147 related articles for article (PubMed ID: 27712046)
21. Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.
Wang J; Wei BC; Wang X; Zhang Y; Gong YJ
Front Microbiol; 2023; 14():1113594. PubMed ID: 36726371
[TBL] [Abstract][Full Text] [Related]
22. Influence of
Tian J; Yang X; Zhang K; Zhao Y; Cheng F; Jin Y
Front Nutr; 2022; 9():1058109. PubMed ID: 36698479
[TBL] [Abstract][Full Text] [Related]
23. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties.
Papamanoli E; Tzanetakis N; Litopoulou-Tzanetaki E; Kotzekidou P
Meat Sci; 2003 Oct; 65(2):859-67. PubMed ID: 22063449
[TBL] [Abstract][Full Text] [Related]
24. Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages.
Lee JY; Kim CJ; Kunz B
Meat Sci; 2006 Mar; 72(3):437-45. PubMed ID: 22061727
[TBL] [Abstract][Full Text] [Related]
25. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.
Holko I; Hrabě J; Šalaková A; Rada V
Meat Sci; 2013 Jul; 94(3):275-9. PubMed ID: 23567124
[TBL] [Abstract][Full Text] [Related]
26. Functional Characteristics of
Liu Y; Wan Z; Yohannes KW; Yu Q; Yang Z; Li H; Liu J; Wang J
Front Microbiol; 2020; 11():611260. PubMed ID: 33488553
[TBL] [Abstract][Full Text] [Related]
27. Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream.
Khademi F; Naghizadeh Raeisi S; Younesi M; Motamedzadegan A; Rabiei K; Shojaei M; Rokni H; Falsafi M
Food Chem Toxicol; 2022 Aug; 166():113244. PubMed ID: 35728727
[TBL] [Abstract][Full Text] [Related]
28. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
[TBL] [Abstract][Full Text] [Related]
29. Effects of the addition of leucine on flavor and quality of sausage fermented by
Liu R; Ma Y; Chen L; Lu C; Ge Q; Wu M; Xi J; Yu H
Front Microbiol; 2022; 13():1118907. PubMed ID: 36817110
[TBL] [Abstract][Full Text] [Related]
30. Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria.
Hu Y; Li Y; Zhu J; Kong B; Liu Q; Chen Q
Food Res Int; 2021 Jul; 145():110391. PubMed ID: 34112394
[TBL] [Abstract][Full Text] [Related]
31. Effect of
Gao F; Zhang K; Wang D; Xia L; Gu Y; Tian J; Jin Y
Food Chem X; 2024 Mar; 21():101205. PubMed ID: 38370301
[TBL] [Abstract][Full Text] [Related]
32. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.
Gomes AA; Braga SP; Cruz AG; Cadena RS; Lollo PC; Carvalho C; Amaya-Farfán J; Faria JA; Bolini HM
J Dairy Sci; 2011 Oct; 94(10):4777-86. PubMed ID: 21943729
[TBL] [Abstract][Full Text] [Related]
33. Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine.
Sreekumar R; Al-Attabi Z; Deeth HC; Turner MS
Lett Appl Microbiol; 2009 Jun; 48(6):777-82. PubMed ID: 19344359
[TBL] [Abstract][Full Text] [Related]
34. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.
Wang CY; Lin PR; Ng CC; Shyu YT
Anaerobe; 2010 Dec; 16(6):578-85. PubMed ID: 20951815
[TBL] [Abstract][Full Text] [Related]
35. Bioactive Properties of Novel Probiotic
Ayyash M; Olaimat A; Al-Nabulsi A; Liu SQ
Food Sci Anim Resour; 2020 Mar; 40(2):155-171. PubMed ID: 32161912
[TBL] [Abstract][Full Text] [Related]
36. Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed.
Yin H; Zhong Y; Xia S; Hu J; Nie S; Xiong T; Xie M
Food Chem; 2020 Jun; 314():126037. PubMed ID: 31954941
[TBL] [Abstract][Full Text] [Related]
37. The triglyceride-lowering effect of supplementation with dual probiotic strains, Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032: Reduction of fasting plasma lysophosphatidylcholines in nondiabetic and hypertriglyceridemic subjects.
Ahn HY; Kim M; Ahn YT; Sim JH; Choi ID; Lee SH; Lee JH
Nutr Metab Cardiovasc Dis; 2015 Aug; 25(8):724-33. PubMed ID: 26044516
[TBL] [Abstract][Full Text] [Related]
38. Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with
Wang J; Hou J; Zhang X; Hu J; Yu Z; Zhu Y
Foods; 2022 Mar; 11(5):. PubMed ID: 35267369
[TBL] [Abstract][Full Text] [Related]
39. Effect of Different
Seleshe S; Kang SN
Food Sci Anim Resour; 2021 Jul; 41(4):636-649. PubMed ID: 34291212
[TBL] [Abstract][Full Text] [Related]
40. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions.
Meira QGS; Magnani M; de Medeiros Júnior FC; Queiroga RCRDE; Madruga MS; Gullón B; Gomes AMP; Pintado MME; de Souza EL
Food Res Int; 2015 Oct; 76(Pt 3):828-838. PubMed ID: 28455069
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]