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Index « Mesh.i » - entrée « Yogurt »
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Yersinia pseudotuberculosis < Yogurt < Young Adult  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 8.
Ident.Authors (with country if any)Title
000110 (2003) David A. Johnson [États-Unis] ; Albert C. Roach ; Anders S. Carlsson ; Anders A S. Karlsson ; Dan E. BehrStability of esomeprazole capsule contents after in vitro suspension in common soft foods and beverages.
000996 (2009) Suri Roowi [Royaume-Uni] ; William Mullen ; Christine A. Edwards ; Alan CrozierYoghurt impacts on the excretion of phenolic acids derived from colonic breakdown of orange juice flavanones in humans.
000A68 (2009) Martine M. Perrigue [États-Unis] ; Pablo Monsivais ; Adam DrewnowskiAdded soluble fiber enhances the satiating power of low-energy-density liquid yogurts.
000B97 (????) Suwanna Jitpukdeebodintra [Thaïlande] ; Chanya Chuenarom ; Chicha Muttarak ; Pakchisa Khonsuphap ; Sumana PrasattakarnEffects of 1.23% acidulated phosphate fluoride gel and drinkable yogurt on human enamel erosion, in vitro.
000D59 (2011) P. Elizaquível [Espagne] ; G. Sánchez ; A. Salvador ; S. Fiszman ; M T Due As ; P. L Pez ; P. Fernández De Palencia ; R. AznarEvaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan.
001274 (2014) Dalia El Khoury [Canada] ; Peter Brown [États-Unis] ; Gary Smith [États-Unis] ; Shari Berengut [Canada] ; Shirin Panahi [Canada] ; Ruslan Kubant [Canada] ; G Harvey Anderson [Canada]Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin.
001305 (2013) Avelino Álvarez-Ord Ez [Espagne] ; Lorena Valdés ; Ana Bernardo ; Miguel Prieto ; Mercedes L PezSurvival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures.
001623 (2014) Tian Yi [République populaire de Chine] ; Xingjian Huang ; Siyi Pan ; Lufeng WangPhysicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt.

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