Peer-Reviewed Research Database

Yogurt — 551 papers

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.

Top Contributing Institutions

Where the yogurt research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Chinese Academy of Agricultural Sciences

Harvard University

Beijing Technology and Business University

Tianjin University of Science and Technology

Shanghai Institute of Technology

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2023 Journal of dairy science gc ms

Comparison of volatile metabolic profiles in fermented milk of Streptococcus thermophilus during the postripening period at different incubation temperatures.

Streptococcus thermophilus has been extensively applied in fermented milk. This study used gas chromatography-ion mobility spectroscopy to determine and evaluate the volatile metab... Read full abstract on PubMed →

PMID: 36823014 DOI: 10.3168/jds.2022-22331

2022 Food science and technology international = Ciencia y tecnologia de los alimentos internacional gc ms

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza".

This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic ac... Read full abstract on PubMed →

PMID: 34515545 DOI: 10.1177/10820132211039916

2022 Gels (Basel, Switzerland) aroma analysis

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing.

(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma com... Read full abstract on PubMed →

PMID: 35323273 DOI: 10.3390/gels8030160 Full text on PMC

2020 PLoS neglected tropical diseases gc ms

Responses of the putative trachoma vector, Musca sorbens, to volatile semiochemicals from human faeces.

The putative vector of trachoma, Musca sorbens, prefers to lay its eggs on human faeces on the ground. This study sought to determine whether M. sorbens females were attracted to v... Read full abstract on PubMed →

PMID: 32126087 DOI: 10.1371/journal.pntd.0007719 Full text on PMC

2020 Food research international (Ottawa, Ont.) gc ms

Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America.

There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical orig... Read full abstract on PubMed →

PMID: 32846619 DOI: 10.1016/j.foodres.2020.109594

2015 Journal of applied microbiology gc ms

Diversity of food-borne Bacillus volatile compounds and influence on fungal growth.

AIMS: To evaluate the antifungal activity of the volatile organic compounds (VOCs) produced by 75 different food-borne Bacillus species against Aspergillus niger, Aspergillus flavu... Read full abstract on PubMed →

PMID: 25989039 DOI: 10.1111/jam.12847

2015 Applied microbiology and biotechnology aroma analysis

Both BAT1 and ARO8 are responsible for unpleasant odor generation in halo-tolerant yeast Zygosaccharomyces rouxii.

Soy sauce yeast Zygosaccharomyces rouxii plays a central role in the production of flavor compounds in soy sauce, while the flor-forming strain spoils its quality by producing 2-me... Read full abstract on PubMed →

PMID: 25982000 DOI: 10.1007/s00253-015-6673-3

2002 Applied and environmental microbiology other

Cloning and inactivation of a branched-chain-amino-acid aminotransferase gene from Staphylococcus carnosus and characterization of the enzyme.

Staphylococcus carnosus and Staphylococcus xylosus are widely used as aroma producers in the manufacture of dried fermented sausages. Catabolism of branched-chain amino acids (BCAA... Read full abstract on PubMed →

PMID: 12147502 DOI: 10.1128/AEM.68.8.4007-4014.2002 Full text on PMC

2025 aeda

Study on characteristic aroma compounds of Qingke baijiu and their biosynthesis mechanism.

In this study, the electronic tongue, electronic nose, GC-MS, and GC-IMS technologies were used to analyze the raw materials, Daqu, and raw liquor of Qingke Baijiu throughout the e... Read full abstract on PubMed →

PMID: 41267226 DOI: 10.1016/j.foodres.2025.117544

2024 Journal of food science aroma analysis

Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi-flavor Baijiu.

Addition of soybean in raw materials could improve the flavor of chi-flavor Baijiu (CFB) in production. For investigating the mechanism of flavor improvement during fermentation, t... Read full abstract on PubMed →

PMID: 38778551 DOI: 10.1111/1750-3841.17132

2024 Food research international (Ottawa, Ont.) gc ms

Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces.

Microbial metabolism is important for the unique flavor formation of Mei yu, a kind of traditional Chinese fermented fish pieces. However, the interactive relationship between micr... Read full abstract on PubMed →

PMID: 39232519 DOI: 10.1016/j.foodres.2024.114882

2024 Food science & nutrition pharmacology

Effects of Lamiaceae family plants and their bioactive ingredients on coronavirus-induced lung inflammation.

Coronaviruses (CoVs) are a family of viruses that cause infection in respiratory and intestinal systems. Different types of CoVs, those responsible for the SARS-CoV and the new glo... Read full abstract on PubMed →

PMID: 38455203 DOI: 10.1002/fsn3.3903 Full text on PMC

2023 Veterinary anaesthesia and analgesia other

Analgesic effect of the mint terpenoid L-carvone in sheep.

OBJECTIVE: To determine whether L-carvone increases the voltage threshold response to a noxious electrical stimulus in sheep. STUDY DESIGN: Prospective, blinded, randomized, crosso... Read full abstract on PubMed →

PMID: 37500407 DOI: 10.1016/j.vaa.2023.06.004

2025 Microbiological research gc ms

Antifungal activity and mechanism of volatile organic compounds produced by Bacillus siamensis NEAU-ZGX24 against Botrytis cinerea.

Botrytis cinerea, a highly destructive phytopathogenic fungi, infects the plant and fruit of many economically important crops, causing severe economic losses. Here, we obtained an... Read full abstract on PubMed →

PMID: 40602307 DOI: 10.1016/j.micres.2025.128265

2006 Molecular nutrition & food research other

Methylglyoxal in food and living organisms.

Methylglyoxal (MG) is a highly reactive alpha-oxoaldehyde formed endogenously in numerous enzymatic and nonenzymatic reactions. It modifies arginine and lysine residues in proteins... Read full abstract on PubMed →

PMID: 17103372 DOI: 10.1002/mnfr.200600065

2023 Food chemistry: X gc ms

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes.

The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods o... Read full abstract on PubMed →

PMID: 37954144 DOI: 10.1016/j.fochx.2023.100978 Full text on PMC

2019 Scientific reports gc ms

Volatile scents of influenza A and S. pyogenes (co-)infected cells.

Influenza A is a serious pathogen itself, but often leads to dangerous co-infections in combination with bacterial species such as Streptococcus pyogenes. In comparison to classica... Read full abstract on PubMed →

PMID: 31827195 DOI: 10.1038/s41598-019-55334-0 Full text on PMC

2025 Journal of agricultural and food chemistry other

Potassium Promotes Citric Acid Accumulation by Regulating Its Synthesis and Vacuole Storage in Newhall Navel Orange (Citrus sinensis).

Potassium (K) is recognized as a crucial element affecting fruit flavor quality and influences the accumulation of citric acid (CA). To gain deeper insights into how K regulates CA... Read full abstract on PubMed →

PMID: 40314565 DOI: 10.1021/acs.jafc.4c11984

2025 sensory panel

Removal of heavy metals and enhancement of flavor from Sargassum fusiforme through sequential processing involving steaming, citric acid, and fermentation.

This study investigated the effects of steaming, citric acid washing, and microbial fermentation on heavy metal content and flavor in Sargassum fusiforme. The optimal processing co... Read full abstract on PubMed →

PMID: 41185304 DOI: 10.1016/j.foodres.2025.117549

2024 Advanced materials (Deerfield Beach, Fla.) unrelated

Citric Acid: A Nexus Between Cellular Mechanisms and Biomaterial Innovations.

Citrate-based biodegradable polymers have emerged as a distinctive biomaterial platform with tremendous potential for diverse medical applications. By harnessing their versatile ch... Read full abstract on PubMed →

PMID: 38801111 DOI: 10.1002/adma.202402871 Full text on PMC

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.