ArticleJournal of food science and technology2015
Green tea yogurt: major phenolic compounds and microbial growth.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed.
- Influence of green tea-enriched fermentation and cold storage on yogurt's probiotic viability and metabolomic signatures.Food science and biotechnology · 2026Article
- Milk in tea: exploring the chemistry and biological activities.Food science and biotechnology · 2025Review
- Physico-chemical and microbiological properties of water kefir produced from carob (Food science and biotechnology · 2025Article
- Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt.Molecules (Basel, Switzerland) · 2024Article
- Development of a probiotic low-fat set yogurt containing concentrated sweet pepper extract.Food science & nutrition · 2024Article
- Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity.Food science & nutrition · 2024Article
- Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-FermentedFoods (Basel, Switzerland) · 2023Article
- Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies.Foods (Basel, Switzerland) · 2023Article
- Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives.Molecules (Basel, Switzerland) · 2023Article
- Effect of Black Tea Powder on Antioxidant Activity and Gel Characteristics of Silver Carp Fish Balls.Gels (Basel, Switzerland) · 2023Article
- In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt.Molecules (Basel, Switzerland) · 2022Article
- Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential.Foods (Basel, Switzerland) · 2022Review
- Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives.Journal of food science and technology · 2022Review
- Development of a Multifunction Set Yogurt UsingFoods (Basel, Switzerland) · 2020Article
- Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage.Foods (Basel, Switzerland) · 2020Article
- Review
- Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt.Food science and biotechnology · 2018Article
- Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt.Food technology and biotechnologyArticle
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this study was to evaluate fermentation of milk in the presence of green tea (Camellia sinensis) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow's milk and starter culture were incubated at 41 °C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4 °C) for further analysis. The total phenolic content was highest (p < 0.05) in air-dried green tea-yogurt (MGT) followed by steam-treated green tea (JGT) and plain yogurts. Four major compounds in MGTY and JGTY were detected. The highest concentration of major phenolic compounds in both samples was related to quercetin-rhamnosylgalactoside and quercetin-3-O-galactosyl-rhamnosyl-glucoside for MGTY and JGTY respectively during first 7 day of storage. Diphenyl picrylhydrazyl and ferric reducing antioxidant power methods showed highest antioxidant capacity in MGTY, JGTY and PY. Streptococcus thermophillus and Lactobacillus spp. were highest in MGTY followed by JGTY and PY. This paper evaluates the implementation of green tea yogurt as a new product with functional properties and valuable component to promote the growth of beneficial yogurt bacteria and prevention of oxidative stress by enhancing the antioxidant activity of yogurt.
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