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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.

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Title: 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.
Authors: Mohammadi S; Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran; Nutrition and Food Sciences Research Center, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran., Soltani M; Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran; Nutrition and Food Sciences Research Center, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran. Electronic address: soltanimstf@gmail.com., Saremnezhad S; Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran; Nutrition and Food Sciences Research Center, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran. Electronic address: saremnezhad@gmail.com.
Source: Journal of dairy science [J Dairy Sci] 2026 May; Vol. 109 (5), pp. 4957-4972. Date of Electronic Publication: 2026 Mar 10.
Publication Type: Journal Article
Journal Info: Publisher: American Dairy Science Association Country of Publication: United States NLM ID: 2985126R Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1525-3198 (Electronic) Linking ISSN: 00220302 NLM ISO Abbreviation: J Dairy Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: <searchLink fieldCode="AU" term="%22Mohammadi+S%22">Mohammadi S</searchLink>; Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran; Nutrition and Food Sciences Research Center, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran.<br /><searchLink fieldCode="AU" term="%22Soltani+M%22">Soltani M</searchLink>; Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran; Nutrition and Food Sciences Research Center, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran. Electronic address: soltanimstf@gmail.com.<br /><searchLink fieldCode="AU" term="%22Saremnezhad+S%22">Saremnezhad S</searchLink>; Department of Food Science and Technology, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran; Nutrition and Food Sciences Research Center, TeMS.C., Islamic Azad University, Tehran 1941933111, Iran. Electronic address: saremnezhad@gmail.com.
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  Data: <searchLink fieldCode="JN" term="%222985126R%22">Journal of dairy science</searchLink> [J Dairy Sci] 2026 May; Vol. 109 (5), pp. 4957-4972. <i>Date of Electronic Publication: </i>2026 Mar 10.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22American+Dairy+Science+Association%22">American Dairy Science Association </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>2985126R <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1525-3198 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200220302%22">00220302 </searchLink><i>NLM ISO Abbreviation: </i>J Dairy Sci <i>Subsets: </i>MEDLINE
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      – Type: doi
        Value: 10.3168/jds.2025-28059
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      – Code: eng
        Text: English
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        StartPage: 4957
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      – TitleFull: 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.
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            NameFull: Mohammadi S
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            NameFull: Soltani M
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            NameFull: Saremnezhad S
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            – D: 01
              M: 05
              Text: 2026 May
              Type: published
              Y: 2026
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              Value: 109
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              Value: 5
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