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2025
Antimicrobial Effects of Ocimum gratissimum Extracts on the Spoilage Organisms Isolated from Yoghurt Samples
UMYU Journal of Microbiology Research (UJMR)
2025
Assessment of nutritional, antioxidant, physicochemical, and storage stability of carrot powder supplemented goat milk yogurt
Journal of Agriculture and Food Research
2025
Development of Fucoxanthin-Enriched Yogurt Using Nanoliposomal Carriers: A Strategy for Functional Dairy Products with Antioxidant and Erythroprotective Benefits
Molecules
2025
Chitosan nanoparticles: Green synthesis, biological activities, and sustainable frontiers in targeted drug delivery and cancer nanomedicine – A comprehensive review
Materials Today Bio
2025
Bacterial Biosurfactants as Bioactive Ingredients: Surfactin’s Role in Food Preservation, Functional Foods, and Human Health
Bacteria
2025
Assessment of a Functional Yogurt Enriched with Anthocyanin-Loaded Nanoliposomes: Sensory Evaluation and Physicochemical Stability During Cold Storage
International Journal of Molecular Sciences
2025
Advances in Food and Nutrition Research
2025
Green extraction of anthocyanin from an undervalued winemaking by-product using pressurized liquid technology as an innovative approach
Microchemical Journal
2025
Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation
International Dairy Journal
2024
Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract
Journal of Food Science and Technology
2024
Strategies to extend the shelf life of sheep and goat cheese whey under refrigeration: Nisin, bioprotective culture, and acidification
Food Bioscience
2024
Optimized HPLC-UV Methodology for the Simultaneous Quantification of Multiple Preservatives in Jordanian Yogurt Products
Jordan Journal of Pharmaceutical Sciences
2024
Impact of colostrum-derived whey and beetroot powder on the nutritional, rheological and sensory characteristics of set-type yogurt
Journal of Food Science and Technology