Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes

Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake

(2022) Huaixiang Tian et al.   Journal of Food Measurement and Characterization

Novel ACE inhibitory, antioxidant and α-glucosidase inhibitory peptides identified from fermented rubing cheese through peptidomic and molecular docking

(2022) Guangqiang Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products

(2021) Xiao Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model

(2021) Chen Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

(2020) Zhihai Huang et al.   Foods

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

(2020) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

(2019) C. S. Ranadheera et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

(2019) Yun-Jeong Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses

(2019) A. Picon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics

(2019) Rodrigo V. Moreira et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan

(2019) Huaixiang Tian et al.   JOURNAL OF DAIRY SCIENCE

Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains

(2019) Ricardo Reyes-Díaz et al.   JOURNAL OF DAIRY SCIENCE

Chemosensory characteristics of regional Vidal icewines from China and Canada

(2018) Ling Huang et al.   FOOD CHEMISTRY

Bacterial and fungal microbiota of spontaneously fermented Chinese products, Rubing milk cake and Yan-cai vegetable pickles

(2018) Xin Liu et al.   FOOD MICROBIOLOGY

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

(2018) C.D. Hickey et al.   FOOD RESEARCH INTERNATIONAL

Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae : Microbiological, physicochemical and sensory attributes

(2018) Georgia Maciel Dias de Moraes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the nutrition and function of cow and goat milk based on intestinal microbiota by metagenomic analysis

(2018) Zhaoxia Wang et al.   Food & Function

Evaluation of individual lactic acid bacteria for the fermentation of goat milk: Quality parameters

(2018) R. Muelas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cheesomics: the future pathway to understanding cheese flavour and quality

(2018) Roya Afshari et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires

(2017) E.W. Oliveira et al.   JOURNAL OF DAIRY SCIENCE

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

Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content

(2015) D. Cais-Sokolińska et al.   JOURNAL OF DAIRY SCIENCE

Consumer Preferences for Mild Cheddar Cheese Flavors

(2008) S.L. Drake et al.   JOURNAL OF FOOD SCIENCE

Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses

(2008) S. Ryffel et al.   SMALL RUMINANT RESEARCH