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Xingxing Huang, Ming Chen, Wenjuan Wang, Yan Ge & Jing Xie. (2020) Shelf-life Prediction of Chilled Penaeus vannamei Using Grey Relational Analysis and Support Vector Regression. Journal of Aquatic Food Product Technology 29:6, pages 507-519.
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Adriana Dabija, Georgiana Gabriela Codină, Anca-Mihaela Gâtlan & Lăcrămioara Rusu. (2018) Quality assessment of yogurt enriched with different types of fibers. CyTA - Journal of Food 16:1, pages 859-867.
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Changli Xu, Yun Yang, Laping He, Cuiqin Li, Xiao Wang & Xuefeng Zeng. (2024) Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita. Food Chemistry 434, pages 137428.
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Joanna Wajs, Aneta Brodziak & Jolanta Król. (2023) Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives. Foods 12:6, pages 1275.
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Yolocuauhtli Salazar, Paul A. Valle, Emmanuel Rodríguez, Nicolás O. Soto-Cruz, Jesús B. Páez-Lerma & Francisco J. Reyes-Sánchez. (2023) Mechanistic Modelling of Biomass Growth, Glucose Consumption and Ethanol Production by Kluyveromyces marxianus in Batch Fermentation. Entropy 25:3, pages 497.
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Xiaoju Shi, Xiaofang Ying & Zongwu Deng. (2022) Time temperature indicators made with sublimating azulene derivatives as the functional dye for use of fast reaction rate. Packaging Technology and Science 36:2, pages 147-152.
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Xia Chen, Zuyan He, Laping He, Cuiqin Li, Han Tao, Xiao Wang, Lihua Liu, Xuefeng Zeng & Guangyan Ran. (2023) Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction. LWT 173, pages 114383.
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L.A. Espinosa Sandoval, A.M. Polanía Rivera, L. Castañeda Florez & A. García Figueroa. 2023. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
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Nassra Dabour, Khaled Elsaadany, Enaam Shoukry, Saeed Hamdy, Amel Taïbi & Ehab Kheadr. (2022) The ability of yoghurt supplemented with dietary fibers or brans extracted from wheat or rice to reduce serum lipids and enhance liver function in male hypercholesterolemic rats. Journal of Food Biochemistry 46:12.
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Maimunah Mohd Ali, Norhashila Hashim, Samsuzana Abd Aziz & Ola Lasekan. (2022) Shelf Life Prediction and Kinetics of Quality Changes in Pineapple (Ananas comosus) Varieties at Different Storage Temperatures. Horticulturae 8:11, pages 992.
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Xue Bai, Mengzhen Han, Tianli Yue & Zhenpeng Gao. (2022) Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus. Food Control 139, pages 109076.
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Sara Basiri, Samaneh Tajbakhsh & Seyed Shahram Shekarforoush. (2022) Fortification of stirred yoghurt with mucilage-free flaxseed and its physicochemical, microbial, textural and sensory properties. International Dairy Journal 131, pages 105384.
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Lívia de Lacerda de Oliveira, Beatriz Alejandra Ortega Sanchez, Isadora Costa Celestino, Sônia Maria Costa Celestino, Ernandes Rodrigues de Alencar & Ana Maria Costa. (2022) Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah. LWT 159, pages 113202.
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Ajay Kumar Sharma & Manda Kerba Aglawe. (2022) Addition of Processed Fine Wine Lees of Cabernet Sauvignon to Improve Nutraceutical Properties of Yoghurt. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences 92:1, pages 141-147.
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Tarun Pal Singh, Rakesh Kumar Raigar, Joken Bam & Vijay Paul. (2021)
Predictive modeling for physicochemical and microbial quality assessment of vacuum‐packed yak milk
paneer
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Vladimir Vukić, Mirela Iličić, Dajana Vukić, Sunčica Kocić-Tanackov, Branimir Pavlić, Maja Bjekić, Katarina Kanurić, Jovana Degenek & Zoran Zeković. (2021) The application of kombucha inoculum as an innovative starter culture in fresh cheese production. LWT 151, pages 112142.
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ZUYAN HE, JIA ZHENG, LAPING HE, CUIQIN LI, PENGGANG HU, HAN TAO & XIAO WANG. (2021) Evaluation of the Effect of Essential Oil Addition on the Quality Parameters and Predicted Shelf Life of Potato Yogurt. Journal of Food Protection 84:6, pages 1069-1079.
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Nazni Peerkhan & Sandra Nair. (2020) Optimization of wheat dextrin yogurt formulation using response surface methodology. Journal of Food Science and Technology 58:5, pages 1740-1749.
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Arijit Acharjee, Syeda Muntazima Afrin & Nandan Sit. (2021) Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder. Journal of Food Processing and Preservation 45:2.
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Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho, Bruno Ricardo de Castro Leite Júnior & Miguel Meirelles de Oliveira. (2020) Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms. International Dairy Journal 111, pages 104833.
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Yaoxing Niu, Jianmin Yun, Yang Bi, Ting Wang, Yu Zhang, Hong Liu & Fengyun Zhao. (2020) Predicting the shelf life of postharvest Flammulina velutipes at various temperatures based on mushroom quality and specific spoilage organisms. Postharvest Biology and Technology 167, pages 111235.
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Ji-Young Kim, Byeong-Sam Kim, Jong-Hoon Kim, Seung-Il Oh & Junemo Koo. (2020) Development of Dynamic Model for Real-Time Monitoring of Ripening Changes of Kimchi during Distribution. Foods 9:8, pages 1075.
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Souhir Ben Abdesslem, Olfa Ben Moussa, Mouna Boulares, Mounira Elbaz, Moncef Chouaibi, Souha Ayachi & Mnasser Hassouna. (2019)
Evaluation of the effect of fennel (
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Belén García‐Gómez, Ángeles Romero‐Rodríguez, Lourdes Vázquez‐Odériz, Nieves Muñoz‐Ferreiro & Manuel Vázquez. (2019) Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase. International Journal of Dairy Technology 73:1, pages 157-167.
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Carla Paulo Vieira, Marion Pereira da Costa, Beatriz da Silva Frasão, Vitor Luiz de Melo Silva, Rodrigo Vilela de Barros Pinto Moreira, Yves Eduardo Chifarelli de Oliveira Nunes & Carlos Adam Conte-Junior. (2019) Nondestructive prediction of the overall quality of cow milk yogurt by correlating a biogenic amine index with traditional quality parameters using validated nonlinear models. Journal of Food Composition and Analysis 84, pages 103328.
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J. Stangierski, D. Weiss & A. Kaczmarek. (2019) Multiple regression models and Artificial Neural Network (ANN) as prediction tools of changes in overall quality during the storage of spreadable processed Gouda cheese. European Food Research and Technology 245:11, pages 2539-2547.
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Belén García-Gómez, Mª Lourdes Vázquez-Odériz, Nieves Muñoz-Ferreiro, Mª Ángeles Romero-Rodríguez & Manuel Vázquez. (2019) Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties. LWT 113, pages 108279.
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Car Reen Kok & Robert Hutkins. (2018) Yogurt and other fermented foods as sources of health-promoting bacteria. Nutrition Reviews 76:Supplement_1, pages 4-15.
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Dorota Weiss, Jerzy Stangierski, Hanna Maria Baranowska & Ryszard Rezler. (2018) Kinetic models of quality parameters of spreadable processed Gouda cheese during storage. Food Science and Biotechnology 27:5, pages 1387-1394.
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