(Q37812352)

23 August 2017

title

Volatile flavor compounds in yogurt: a review (English)

1 reference

23 August 2017

Volatile Flavor Compounds in Yogurt: A Review (English)

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

3 September 2024

1 reference

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A21108074

3 September 2024

1

0 references

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=21108074

3 September 2024

publication date

1 November 2010

1 reference

full work available at URL

23 August 2017

http://www.tandfonline.com/doi/pdf/10.1080/10408390903044081

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Critical Reviews in Food Science and Nutrition

3 September 2024

published in

1 reference

23 August 2017

volume

50

1 reference

23 August 2017

issue

10

1 reference

23 August 2017

page(s)

938-950

1 reference

Altering the fat content affects flavor release in a model yogurt system

23 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

Sensor fusion for on-line monitoring of yoghurt fermentation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

Yogurt--an autodigesting source of lactose.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

On-line multisensor monitoring of yogurt and filmjölk fermentations on production scale

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

Headspace gas chromatographic method for determining volatile compounds in infant formulas.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

The relative effect of milk base, starter, and process on yogurt texture: a review

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

Metabolism and biochemical characteristics of yogurt bacteria. A review

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390903044081

Lactose: the milk sugar from a biotechnological perspective

21 January 2018

1

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

3 September 2024

Yogurt and gut function

2

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry

3 September 2024

4

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Comparative performance of a mixed strain starter in cow's milk, ewe's milk and mixtures of these milks

3 September 2024

14

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Vanguard/rearguard strategy for the evaluation of the degradation of yoghurt samples based on the direct analysis of the volatiles profile through headspace-gas chromatography-mass spectrometry

3 September 2024

15

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Determination of organic acids during the fermentation and cold storage of yogurt

3 September 2024

20

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Flavor deterioration in yogurt

3 September 2024

32

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Analysis of diacetyl in yogurt by two new spectrophotometric and fluorimetric methods

3 September 2024

33

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

3 September 2024

36

45

175

Hruskar M.

1995

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Effect of thickeners on aroma compound behavior in a model dairy gel

3 September 2024

52

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones

3 September 2024

65

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity

3 September 2024

66

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

Yogurt: Technology and Biochemistry 1

3 September 2024

83

1 reference

https://api.crossref.org/works/10.1080/10408390903044081

3 September 2024

Identifiers

1 reference

23 August 2017

1 reference