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Differences and correlation among various fatty acids of cow milk and goat milk probiotic yoghurt: Gas chromatography, PCA and network based analysis

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The Efficacy of Selected Probiotic Strains and Their Combination to Inhibit the Interaction of Adherent-Invasive Escherichia coli (AIEC) with a Co-Culture of Caco-2:HT29-MTX Cells

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Polysorbate 80 improves the adhesion and survival of yogurt starters with cholesterol uptake abilities

Ziar, H., & Riazi, A. (2022) · Saudi Journal of Biological Sciences · doi:10.1016/j.sjbs.2022.103367 · Cited by 9 · see citing works

Stevia extract enhances the fermentation and functional properties of fermented milk in human colon epithelial cells

Kim, D. H., Jeong, C. H., Han, S. G., Jung, H. S., & Han, S. G. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102747 · Cited by 10 · see citing works

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He, Z., Zheng, J. J., He, L., Li, C., Peng-gang, H., Tao, H., & Wang, X. (2021) · Journal of Food Protection · doi:10.4315/jfp-20-391 · Cited by 8 · see citing works

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Shamsaie, P., Hosseini, S. E., Asadi, G., & Sharifan, A. (2023) · Plant Foods for Human Nutrition · doi:10.1007/s11130-023-01093-3 · Cited by 7 · see citing works

Functional products fortified with probiotic LAB isolated from Egyptian dairy sources showed hypolipidemic effects in Albino rats

Darwish, A. M. G., Allam, M. G., Shokery, E. S., & Ayad, E. H. E. (2022) · PLoS ONE · doi:10.1371/journal.pone.0263241 · Cited by 7 · see citing works

Yoghurt Intake and Gastric Cancer: A Pooled Analysis of 16 Studies of the StoP Consortium

Collatuzzo, G., Negri, E., Pelucchi, C., Bonzi, R., Turati, F., Rabkin, C. S., Liao, L. M., Sinha, R. R., Palli, D., Ferraroni, M., et al. (2023) · Nutrients · doi:10.3390/nu15081877 · Cited by 6 · see citing works

Antimicrobial activity of reference Lactobacillus strains against WHO priority drug-resistant pathogens through an integrated in vitro and bacteriocin gene clusters analysis

Shah, V., Soni, R., Dabhi, M., Goswami, D., & Joshi, R. G. (2025) · The Microbe · doi:10.1016/j.microb.2025.100378 · Cited by 5 · see citing works

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Yang, K., Zhou, B., Xu, Q., Li, Y., Lin, J., Zhou, Y., Liu, M., Zhao, J., Zhu, Y., & Dai, X. (2025) · Journal of Dairy Science · doi:10.3168/jds.2024-25722 · Cited by 5 · see citing works

Evaluation of semi prepared probiotic dessert containing phycoerythrin and Lactobacillus plantarum for period of up to two months within the refrigerator

Enayatian, A., Anvar, S. A. A., & Nowruzi, B. (2025) · Scientific Reports · doi:10.1038/s41598-025-11972-1 · Cited by 6 · see citing works

Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties

Kousha, S., Ahari, H., Karim, G., & Anvar, S. A. A. (2022) · Food Science and Technology · doi:10.1590/fst.107721 · Cited by 6 · see citing works

Physicochemical properties and differential metabolites associated with mustard fermentation by Pediococcus pentosaceus and Lactiplantibacillus pentosus compound

Tian, H., Su, H., Wu, L., Qin, Y., & Liu, G. (2025) · BMC Microbiology · doi:10.1186/s12866-025-04341-5 · Cited by 4 · see citing works

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Azeem, M. A., Asim, S., Raza, A., Rasul, H., Ali, M. A., Khalid, B., Shukat, R., & Diantom, A. (2024) · Cogent Food & Agriculture · doi:10.1080/23311932.2024.2396952 · Cited by 4 · see citing works

Characterization and safety assessment of promising probiotic lactic acid bacteria from naturally fermented goat milk for use as functional yogurt starters

Billateh, A., Cheirsilp, B., & Suyotha, W. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102087 · Cited by 3 · see citing works

Determination of Probiotic Viability in Yoghurts Produced with Acid Adapted Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 11863 During Refrigerated Storage

Oğuz, Ş., Andiç, S., Badak, N., & Demir, T. (2023) · Turkish Journal of Agriculture - Food Science and Technology · doi:10.24925/turjaf.v11i12.2426-2434.6521 · Cited by 3 · see citing works

Rheological and Antioxidant Properties of Purple Yam Yoghurt Enhanced with Alginate-Chitosan Microcapsule Bacteria

Gofur, A., Arifah, S. N., Atho’illah, M. F., Mas’udah, S., Surya, M. I., Fauziah, F., Firdiana, E. R., Ardiansyah, E., Sa’adah, N. A. M., & Lelitawati, M. (2024) · BIO Web of Conferences · doi:10.1051/bioconf/202411701043 · Cited by 3 · see citing works

Chemical, Microbiological, and Sensorial Properties of Bio-ayran Prepared using various Cultures

Hassan, A. M., Shalabi, O. M. A. K., Ismail, M. M., & El-Menawy, R. K. (2023) · Current Functional Foods · doi:10.2174/2666862901666230816091020 · Cited by 3 · see citing works

Influence of microencapsulated Streptococcus thermophilus ST-HSTU-FPP and Limosilactobacillus fermentum LS-HSTU-FPP strains on biochemical features of yogurt following in-vitro simulated gastrointestinal conditions

Khan, M. R., Khan, S., Islam, J., Mahmud, S., Biki, S. P., & Ahmed, M. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-02224-9 · Cited by 3 · see citing works

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Bissenova, G., Sarmurzina, Z., Abitayeva, G., МУСАБАЕВА, Б. К., НАЙМАНОВ, Е. Н., & Tekebayeva, Z. (2023) · МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ · doi:10.53729/mv-as.2023.03.10 · Cited by 2 · see citing works

Reference Lactobacillus strains as Potential Antimicrobial Agents Against Priority Pathogens with Different Levels of Drug ResistancePreprint

Shah, V., Soni, R., Dabhi, M., Goswami, D., & Joshi, R. G. (2023) · Research Square · doi:10.21203/rs.3.rs-3771802/v1 · Cited by 2 · see citing works

Standardisation and Quality Evaluation of Barnyard Millet Incorporated Probiotic Yoghurt

Amrutha, U. A., Sharon, C. L., Panjikkaran, S. T., Lakshmy, P. S., & Beena, A. K. (2023) · The Indian Journal of Nutrition and Dietetics · doi:10.21048/ijnd.2023.60.2.32187 · Cited by 1 · see citing works

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Çiftçi, M., & Öncül, N. (2025) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd25013 · Cited by 1 · see citing works

Contributory role of probiotics, prebiotics and synbiotics in the improvement of gut microflora

Arora, J., & Chatterjee, M. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-22300-6.00008-5 · Cited by 1 · see citing works

Space nutrition for long-duration missions: innovations and emerging Indian astronauts’ corps perspectives

Mahalakshmi, D., & Adeyeye, S. A. O. (2025) · Nutrition & Food Science · doi:10.1108/nfs-04-2025-0132 · Cited by 2 · see citing works

Effect of lactic acid bacteria on the properties of cultured dairy cream during storage

Tahmid, M. S., Tarannum, S., Islam, M. A., Siddiki, M. S. R., HABIB, R., & Harun‐ur‐Rashid, M. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102029 · Cited by 2 · see citing works

A digital twin approach for optimizing okara-based Greek-style yogurt using hybrid Gompertz–LSTM modeling and data assimilation

Saetae, D. (2026) · Current Research in Food Science · doi:10.1016/j.crfs.2026.101480 · Cited by 1 · see citing works

Rheological, microbiological, and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures

Göçer, E. M. Ç., Ergin, F., Küçükçetin, İ. Ö., & Küçükçetin, A. (2024) · Food Science and Technology International · doi:10.1177/10820132241304130 · Cited by 1 · see citing works

Evaluation of Green Tea Yoghurt Enriched with Lacticaseibacillus paracasei E1 Microcapsules on Macrophage M1 Profile in High Fat-Fructose Diet Mice

Ardiansyah, E., Sa’adah, N. A. M., Izati, R., Faizah, B. N. A., Fadlilah, D. N., Kavitarna, S. A., Atho’illah, M. F., Arifah, S. N., Jatmiko, Y. D., & Rifa’i, M. (2025) · Karbala International Journal of Modern Science · doi:10.33640/2405-609x.3390 · Cited by 1 · see citing works

Yoğurtta Zenginleştirme Olanaklarının Teknolojik Yönü ve Güncel Gelişmeler

Altuntaş, S. (2021) · European Journal of Science and Technology · doi:10.31590/ejosat.839360 · Cited by 1 · see citing works

Coffee ice cream as an innovative functional dairy foodPreprint

Shazly, A. B., Fouad, M. T., Elaaser, M. M., Sayed, R., & El‐Aziz, M. A. (2022) · Research Square · doi:10.21203/rs.3.rs-1816084/v1 · Cited by 1 · see citing works

Dairy Probiotic Products

Camelo‐Silva, C., Verruck, S., Luccio, M. D., Pimentel, T. C., Silva, M. C., Esmerino, E. A., & da Cruz, A. G. (2023) · doi:10.1002/9781119776406.ch4 · Cited by 1 · see citing works

Bifidobacterial Genome Editing for Potential Probiotic Development

Ghatani, K., Sha, S. P., Thapa, S., Chakraborty, P., & Sarkar, S. (2024) · BENTHAM SCIENCE PUBLISHERS eBooks · doi:10.2174/9789815165678124010007

Soğuk Koşullarda Muhafaza Edilen Yoğurtlarda Probiyotik Bakterilerin Canlılığı

BAYRAKAL, G. M., Aydın, A., Nasri, Ç. S., & Çiftçioğlu, G. (2024) · Dicle Üniversitesi Veteriner Fakültesi Dergisi · doi:10.47027/duvetfd.1384821

Proximate Characteristics and Antioxidant Activity of Polyherbal Extract in Yogurt

Chandra, M., Taufik, E., & Kintoko, K. (2025) · Jurnal Ilmu Pertanian Indonesia · doi:10.18343/jipi.30.4.638

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification

Yan, P., Mi, L., Song, L., Lu, Y., Liang, Q., Zhang, L., Zhang, Y., & Zhu, Y. (2026) · Foods · doi:10.3390/foods15020252

Aprovechamiento de suero lácteo para el desarrollo de un producto funcional mediante tecnología de spray drying

Carlosama, A. M., & Paredes, J. F. M. (2025) · Tecnura · doi:10.14483/22487638.23696

Physical, technological and sensory parameters of yogurts are improved with Levilactobacillus brevis SD48 and Lactiplantibacillus plantarum SD30 co-cultures effect of co-cultures on yogurts

Alkay, Z., Dertli̇, E., & Durak, M. Z. (2026) · Biologia · doi:10.1007/s11756-026-02224-2

Synergistic effects of binary probiotics and oat β-glucan on brown yogurt quality: Physicochemical, flavor, sensory, and metabolomic evaluation

Wang, Z., Zhou, X., Wang, C., Wang, H., Zalán, Z., & Suo, H. (2026) · Food Microbiology · doi:10.1016/j.fm.2026.105264

Comparative analysis of cow and buffalo milk based probiotic yoghurt formulations, for physicochemical, sensory, and in vitro biological activities

Iqbal, M. A., Murtaza, M. A., Sameen, A., Hafiz, I., Hussain, A., Aziz, T. A., Shami, A., Alharbi, N. K., Al‐Asmari, F., & Al‐Joufi, F. A. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101288

Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures

Sidira, M., Nelios, G., & Varzakas, T. H. (2026) · Microorganisms · doi:10.3390/microorganisms14071591 · Cited by 1 · see citing works

A study of the effect of free and encapsulated cells of the probiotic strain Weizmannia coagulans on the properties of a probiotic fermented milk product and an assessment of their survival under simulated gastrointestinal conditions

Tolkacheva, A. A., Pryakhina, N. A., Bondareva, O. V., Bogdanova, E. V., Kuznetsova, Y. P., Syromyatnikov, M., & Korneeva, O. S. (2025) · Proceedings of the Voronezh State University of Engineering Technologies · doi:10.20914/2310-1202-2025-4-139-148

Lactose-free synbiotic yogurt products containing biologically active plant chlorophylls and carotenoids

Маковська, Т. В., Pylypenko, L., Sevastyanova, O., Serdyuk, М., Menchynska, A., Altanova, A., Rudyk, Y., Drozd, P., & Nikolaenko, M. (2026) · Regulatory Mechanisms in Biosystems · doi:10.15421/0226081

Chemical, rheological, microbial and sensorial properties of bio-Greek yogurt made from cow, buffalo, goat, sheep or camel milk using transglutaminasePreprint

El-Menawy, R. K., Ismail, M. M., Kholif, A., Mohamed, D. M., & Shalabi, O. M. A. K. (2026) · Research Square · doi:10.21203/rs.3.rs-10900678/v1

Integrated functional characterization reveals distinct functional traits among wheat-derived lactic acid bacteria

Gao, W., Hernández‐García, L., Pallarés, N., Castagnini, J. M., Barba, F. J., & Martínez‐Culebras, P. V. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.110384

Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures

Ilić, N., Belović, M. M., Memiši, N., Pestorić, M., Škrobot, D., Pezo, L. L., Jevtić‐Mučibabić, R., Sanz, Y., & Brouzes, J. (2024) · Foods · doi:10.3390/foods13193021 · Cited by 21 · see citing works

Efecto de dos cultivos probióticos en la elaboración de yogurt a partir de leche en polvo reconstituida

García, L. M. R., G., G. A. G., & Agudelo-Laverde, L. M. (2017) · Alimentos Hoy

Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition

Zhou, Q., Zhao, S., Huang, Y., Hu, J., Kuang, J., Liu, D., & Brennan, C. S. (2020) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14942 · Cited by 11 · see citing works

Probiotic combinations affect characteristics of chickpea yogurt: an investigation on physicochemical, rheological, and organoleptic properties and SCFAs fermentation

Shi, H., Luo, J., Fan, Z., Li, B., Chen, X., Lei, B., Qiu, Y., Wang, J., Pan, T., Lu, W., et al. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148756 · Cited by 4 · see citing works

Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage

Hossain, M. A., Hoque, M. M., Ahmed, M. M., & Ahmed, T. (2024) · Discover Food · doi:10.1007/s44187-024-00093-9 · Cited by 19 · see citing works