[1] S.M.B. Hashemi, F. Shahidi, S.A. Mortazavi, E. Milani, Z. Eshaghi, Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh, International Journal of Dairy Technology, 69 (2016) 550-558.
[2] A. Tamime, M. Saarela, A.K. Sondergaard, V. Mistry, N. Shah, Production and maintenance of viability of probiotic microorganisms in dairy products, Probiotic dairy products, (2005) 39-72.
[3] A. Karunanidhi, E. Ghaznavi-Rad, J. Jeevajothi Nathan, Y. Abba, A.v. Belkum, V. Neela, Allium stipitatum Extract Exhibits In Vivo Antibacterial Activity against Methicillin-Resistant Staphylococcus aureus and Accelerates Burn Wound Healing in a Full-Thickness Murine Burn Model, Evidence-Based Complementary and Alternative Medicine, 2017 (2017).
[4] E. Pereira, L. Barros, I.C. Ferreira, Chemical characterization of Ginkgo biloba L. and antioxidant properties of its extracts and dietary supplements, Industrial crops and products, 51 (2013) 244-248.
[5] T.A. van Beek, Chemical analysis of Ginkgo biloba leaves and extracts, Journal of Chromatography a, 967 (2002) 21-55.
[6] O. Sticher, Quality of Ginkgo Preparations1, Planta medica, 59 (1993) 2-11.
[7] C. Ude, M. Schubert-Zsilavecz, M. Wurglics, Ginkgo biloba extracts: a review of the pharmacokinetics of the active ingredients, Clinical pharmacokinetics, 52 (2013) 727-749.
[8] K. Saki, H. Hassanzad-Azar, N. Naghdi, M. Bahmani, Ginkgo biloba; an effective medicinal plant on neurological disorders, Journal of Preventive Epidemiology, 1 (2016).
[9] D.O.L. Teik, X.S. Lee, C.J. Lim, C.M. Low, M. Muslima, L. Aquili, Ginseng and ginkgo biloba effects on cognition as modulated by cardiovascular reactivity: a randomised trial, PloS one, 11 (2016) e0150447.
[10] A.F. Ismail, S.M. El-Sonbaty, Fermentation enhances Ginkgo biloba protective role on gamma-irradiation induced neuroinflammatory gene expression and stress hormones in rat brain, Journal of Photochemistry and Photobiology B: Biology, 158 (2016) 154-163.
[11] L.-E. Chen, F. Wu, A. Zhao, H. Ge, H. Zhan, Protection Efficacy of the Extract of Ginkgo biloba against the Learning and Memory Damage of Rats under Repeated High Sustained, Evidence-Based Complementary and Alternative Medicine, 2016 (2016).
[12] T.K. Mohanta, Y. Tamboli, P. Zubaidha, Phytochemical and medicinal importance of Ginkgo biloba L, Natural product research, 28 (2014) 746-752.
[13] C. Rojas, J. Rojas-Castaneda, E. Ruiz-Sanchez, P. Montes, P. Rojas, Antioxidant properties of a Ginkgo biloba leaf extract (EGb 761) in animal models of Alzheimer's and Parkinson's diseases, Current Topics in Nutraceuticals Research, 13 (2015) 105.
[14] K.M. Nash, Z.A. Shah, Current perspectives on the beneficial role of Ginkgo biloba in neurological and cerebrovascular disorders, Integrative medicine insights, 10 (2015) 1.
[15] X. Liu, W. Hao, Y. Qin, Y. Decker, X. Wang, M. Burkart, K. Schötz, M.D. Menger, K. Fassbender, Y. Liu, Long-term treatment with Ginkgo biloba extract EGb 761 improves symptoms and pathology in a transgenic mouse model of Alzheimer’s disease, Brain, behavior, and immunity, 46 (2015) 121-131.
[16] J.S. Lou, C. Bi, G. Chan, T. Dong, K. Tsim, Ginkgetin, a biflavonoid derived from leaves of Ginkgo biloba, induces autophagic cell death in non-small cell lung cancer via p62, AACR, 2017.
[17] S. Agarwal, H.R. Lieberman, V.L. Fulgoni, Effects of Ginkgo biloba Intake on Markers of Liver Function in a Large Representative Sample of the US Population, The FASEB Journal, 31 (2017) 647.647-647.647.
[18] G. Álvarez, L. Montero, L. Llorens, M. Castro‐Puyana, A. Cifuentes, Recent advances in the application of capillary electromigration methods for food analysis and Foodomics, Electrophoresis, 39 (2018) 136-159.
[19] R. Ranadheera, S. Baines, M. Adams, Importance of food in probiotic efficacy, Food Research International, 43 (2010) 1-7.
[20] K.Y. Yoon, E.E. Woodams, Y.D. Hang, Production of probiotic cabbage juice by lactic acid bacteria, Bioresource technology, 97 (2006) 1427-1430.
[21] T.-y. XIONG, H.-j. SUN, M.-y. HUANG, J. WANG, H. LEI, L. YANG, X.-l. WANG, F. YANG, Technology of Prebiotic Ginkgo Breakfast Powder [J], Academic Periodical of Farm Products Processing, 2 (2013) 016.
[22] M. ZHANG, Q. FU, Study on the processing technology of Ginkgo Leaf powder cookies, (2015).
[23] S. Howerton, C.A. Rimmer, L.C. Sander, Comparison of Extraction Methods for the Analysis of Ginkgo biloba Leaves and Ginkgo-Containing Tablets, Journal of Chromatography A, (2016).
[24] Y.-J. Kim, A. Bostami, M. Islam, H.S. Mun, S. Ko, C.-J. Yang, Effect of fermented ginkgo biloba and camelia sinensis-based probiotics on growth performance, immunity and caecal microbiology in broilers, Int J Poult Sci, 15 (2016) 62-71.
[25] B. Jiang, H. Zhang, C. Liu, Y. Wang, S. Fan, Extraction of water-soluble polysaccharide and the antioxidant activity from Ginkgo biloba leaves, Medicinal chemistry research, 19 (2010) 262-270.
[26] Anonymous. 1987. Milk and dairy products - determination of acidity and pH. ISIRI, No, 2852. The first edition, Karaj: Iran.
[27] Anonymous. 1995. Probiotic doogh, characteristics and test methods. ISIRI, No, 11324. Karaj: Iran.
[16] Anonymous. 1995. Dairy products - Counting Bifidobacterium at 37°C. ISIRI, No, 13772. Karaj: Iran.
[29] D. Cox, L. Perry, P. Moore, L. Vallis, D. Mela, Sensory and hedonic associations with macronutrient and energy intakes of lean and obese consumers, International Journal of Obesity, 23 (1999) 403.
[30] W. Ding, C. Shi, M. Chen, J. Zhou, R. Long, X. Guo, Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet, Journal of Functional Foods, 32 (2017) 324-332.
[31] T. Berhe, R. Ipsen, E. Seifu, M.Y. Kurtu, M. Eshetu, E.B. Hansen, Comparison of the acidification activities of commercial starter cultures in camel and bovine milk, LWT-Food Science and Technology, 89 (2018) 123-127.
[32] D. Sun-Waterhouse, J. Zhou, S.S. Wadhwa, Effects of adding apple polyphenols before and after fermentation on the properties of drinking yoghurt, Food and Bioprocess Technology, 5 (2012) 2674-2686.
[33] J. Sharifi-Rad, D. Mnayer, G. Tabanelli, Z. Stojanović-Radić, M. Sharifi-Rad, Z. Yousaf, L. Vallone, W. Setzer, M. Iriti, Plants of the genus Allium as antibacterial agents: From tradition to pharmacy, Cellular and Molecular Biology, 62 (2016) 57-68.
[34] J. Jung, H.J. Jang, S.J. Eom, N.S. Choi, N.-K. Lee, H.-D. Paik, Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects, Journal of Ginseng Research, (2017).
[35] H. Peker, S. Arslan, Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt, Journal of Food Processing and Preservation, 41 (2017) e13107.
[36] J. Ronowicz, B. Kupcewicz, E. Budzisz, Chemometric analysis of antioxidant properties of herbal products containing Ginkgo biloba extract, Open Life Sciences, 8 (2013) 374-385.
[37] A. Citta, A. Folda, V. Scalcon, G. Scutari, A. Bindoli, M. Bellamio, E. Feller, M.P. Rigobello, Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life, Food science & nutrition, 5 (2017) 1079-1087.
[38] V.S. Neergheen, T. Bahorun, L.-S. Jen, O.I. Aruoma, Bioefficacy of Mauritian endemic medicinal plants: Assessment of their phenolic contents and antioxidant potential, Pharmaceutical biology, 45 (2007) 9-17.
[39] J. Jung, H.-D. Paik, H.J. Yoon, H.J. Jang, R.K.C. Jeewanthi, H.-S. Jee, X. Li, N.-K. Lee, S.-K. Lee, Physicochemical characteristics and antioxidant capacity in yogurt fortified with red ginseng extract, Korean journal for food science of animal resources, 36 (2016) 412.
[40] A. Rashidinejad, E. Birch, D. Sun-Waterhouse, D. Everett, Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion, LWT-Food Science and Technology, 62 (2015) 393-399.
[41] R. Mohammadi, S. Sohrabvandi, A. Mohammad Mortazavian, The starter culture characteristics of probiotic microorganisms in fermented milks, Engineering in Life Sciences, 12 (2012) 399-409.
[42] V. Jayamanne, M. Adams, Determination of survival, identity and stress resistance of probiotic bifidobacteria in bio‐yoghurts, Letters in applied microbiology, 42 (2006) 189-194.
[43] N. Shah, Probiotic bacteria: selective enumeration and survival in dairy foods, Journal of dairy science, 83 (2000) 894-907.
[44] V.V. Illupapalayam, S.C. Smith, S. Gamlath, Consumer acceptability and antioxidant potential of probiotic-yogurt with spices, LWT-Food Science and Technology, 55 (2014) 255-262.
[45] N.P. Shah, W.E. Lankaputhra, M.L. Britz, W.S. Kyle, Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage, International Dairy Journal, 5 (1995) 515-521.
[46] B.-H. Lee, H.-J. You, M.-S. Park, B. Kwon, G.-E. Ji, Transformation of the glycosides from food materials by probiotics and food microorganisms, Journal of microbiology and biotechnology, 16 (2006) 497-504.
[47] M. Haddadin, Effect of olive leaf extracts on the growth and metabolism of two probiotic bacteria of intestinal origin, Pakistan Journal of Nutrition, 9 (2010) 787-793.
[48] B. Sah, T. Vasiljevic, S. McKechnie, O. Donkor, Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt, Journal of food science and technology, 53 (2016) 1698-1708.
[49] E.-S. Lim, Effect of green tea supplementation on probiotic potential, physico-chemical, and functional properties of yogurt, 미생물학회지, 53 (2017) 103-117.
[50] S. Yao, S. Xie, L. Jiang, L. Li, Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt, Mljekarstvo/Dairy, 67 (2017).
[51] M.M. El-Said, H. Haggag, H.M.F. El-Din, A. Gad, A.M. Farahat, Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts, Annals of Agricultural Sciences, 59 (2014) 207-212.
[52] J. Kobus-Cisowska, E. Flaczyk, M. Jeszka, Antioxidant activities of Ginkgo biloba extracts: application in freeze stored meat dumplings, ACTA Scientiarum Polonorum Technologia Alimentaria, 9 (2010) 161-169.
[53] J. Jung, H. Yoon, H. Yu, N.-K. Lee, H.-S. Jee, H.-D. Paik, Physicochemical and antioxidant properties of milk supplemented with red ginseng extract, Journal of dairy science, 98 (2015) 95-99.
[54] P.D. Sawale, R. Singh, S. Arora, Stability and quality of herb (Pueraria Tuberosa)-milk model system, Journal of food science and technology, 52 (2015) 1089-1095.
[55] F. Ardalanian, V. Fadaei, Production of Probiotic Doogh Enriched with Red Ginseng Extract, Journal of Agricultural Science and Technology, 20 (2018) 277-287.
[56] M. Dogan, D. Aslan, A. Ozgur, Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach, Journal of Food Measurement and Characterization, 12 (2018) 535-544.
