Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis

Baltasar Mayo, Jeadran Malagón-Rojas, Fojan Agahi, Juana Frias, İbrahim Ender Künili, Mary-Liis Kütt, Julie Mardon, Daniela Nikolovska Nedelkoska, Mayra Alejandra Parada, Aleksandra Torbica, Tuğçe Bulmuş-Tüccar, Birsen Yilmaz, Cornelia Bär, Hayriye Sebnem Harsa, Christophe Chassard, Smilja Praćer, Guy Vergères and Jyoti Prakash Tamang

Front. Nutr., 2025, 12
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Effects of combined dietary fiber and probiotic supplementation on gut microbiota, immune function, and clinical outcomes in patients with advanced colorectal cancer: a retrospective cohort study

Cong Wang, Lei Nie, Xiuli Li, Kejuan Sun, Hongzhen Du, Shiming Song, Feifei Wang and Xiaoqian Shen

Support Care Cancer, 2026, 34
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AI-driven real-time monitoring and predictive control system for yoghurt fermentation

Arijit Ray, Chitranayak Sinha, A.K. Sharma, Kaushik Khamrui, Shaik Abdul Hussain, J.K. Dabas and Tushar Kumar Mohanty

Food Control, 2026, 182, 111857
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Exploring the health benefits, mechanisms of action, and emerging safety concerns of fermented foods with emphasis on African foods

Oluwatobi Victoria Obayomi and Great Iruoghene Edo

Food Wellness, 2025, 1, 100021
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Fortifying Yogurt with Edible Mushrooms: Bioactive Compounds and Product Properties

Ewa Jabłońska-Ryś

Applied Sciences, 2025, 15, 12949
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Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives

Zahra S. Al-Kharousi

Foods, 2025, 14, 2043
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Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods

Amanda Priscila Silva Nascimento and Ana Novo Barros

Foods, 2025, 14, 2320
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Effect of germinated brown rice and milk substitution on yoghurt acidification, physicochemical, and sensory properties

Mayowa Saheed Sanusi, Toheeb Babatunde Olaniran, Elijah Ayilaran, Rebecca Motunrayo Sholabomi and Musiliu Olushola Sunmoun

Food Measure, 2025, 19, 4621
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Physicochemical properties of yogurt affected by combinational exopolysaccharide from Lactiplantibacillus plantarum HMX2 and polymerized whey protein

Gege Hu, Ruimin Hao, Tariq Aziz, Zhennai Yang, Zhang Yang, Abdulhakeem S. Alamri, Walaa F. Alsanie and Majid Alhomrani

Food Chemistry: X, 2025, 31, 103219
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Development of novel GABA-fortified fermented milk using probiotic Lactiplantibacillus plantarum B7 immobilised on natural supports

Sangkaran Pannerchelvan, Helmi Wasoh, Mohamad Zulfazli Mohd Sobri, Mohd Shamzi Mohamed, Fadzlie Wong Faizal Wong, Rosfarizan Mohamad, Mohammad Rizal Kapri and Murni Halim

Syst Microbiol and Biomanuf, 2026, 6
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The Effects of a Modified Mediterranean Diet on Gut Microbiota and Chemotherapy Side Effects in Patients With Metastatic Colorectal Cancer Undergoing First-Line Chemotherapy With or Without Either Antiepidermal Growth Factor Receptor or Antivascular Endothelial Growth Factor Agent: Protocol for a Randomized Pilot Study in Italy

Salvatore Artale, Francesca Filiali, Elena Beretta, Francesca Arosio, Federica Cazzaniga, Carlo Tersalvi, Michele Sofia, Paola Tagliabue, Paola Pozzi, Andrea Colombo, Claudia Carbone, Lisa Pietrogiovanna, Magda Verga, Paola Nova, Rossella Calori, Rossella Renso, Selene Rota, Stefania Aglione, Italo Manfrida, Giovanna Facendola, Alessandra Trojani, Maria Chiara Dazzani, Sabrina Basciani, Maria Grazia Valsecchi, Giulia Capitoli, Cinzia Cocola and Clarissa Consolandi

JMIR Res Protoc, 2025, 14, e72950
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A Comprehensive Review on Health Benefits of Fructooligosaccharides

Asia Atta, Sumaira Sharif, Kainat Haroon, Musarrat Rasheed, Soumya V. Menon, Jadhav Balaji, Bhavik Jain, Qaswaa Yousif Jameel and Mohd Asif Shah

eFood, 2025, 6
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Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts

Dimitra Dimitrellou, Thomas Moschakis and Panagiotis Kandylis

Foods, 2025, 14, 2453
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Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review

Duygu Ağagündüz, Yasemin Ertaş Öztürk, Büşra Ayhan, Tuğçe Bulmuş-Tüccar, Çiler Özenir, Nazlıcan Erdoğan Gövez, Yesim Ozogul, Tuba Esatbeyoglu and Fatih Ozogul

Front. Nutr., 2025, 12
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Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages

Chiara Viretto, Ali Zein Alabiden Tlais, Fabio Tuccillo, Andrea Polo, Kashika Arora, Fabienne Verté, Kati Katina, Raffaella Di Cagno and Marco Gobbetti

Food Research International, 2025, 220, 117045
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Is it advisable for Asians to drink milk, especially those at risk of osteoporosis?

Hao-tian Jiao, Yu-Shan Yue, Shuai Yuan, Xiao-jie Zhou and Chong Li

Front. Nutr., 2025, 12
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Folkloric Practices Regarding Goat Diseases and Treatments Among Sarıkeçili Nomads

Emine Merve Danış, Esra Çelik and Aşkın Yaşar

Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 2025, 28, 1627
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Influence of Guar Gum and Xanthan Gum on the Rheological Behavior, Texture, and Microstructure of Probiotic Low-Fat Yogurt

Yaser Elderwy, Ratul Kalita, Mahmoud E. A. Hamouda, Pratibha Chaudhary, Mohamed S. Elfaruk, Pramith U. Don and Omar A. A. Abdelsater

Processes, 2025, 13, 3301
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Formulation and characterization of functional yogurt fortified with red beetroot peel polyphenols and color pigments encapsulated in water-in-oil-in-water emulsions

Iqra Nasim and Nauman Khalid

Applied Food Research, 2026, 6, 101803
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Storage quality and antioxidant properties of yogurt fortified with highly bioavailable formula of curcumin

Magdalena Buniowska-Olejnik, Artur Mykhalevych, Jakub Urbański, Iana Hadijeva, Anna Berthold-Pluta and Maciej Banach

LWT, 2025, 223, 117798
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Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentation

Junhua Li, Yingxin Wei, Luping Gu, Yujie Su, Yanjun Yang, Cuihua Chang and Qi Han

International Journal of Biological Macromolecules, 2025, 292, 139260
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Probiotic potential of yogurt: Exploring lactic acid bacteria for health-enhancing benefits

Suresh Chakma, Mahima Ranjan Acharjee, Israt Jerin Tonni, Fawzia Tabassum, Emon Das, Sadia Islam and Md. Shohel Al Faruk

Applied Food Research, 2025, 5, 101383
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Incorporation of Adiantum capillus-veneris L. Extract as a Functional Ingredient to Enhance the Quality Characteristics of Yogurt

Kimia Khaki, Samar Mansouripour, Mansooreh Sadat Mojani-Qomi and Meriam Tir

Journal of Food Quality, 2026, 2026
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Yoğurtta lezzet bileşiklerinin oluşumu ve etki faktörleri: yeni nesil yaklaşımlar ve araştırmalar

Nihat Akın and Damla Özışık

gidaveyem, 2026, 34
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Optimization of Nanoencapsulation of Codium tomentosum Extract and Its Potential Application in Yogurt Fortification

Micaela Costa, Cristina Soares, Aurora Silva, Maria Fátima Barroso, Pedro Simões, Mariana Ferreira, Paula Gameiro, Clara Grosso and Cristina Delerue-Matos

Marine Drugs, 2025, 23, 147
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Physicochemical and Sensory Evaluation of Low-Fat Yogurt Treated with Alfalfa Seed Powder

Amin Sharifi, Vahid Ghasemzadeh-Mohammadi and Alireza Farsad-Naeimi

Prev. Nutr. Food Sci., 2025, 30, 349
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Camel Milk Yoghurt: Nutritional Properties, Processing Challenges, and Emerging Market Potential

Elizabeth Alagbe and Poliana Mendes de Souza

Food Reviews International, 2026, 1
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The next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives

Jianwei Zang, Bingxu Yan, Zelin Yin, Daobang Tang, Yuanzhi Liu, Jiguang Chen, Zebo Liu and Zhongping Yin

Trends in Food Science & Technology, 2026, 170, 105590
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Compounds from sea buckthorn and their application in food: A review

Peiyi Zhu, Yanming Ren, Changqing Wei, Jingjing Luo, Dan Wu, Xingqian Ye, Natthawuddhi Donlao and Jinhu Tian

Food Chemistry, 2025, 476, 143428
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Production of Kefir and Kefir-like Beverages: Fundamental Aspects, Advances, and Future Challenges

Marta Abajo Justel, Eduardo Balvis Outeiriño and Nelson Pérez Guerra

Processes, 2025, 14, 73
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Sensory methods and consumer trends in functional yogurts: A scoping review

Carlos Eduardo Cardoso de Aguiar Freire, Carolina de Souza Moreira, Gabriela del Milagro Barreto-Tarrillo, Fernanda Tiemi Kito, Iliani Patinho, Adriano Gomes da Cruz, Severino Matias de Alencar and Aline Silva Mello Cesar

Food and Humanity, 2026, 101174
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Effect of aqueous extract of doum (Hyphaene thebaica L.) fruit on the physicochemical, microbiological, antioxidant, antimicrobial, and sensory properties of set-type yogurt

Sameh A. Korma, El Sayed H. Atwaa, Sulaiman O. Aljaloud, Dalia A. Zaki, Eman A. Korma, Moustafa A. Hassan, Mervat M.E. Ibrahim, Khaled S. Nassar, Salam A. Ibrahim and Ahmed K. Rashwan

Journal of Dairy Science, 2026, 109, 3195
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Investigation of the quality properties and functionality improvement of set-type yogurt fortified with different ratios of borage (Echium amoenum) and nettle (Urtica dioica) extracts

Soodeh Mohammadi, Mostafa Soltani and Solmaz Saremnezhad

Journal of Dairy Science, 2026
DOI: 10.3168/jds.2025-28059

Modulation of gut microbiota and storage stability of yogurt fortified with novel EPS-producing Lactiplantibacillus plantarum DPA1C

Xingjie Wang, Jinghui Lai, Cheng Ye, Liwen Tao, Yuchen Liu, Kaidi Hu, Jianlong Li, Qin Li, Ning Zhao and Shuliang Liu

Food Research International, 2025, 222, 117154
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Egg-based nutrient delivery system: advances in omega-3, antioxidant, and micronutrient enrichment

Cui Ma, Md. Abul Kalam Azad, Xiaoyue Yu, Jing Sun, Hao Zhang, Jinsong Pi and Yan Wu

Front. Nutr., 2026, 13
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Dairy lipids, food matrix and chronic diseases: is there a link?

Ioannis Zabetakis

Dairy Sci. Manag., 2025, 2
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Development of a Mediterranean Diet Recipe Index (MedRI)

Sofia G. Florença, Filipa P. Costa, Raquel P. F. Guiné, Maria João Lima, Edite Teixeira-Lemos and Cristina A. Costa

Nutrients, 2025, 17, 3868
DOI: 10.3390/nu17243868

Electrical characterisation of fermentation process from milk to yogurt: a monitoring approach

Khushbu Kumari, P. S. Minz, Santosh Chopde, Chitranayak and Rajan Sharma

J Food Sci Technol, 2025
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Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects

Jianwei Zang, Tao Lin, Chang Xu, Yihan Lin, Kai Ma, Changliang Zhang, Xin Rui, Dan Gan and Wei Li

Food Reviews International, 2026, 42, 1657
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Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities

Hasitha Priyashantha, Ranga Madushan, Samanthi W. Pelpolage, Anuradha Wijesekara and Shishanthi Jayarathna

Front. Food Sci. Technol., 2025, 5
DOI: 10.3389/frfst.2025.1581877