Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

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

Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production

(2017) Marianthi Sidira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt

(2016) Sarn Settachaimongkon et al.   FOOD MICROBIOLOGY

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

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

Simultaneous analysis of carbohydrates and organic acids by HPLC-DAD-RI for monitoring goat's milk yogurts fermentation

(2016) Marion Pereira da Costa et al.   TALANTA

Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt

(2015) Reza Hajimohammadi Farimani et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt

(2015) Ghazal Akbaridoust et al.   JOURNAL OF DAIRY RESEARCH

The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt

(2014) Sarn Settachaimongkon et al.   INTERNATIONAL DAIRY JOURNAL

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

Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

(2014) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

Effect of dairy probiotic combinations on in vitro gastrointestinal tolerance, intestinal epithelial cell adhesion and cytokine secretion

(2014) C. Senaka Ranadheera et al.   Journal of Functional Foods

Fermented Milks and Milk Products as Functional Foods—A Review

(2013) V. K. Shiby et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001

(2013) Dorota Zaręba et al.   INTERNATIONAL DAIRY JOURNAL

Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks

(2011) TUBA ERKAYA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review

(2011) Rabia Ashraf et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus

(2010) Elizabeth W. Ng et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological properties of candidate probiotic Lactobacillus plantarum strains

(2009) Ralitsa Georgieva et al.   INTERNATIONAL DAIRY JOURNAL

A method for manufacturing superior set yogurt under reduced oxygen conditions

(2009) H. Horiuchi et al.   JOURNAL OF DAIRY SCIENCE

Electronic Nose:  Current Status and Future Trends

(2008) Frank Röck et al.   CHEMICAL REVIEWS

Effect of Using Propionic Acid Bacteria as an Adjunct Culture in Yogurt Production

(2008) F.Y. Ekinci et al.   JOURNAL OF DAIRY SCIENCE

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