Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes

Yerel katalogda bu makaleye atıf yapan 14 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2025 Influence of olive leaf extract on the physicochemical properties of yogurts made from cow, sheep, and goat milkAtıf 22 · OpenAlex
2. 2025 Improvement of the functional properties of albumen exposed to different durations and intensities of magnetic field applicationAtıf 4 · OpenAlex
3. 2025 Improvement of the functional properties of albumen exposed to different durations and intensities of magnetic field applicationAtıf 4 · OpenAlex
4. 2025 Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurtAtıf 3 · OpenAlex
5. 2025 Non-Thermal UV-C Processing as an Alternative to Pasteurisation in Fermented Dairy Beverages: Ayran and KefirAtıf 3 · OpenAlex
6. 2025 Impact of Applying Magnetic Fields on the Development of Postbiotic Metabolites and Probiotic Microorganisms in Kombucha TeaAtıf 3 · OpenAlex
7. 2025 Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurtAtıf 3 · OpenAlex
8. 2024 Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurtAtıf 3 · OpenAlex
9. 2026 Determining Changes in Quality Criteria During Storage in Kefir Produced from Raw Milk Treated with Non-Thermal UV-C Radiation: Comparison of Starter Culture and Kefir Grains in FermentationAtıf 1 · OpenAlex
10. 2026 Determining Changes in Quality Criteria During Storage in Kefir Produced from Raw Milk Treated with Non-Thermal UV-C Radiation: Comparison of Starter Culture and Kefir Grains in FermentationAtıf 1 · OpenAlex