The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS

Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East

(2021) Amr Abdelwareth et al.   FOOD CHEMISTRY

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

(2021) Da Lorn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A rapid screening method to evaluate acidifying activity by lactic acid bacteria

(2021) S.C. Ribeiro et al.   JOURNAL OF MICROBIOLOGICAL METHODS

The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157:H7 and Salmonella on ready-to-eat chicken meat

(2021) Cid R. González-González et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

(2021) Juliana Mandha et al.   FOOD CHEMISTRY

Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries

(2021) Nur Anis Raihana Mhd Rodzi et al.   FOOD RESEARCH INTERNATIONAL

Microbial Variability of Commercial Equine Probiotics

(2021) Ana Berreta et al.   JOURNAL OF EQUINE VETERINARY SCIENCE

Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice

(2021) Yaran Liu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS

(2021) Ao-Nan Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria

(2021) Jing Qi et al.   Food Bioscience

Production of glutamate and stereospecific flavors, (S)-linalool and (+)-valencene, by Synechocystis sp. PCC6803

(2020) Akiko Matsudaira et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum

(2020) Yusuf Olamide Kewuyemi et al.   JOURNAL OF CEREAL SCIENCE

Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss

(2020) Aizhan Rakhmanova et al.   JOURNAL OF DAIRY SCIENCE

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

(2020) Tianlin Li et al.   FOOD CHEMISTRY

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

(2020) Luciana Gabriela Ruiz Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation

(2020) Jéssica A. Viesser et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making

(2019) Vassilios Ganatsios et al.   FOOD AND BIOPRODUCTS PROCESSING

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture

(2018) Krittanon Jampaphaeng et al.   FOOD MICROBIOLOGY

On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS)

(2018) A.N. Gloess et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

(2017) Janneth Gallegos et al.   FOOD CHEMISTRY

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

(2017) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane ( Portulaca oleracea L.)

(2017) Pasquale Filannino et al.   Journal of Functional Foods

Detection of abnormal processes of wine fermentation by support vector machines

(2016) Gonzalo Hernández et al.   Cluster Computing-The Journal of Networks Software Tools and Applications

Development and characterization of geraniol-loaded polymeric nanoparticles with antimicrobial activity against foodborne bacterial pathogens

(2016) Yagmur Yegin et al.   JOURNAL OF FOOD ENGINEERING

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

(2015) Rocío Garrido-Delgado et al.   FOOD CHEMISTRY

Nonstarter lactic acid bacteria volatilomes produced using cheese components

(2013) E. Sgarbi et al.   JOURNAL OF DAIRY SCIENCE

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

Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni

(2012) Herbert Michlmayr et al.   FOOD CHEMISTRY

Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

(2011) Pablo Melgarejo et al.   JOURNAL OF FOOD SCIENCE