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PROFILE OF AROMA-RELATED VOLATILE COMPOUNDS ISOLATED FROM PROBIOTIC DRY-FERMENTED SAUSAGES PRODUCED WITH FREE OR IMMOBILIZED L. CASEI USING SPME GC/MS ANALYSIS

机译：使用SPME GC / MS分析，从益生菌干发酵的香肠中分离的益生菌干发酵的香肠中分离的富益生菌干发酵的香肠概况

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Nowadays there is an upsurge of interest in developing novel foods containing probiotic microorganisms, such as bifidobacteria and lactic acid bacteria (LAB). Such functional foods demonstrate a great potential in promoting human health. Thus, a probiotic-rich diet is linked with the prevention and potential treatment of several severe digestive disorders.

机译：如今，在开发含有益生菌微生物的新型食物的兴趣是有兴的兴趣，例如双歧杆菌和乳酸菌（实验室）。这种功能性食品表现出促进人类健康的巨大潜力。因此，富含益生菌的饮食与若干严重消化障碍的预防和潜在治疗有关。

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《International Flavor Conference》|2013年||共13页
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作者
Marianthi Sidira; Maria Kanellaki; Yiannis Kourkoutas;
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中图分类食品化学;
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专利

1. Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages [J] . Sidira Marianthi, Kandylis Panagiotis, Kanellaki Maria, Food Chemistry . 2015,第jula1期

机译：固定化干酪乳杆菌对热处理益生菌干发酵香肠挥发性化合物的影响
2. Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening [J] . Marianthi Sidira, Panagiotis Kandylis, Maria Kanellaki, Meat Science . 2015,第feba期

机译：固定化干酪乳杆菌对益生菌干发酵香肠中风味化合物演变的影响
3. Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O [J] . Angélique Villière, Ronan Symoneaux, Alice Roche, Data in Brief . 2019,第1期

机译：有关两个品种的16种红酒的风味的综合感官和化学数据：感官描述分析，HS-SPME-GC-MS挥发性化合物定量分析以及通过HS-SPME-GC-MS-O识别气味活性化合物
4. PROFILE OF AROMA-RELATED VOLATILE COMPOUNDS ISOLATED FROM PROBIOTIC DRY-FERMENTED SAUSAGES PRODUCED WITH FREE OR IMMOBILIZED L. CASEI USING SPME GC/MS ANALYSIS [C] . Marianthi Sidira, Maria Kanellaki, Yiannis Kourkoutas International Flavor Conference . 2013

机译：使用SPME GC / MS分析，从益生菌干发酵的香肠中分离的益生菌干发酵的香肠中分离的富益生菌干发酵的香肠概况
5. Quantitative analysis of trace volatile compounds in complex matrices by automated SPME GC-MS/MS: Monitoring limonene oxidation products to benchmark oxidation in encapsulation systems. [D] . Emberger, Matthew Edward. 2015

机译：通过自动SPME GC-MS / MS对复杂基质中的痕量挥发性化合物进行定量分析：监测柠檬烯氧化产物，以测试封装系统中的氧化基准。
6. Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393 [O] . Marianthi Sidira, Gregoria Mitropoulou, Alex Galanis, 2019

机译：糖含量对游离或固定化干酪乳杆菌ATCC 393产生的益生菌干肠香肠品质特性和保质期的影响
7. Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compounds Profiling [O] . Igor Lukić, Ivana Horvat 2017

机译：基于HS-SPME-GC / MS挥发性香气化合物分析的各种和收获年份，在ISTRIA（克罗地亚）中产生的商业PDO葡萄酒的分化

PROFILE OF AROMA-RELATED VOLATILE COMPOUNDS ISOLATED FROM PROBIOTIC DRY-FERMENTED SAUSAGES PRODUCED WITH FREE OR IMMOBILIZED L. CASEI USING SPME GC/MS ANALYSIS

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