ArticleFood science & nutrition2022
Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre- and post-fermented yoghurt enriched with olive leaf and its extract.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- NADES-Extracted SunGold Kiwifruit Polyphenols as Functional Ingredients in Antioxidant-Enriched Yoghurt.Antioxidants (Basel, Switzerland) · 2026Article
- The effect of proniosomal hydroxytyrosol enriched extract added during pre- and post-fermentation of yoghurt production.Frontiers in nutrition · 2026Article
- Fortification of fermented soy milk using whey protein isolate/gelatin microhydrogels-loaded with sesame bioactive peptides.Food chemistry: X · 2025Article
- Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt.Foods (Basel, Switzerland) · 2025Article
- Enhancing Set-Type Yoghurt With Olive Leaf Extract: A Comparison of Powdered Addition and Surface Spraying on Quality, Functionality, and Sensory Attributes.Food science & nutrition · 2025Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Foods (Basel, Switzerland) · 2024Article
- Investigation of antimicrobial and antioxidant activities ofFood science & nutrition · 2023Article
- Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained fromFood science & nutrition · 2023Article
- Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre- and post-fermented yoghurt enriched with olive leaf and its extract.Food science & nutrition · 2022Article
- The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the comparative effect of yoghurt samples enriched with different concentrations of olive leaf powder (OLP) (0.1, 0.5, 1, and 1.5 mg/ml) and its extract (OLE) (0.5, 1, 3, and 5 mg/ml) on the microbiological, sensory, physicochemical, and antioxidant properties of pre- and post-fermented samples during 21 days of storage. Sensory evaluation showed that concentrations lower than 1.5 and 5 mg/ml of OLP and OLE, respectively, were acceptable. Adding OLP or OLE did not have an influence on yoghurt starter culture bacteria (
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Registered trials
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