Yogurt

Known as: Yoghurt, yogurts 
A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.
National Institutes of Health

Papers overview

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Highly Cited
2011
Highly Cited
2011
BACKGROUND Specific dietary and other lifestyle behaviors may affect the success of the straightforward-sounding strategy "eat… (More)
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Highly Cited
2011
Highly Cited
2011
BACKGROUND Low serum concentrations of 25-hydroxyvitamin D [25(OH)D] have been associated with impaired glucose tolerance and… (More)
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Highly Cited
2008
Highly Cited
2008
OBJECTIVES:Minimal hepatic encephalopathy (MHE), the preclinical stage of overt hepatic encephalopathy (OHE), is a significant… (More)
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Highly Cited
2006
Highly Cited
2006
Milk proteins exert a wide range of nutritional, functional and biological activities. Many milk proteins possess specific… (More)
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Review
2004
Review
2004
In recent years, numerous studies have been published on the health effects of yogurt and the bacterial cultures used in the… (More)
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Highly Cited
2002
Highly Cited
2002
AIM To test whether supplements of Lactobacillus- and Bifidobacterium-containing yogurt (AB-Yogurt) affect the success of… (More)
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Review
2000
Review
2000
Many investigators have studied the therapeutic and preventive effects of yogurt and lactic acid bacteria, which are commonly… (More)
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Highly Cited
1998
Highly Cited
1998
The present investigation studied the effects of cysteine, whey powder, whey protein concentrate, acid casein hydrolysates, or… (More)
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Highly Cited
1992
Highly Cited
1992
OBJECTIVE To assess whether daily ingestion of yogurt containing Lactobacillus acidophilus prevents vulvovaginal candidal… (More)
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Highly Cited
1984
Highly Cited
1984
Large quantities of yogurt are consumed by some lactase-deficient population groups. We used breath hydrogen measurements to… (More)
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