Changes in Proteolysis in Fermented Milk Produced by Streptococcus thermophilus in Co-Culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis During Refrigerated Storage

Profiling of volatile and non-phenolic metabolites—amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques

(2019) Protiva Rani Das et al.   FOOD CHEMISTRY

Physicochemical, textural and volatile characteristics of fermented milk co‐cultured with Streptococcus thermophilus, Bifidobacterium animalis or Lactobacillus plantarum

(2019) Sining Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

(2017) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt

(2016) Sarn Settachaimongkon et al.   FOOD MICROBIOLOGY

Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures

(2016) Alaa Abd El-Fattah et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

(2014) Chun-Hui Chang et al.   CyTA-Journal of Food

Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

(2014) Sabrina N. Casarotti et al.   FOOD RESEARCH INTERNATIONAL

The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

(2013) Maryam Moslehishad et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

(2012) Maryam Moslehishad et al.   INTERNATIONAL DAIRY JOURNAL

Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability

(2011) Debasree Ghosh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

(2011) Shabboo Amirdivani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proteolytic Profiles and Angiotensin-I Converting Enzyme and α-Glucosidase Inhibitory Activities of Selected Lactic Acid Bacteria

(2008) L. Ramchandran et al.   JOURNAL OF FOOD SCIENCE