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Cited by in F6Publishing
For: Sakkas L, Tzevdou M, Zoidou E, Gkotzia E, Karvounis A, Samara A, Taoukis P, Moatsou G. Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure. Foods 2019;8:E342. [PMID: 31409056 DOI: 10.3390/foods8080342] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 1.5] [Reference Citation Analysis]
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1 Agriopoulou S, Severoğlu M, Varzakas T, Özer HB. Recent Advances in High Pressure Processing of Milk and Milk Products - A review. J Agr Sci-Tarim Bili 2023. [DOI: 10.15832/ankutbd.1150112] [Reference Citation Analysis]
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3 Sakkas L, Lekaki E, Moatsou G. Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities. Foods 2022;11. [PMID: 35885347 DOI: 10.3390/foods11142103] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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6 Tribst AAL, Falcade LTP, Carvalho NS, Leite Júnior BRDC, Oliveira MMD. Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms. International Dairy Journal 2020;111:104833. [DOI: 10.1016/j.idairyj.2020.104833] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 1.0] [Reference Citation Analysis]
7 Tsevdou M, Theodorou G, Pantelaiou S, Chatzigeorgiou A, Politis I, Taoukis P. Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt. Foods 2020;9:E49. [PMID: 31947938 DOI: 10.3390/foods9010049] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]