Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains

Yoghurt Science and Technology

A.R. Hill · Food Research International · 2000 · 781 citations

Food Innovation, Yoghurt Science, Biotechnology +1

Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

Athina Lazaridou, Costas G. Βiliaderis · Journal of Cereal Science · 2007 · 607 citations

Food Chemistry, Engineering, Biochemistry +9

Milk, cream and evaporated milk. Determination of the total solids content (Reference method). Revision of Provisional IDF Standard 21A:1982

G. Steiger, R. Martens · Bulletin. International Dairy Federation · 1986 · 472 citations

Nutrition, Engineering, Food Composition +11

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

AL Jenkins, DJA Jenkins, U. Zdravković et al. · European Journal of Clinical Nutrition · 2002 · 345 citations

Nutrition, Diabetes Management, Diabetes +9

Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage

O.N. Donkor, S.L.I. Nilmini, P. Stolic et al. · International Dairy Journal · 2006 · 328 citations

Probiotic, Probiotic Organisms, Food Fermentation +8