Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics

Metabolic footprinting revealed key biochemical changes in a brown fermented milk product using Streptococcus thermophilus

(2020) DanYang Li et al.   JOURNAL OF DAIRY SCIENCE

A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare’s milk to koumiss

(2020) Yanan Xia et al.   FOOD CHEMISTRY

Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage

(2020) Heena Sharma et al.   FOOD RESEARCH INTERNATIONAL

Current status of global dairy goat production: an overview

(2019) Beth A. Miller et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Flavopereirine Suppresses the Growth of Colorectal Cancer Cells through P53 Signaling Dependence

(2019) Jhy-Ming Li et al.   Cancers

GC-MS metabolomics comparison of yoghurts from sheep's and goats' milk

(2019) A. Murgia et al.   INTERNATIONAL DAIRY JOURNAL

Propionic acid counteracts the inflammation of human subcutaneous adipose tissue: a new avenue for drug development

(2019) Sa’ad Al-Lahham et al.   DARU-Journal of Pharmaceutical Sciences

Conversion of Branched-Chain Amino Acids to Corresponding Isoacids - An in vitro Tool for Estimating Ruminal Protein Degradability

(2019) Juha Apajalahti et al.   Frontiers in Veterinary Science

Organic acids as antimicrobial food agents: applications and microbial productions

(2019) Hasan Bugra Coban   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

(2019) Juliana Nunes Lucatto et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men

(2018) Grégory Pimentel et al.   JOURNAL OF NUTRITION

Characterization of indole-3-pyruvic acid pathway-mediated biosynthesis of auxin in Neurospora crassa

(2018) Puspendu Sardar et al.   PLoS One

Comparative milk metabolite profiling for exploring superiority of indigenous Indian cow milk over exotic and crossbred counterparts

(2018) Rekha Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A metabolomics comparison between sheep's and goat's milk

(2018) P. Caboni et al.   FOOD RESEARCH INTERNATIONAL

Yogurt starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus ameliorate symptoms and modulate the immune response in a mouse model of dextran sulfate sodium-induced colitis

(2018) E. Wasilewska et al.   JOURNAL OF DAIRY SCIENCE

Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet-Aged Beef Longissimus Steaks

(2018) Rachel M. Mitacek et al.   JOURNAL OF FOOD SCIENCE

Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds

(2018) Marcello R. Silveira et al.   FOOD CHEMISTRY

Role of lactic acid bacteria on the yogurt flavour: A review

(2017) Chen Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A 100-Year Review: Yogurt and other cultured dairy products

(2017) Kayanush J. Aryana et al.   JOURNAL OF DAIRY SCIENCE

Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

(2017) A.L.D. Batista et al.   Journal of Functional Foods

Fermentative production of L-pipecolic acid from glucose and alternative carbon sources

(2017) Fernando Pérez-García et al.   Biotechnology Journal

Production of α-ketobutyrate using engineeredEscherichia colivia temperature shift

(2016) Chenglin Zhang et al.   BIOTECHNOLOGY AND BIOENGINEERING

Metabolome analysis of milk fermented by γ-aminobutyric acid–producing Lactococcus lactis

(2016) Tatsuro Hagi et al.   JOURNAL OF DAIRY SCIENCE

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels

(2015) Zhining Bao et al.   CyTA-Journal of Food

History of yogurt and current patterns of consumption

(2015) Mauro Fisberg et al.   NUTRITION REVIEWS

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels

(2015) Zhining Bao et al.   CyTA-Journal of Food

RAMClust: A Novel Feature Clustering Method Enables Spectral-Matching-Based Annotation for Metabolomics Data

(2014) C. D. Broeckling et al.   ANALYTICAL CHEMISTRY

A gas chromatography-mass spectrometry-based metabolomic approach for the characterization of goat milk compared with cow milk

(2014) Paola Scano et al.   JOURNAL OF DAIRY SCIENCE

Propionic acid and butyric acid inhibit lipolysis and de novo lipogenesis and increase insulin-stimulated glucose uptake in primary rat adipocytes

(2014) Emilia Heimann et al.   Adipocyte

Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts

(2012) Amalia Serafeimidou et al.   FOOD CHEMISTRY

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains1

(2011) J.R. Broadbent et al.   JOURNAL OF DAIRY SCIENCE

Preparation of Polycarboxylic Acids by Oxidative Cleavage with Oxygen / Co-Mn-Br System

(2011) Kango Fujitani et al.   Journal of Oleo Science

Web-based inference of biological patterns, functions and pathways from metabolomic data using MetaboAnalyst

(2011) Jianguo Xia et al.   Nature Protocols

The proteolytic system of lactic acid bacteria revisited: a genomic comparison

(2010) Mengjin Liu et al.   BMC GENOMICS