Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents

Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market

Lucía Diez-Gutiérrez, Leire San Vicente, Luis Javier R. Barrón et al. · Journal of Functional Foods · 2019 · 258 citations · Full text

Life Sciences, Food Science, Nutritional Sciences +17

Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins

Mahmoud Abdel-Hamid, Jeanette Otte, Cristian De Gobba et al. · International Dairy Journal · 2016 · 190 citations

Agriculture, Animal Sciences, Biochemistry +17

Altering the Fat Content Affects Flavor Release in a Model Yogurt System

Michael S. Brauss, Robert Linforth, Isabelle Cayeux et al. · Journal of Agricultural and Food Chemistry · 1999 · 175 citations

Agriculture, Dairy Science, Food Science +17

Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk

Rami Jumah, Basim Abu‐Jdayil · Journal of Food Engineering · 2000 · 130 citations

Agriculture, Dairy Science, Food Science +17

Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt

Amal Bakr Shori, Ahmad Salihin Baba · Journal of Saudi Chemical Society · 2011 · 129 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14