Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Metabolic profiling of probiotic low-sodium Prato cheese with flavour enhancers: usefulness of NMR spectroscopy and chemometric tools

(2021) Celso F. Balthazar et al.   INTERNATIONAL DAIRY JOURNAL

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

(2021) Jing Xiao et al.   Frontiers in Microbiology

Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with and Kluyveromyces marxianus

(2021) Na Liu et al.   Journal of Proteomics

The cross-over fermentation concept and its application in a novel food product: The dairy miso case study

(2021) Alexander Dank et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation

(2021) Sonia Boudaoud et al.   FOOD MICROBIOLOGY

Impact of NSLAB on Kazakh cheese flavor

(2021) Shan Li et al.   FOOD RESEARCH INTERNATIONAL

Altered faecal microbiome and metabolome in IgG4-related sclerosing cholangitis and primary sclerosing cholangitis

(2021) Qiaoyan Liu et al.   GUT

Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce

(2021) Chunning Luan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage

(2021) Peng Leng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The potential of non-starter lactic acid bacteria from Cheddar cheese to colonise the gut

(2021) N. Leeuwendaal et al.   Journal of Functional Foods

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

(2021) Xiaochun Zheng et al.   Frontiers in Microbiology

Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics

(2021) Milton de Jesus Filho et al.   FOOD RESEARCH INTERNATIONAL

The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese

(2021) Ling Zhang et al.   INTERNATIONAL DAIRY JOURNAL

Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus

(2021) Na Liu et al.   Food Bioscience

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

(2020) Andrea Ianni et al.   MOLECULES

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

(2020) Jie Li et al.   Frontiers in Microbiology

Characterization and evaluation of umami taste: A review

(2020) Wenli Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

(2020) Zhenli Xu et al.   Food Bioscience

Screening and application of lactic acid bacteria and yeasts with L ‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

(2020) Na Liu et al.   Food Science & Nutrition

Effects of different starter culture applications pre- and post-scalding on the biochemical and sensory properties of pasta filata type cheeses

(2020) Serap Öründü 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

Biomarkers associated with cheese quality uncovered by integrative multi-omic analysis

(2020) Roya Afshari et al.   FOOD CONTROL

Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

(2020) Stéphanie Rollero et al.   FOOD MICROBIOLOGY

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

(2019) Amira R. Khattab et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses

(2019) Ai Suzuki-Iwashima et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

(2019) Ying Su et al.   FOOD MICROBIOLOGY

Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains

(2019) Pauline Seguinot et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

(2019) Adekemi Titilayo Adesulu-Dahunsi et al.   FOOD CONTROL

Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli

(2019) Qing Li et al.   FOOD MICROBIOLOGY

Screening of adjunct cultures and their application in ester formation in Camembert-type cheese

(2018) Q. Hong et al.   FOOD MICROBIOLOGY

Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China

(2018) Xiaoji Zheng et al.   FOOD RESEARCH INTERNATIONAL

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese

(2018) Xiaoji Zheng et al.   FOOD RESEARCH INTERNATIONAL

Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging

(2018) P. Duval et al.   INTERNATIONAL DAIRY JOURNAL

Lactobacillus plantarum LUHS135 and paracasei LUHS244 as functional starter cultures for the food fermentation industry: Characterisation, mycotoxin-reducing properties, optimisation of biomass growth and sustainable encapsulation by using dairy by-products

(2018) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Engineering β-oxidation in Yarrowia lipolytica for methyl ketone production

(2018) Erik K.R. Hanko et al.   METABOLIC ENGINEERING

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Combined OPLS-DA and decision tree as a strategy to identify antimicrobial biomarkers of volatile oils analyzed by gas chromatography–mass spectrometry

(2018) Felipe A. dos Santos et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps

(2018) Deepa Agarwal et al.   Food & Function

HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage

(2018) Franks Kamgang Nzekoue et al.   FOOD RESEARCH INTERNATIONAL

Cheese Yeasts

(2018) Marie-Therese Fröhlich-Wyder et al.   YEAST

Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract

(2016) Guillermo Hugo Peralta et al.   Dairy Science & Technology

Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity

(2016) Heng Hui Gan et al.   FOOD CHEMISTRY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

(2016) S. Ozturkoglu-Budak et al.   JOURNAL OF DAIRY SCIENCE

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

(2016) Beatriz Padilla et al.   Frontiers in Microbiology

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

(2015) I. Diezhandino et al.   FOOD CHEMISTRY

An integrated targeted metabolomic platform for high-throughput metabolite profiling and automated data processing

(2015) Yuping Cai et al.   Metabolomics

Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri

(2014) Januana S. Teixeira et al.   FOOD MICROBIOLOGY

Erratum to: Volatile compounds in Nanos cheese: Their formation during ripening and seasonal variation

(2014) I. Boltar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A consensus orthogonal partial least squares discriminant analysis (OPLS-DA) strategy for multiblock Omics data fusion

(2013) Julien Boccard et al.   ANALYTICA CHIMICA ACTA

Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

(2013) Beatriz Padilla et al.   INTERNATIONAL DAIRY JOURNAL

Yeasts from autochthonal cheese starters: technological and functional properties

(2013) A. Binetti et al.   JOURNAL OF APPLIED MICROBIOLOGY

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

(2012) Fernanda Mozzi et al.   FOOD RESEARCH INTERNATIONAL

Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression

(2012) Susanne Procopio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation

(2011) Marcia S Su et al.   Microbial Cell Factories

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

(2009) Francisco José Delgado et al.   FOOD CHEMISTRY

Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions☆

(2009) Shao-Quan Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of acid hydrolysis time on amino acid determination in casein and processed cheeses with different fat content

(2009) František Buňka et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

(2008) I. De Freitas et al.   JOURNAL OF DAIRY SCIENCE