Syneresis | List of Frontiers open access articles

Original Research

Published on 13 Aug 2021

Sepiolite-Hydrogels: Synthesis by Ultrasound Irradiation and Their Use for the Preparation of Functional Clay-Based Nanoarchitectured Materials

in Green and Sustainable Chemistry

Eduardo Ruiz-Hitzky
Cristina Ruiz-García
Francisco M. Fernandes
Giulia Lo Dico
Lorenzo Lisuzzo
Vanessa Prevot
Margarita Darder
Pilar Aranda

Frontiers in Chemistry

doi 10.3389/fchem.2021.733105

8,950 views
30 citations

Original Research

Published on 30 Nov 2022

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

in Food Biotechnology

Aigerim Tuganbay
Amin Yousefvand
Per Erik Joakim Saris

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1045579

6,232 views
5 citations

Original Research

Published on 09 Jan 2019

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

in Food Microbiology

Tong Dan
Haiyan Chen
Ting Li
Jiale Tian
Weiyi Ren
Heping Zhang
Tiansong Sun

Frontiers in Microbiology

doi 10.3389/fmicb.2018.03133

14,020 views
131 citations

Original Research

Published on 20 Jul 2021

Homologous Over-Expression of Chain Length Determination Protein EpsC Increases the Molecular Weight of Exopolysaccharide in Streptococcus thermophilus 05-34

in Food Microbiology

Zhengyuan Zhai
Shuxin Xie
Hongxing Zhang
Huaxi Yi
Yanling Hao

Frontiers in Microbiology

doi 10.3389/fmicb.2021.696222

3,585 views
10 citations

Original Research

Published on 09 Jun 2023

Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt

in Nutrition and Food Science Technology

Mojtaba Yousefi
Elham Khanniri
Sara Sohrabvandi
Nasim Khorshidian
Amir M. Mortazavian

Frontiers in Nutrition

doi 10.3389/fnut.2023.1130425

7,163 views
23 citations

Original Research

Published on 03 Apr 2023

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

in Nutrition and Food Science Technology

Magdalena Buniowska-Olejnik
Jakub Urbański
Artur Mykhalevych
Pawel Bieganowski
Agata Znamirowska-Piotrowska
Miroslava Kačániová
Maciej Banach

Frontiers in Nutrition

doi 10.3389/fnut.2023.1118752

13,350 views
14 citations

Original Research

Published on 06 Jan 2025

The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties

in Nutrition and Food Science Technology

Tamer Turgut
Abdulkerim Diler

Frontiers in Nutrition

doi 10.3389/fnut.2024.1493602

2,107 views
4 citations

Original Research

Published on 10 Jan 2024

Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt

in Nutrition and Food Science Technology

Mohamed A. E. Gomaa
Marwa G. Allam
Esraa Mokhtar
Eman H. E. Ayad
Saeid M. Darwish
Amira M. G. Darwish

Frontiers in Nutrition

doi 10.3389/fnut.2023.1288202

3,284 views
6 citations

Original Research

Published on 30 Mar 2023

The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts

in Nutrition and Food Science Technology

Tamer Turgut
Abdulkerim Diler

Frontiers in Nutrition

doi 10.3389/fnut.2023.1151037

3,440 views
10 citations

Original Research

Published on 12 Sep 2024

Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain

in Food Microbiology

Wilson José Fernandes Lemos Junior
Lucas Marques Costa
Carlos Alberto Guerra
Vanessa Sales de Oliveira
Angela Gava Barreto
Fabiano Alves de Oliveira
Breno Pereira de Paula
Erick Almeida Esmerino
Viviana Corich
Alessio Giacomini

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1457819

7,607 views
10 citations

Original Research

Published on 23 Nov 2022

Encapsulation of bioactive compounds extracted from date palm seeds (Phoenix dactylifera L.) and their use in functional food

in Nutrition and Food Science Technology

Mahmood A. Hashim
Xin Huang
Liudmila A. Nadtochii
Denis A. Baranenko
Mohamed Said Boulkrane
Tamer M. El-Messery

Frontiers in Nutrition

doi 10.3389/fnut.2022.1051050

7,726 views
31 citations

Articles

Sepiolite-Hydrogels: Synthesis by Ultrasound Irradiation and Their Use for the Preparation of Functional Clay-Based Nanoarchitectured Materials

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

Homologous Over-Expression of Chain Length Determination Protein EpsC Increases the Molecular Weight of Exopolysaccharide in Streptococcus thermophilus 05-34

Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties

Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt

The effect of addition Eriobotrya japonica L. marmalade on physicochemical, microbiological, and sensory properties of probiotic yogurts

Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain

Encapsulation of bioactive compounds extracted from date palm seeds (Phoenix dactylifera L.) and their use in functional food