Evaluation of Flavor and Aroma Compounds Present in Kefir release_its7vm7jhrhx7ilr2afz3xxfja

by T Bakhshandeh, R Pourahmad, A Sharifan, A Moghimi

References

NOTE: currently batch computed and may include additional references sources, or be missing recent changes, compared to entity reference list.
Fuzzy reference matching is a work in progress!
Read more about quality, completeness, and caveats in the fatcat guide.
Showing 1 - 21 of 21 references (in 40ms)
[b0]

via fatcat
Arlington: Association of Official Analytical Chemists
Aoac Angulo , L Lopez , E Lema
1993  
volume:15 
[b1]

via grobid
Angulo, L., Lopez, E. & Lema, C. (1993).
[b2]

via fatcat
Production of volatile aroma compounds by kefir starter culture
D Beshkova , E Simova , G Frengova , Z Simov , Zh Dimitrov
1968  
volume:13 
[b3]

via grobid
Beshkova, D. M., Simova E. D., Frengova, G. I., Simov, Z. I. & Dimitrov, Zh. P. (2003). Production of volatile aroma compounds by kefir starter culture. International Dairy Journal, 13, 529-535. Chuang, L. F. & Collins, E. B. (1968).
[b4]

via fuzzy
Development of a simple and fast voltammetric procedure for determination of trace quantity of Se(IV) in natural lake and river water samples
Malgorzata Grabarczyk, Mieczyslaw Korolczuk
2010   Journal of Hazardous Materials
doi:10.1016/j.jhazmat.2009.10.110  pmid:19939556 
[b5]

via grobid
Grabarczyk, M. & Korolczuk, M. (2010). Development of a simple and fast voltammetric procedure for determination of trace quantity of Se (IV) in natural lake and river water samples. Hazardous Materials Journal, 175, 1007-1013.
[b6]

via fatcat
Determination of organic acids and volatile flavor substances in kefir during fermentation. Food Composition and Analysis
A Greene , A Bodine
2000  
volume:13 
[b7]

via grobid
Greene, A. K. & Bodine, A. B. (2000). Determination of organic acids and volatile flavor substances in kefir during fermentation. Food Composition and Analysis, 13, 35-43.
[b8]

via fatcat
Encyclopedia of fermented fresh milk products
J Kurman , J Rasic , M Kroger
1992  
volume:90 
[b9]

via grobid
Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90, 613-620.
[b10]

via grobid
Kurman, J. A., Rasic, J. L. & Kroger, M. (1992). Encyclopedia of fermented fresh milk products. Van Nostrand Reinhold, New York.
[b11]

via grobid
Marshall, V. M., Cole, W. M. & Brooker, B. E. (1984). Observation on the structure of kefir grains and the distribution of the microflora. Journal of Applied Bacteriology, 57, 491-497.
[b12]

via grobid
Marshall, V. M. & Cole, W. M. (1985). on kefir. Journal Dairy Research, 52, 451-456.
[b13]

via grobid
Otles, S. & Cagindi, O. (2003). Kefir: A probitic Dairy-Composition, Nutritional and Therapeutic Aspects. Pakistan Journal of Nutrition, 2, 54-59.
[b14]

via grobid
Piermaria, J. A., Canal, M. & Abraham, A. G. (2008). Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain. Food Hydrocolloids, 22, 1520- 1527.
[b15]

via grobid
Plessas, S., Trantallidi, M., Bekatorou, A., Kanellaki, M., Nigam, P. & Koutinas, A. A. (2007). Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making. Food Chemistry, 105, 187-194.
[b16]

via fatcat
Yogurt Science and Technology
A Tamime , R Robinson
1977  
volume:40 
[b17]

via grobid
Rohm, H., Eliskases-Lechner, F. & Braver, M. (1992). Diversity of yeasts in selected dairy products. Journal of Applied Bacteriology, 72, 370-376.
[b18]

via grobid
Tamime, A. Y. & Robinson, R. K. (1983). Yogurt Science and Technology. Pergamon Press, Oxford, U.K. Vedamuthu, E. R. (1977). Exotic fermented dairy foods. Food Prot Journal, 40, 801-802.
[b19]

via grobid
Witthuhn, R. C., Schoeman, T., Cilliers, A. & Britz, T. J. (2005). Impact of preservation and different packaging conditions on the microbial community and activity of kefir grains. Food Microbiology, 22, 337-344.
[b20]

via grobid
Witthuhn, R. C., Schoeman, T. & Britz, T. J. (2005). Characterisation of the microbial population at different stages of kefir production and kefir grain mass cultivation. International Dairy Journal, 15, 383-389.