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Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects
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Unravelling the aroma and flavour of algae for future food applications
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Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics
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Tracing Carbon Metabolism with Stable Isotope Metabolomics Reveals the Legacy of Diverse Carbon Sources in Soil
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Little Impact of NaCl Reduction in Swiss-Type Cheese
Valérie Gagnaire, Xavier Lecomte, Romain Richoux, Magali Genay, Julien Jardin, Valérie Briard-Bion, Jean-René Kerjean and Anne Thierry Frontiers in Nutrition 9 (2022) https://doi.org/10.3389/fnut.2022.888179
Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products
Proteolytic Volatile Profile and Electrophoretic Analysis of Casein Composition in Milk and Cheese Derived from Mironutrient-Fed Cows
Andrea Ianni, Francesca Bennato, Camillo Martino, Lisa Grotta, Nicola Franceschini and Giuseppe Martino Molecules 25(9) 2249 (2020) https://doi.org/10.3390/molecules25092249
Investigations on Metabolic Changes in Beagle Dogs Fed Probiotic Queso Blanco Cheese and Identification of Candidate Probiotic Fecal Biomarkers Using Metabolomics Approaches
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Alternative Pathway to the Formation of trans-Cinnamic Acid Derived from l-Phenylalanine in Tea (Camellia sinensis) Plants and Other Plants
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Microbial Versatility in Varied Environments
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Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor
Fengchuan Yu, Yajun Bai, Tai‐ping Fan, Xiaohui Zheng and Yujie Cai Journal of the Science of Food and Agriculture 99(8) 4123 (2019) https://doi.org/10.1002/jsfa.9642
Pyomelanin production: Insights into the incomplete aerobic l-phenylalanine catabolism of a photosynthetic bacterium, Rubrivivax benzoatilyticus JA2
Lakshmi Prasuna Mekala, Mujahid Mohammed, Sasikala Chinthalapati and Venkata Ramana Chinthalapati International Journal of Biological Macromolecules 126 755 (2019) https://doi.org/10.1016/j.ijbiomac.2018.12.142
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Kamil Piwowarek, Edyta Lipińska, Elżbieta Hać-Szymańczuk, Marek Kieliszek and Iwona Ścibisz Applied Microbiology and Biotechnology 102(2) 515 (2018) https://doi.org/10.1007/s00253-017-8616-7
Genome-scale model guided design of Propionibacterium for enhanced propionic acid production
Laura Navone, Tim McCubbin, Ricardo A. Gonzalez-Garcia, Lars K. Nielsen and Esteban Marcellin Metabolic Engineering Communications 6 1 (2018) https://doi.org/10.1016/j.meteno.2017.11.001
Development of GRAS strains for nutraceutical production using systems and synthetic biology approaches: advances and prospects
Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing
Incorporation of Propionibacteria in Fermented Milks as a Probiotic
M. Moslemi, R. Mazaheri Nezhad Fard, S. M. Hosseini, A. Homayouni-Rad and Amir M. Mortazavian Critical Reviews in Food Science and Nutrition 56(8) 1290 (2016) https://doi.org/10.1080/10408398.2013.766584
Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization
Phenyllactic Acid from Lactobacillus plantarum PromotesAdipogenic Activity in 3T3-L1 Adipocyte via Up-Regulationof PPAR-γ2
Soundharrajan Ilavenil, Da Kim, Mariadhas Valan Arasu, Srisesharam Srigopalram, Ravikumar Sivanesan and Ki Choi Molecules 20(8) 15359 (2015) https://doi.org/10.3390/molecules200815359
Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds
Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
Davide Porcellato, Hilde M. Østlie, Mona E. Brede, Aleksandra Martinovic and Siv B. Skeie International Dairy Journal 33(2) 104 (2013) https://doi.org/10.1016/j.idairyj.2013.01.007
l-Phenylalanine catabolism and l-phenyllactic acid production by a phototrophic bacterium, Rubrivivax benzoatilyticus JA2
Multifaceted attributes of dairy propionibacteria: a review
Poonam, Sarang Dilip Pophaly, Sudhir Kumar Tomar, Sachinandan De and Rameshwar Singh World Journal of Microbiology and Biotechnology 28(11) 3081 (2012) https://doi.org/10.1007/s11274-012-1117-z
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
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Characterization of d-lactate dehydrogenase from Pediococcus acidilactici that converts phenylpyruvic acid into phenyllactic acid
Barbara Zellner, Paola Dugo, Giovanni Dugo and Luigi Mondello Sensory Analysis of Foods of Animal Origin 369 (2010) https://doi.org/10.1201/b10822-26
Sensorial and Electrophoretic Analysis During the Ripening of Three Mono-Race Ewe Cheese
Gianpiero Negrini, Anna Rita Lizzi, Arduino Oratore, Veronica Carnicelli and Antonio Di Giulio Research Journal of Dairy Sciences 4(3) 18 (2010) https://doi.org/10.3923/rjdsci.2010.18.22
The Complete Genome of Propionibacterium freudenreichii CIRM-BIA1T, a Hardy Actinobacterium with Food and Probiotic Applications
Purification and Partial Characterization of Lactobacillus Species SK007 Lactate Dehydrogenase (LDH) Catalyzing Phenylpyruvic Acid (PPA) Conversion into Phenyllactic Acid (PLA)
Xingfeng Li, Bo Jiang, Beilei Pan, Wanmeng Mu and Tao Zhang Journal of Agricultural and Food Chemistry 56(7) 2392 (2008) https://doi.org/10.1021/jf0731503
Characterization of a traditional semi-hard Italian cheese produced by soaking in wine
Transcarboxylase mRNA: A marker which evidences P. freudenreichii survival and metabolic activity during its transit in the human gut
Christophe Hervé, Marc Fondrevez, Angélique Chéron, Frédérique Barloy-Hubler and Gwénaël Jan International Journal of Food Microbiology 113(3) 303 (2007) https://doi.org/10.1016/j.ijfoodmicro.2006.08.013
Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder
The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development
Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond Roussel Journal of Agricultural and Food Chemistry 53(10) 4157 (2005) https://doi.org/10.1021/jf0481195
Optimization of Dynamic Headspace Extraction of the Edible Red Algae Palmaria palmata and Identification of the Volatile Components
Marie-Annick Le Pape, Joëlle Grua-Priol, Carole Prost and Michel Demaimay Journal of Agricultural and Food Chemistry 52(3) 550 (2004) https://doi.org/10.1021/jf030478x
Esters and their biosynthesis in fermented dairy products: a review
Gas Chromatography−Olfactometry (GC-O) and Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Analysis of the Flavor Profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino Cheeses
Elena Boscaini, Saskia van Ruth, Franco Biasioli, Flavia Gasperi and Tilmann D. Märk Journal of Agricultural and Food Chemistry 51(7) 1782 (2003) https://doi.org/10.1021/jf020922g
Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products