Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk

(2020) Himoonga Bernard Moonga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese

(2020) Xiaochun Zheng et al.   INTERNATIONAL DAIRY JOURNAL

Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese

(2019) Diriisa Mugampoza et al.   FOOD CHEMISTRY

Emerging trends of advanced sensor based instruments for meat, poultry and fish quality– a review

(2019) John Lewis Zinia Zaukuu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of feed supplementation based on extruded linseed meal and fish oil on composition and sensory properties of raw milk and ultra-high temperature treated milk

(2019) Tamás Tóth et al.   INTERNATIONAL DAIRY JOURNAL

Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters

(2018) R. Muelas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavour profiling by gas chromatography–mass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk

(2017) P. Sfakianakis et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

(2017) T. Dan et al.   JOURNAL OF DAIRY SCIENCE

Monitoring of water spectral patterns of lactobacilli development as a tool for rapid selection of probiotic candidates

(2017) Aleksandar Slavchev et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

(2017) et al.   MOLECULES

Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing

(2016) Wenjun Liu et al.   JOURNAL OF DAIRY SCIENCE

Textural properties of low-fat set-type yoghurt depending on mTG addition

(2016) Lívia Darnay et al.   Mljekarstvo

Textural properties of low-fat set-type yoghurt depending on mTG addition

(2016) Lívia Darnay et al.   Mljekarstvo

Small angle neutron scattering study of nanostructural changes in microbial transglutaminase-treated low-fat yogurt during fermentation

(2015) Lívia Darnay et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Monitoring of Water Spectral Pattern Reveals Differences in Probiotics Growth When Used for Rapid Bacteria Selection

(2015) Aleksandar Slavchev et al.   PLoS One

Application of electronic nose and electronic tongue in the dairy industry

(2014) Milna Tudor Kalit   Mljekarstvo

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

(2013) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

(2013) D.D. Pan et al.   JOURNAL OF DAIRY SCIENCE

Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis

(2010) Zoltán Kovács et al.   JOURNAL OF CHEMOMETRICS

Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses

(2010) M.M. Milesi et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of Aroma Generation of Lactococcus lactis with an Electronic Nose and Sensory Analysis

(2007) N. Gutiérrez-Méndez et al.   JOURNAL OF DAIRY SCIENCE