150 related articles for article (PubMed ID: 36737988)
1. Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk.
Hao Z; Zhang X; Peng X; Shi X; Wang R; Guo S
Food Res Int; 2023 Feb; 164():112407. PubMed ID: 36737988
[TBL] [Abstract][Full Text] [Related]
2. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.
Lv YC; Song HL; Li X; Wu L; Guo ST
J Food Sci; 2011; 76(1):S20-5. PubMed ID: 21535711
[TBL] [Abstract][Full Text] [Related]
3. Composition, formation mechanism, and removal method of off-odor in soymilk products.
Ji GZ; Li XM; Dong Y; Shi YD
J Food Sci; 2022 Dec; 87(12):5175-5190. PubMed ID: 36353794
[TBL] [Abstract][Full Text] [Related]
4. Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
Kaneko D; Igarashi T; Aoyama K
J Agric Food Chem; 2014 Feb; 62(7):1658-63. PubMed ID: 24495115
[TBL] [Abstract][Full Text] [Related]
5. Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials.
Yuan S; Chang SK
J Agric Food Chem; 2007 Jan; 55(2):426-31. PubMed ID: 17227075
[TBL] [Abstract][Full Text] [Related]
6. Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
Zhang Y; Guo S; Liu Z; Chang SK
J Agric Food Chem; 2012 Aug; 60(30):7457-62. PubMed ID: 22812487
[TBL] [Abstract][Full Text] [Related]
7. Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.
Yuan SH; Chang SK
J Food Sci; 2007 Sep; 72(7):S481-6. PubMed ID: 17995661
[TBL] [Abstract][Full Text] [Related]
8. Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH.
Rui X; Zhang Q; Huang J; Li W; Chen X; Jiang M; Dong M
J Sci Food Agric; 2019 Jan; 99(2):861-867. PubMed ID: 30006936
[TBL] [Abstract][Full Text] [Related]
9. Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes.
Zhu YY; Thakur K; Feng JY; Cai JS; Zhang JG; Hu F; Russo P; Spano G; Wei ZJ
Appl Microbiol Biotechnol; 2020 Jul; 104(13):5759-5772. PubMed ID: 32388761
[TBL] [Abstract][Full Text] [Related]
10. A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.
Zheng Y; Fei Y; Yang Y; Jin Z; Yu B; Li L
Food Microbiol; 2020 Oct; 91():103540. PubMed ID: 32539956
[TBL] [Abstract][Full Text] [Related]
11. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.
Wang J; Guo Z; Zhang Q; Yan L; Chen W; Liu XM; Zhang HP
J Dairy Sci; 2009 Jun; 92(6):2468-76. PubMed ID: 19447978
[TBL] [Abstract][Full Text] [Related]
12. Atherosclerosis-preventing activity of lactic acid bacteria-fermented milk-soymilk supplemented with Momordica charantia.
Tsai TY; Chu LH; Lee CL; Pan TM
J Agric Food Chem; 2009 Mar; 57(5):2065-71. PubMed ID: 19216552
[TBL] [Abstract][Full Text] [Related]
13. Functional relevance and health benefits of soymilk fermented by lactic acid bacteria.
Kumari M; Kokkiligadda A; Dasriya V; Naithani H
J Appl Microbiol; 2022 Jul; 133(1):104-119. PubMed ID: 34724304
[TBL] [Abstract][Full Text] [Related]
14. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
Wang YC; Yu RC; Chou CC
Int J Food Microbiol; 2004 Jun; 93(2):209-17. PubMed ID: 15135959
[TBL] [Abstract][Full Text] [Related]
15. Fermented soymilk and soy and cow milk mixture, supplemented with orange peel fiber or Tremella flava fermented powder as prebiotics for high exopolysaccharide-producing Lactobacillus pentosus SLC 13.
Huang ML; Huang JY; Kao CY; Fang TJ
J Sci Food Agric; 2019 Jul; 99(9):4373-4382. PubMed ID: 30851051
[TBL] [Abstract][Full Text] [Related]
16. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S).
Biscola V; de Olmos AR; Choiset Y; Rabesona H; Garro MS; Mozzi F; Chobert JM; Drouet M; Haertlé T; Franco BDGM
Benef Microbes; 2017 Aug; 8(4):635-643. PubMed ID: 28726509
[TBL] [Abstract][Full Text] [Related]
17. Analysis on physicochemical and sensory qualities of soymilk prepared by various cultivars: Application of fuzzy logic technique.
Jin X; Chen C; Guo S; Zhang H
J Food Sci; 2020 Jun; 85(6):1635-1641. PubMed ID: 32449945
[TBL] [Abstract][Full Text] [Related]
18. Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing.
Shi X; Li J; Wang S; Zhang L; Qiu L; Han T; Wang Q; Chang SK; Guo S
Food Chem; 2015 Oct; 185():422-9. PubMed ID: 25952888
[TBL] [Abstract][Full Text] [Related]
19. Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and
Huo C; Yang X; Li L
Food Chem X; 2023 Mar; 17():100578. PubMed ID: 36845480
[TBL] [Abstract][Full Text] [Related]
20.
Gao YX; Xu B; Fan HR; Zhang MR; Zhang LJ; Lu C; Zhang NN; Fan B; Wang FZ; Li S
Food Res Int; 2020 Dec; 138(Pt A):109686. PubMed ID: 33292958
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
