Functional yogurt with strawberries and chia seeds

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Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products

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African Walnut ( Plukenetia conophora )‐Fortified Yoghurt: Fatty Acids, Oxidative Stability, Physicochemical Properties, and Sensory Attributes During Chill Storage

Adeyemi, K. D., Sulaymon, Z. O., Oluwasegun, Y. R., & Atolanı, O. (2025) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.70039 · 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

Salvia hispanica L.: Botanical Characteristics, Nutritional Composition, and Potential Health Benefits

Noblat, G. D. A., Souza, G. T., de Araújo, B. A. N., de Campos, L. M. T. D. S., de Almeida, C. D. O. R. P., & Figueiredo, M. S. (2025) · Nutrition Reviews · doi:10.1093/nutrit/nuaf196 · Cited by 1 · see citing works

Incorporating brown seaweed flakes (Alaria esculenta and Saccharina latissima) into yogurt: effects on physicochemical properties, nutritional quality, and shelf life

Moreno, P. J. V., Tremblay, A., Berger, K., Brisson, G., Labrie, S., & Beaulieu, L. (2026) · Journal of Applied Phycology · doi:10.1007/s10811-026-03884-y · Cited by 1 · see citing works

BIOLOGICAL ACTIVITY DETERMINATION OF BLACK AND WHITE CHIA SEED EXTRACTS OBTAINED BY DIFFERENT EXTRACTION METHODS

Darı, Y., Yur, S., Özek, G., Uysal, Ü. D., & Özek, T. (2022) · Ankara Universitesi Eczacilik Fakultesi Dergisi · doi:10.33483/jfpau.971725 · Cited by 1 · see citing works

A comparative assessment of chemical characteristics of goat’s milk yoghurt after the addition of Syzygium cumini L.

Putri, E. B. P., & Rozaki, R. D. (2022) · Bali Medical Journal · doi:10.15562/bmj.v11i2.3138 · Cited by 1 · see citing works

Review: Production Mechanism of Yogurt with Additional Plant-Based High Protein for Vegetarian Consumers

Damayanti, A., Bahlawan, Z. A. S., Fibriana, F., & Kayati, F. N. (2024) · E3S Web of Conferences · doi:10.1051/e3sconf/202457604010 · Cited by 1 · see citing works

Development of Yoghurt Spread from Goat Milk and its Qualitative Valorization Using Chia Seed Oil

Shahid, S., Leghari, A. A., Anam, M., Gull, T., Ashraf, J. Z., Tahir, H., Liaqat, H., & Iqbal, M. W. (2021) · Advanced in Food Technology and Nutritional Sciences - Open Journal · doi:10.17140/aftnsoj-7-172 · Cited by 1 · see citing works

Animal source: Meat, subcutaneous fat, milk, and dairy products

Munekata, P. E. S., Domínguez, R., Pateiro, M., Echegaray, N., & Lorenzo, J. M. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-823371-9.00004-6 · Cited by 1 · see citing works

Low Lactose Yogurt with Blueberry Jam: Development and Sensory Acceptance

de Oliveira, K. S. D., Teixeira, L. M., Borba, C. M., Contessa, C. R., Burkert, C. A. V., & Burkert, J. F. D. M. (2023) · Current Nutrition & Food Science · doi:10.2174/1573401319666230502104541

Challenges and Opportunities of Biologically Active Peptides in the Design and Formulation of Nutraceuticals and Functional Foods

Arranz, E., Fernández‐Tomé, S., & Hernández‐Ledesma, B. (2023) · BENTHAM SCIENCE PUBLISHERS eBooks · doi:10.2174/9789815123340123040017

Development and evaluation of nutritious and functional beverage from bottle gourd, mint leaves, lime and chia seeds

Gehlot, R., ., R., Monika, M., Kumar, S., & ., P. (2024) · International Journal of Advanced Biochemistry Research · doi:10.33545/26174693.2024.v8.i6sj.1408

Quality assessment and biochemical characterization of probiotic Lactobacillus species isolated from yogurts fermented either by Tamarindus indica or Capsicum annuum

Sowmiya, T., Bhaskar, E. M., Gayathri, V., Mohanalakshmi, P., & Silambanan, S. (2025) · INDONESIAN JOURNAL OF MEDICAL LABORATORY SCIENCE AND TECHNOLOGY · doi:10.33086/ijmlst.v7i1.6280

Impact of different milk types on probiotic smoothies produced with blueberries and chia: in vitro antioxidant potential and some characteristic properties

Köfteci, A., Saygılı, D., Karagözlü, N., Yıldız, D., & Karagözlü, C. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03790-w

Temporal and Hedonic Sensory Qualities of Yogurt Enriched With Chia Seeds While Considering Consumer Attitudes and Lifestyles

Damiano‐Vásquez, B., Rios-Mera, J. D., Napa-Almeyda, C. A., Eduardo, K., Choquehuanca‐Pineda, R. A., Huamán-Castilla, N. L., & Saldaña, E. (2026) · Journal of Sensory Studies · doi:10.1111/joss.70113

Effects of Chia Seed on Fermentation and Antioxidant Activity of Goat Yogurt

Liang, R., Shu, G., Gao, H., Zhang, M., Wan, H., & Wang, W. (2025) · Acta Universitatis Cibiniensis. Series E: Food Technology · doi:10.2478/aucft-2025-0021

Impact of lyophilized soapwort extract on the physicochemical, textural and sensory properties of nonfat yogurt

Tunc, M., Alaşalvar, G. K., & Yıldırım, M. (2026) · Journal of Dairy Research · doi:10.1017/s0022029926102593

Ziziphus spina-christi Fruit Pulp as a Multifunctional Natural Ingredient for Functional Yogurt: Effects on Physicochemical, Technological, Antioxidant, and Antimicrobial Properties

Kelany, M. A., Aly, T. A. A., Elshamandy, N. K. F., Ndisanze, M. A., & Abd-Alla, A. A. (2026) · Journal of Food Processing and Preservation · doi:10.1155/jfpp/2766174

Gastronomic significance of chia

Santana, R. D. C., & Santos, J. S. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-24865-8.00015-3

Iogurte probiótico à base de frutas exóticas de Laranjeiras do sul/PR

Kowaleski, J. (2018) · Americanae (AECID Library)

Effects of Chia Seed Levels on Quality and Bio-Functional Profile of Stirred Yoghurt

Moussa, O. B., ROUISSI, E., Boulàres, M., & Hassouna, M. (2020) · Acta Alimentaria · doi:10.1556/066.2020.49.4.5 · Cited by 6 · see citing works

Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage

Nakov, G., Ninova-Nikolova, N., Ivanova, N., Raykova, V., Trajkovska, B., Čolić, M. L., Lukinac, J., & Jukić, M. (2024) · Fermentation · doi:10.3390/fermentation10080431 · Cited by 22 · see citing works

Microbial quality and sensory evaluation of probiotic yogurt fortified with functional seeds

Aziz, H. A. A. E., & Hekmat, S. (2025) · Exploration of Foods and Foodomics · doi:10.37349/eff.2025.1010101 · Cited by 2 · see citing works

Chia Seed Gel Powder as a Clean-Label Enhancer of Texture, Physicochemical Quality, Antioxidant Activity, and Prebiotic Function in Probiotic Low-Fat Yogurt

Hamouda, M. E. A., Kalita, R., Ali, A. K., Chaudhary, P., Don, P. U., Abdelsater, O. A. A., Verma, A., & Elderwy, Y. (2025) · Processes · doi:10.3390/pr14010145 · Cited by 1 · see citing works