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176 related items for PubMed ID: 38542894
1. Fermentation Characteristics of Fermented Milk with Streptococcus thermophilus CICC 6063 and Lactobacillus helveticus CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage. Zhao X, Ge Y, Yu X, Liu C, Li H, Wang X, Yao S. Molecules; 2024 Mar 12; 29(6):. PubMed ID: 38542894 [Abstract] [Full Text] [Related]
2. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Dan T, Wang D, Wu S, Jin R, Ren W, Sun T. Molecules; 2017 Sep 29; 22(10):. PubMed ID: 28961194 [Abstract] [Full Text] [Related]
3. Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage. Dan T, Jin R, Ren W, Li T, Chen H, Sun T. Molecules; 2018 Apr 11; 23(4):. PubMed ID: 29641460 [Abstract] [Full Text] [Related]
4. Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry. Dan T, Wang D, Jin RL, Zhang HP, Zhou TT, Sun TS. J Dairy Sci; 2017 Apr 11; 100(4):2488-2500. PubMed ID: 28161169 [Abstract] [Full Text] [Related]
5. Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus. Dan T, Ren W, Liu Y, Tian J, Chen H, Li T, Liu W. Front Microbiol; 2019 Apr 11; 10():2183. PubMed ID: 31620117 [Abstract] [Full Text] [Related]
6. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L. Int J Food Microbiol; 2017 Oct 16; 259():35-42. PubMed ID: 28783535 [Abstract] [Full Text] [Related]
7. Fermentation characteristics and postacidification of yogurt by Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047 at optimal inoculum ratio. Ge Y, Yu X, Zhao X, Liu C, Li T, Mu S, Zhang L, Chen Z, Zhang Z, Song Z, Zhao H, Yao S, Zhang B. J Dairy Sci; 2024 Jan 16; 107(1):123-140. PubMed ID: 37641256 [Abstract] [Full Text] [Related]
8. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt. Settachaimongkon S, Nout MJ, Antunes Fernandes EC, Hettinga KA, Vervoort JM, van Hooijdonk TC, Zwietering MH, Smid EJ, van Valenberg HJ. Int J Food Microbiol; 2014 May 02; 177():29-36. PubMed ID: 24598513 [Abstract] [Full Text] [Related]
9. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage. Li C, Song J, Kwok LY, Wang J, Dong Y, Yu H, Hou Q, Zhang H, Chen Y. J Dairy Sci; 2017 Apr 02; 100(4):2512-2525. PubMed ID: 28215898 [Abstract] [Full Text] [Related]
10. Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk. Soukoulis C, Aprea E, Biasioli F, Cappellin L, Schuhfried E, Märk TD, Gasperi F. Rapid Commun Mass Spectrom; 2010 Jul 30; 24(14):2127-3134. PubMed ID: 20552689 [Abstract] [Full Text] [Related]
11. Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt. Dan T, Hu H, Tian J, He B, Tai J, He Y. Molecules; 2023 Feb 24; 28(5):. PubMed ID: 36903370 [Abstract] [Full Text] [Related]
12. 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 19; 62(7):1658-63. PubMed ID: 24495115 [Abstract] [Full Text] [Related]
13. Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability. Dan T, Chen H, Li T, Tian J, Ren W, Zhang H, Sun T. Front Microbiol; 2018 Feb 19; 9():3133. PubMed ID: 30687239 [Abstract] [Full Text] [Related]
14. Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage. Zhou T, Huo R, Kwok LY, Li C, Ma Y, Mi Z, Chen Y. J Dairy Sci; 2019 Jan 19; 102(1):223-235. PubMed ID: 30343912 [Abstract] [Full Text] [Related]
15. Comparative transcriptomic analysis of the flavor production mechanism in yogurt by traditional starter strains. Tian H, Huang N, Yao W, Yu H, Yu B, Chen X, Chen C. J Dairy Sci; 2024 Aug 19; 107(8):5402-5415. PubMed ID: 38331185 [Abstract] [Full Text] [Related]
16. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. Jia R, Zhang F, Song Y, Lou Y, Zhao A, Liu Y, Peng H, Hui Y, Ren R, Wang B. J Dairy Sci; 2021 Jan 19; 104(1):270-280. PubMed ID: 33131819 [Abstract] [Full Text] [Related]
17. Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques. Zhang L, Mi S, Liu R, Sang Y, Wang X. Molecules; 2020 Mar 03; 25(5):. PubMed ID: 32138276 [Abstract] [Full Text] [Related]
18. Comparison of volatile metabolic profiles in fermented milk of Streptococcus thermophilus during the postripening period at different incubation temperatures. Wu T, Guo S, Liu K, Yang Y, Wang J, Zhang H. J Dairy Sci; 2023 Apr 03; 106(4):2303-2313. PubMed ID: 36823014 [Abstract] [Full Text] [Related]