Imagen de Portada

Fermented Milk Products: A Nutritious and Flavorful Tradition

Fuente: Zenodo

Guardado en:

Detalles Bibliográficos
Autor principal:	R. Badhe* , A. Y. Pundkar, M. D. Pawshe, A. R. Sawarkar, S. M. Kolangath
Formato:	Recurso digital
Publicado:	Zenodo 2025
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Milk Beyond Nutritional Value
por: S.R. Badhe, A. Y. Pundkar, K. S. Rathod, M. D. Pawshe, S. A. Ingle
Publicado: (2025)

Co‐Culture of Lactobacillus bulgaricus With Streptococcus thermophilus and Bifidobacterium Impact the Metabolism and Flavor of Fermented Milk
por: Pingping Ma, et al.
Publicado: (2025)

In Vitro Validation of Herbal Products: Insights from MTT, ELISA, and Mechanistic Assays
por: Badhe, Pravin
Publicado: (2025)

RNA-seq–Based Mechanistic Evaluation of Phytochemicals and Small Molecules in Experimental Cancer Models
por: Badhe, Pravin, et al.
Publicado: (2026)

From Bench to Biomarkers: RNA-seq-Driven Discovery of Chemoprevention Biomarkers in Animal Models
por: Badhe, Ashwini, et al.
Publicado: (2026)

Formulation of Fruit Leathers as Nutritious Snacks: A Review
por: Laurita Silva, et al.
Publicado: (2026)

Effects of Replacing Alfalfa Hay With Barley Silage in High‐Concentrate Diets: Chewing Behavior, Ruminal Fermentation, Total‐Tract Digestibility, and Milk Production of Dairy Cows in Mid‐Lactation Phase
por: M. R. Naji‐Zavareh, et al.
Publicado: (2025)

Characterization of Microbial Community and Flavor Compounds in Traditional Fermented Douchi Using HTS and HS‐SPME‐GC–MS
por: Aiguo Luo, et al.
Publicado: (2024)

In-Vitro Evaluation of ACTB Modulation: Implications for Biomarker Discovery, Drug Response Prediction, and Overcoming Chemoresistance in Breast Cancer Models
por: Badhe, Pravin
Publicado: (2025)

Formulation Innovations Targeting ACTB Pathways in Breast Cancer: From Cytoskeletal Dysregulation to Precision Drug Delivery
por: Badhe, Ashwini
Publicado: (2025)

Clinical Relevance of EGFR in Breast Cancer: Precision Targeting for Better Outcomes
por: Badhe, Pravin
Publicado: (2025)

LegalSim: Multi-Agent Simulation of Legal Systems for Discovering Procedural Exploits
por: Badhe, Sanket
Publicado: (2025)

ScamAgents: How AI Agents Can Simulate Human-Level Scam Calls
por: Badhe, Sanket
Publicado: (2025)

The Impact of Fermented Milk Products on Gut Microbiota‐Derived Metabolites in Obesity: A Narrative Review
por: Tsamaroh Azzah Mukarromah, et al.
Publicado: (2025)

Nutritious Instant Powder Production by Extrusion Processing Using Whole Oat and Broken Rice Flour
por: Somayeh Okhravi, et al.
Publicado: (2024)

Effects of Fermented Total Mixed Ration on Feed Intake, Digestibility, Rumen Fermentation, and Milk Production in Dairy Cows in a Hot Environment
por: Keiko Nishimura, et al.
Publicado: (2025)

From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery
por: Nima Mohammadi, et al.
Publicado: (2025)

Traditional Indian Fermented Dairy Products: A Probiotic Powerhouse for Health and Innovation
por: Bedika Bora 1, Adis Mirel Ahmed 2
Publicado: (2025)

Impact of Mixing on Flavor and Aroma Development in Fermented Foods
por: Gholamipour-Shirazi, Azarmidokht, et al.
Publicado: (2024)

Approximation-Free Control Barrier Functions for Prescribed-Time Reach-Avoid of Unknown Systems
por: Sawarkar, Shubham, et al.
Publicado: (2025)

MetaGen Blended RAG: Unlocking Zero-Shot Precision for Specialized Domain Question-Answering
por: Sawarkar, Kunal, et al.
Publicado: (2025)

Saccharification Enhancing in Last Round of Maotai‐Flavor Liquor Fermentation Using Fermented Glutinous Rice
por: Qin Yang, et al.
Publicado: (2025)

Characterization of Microbial Community Succession and Flavor Formation During Fermentation in Chinese Northern Strong‐Flavor Daqu
por: Peng Xiao, et al.
Publicado: (2025)

Effect of Flavonoid Sources on Nutrient Intake and Digestibility, Rumen Fermentation, Growth Performance, Milk Production and Endoparasites in Ruminant Production: A Review
por: Lindokuhle Christopher Mhlongo, et al.
Publicado: (2026)

Prompt-Level Distillation: A Non-Parametric Alternative to Model Fine-Tuning for Efficient Reasoning
por: Badhe, Sanket, et al.
Publicado: (2026)

Vine Tea Extract Enhanced the Fermentation of Skimmed Milk by Lacticaseibacillus casei
por: Kun Wang, et al.
Publicado: (2024)

Microbial Diversity and Changes in Flavor Compounds During the Fermentation of Vegetables: A Review
por: Xiaodan Wang, et al.
Publicado: (2025)

Macrogenomic‐Based Exploration of the Relationship Between Microbial Diversity and Volatile Characteristic Flavor Substances in Xinjiang Kazakh Traditional Fermented Koumiss and Functional Gene Analysis
por: Xinmiao Ma, et al.
Publicado: (2025)

Allergenicity of Eight Soy Products: Allergy to Soy Milk Is Most Frequent and Most Severe
por: E. J. J. Kallen, et al.
Publicado: (2026)

Drivers of Liking for Oat Milk
por: S. Gupta, et al.
Publicado: (2026)

Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry
por: Rabbia Khan, et al.
Publicado: (2025)

Succession of the Microbial Community Structure and Its Correlation With Physicochemical Indicators During the Fermentation of Sauce‐Flavor Baijiu Fermented Grains
por: Ji Liu, et al.
Publicado: (2025)

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities
por: Linlin Fan, et al.
Publicado: (2026)

Genetic Relationships Among Resilience, Fertility and Milk Production Traits in Crossbred Dairy Cows Performing in Sub‐Saharan Africa
por: R. D. Oloo, et al.
Publicado: (2025)

Milk procurement system in India
por: Ankit Bihola, et al.
Publicado: (2025)

Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation
por: Weixi Li, et al.
Publicado: (2025)

A Systematic Review on the Prevalence of Tick‐Borne Encephalitis Virus in Milk and Milk Products in Europe
por: Laura Tomassone, et al.
Publicado: (2025)

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes
por: Luiz Henrique de Oliveira Cruz, et al.
Publicado: (2026)

Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks Started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4. / M. Gobbetti
por: Gobbetti, M
Publicado: (2000)

Scalable and Approximation-free Symbolic Control for Unknown Euler-Lagrange Systems
por: Das, Ratnangshu, et al.
Publicado: (2025)