Comparison of the effects of single probiotic strains Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis Probio-M8 and their combination on volatile and nonvolatile metabolomic profiles of yogurt

Characterization and association of bacterial communities and nonvolatile components in spontaneously fermented cow milk at different geographical distances

(2021) Chuantao Peng et al.   JOURNAL OF DAIRY SCIENCE

Characterization of potentially probiotic lactic acid bacteria and bifidobacteria isolated from human colostrum

(2020) Wenjun Liu et al.   JOURNAL OF DAIRY SCIENCE

Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

(2020) Richa Soni et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fermented milk containing Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis V9 alleviated constipation symptoms through regulation of intestinal microbiota, inflammation, and metabolic pathways

(2020) Jicheng Wang et al.   JOURNAL OF DAIRY SCIENCE

Consumption of a Fermented Milk Product Containing Bifidobacterium lactis CNCM I-2494 in Women Complaining of Minor Digestive Symptoms: Rapid Response Which Is Independent of Dietary Fibre Intake or Physical Activity

(2019) Philippe Marteau et al.   Nutrients

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

(2019) Tong Dan et al.   Frontiers in Microbiology

The effects of supplementation with blueberry, cyanidin-3-O-β-glucoside, yoghurt and its peptides on obesity and related comorbidities in a diet-induced obese mouse model

(2019) Min Shi et al.   Journal of Functional Foods

OUP accepted manuscript

(2018)   Advances in Nutrition

Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

(2017) Changkun Li et al.   JOURNAL OF DAIRY SCIENCE

Ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry MS E -based untargeted milk metabolomics in dairy cows with subclinical or clinical mastitis

(2017) Xiaomin Xi et al.   JOURNAL OF DAIRY SCIENCE

Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains

(2016) K.R. Elfahri et al.   JOURNAL OF DAIRY SCIENCE

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang

(2016) Aline B. Dantas et al.   JOURNAL OF DAIRY SCIENCE

Invited review: Fermented milk as antihypertensive functional food

(2016) L.M. Beltrán-Barrientos et al.   JOURNAL OF DAIRY SCIENCE

Bifidobacteria and Their Role as Members of the Human Gut Microbiota

(2016) Amy O'Callaghan et al.   Frontiers in Microbiology

Daily intake of fermented milk with Lactobacillus casei strain Shirota reduces the incidence and duration of upper respiratory tract infections in healthy middle-aged office workers

(2015) Kan Shida et al.   EUROPEAN JOURNAL OF NUTRITION

History of yogurt and current patterns of consumption

(2015) Mauro Fisberg et al.   NUTRITION REVIEWS

The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt

(2014) Sarn Settachaimongkon et al.   INTERNATIONAL DAIRY JOURNAL

Fermented Milks and Milk Products as Functional Foods—A Review

(2013) V. K. Shiby et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Probiotic Lactobacillus casei Zhang ameliorates high-fructose-induced impaired glucose tolerance in hyperinsulinemia rats

(2013) Yong Zhang et al.   EUROPEAN JOURNAL OF NUTRITION

Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production

(2013) Xue Han et al.   INTERNATIONAL DAIRY JOURNAL

Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: The inulin effect

(2012) Ricardo Pinheiro de Souza Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

(2011) Winny Routray et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Gene expression profile of probiotic Lactobacillus casei Zhang during the late stage of milk fermentation

(2011) Jicheng Wang et al.   FOOD CONTROL

Volatile Profile of Non-Fermented Milk and Milk Fermented byBifidoBacterium animalissubsp.lactis

(2011) Dorota Zareba et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Improved viability of bifidobacteria in fermented milk by cocultivation with Lactococcus lactis subspecies lactis

(2011) T. Odamaki et al.   JOURNAL OF DAIRY SCIENCE

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improved growth of bifidobacteria by cocultivation with Lactococcus lactis subspecies lactis

(2010) S. Yonezawa et al.   JOURNAL OF DAIRY SCIENCE

Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage

(2009) J. Wang et al.   JOURNAL OF DAIRY SCIENCE

Model Studies on the Oxygen-Induced Formation of Benzaldehyde from Phenylacetaldehyde Using Pyrolysis GC-MS and FTIR

(2008) Fong Lam Chu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY