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Yogurt Ab.IgG4:MCnc:Pt:Ser:Qn

Known as: Yogurt , Ab.IgG4:MCnc:Pt:Siero:Qn, ?????? ??.IgG4:????????:??????:???:?????, Yaourt Ac IgG4:Masse/Volume:Ponctuel:Sérum:Numérique 
National Institutes of Health

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AntibodiesHypersensitivitySerumUnit of Mass Concentration

Papers overview

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Highly Cited
2019
Highly Cited
2019
Effects of probiotic yogurt on glycemic indexes and endothelial dysfunction markers in patients with metabolic syndrome.
2018
2018
Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects
Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential… 
2018
2018
Effect of biosurfactant extract obtained from the corn-milling industry on probiotic bacteria in drinkable yogurt.
BACKGROUND Recent studies have proven that biosurfactants (BS) obtained from controlled fermentation have shown surfactant and… 
2017
2017
Investigating the effect of aqueous extracts of basil and savory on antioxidant activity, microbial and sensory properties of probiotic yogurt.
BACKGROUND The low viability of probiotics causes the short shelf life of fermented products. Therefore compounds which prolong… 
2015
2015
Fabrication d'un yaourt au thé vert.
2014
2014
EFEKTIFITAS MINUMAN PROBIOTIK YOGURT DALAM MENURUNKAN JUMLAH STREPTOCOCCUS MUTANS PADA PLAK GIGI ANAK USIA 12-14 TAHUN
2013
2013
Physicochemical and Sensorial Properties of Probiotic Yogurt as Affected by Additions of Different Types of Hydrocolloid
The main attributes of yogurt that affect consumer satisfaction are taste, consistency, and a firm texture. This study evaluate… 
Highly Cited
2012
Highly Cited
2012
Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate.
The influence of milk protein-based ingredients on the textural characteristics, sensory properties, and microstructure of… 
2010
2010
Kombucha Yogurt Process
Introduced the use of Kombucha in the production of yoghurt, summed up some control conditions. This study chooses fresh milk as… 
Highly Cited
2005
Highly Cited
2005
Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion
A yogurt mix (2 g fat and 17 g solids/100 g) was supplemented with an algae oil emulsion to provide 500 mg ω-3 fatty acids per… 
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