Papers mentioning yogurt or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The purpose of this study was to establish new food products that increase the nutritional value and health benefits of the probiotic yogurt currently used in the Western Heads Eas... Read full abstract on PubMed →
Bacterial wilt caused by <i>Ralstonia pseudosolanacearum</i> threatens global crop production. This study establishes <i>Lactiplantibacillus plantarum</i> MZ3, isolated from agricu... Read full abstract on PubMed →
BACKGROUND: Fagopyrum dibotrys is an important wild food and feed germplasm resource. It has high nutritional and medicinal value and is rich in natural products, including flavono... Read full abstract on PubMed →
Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional, functional, and sensory characteristics of foods. Our study explored the effects of co-fe... Read full abstract on PubMed →
Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of years. Recently, LAB are receiving increased attention due to their great potential as pro... Read full abstract on PubMed →
BACKGROUND: Fermented foods are ubiquitous in human diets and often lauded for their sensory, nutritious, and health-promoting qualities. However, precise associations between the... Read full abstract on PubMed →
Thistle (Galactites tomentosa Moench.) honey organic extracts were obtained by headspace solid-phase microextraction (HS-SPME) and ultrasonic solvent extraction (USE) and analyzed... Read full abstract on PubMed →
3-Phenyllactic acid (PLA), which is an organic acid widely existing in honey and lactic acid bacteria fermented food, can be produced by many microorganisms, especially lactic acid... Read full abstract on PubMed →
Statistical evidence indicates that individuals spend approximately 90% of their time indoors on a daily basis. A multitude of human activities， including incense burning， cooking，... Read full abstract on PubMed →
The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined wi... Read full abstract on PubMed →
We examined the dynamic evolution of reducing sugars, amino acids, and volatiles in Lanxangia tsao-ko (LT) during constant temperature drying at 50 °C (CT) and variable temperature... Read full abstract on PubMed →
Analysis of wines from different grape varieties marked by sometimes intense aromatic nuances of fresh mushroom was performed by gas chromatography coupled with olfactometry. This... Read full abstract on PubMed →
The aroma-active compounds of American country ham were investigated by using direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE), dynamic headspace dilution a... Read full abstract on PubMed →
Taste threshold tests of ferrous sulfate (FeSO4) solutions have been confounded by the presence of putative odorants. To detect the presence of odorants released from these solutio... Read full abstract on PubMed →
The aroma of six premium quality Spanish red wines has been studied by quantitative gas chromatography-olfactometry (GC-O) and techniques of quantitative chemical analysis. The GC-... Read full abstract on PubMed →
Volatile organic compounds (VOCs) produced by bacteria play an important, yet relatively unexplored role in interactions between plants and phytopathogens. In this study, the soil... Read full abstract on PubMed →
Following previous reports that male deer mice, Peromyscus maniculatus, produce chemical signals that attract conspecific females, we analysed and field-tested sex-attractant semio... Read full abstract on PubMed →
The Bacillus velezensis GJ-7 strain isolated from the rhizosphere soil of Panax notoginseng showed high nematicidal activity and therefore has been considered a biological control... Read full abstract on PubMed →
Pseudomonas are common spoilage agents of aerobically stored fresh foods. Their ability to cause spoilage is species- and may be strain-specific. To improve our understanding of th... Read full abstract on PubMed →
<title>Abstract</title> <p> Septoria tritici blotch (STB), caused by <italic>Zymoseptoria tritici</italic> , is one of the most damaging foliar diseases of bread wheat ( <ital... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.