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For: Flores‐Mancha MA, Ruíz‐Gutiérrez MG, Rentería‐Monterrubio AL, Sánchez‐Vega R, Juárez‐Moya J, Santellano‐Estrada E, Chávez‐Martínez A. Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15628] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Number Cited by Other Article(s)
1
Dircio-Morales MA, Velazquez G, Sifuentes-Nieves I, Flores-Silva PC, Fonseca-Florido HA, Mendez-Montealvo G. Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023;60:2012-2022. [PMID: 37206429 PMCID: PMC10188834 DOI: 10.1007/s13197-023-05735-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 03/28/2023]
2
Nazari A, Zarringhalami S, Asghari B. Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic and sensory properties of yogurt. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
3
Li H, Zhang L, Jia Y, Yuan Y, Li H, Cui W, Yu J. Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase. J Dairy Sci 2022;105:9404-9416. [DOI: 10.3168/jds.2022-22314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Accepted: 07/28/2022] [Indexed: 11/18/2022]
4
Barrios Renteria JC, Espinoza-Espinoza LA, Valdiviezo-Marcelo J, Moreno-Quispe LA. Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.999400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]  Open
5
Suwannasang S, Zhong Q, Thumthanaruk B, Vatanyoopaisarn S, Uttapap D, Puttanlek C, Rungsardthong V. Physicochemical properties of yogurt fortified with microencapsulated Sacha Inchi oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113375] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
6
Flores-Mancha MA, Ruíz-Gutiérrez MG, Sánchez-Vega R, Santellano-Estrada E, Chávez-Martínez A. Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity. Molecules 2021;26:4768. [PMID: 34443359 PMCID: PMC8401705 DOI: 10.3390/molecules26164768] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/28/2021] [Accepted: 07/31/2021] [Indexed: 11/16/2022]  Open
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