Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

(2017) Changkun Li 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

Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters

(2016) Noori Han et al.   JOURNAL OF DAIRY SCIENCE

Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt

(2016) Daniel M. Linares et al.   Frontiers in Microbiology

Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control

(2015) Muhammad Inam Afzal et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter 1

(2015) Fatih Ortakci et al.   JOURNAL OF DAIRY SCIENCE

Study on Streptococcus thermophilus isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

(2015) Musu Zha et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus

(2015) Yan Ren et al.   Korean Journal for Food Science of Animal Resources

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

(2015) Marianthi Sidira et al.   MEAT SCIENCE

Putrescine production via the agmatine deiminase pathway increases the growth of Lactococcus lactis and causes the alkalinization of the culture medium

(2014) Beatriz del Rio et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

(2014) Chengcheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction

(2013) Guillermo Hugo Peralta et al.   Dairy Science & Technology

Analytical characterisation of Negroamaro red wines by “Aroma Wheels”

(2013) Simonetta Capone et al.   FOOD CHEMISTRY

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

Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28

(2012) Muhammad Inam Afzal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses

(2012) Ali Adnan Hayaloglu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

(2012) M.I. Rincon-Delgadillo et al.   JOURNAL OF DAIRY SCIENCE

In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk

(2011) Yan Bao et al.   ANNALS OF MICROBIOLOGY

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

(2011) Li Ning et al.   FOOD CHEMISTRY

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

(2011) M. González Álvarez et al.   FOOD CHEMISTRY

Short communication: Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment

(2011) G. Blaiotta et al.   JOURNAL OF DAIRY SCIENCE

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition

(2010) M.V. Galmarini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography

(2009) R. Attaie   JOURNAL OF DAIRY SCIENCE

Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life

(2008) C. Condurso et al.   INTERNATIONAL DAIRY JOURNAL

Model Studies on the Oxygen-Induced Formation of Benzaldehyde from Phenylacetaldehyde Using Pyrolysis GC-MS and FTIR

(2008) Fong Lam Chu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of Volatile Compounds Produced by 2 Strains ofLactococcus lactisIsolated from Leben (Tunisian Fermented Milk) Using Solid-Phase Microextraction-Gas Chromatography

(2008) M. Ziadi et al.   JOURNAL OF FOOD SCIENCE