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Food Reviews International Volume 40, 2024 - Issue 2
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Metabolic Properties, Functional Characteristics, and Practical Application of Streptococcus thermophilus

Yan-Yan Huanga Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan, P. R. ChinaView further author information
,
Yun-Hui Lua Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan, P. R. ChinaView further author information
,
Xin-Tong Liua Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan, P. R. ChinaView further author information
,
Wei-Tong Wua Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan, P. R. ChinaView further author information
,
Wen-Qi Lia Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan, P. R. ChinaView further author information
,
Shu-Qin Laia Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan, P. R. ChinaView further author information
,
Rana Muhammad Aadilb National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, PakistanORCID Iconhttps://orcid.org/0000-0002-0185-0096View further author information
ORCID Icon,
Muhammad Shahid Riaz Rajokac School of Dentistry, Department of Microbial Pathogenesis, University of Maryland Baltimore, Maryland, USAORCID Iconhttps://orcid.org/0000-0003-0137-4584View further author information
ORCID Icon,
Lang-Hong Wanga Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan, P. R. ChinaCorrespondence[email protected]
View further author information
&
Xin-An Zenga Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan, P. R. ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8792-2336View further author information
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Pages 792-813 | Published online: 17 Apr 2023

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Rong Zhang, Wei Jia, Jing Shu, Li Zou & Lin Shi. (2023) Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing. Food Reviews International 0:0, pages 1-29.
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Xiaoning Xu, Lingwen Zhang, Yue Cui, Jian Kong & Tingting Guo. (2024) Development of Zn2+-controlled expression system for lactic acid bacteria and its application in engineered probiotics. Synthetic and Systems Biotechnology 9:1, pages 152-158.
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Dimitrios Palaiogiannis, Vassilis Athanasiadis, Theodoros Chatzimitakos, Martha Mantiniotou, Eleni Bozinou, Dimitris P. Makris & Stavros I. Lalas. (2024) Extraction of Bioactive Compounds from Cistus creticus Leaves and Their Use in the Preparation of Yogurt Desserts. Oxygen 4:1, pages 90-107.
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Esmeray Kuley, Nagihan Kazgan, Yetkin Sakarya, Esra Balıkcı, Yesim Ozogul, Hatice Yazgan & Gülsün Özyurt. (2024) Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria. Foods 13:2, pages 329.
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