Abstract Context: Satureja (Lamiaceae) species are used as flavoring compounds in food,
pharmaceutical, and cosmetic industries because of its sweetness and simple cultivation …

Consumers expect safe, healthy, natural, and sustainable food. Within the food industry,
ingredient use is changing due to these consumer demands. While no single agreed‐upon …

This work aimed to identify and evaluate the diversity of yeasts and filamentous fungi that
contaminate some dairy products (fresh buffalo milk, plain yoghurt, butter and Kareisk …

In this study, the physicochemical characteristics of the microencapsulated marjoram extract
powders such as entrapment yield (EY), loading capacity (LC), DPPH* radical scavenging …

In this study, alterations in yeast dynamics during pastirma processing, and technological
(growth at different pH, temperature and NaCl conditions, lytic and enzymes activity) …

Thymoquinone (TQ) is one of the bioactive constituents of black cumin seed (Nigella sativa
L.) oil. It is well known that this natural volatile quinone has remarkable antimicrobial effects …

The aim of this study was to enumerate and identify yeasts present in Greek kefir. Total yeast
counts in kefir grains were 7.7±0.5 log cfu/g, whereas in kefir drinks counts ranged from< 0.4 …

Karish cheese is one of the most popular local types of fresh soft cheese in Egypt. The
increasing demand by Egyptian consumers is mainly attributed to its high protein content …

In this study, yeasts from Turkish fermented sucuks were identified and their functional and
technological properties were evaluated. Two hundred fifty‐five yeast isolates were obtained …

The aim of this study was to investigate the effect of black cumin (Nigella sativa L.) essential
oil on butter stability. For this aim, 0.05, 0.1 and 0.2 wt-% essential oil was added to the …