food Chemistry 407, pages 135142.
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Mu Zhao, Hongliang Li, Dongjie Zhang, Jie Li, Rong Wen, Hairan Ma, Tingting Zou, Yaqiong Hou & Huanlu Song. (2023) Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS. Molecules 28:4, pages 1975.
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Najmun Nahar, Seyashree Hazra, Utpal Raychaudhuri & Sunita Adhikari (Nee Pramanik). (2022) Effect of different drying methods on drying kinetics, modeling, energy‐economic, texture profile, color, and antioxidant of lotus rhizomes ( Nelumbo nucifera ) . Journal of Food Processing and Preservation 46:10.
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Ecem Akan, Oktay Yerlikaya, Ozge Yildiz Bayram & Ozer Kinik. (2021) The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt. Journal of Food Science and Technology 59:9, pages 3359-3366.
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Oktay Yildiz, Hacer Gurkan, Didem Sahingil, Atiye Degirmenci, Mehtap Er Kemal, Sevgi Kolayli & Ali Adnan Hayaloglu. (2022) Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters. European Food Research and Technology 248:8, pages 2145-2155.
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Selda Bulca, Fahriye Umut & Atakan Koç. (2022) The influence of microbial transglutaminase on camel milk yogurt. LWT 160, pages 113339.
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Andréanne Moineau-Jean, Yves Raymond, Hassan Sabik, Nancy Graveline, Claude P. Champagne, Denis Roy & Gisèle LaPointe. (2020) Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt. International Dairy Journal 105, pages 104662.
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Li Zhang, Si Mi, Ruobing Liu, Yaxin Sang & Xianghong Wang. (2020) Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques. Molecules 25:5, pages 1129.
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Elnaz Rahpeyma & Seyed Saeed Sekhavatizadeh. (2020) Effects of encapsulated green coffee extract and canola oil on liquid kashk quality. Foods and Raw Materials 8:1, pages 40-51.
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Dimitra Dimitrellou, Panagiotis Kandylis, Steva Lević, Tanja Petrović, Sanjin Ivanović, Viktor Nedović & Yiannis Kourkoutas. (2019) Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. LWT 116, pages 108501.
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Dimitra Dimitrellou, Panagiotis Kandylis & Yiannis Kourkoutas. (2019) Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts. Foods 8:9, pages 374.
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Elena Bartkiene, Ruta Laurikietyte, Vita Lele, Paulina Zavistanaviciute, Erika Mozuriene & Aldona Baltusnikiene. (2018) Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese. Journal of Dairy Science 101:12, pages 10866-10876.
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