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Beneficial effects of Ribes nigrum L. polyphenols on yogurt: Sensory quality, probiotic proliferation, pathogen inhibition and bioactivity.

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Title: Beneficial effects of Ribes nigrum L. polyphenols on yogurt: Sensory quality, probiotic proliferation, pathogen inhibition and bioactivity.
Authors: Yang Y; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China., Liu H; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China., Zhao M; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China., Guo P; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China. Electronic address: b241102008@neau.edu.cn., Bai J; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China. Electronic address: baijingwen@neau.edu.cn.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Apr 30; Vol. 230, pp. 118596. Date of Electronic Publication: 2026 Feb 04.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Beneficial effects of Ribes nigrum L. polyphenols on yogurt: Sensory quality, probiotic proliferation, pathogen inhibition and bioactivity.
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  Data: <searchLink fieldCode="AU" term="%22Yang+Y%22">Yang Y</searchLink>; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China.<br /><searchLink fieldCode="AU" term="%22Liu+H%22">Liu H</searchLink>; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China.<br /><searchLink fieldCode="AU" term="%22Zhao+M%22">Zhao M</searchLink>; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China.<br /><searchLink fieldCode="AU" term="%22Guo+P%22">Guo P</searchLink>; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China. Electronic address: b241102008@neau.edu.cn.<br /><searchLink fieldCode="AU" term="%22Bai+J%22">Bai J</searchLink>; College of Art and Science, Northeast Agricultural University, Harbin 150030, PR China. Electronic address: baijingwen@neau.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Apr 30; Vol. 230, pp. 118596. <i>Date of Electronic Publication: </i>2026 Feb 04.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodres.2026.118596
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      – Code: eng
        Text: English
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            NameFull: Yang Y
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            NameFull: Liu H
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              Text: 2026 Apr 30
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