Volatile Compounds Produced byLactobacillus paracaseiDuring Oat Fermentation

Variation of volatile compounds among wheat varieties and landraces

(2015) G. Starr et al.   FOOD CHEMISTRY

Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli-fermented barley and malt substrates

(2015) Ivan Salmerón et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

(2015) Anna-Maija Lampi et al.   JOURNAL OF CEREAL SCIENCE

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

Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

(2013) Ivan Salmerón et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Molecular analysis of volatile metabolites released specifically by staphylococcus aureus and pseudomonas aeruginosa

(2012) Wojciech Filipiak et al.   BMC MICROBIOLOGY

Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products

(2012) Claudine Cognat et al.   FOOD CHEMISTRY

Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubraSieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

(2012) Wenhuai Kang et al.   JOURNAL OF FOOD SCIENCE

Quantification of hexanal as an index of lipid oxidation in human milk and association with antioxidant components

(2011) Ingrid Elisia et al.   JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION

Cholesterol-lowering effects of oat β-glucan

(2011) Rgia A Othman et al.   NUTRITION REVIEWS

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates

(2009) Ivan Salmeron et al.   FOOD CHEMISTRY

Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars

(2009) Min-Sheng Su et al.   FOOD CHEMISTRY

Enzymatic digestion and in vitro fermentation of oat fractions by human lactobacillus strains

(2008) Gopal Kedia et al.   ENZYME AND MICROBIAL TECHNOLOGY

Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)

(2007) Nadia Sabatini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY