Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Flavour production in ewe's milk and ewe's milk yoghurt, by single strains and combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus, isolated from traditional Greek yoghurt
Production de composés d'arôme dans le lait de brebis et dans le yaourt au lait de brebis par des cultures pures ou mixtes de Streptococcus thermophilus et Lactobacillus delbrueckii subsp bulgaricus isolées de yaourt grec traditionnel

Lait, 75 3 (1995) 271-283
DOI: https://doi.org/10.1051/lait:1995319

Standardisation and Quality Evaluation of Barnyard Millet Incorporated Probiotic Yoghurt

Amrutha U.A., Sharon C. L., Seeja Thomachan Panjikkaran, Lakshmy P.S. and Beena A. K.
The Indian Journal of Nutrition and Dietetics 235 (2023)
https://doi.org/10.21048/IJND.2023.60.2.32187

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

Ting Wu, Shuai Guo, Kailong Liu, Yang Yang, Jicheng Wang and Heping Zhang
Journal of Dairy Science 106 (4) 2303 (2023)
https://doi.org/10.3168/jds.2022-22331

Sensomics-Assisted Flavor Decoding of Dairy Model Systems and Flavor Reconstitution Experiments

Florian Utz, Johanna Kreissl, Timo D. Stark, Christian Schmid, Caren Tanger, Ulrich Kulozik, Thomas Hofmann and Corinna Dawid
Journal of Agricultural and Food Chemistry 69 (23) 6588 (2021)
https://doi.org/10.1021/acs.jafc.1c02165

Physicochemical, textural and volatile characteristics of fermented milk co‐cultured with Streptococcus thermophilus, Bifidobacterium animalis or Lactobacillus plantarum

Sining Li, Shanhu Tang, Qiang He, Jiaxin Gong and Jiangxiao Hu
International Journal of Food Science & Technology 55 (2) 461 (2020)
https://doi.org/10.1111/ijfs.14279

Development of yoghurt from ovine milk with enhanced texture and flavour properties

Carmen Asensio‐Vegas, Brijesh Tiwari, Ana E Gredilla, Francisco Bueno, David Delgado and Ana B Martín‐Diana
International Journal of Dairy Technology 71 (1) 112 (2018)
https://doi.org/10.1111/1471-0307.12341

Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts

Claudia Inés Vénica, Irma Verónica Wolf, Viviana Beatriz Suárez, Carina Viviana Bergamini and María Cristina Perotti
LWT 94 163 (2018)
https://doi.org/10.1016/j.lwt.2018.04.034

Microencapsulated Starter Culture During Yoghurt Manufacturing, Effect on Technological Features

Annachiara De Prisco, Hein J. F. van Valenberg, Vincenzo Fogliano and Gianluigi Mauriello
Food and Bioprocess Technology 10 (10) 1767 (2017)
https://doi.org/10.1007/s11947-017-1946-8

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

T. Dan, D. Wang, R.L. Jin, et al.
Journal of Dairy Science 100 (4) 2488 (2017)
https://doi.org/10.3168/jds.2016-11528

Influence of lactose hydrolysis on galacto‐oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties

Claudia I Vénica, Irma V Wolf, Carina V Bergamini and María C Perotti
Journal of the Science of Food and Agriculture 96 (15) 4929 (2016)
https://doi.org/10.1002/jsfa.7870

Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

Jae Yeon Joung, Ji Young Lee, Young Sik Ha, et al.
Korean Journal for Food Science of Animal Resources 36 (1) 90 (2016)
https://doi.org/10.5851/kosfa.2016.36.1.90

Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC

Y. Gezginc, F. Topcal, S. Comertpay and I. Akyol
Journal of Dairy Science 98 (3) 1426 (2015)
https://doi.org/10.3168/jds.2014-8447

Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content

D. Cais-Sokolińska, J. Wójtowski, J. Pikul, R. Danków, M. Majcher, J. Teichert and E. Bagnicka
Journal of Dairy Science 98 (10) 6692 (2015)
https://doi.org/10.3168/jds.2015-9441

Effect of reduction of lactose in yogurts by addition of β‐galactosidase enzyme on volatile compound profile and quality parameters

Irma V. Wolf, Claudia I. Vénica and María C. Perotti
International Journal of Food Science & Technology 50 (5) 1076 (2015)
https://doi.org/10.1111/ijfs.12745

The content of sensory active compounds and flavour of several types of yogurts

Eva Vítová, Libor Babák, Radka Mokáňová, Eva Hýsková and Jana Zemanová
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58 (5) 407 (2014)
https://doi.org/10.11118/actaun201058050407

Occurrence and persistence of diacetyl in unfermented and fermented milks

Antonella De Leonardis, Francesco Lopez, Ahindra Nag and Vincenzo Macciola
European Food Research and Technology 236 (4) 691 (2013)
https://doi.org/10.1007/s00217-013-1924-y

Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks

TUBA ERKAYA and MUSTAFA ŞENGÜL
International Journal of Dairy Technology 64 (2) 240 (2011)
https://doi.org/10.1111/j.1471-0307.2010.00655.x

Effect of Using Propionic Acid Bacteria as an Adjunct Culture in Yogurt Production

F.Y. Ekinci and M. Gurel
Journal of Dairy Science 91 (3) 892 (2008)
https://doi.org/10.3168/jds.2007-0244

Influence of culture activity on aroma components in yoghurts produced from goat's and cow's milk

R. Božanić, Lj. Tratnik and M. Hruškar
Acta Alimentaria 32 (2) 151 (2003)
https://doi.org/10.1556/AAlim.32.2003.2.4

RHEOLOGICAL AND SENSORY PROPERTIES OF POPULAR GREEK FOODSTUFFS: A REVIEW

Stefan Kasapis and Dimitrios Boskou
International Journal of Food Properties 4 (2) 327 (2001)
https://doi.org/10.1081/JFP-100105197