Keyphrases
Antioxidant Activity
100%
Total Phenolic Content
63%
Yogurt
53%
In Vitro Digestion
49%
Infant Formula
32%
Extract Powder
31%
Physicochemical Properties
31%
Functional Properties
31%
Organoleptic Properties
30%
Milk Formula
27%
Olive Polyphenols
27%
Human Milk
27%
Carob Molasses
27%
Sweet Cherry
27%
Fermented Goat Milk
27%
Polycaprolactone
27%
Bioactive Components
27%
Milk Substitutes
27%
Release Capacity
27%
Cholecystokinin
27%
Antioxidant Capacity
27%
Grape Seed Extract
27%
Stirred Yoghurt
27%
Whipping Properties
27%
Whipped Cream
27%
Infant Gut Microbiota
27%
Peanut Skin Extract
27%
Buffalo Yoghurt
27%
Organoleptic Characteristics
27%
Galacto-oligosaccharides
27%
Oat Flour
27%
Goat Milk Yogurt
27%
Prebiotic Activity
27%
Lactobacillus Rhamnosus
27%
Ice Milk
27%
Probiotic Strains
27%
Stabilizer
27%
Textural Features
27%
Human Infants
27%
Antioxidant Properties
27%
Bioaccessibility
27%
Bovine Lactoferrin
27%
Quality Characteristics
27%
Glucagon-like peptide-1 (GLP-1)
27%
Textural Properties
27%
Syneresis
23%
Lactoferrin
21%
Viscosity
20%
Olive Leaf Extract
18%
Cow Milk
18%
Food Science
Antioxidant Capacity
43%
in Vitro Digestion
35%
Yogurt
27%
Polyphenol
27%
Ice Milk
27%
Lactobacillus rhamnosus
27%
Fermented Goat Milk
27%
Human Milk
27%
Goat Milk Yogurt
27%
Grape Seed Extract
27%
Lactoferrin
27%
Skim Milk
16%
Whey Protein
16%
Lactobacillus helveticus
13%
Sodium
10%
Bifidobacterium bifidum
9%
Syneresis
7%
Bioactive Properties
6%
Sensory Properties
5%
Probiotic Bacteria
5%
Sensory Evaluation
5%
Frozen Storage
5%
