Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk

Immunoassays for the rapid detection of pantothenic acid in pharmaceutical and food products

(2021) Lu Zeng et al.   FOOD CHEMISTRY

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

(2021) Jicheng Wang et al.   JOURNAL OF DAIRY SCIENCE

Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt

(2021) Huaxin Du et al.   JOURNAL OF DAIRY SCIENCE

Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt

(2021) Myung-Wook Song et al.   Antioxidants

Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.

(2021) Amal Bakr Shori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Study on the Stability and Antioxidant Activity of Six Pyranoanthocyanins Based on Malvidin-3-glucoside

(2020) Jianxia Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent advances in the application of metabolomics for food safety control and food quality analyses

(2020) Shubo Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt

(2020) Yuxiang Gu et al.   PROCESS BIOCHEMISTRY

Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt

(2020) Mei Bai et al.   Food Bioscience

Effect of adzuki bean sprout fermented milk enriched in γ-aminobutyric acid on mild depression in a mouse model

(2020) Zhen Wu et al.   JOURNAL OF DAIRY SCIENCE

Insights into L-type heteromeric amino acid transporters

(2019) Simon Newstead   NATURE STRUCTURAL & MOLECULAR BIOLOGY

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

(2019) Si Yeon Kim et al.   JOURNAL OF DAIRY SCIENCE

Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks

(2019) Xinya Wang et al.   FOOD HYDROCOLLOIDS

Role of estrone on the regulation of osteoblastogenesis

(2019) M. Carla Crescitelli et al.   MOLECULAR AND CELLULAR ENDOCRINOLOGY

A metabolomic explanation on beneficial effects of dietary Goji on intestine inflammation

(2018) Hongbin Wang et al.   Journal of Functional Foods

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

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

Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains

(2017) U. Pachekrepapol et al.   JOURNAL OF DAIRY SCIENCE

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

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

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

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

The growth kinetics and metabolic and antioxidant activities of the functional synbiotic combination of Lactobacillus gasseri 505 and Cudrania tricuspidata leaf extract

(2016) Nam Su Oh et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Antioxidant activity and flavor compounds of hickory yogurt

(2016) Nana Su et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt

(2016) Ru Jia et al.   JOURNAL OF DAIRY SCIENCE

Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats

(2016) Sun-Young Park et al.   Korean Journal for Food Science of Animal Resources

Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt

(2016) Nadia Innocente et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk

(2016) C. Senaka Ranadheera et al.   SMALL RUMINANT RESEARCH

Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

(2014) Sarn Settachaimongkon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

FAO/WHO Guidelines on Probiotics

(2012) Lorenzo Morelli et al.   JOURNAL OF CLINICAL GASTROENTEROLOGY

Induction of plantaricin MG under co-culture with certain lactic acid bacterial strains and identification of LuxS mediated quorum sensing system in Lactobacillus plantarum KLDS1.0391

(2011) Li-Li Man et al.   FOOD CONTROL

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

(2011) F. Zare et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Addition of gelatin enhanced gelation of corn–milk yogurt

(2007) Piyawan Supavititpatana et al.   FOOD CHEMISTRY

An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage

(2007) D.W. Olson et al.   LWT-FOOD SCIENCE AND TECHNOLOGY