Fermentation temperature affects yogurt quality: A metabolomics study-Reference-Cited by-同舟云学术

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Fermentation temperature affects yogurt quality: A metabolomics study

Published:2021-08 Issue: Volume:42 Page:101104
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yang Shanshan,Yan Danli,Zou Yiting,Mu Delun,Li Xinfei,Shi Haisu,Luo Xue,Yang Mei,Yue Xiqing,Wu Rina,Wu Junrui

Funder

Shenyang Agricultural University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

1. Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health;Alaa;Lebensmittel-Wissenschaft & Technologie,2018

2. Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives;Ariadne;Food Chemistry,2017

3. Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt;Bai;Food Bioscience,2020

4. Computer vision-based analysis of foods: A nondestructive colour measurement tool to monitor quality and safety;Burçe;Journal of the Science of Food and Agriculture,2014

5. Processing of high-protein yoghurt – a review;Camilla;International Dairy Journal,2019

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2. Widely targeted metabolomics analysis reveals the effect of soybean hull polysaccharides on nonvolatile components of plant-based yogurt and its metabolic pattern;International Journal of Biological Macromolecules;2024-11

3. Molecular mechanisms of high aldehyde dehydrogenase production for improved beany flavour regulated by the LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum A119;LWT;2024-09

4. Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation;Food Bioscience;2024-08

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