{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T15:15:03Z","timestamp":1788189303310,"version":"build-2803163510"},"reference-count":79,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2027,1,1]],"date-time":"2027-01-01T00:00:00Z","timestamp":1798761600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2027,1,1]],"date-time":"2027-01-01T00:00:00Z","timestamp":1798761600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2027,1,1]],"date-time":"2027-01-01T00:00:00Z","timestamp":1798761600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2027,1,1]],"date-time":"2027-01-01T00:00:00Z","timestamp":1798761600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2027,1,1]],"date-time":"2027-01-01T00:00:00Z","timestamp":1798761600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2027,1,1]],"date-time":"2027-01-01T00:00:00Z","timestamp":1798761600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2027,1,1]],"date-time":"2027-01-01T00:00:00Z","timestamp":1798761600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2024YFE0213900"],"award-info":[{"award-number":["2024YFE0213900"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2027,1]]},"DOI":"10.1016\/j.fm.2026.105264","type":"journal-article","created":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T23:28:31Z","timestamp":1786663711000},"page":"105264","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Synergistic effects of binary probiotics and oat \u03b2-glucan on brown yogurt quality: Physicochemical, flavor, sensory, and metabolomic evaluation"],"prefix":"10.1016","volume":"141","author":[{"given":"Zihan","family":"Wang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xu","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongwei","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zsolt","family":"Zal\u00e1n","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huayi","family":"Suo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"6","key":"10.1016\/j.fm.2026.105264_bib1","doi-asserted-by":"crossref","first-page":"716","DOI":"10.1016\/j.chom.2018.05.003","article-title":"Gut microbiota regulation of tryptophan metabolism in health and disease","volume":"23","author":"Agus","year":"2018","journal-title":"Cell Host Microbe"},{"key":"10.1016\/j.fm.2026.105264_bib2","doi-asserted-by":"crossref","first-page":"5411","DOI":"10.3390\/molecules25225411","article-title":"A comprehensive study of the impacts of oat \u03b2-glucan and bacterial curdlan on the activity of commercial starter culture in yogurt","volume":"25","author":"Aljewicz","year":"2020","journal-title":"Molecules"},{"key":"10.1016\/j.fm.2026.105264_bib3","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2020.100718","article-title":"Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt","volume":"37","author":"Bai","year":"2020","journal-title":"Food Biosci."},{"key":"10.1016\/j.fm.2026.105264_bib4","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.141687","article-title":"Effect of Ganoderma lucidum water extract on flavor volatiles and quality characteristics of set-type yogurt","volume":"464","author":"Bao","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2026.105264_bib5","doi-asserted-by":"crossref","first-page":"1535","DOI":"10.3390\/foods10071535","article-title":"Effect on benzoic acid production of yoghurt culture and the temperatures of storage and milk heat treatment in yoghurts from cow, goat and sheep milk","volume":"10","author":"Bart\u00e1kov\u00e1","year":"2021","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.fm.2026.105264_bib6","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/S0927-7765(03)00041-9","article-title":"Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation","volume":"31","author":"Belyakova","year":"2003","journal-title":"Colloids Surf. B Biointerfaces"},{"issue":"2","key":"10.1016\/j.fm.2026.105264_bib7","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.idairyj.2012.10.012","article-title":"Temporal aspects of yoghurt texture perception","volume":"29","author":"Bruzzone","year":"2013","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.fm.2026.105264_bib8","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2024.1342705","article-title":"Preventive effect of Lacticaseibacillus rhamnosus 2016SWU.05.0601 and its postbiotic elements on dextran sodium sulfate-induced colitis in mice","volume":"15","author":"Bu","year":"2024","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.fm.2026.105264_bib9","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2020.02088","article-title":"Understanding the mechanisms of positive microbial interactions that benefit lactic acid bacteria co-cultures","volume":"11","author":"Canon","year":"2020","journal-title":"Front. Microbiol."},{"issue":"11","key":"10.1016\/j.fm.2026.105264_bib10","doi-asserted-by":"crossref","DOI":"10.1002\/fsn3.71144","article-title":"Contrasting effects of probiotic yogurt and brown yogurt on the urinary metabolites and gut microbial function of healthy adults","volume":"13","author":"Chen","year":"2025","journal-title":"Food Sci. Nutr."},{"issue":"10","key":"10.1016\/j.fm.2026.105264_bib11","doi-asserted-by":"crossref","first-page":"938","DOI":"10.1080\/10408390903044081","article-title":"Volatile flavor compounds in yogurt: a review","volume":"50","author":"Cheng","year":"2010","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.fm.2026.105264_bib12","doi-asserted-by":"crossref","DOI":"10.1016\/j.jff.2023.105787","article-title":"Lysine-fortified rice germ yogurt fermented with Lactiplantibacillus plantarum JSA 22 and its beneficial health effects","volume":"109","author":"Choi","year":"2023","journal-title":"J. Funct.Foods"},{"issue":"1","key":"10.1016\/j.fm.2026.105264_bib13","doi-asserted-by":"crossref","first-page":"601","DOI":"10.1016\/j.foodres.2013.07.056","article-title":"Consumer perception of probiotic yogurt: performance of check all that apply (CATA), projective mapping, sorting and intensity scale","volume":"54","author":"Cruz","year":"2013","journal-title":"Food Res. Int."},{"issue":"3","key":"10.1016\/j.fm.2026.105264_bib14","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.jfoodeng.2012.08.018","article-title":"Developing a prebiotic yogurt: rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology","volume":"114","author":"Cruz","year":"2013","journal-title":"J. Food Eng."},{"key":"10.1016\/j.fm.2026.105264_bib15","doi-asserted-by":"crossref","first-page":"723","DOI":"10.1016\/j.foodchem.2018.08.068","article-title":"Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS","volume":"272","author":"Dong","year":"2019","journal-title":"Food Chem."},{"issue":"6","key":"10.1016\/j.fm.2026.105264_bib16","doi-asserted-by":"crossref","first-page":"1466","DOI":"10.1111\/jfpp.12732","article-title":"Evaluation of various properties of symbiotic yoghurt of buffalo milk","volume":"40","author":"Ehsani","year":"2016","journal-title":"J. Food Process. Preserv."},{"key":"10.1016\/j.fm.2026.105264_bib17","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113530","article-title":"Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk","volume":"163","author":"Fan","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fm.2026.105264_bib18","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.135020","article-title":"Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt","volume":"406","author":"Fan","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2026.105264_bib19","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2024.101191","article-title":"Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms","volume":"21","author":"Fan","year":"2024","journal-title":"Food Chem. X"},{"issue":"5","key":"10.1016\/j.fm.2026.105264_bib20","doi-asserted-by":"crossref","first-page":"1171","DOI":"10.1016\/j.fmre.2022.12.003","article-title":"Complex pectin metabolism by Lactobacillus and Streptococcus suggests an effective control approach for Maillard harmful products in brown fermented milk","volume":"4","author":"Fan","year":"2024","journal-title":"Fundam. Res."},{"issue":"6","key":"10.1016\/j.fm.2026.105264_bib21","doi-asserted-by":"crossref","first-page":"1608","DOI":"10.1007\/s13197-017-2592-x","article-title":"Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract","volume":"54","author":"Felix da Silva","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.fm.2026.105264_bib22","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2025.106254","article-title":"Sensory development of whey-based yogurt with Cushuro (Nostoc sphaericum), through novel consumer-based sensory evaluation methods","volume":"166","author":"Galarreta-Morales","year":"2025","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.fm.2026.105264_bib23","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.procbio.2020.07.003","article-title":"Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt","volume":"99","author":"Gu","year":"2020","journal-title":"Process Biochem."},{"key":"10.1016\/j.fm.2026.105264_bib24","doi-asserted-by":"crossref","first-page":"2791","DOI":"10.3390\/nu13082791","article-title":"Clinical outcomes after oat beta-glucans dietary treatment in gastritis patients","volume":"13","author":"Gudej","year":"2021","journal-title":"Nutrients"},{"key":"10.1016\/j.fm.2026.105264_bib25","doi-asserted-by":"crossref","first-page":"2691","DOI":"10.3390\/foods11172691","article-title":"Beneficial effects of yoghurts and probiotic fermented milks and their functional food potential","volume":"11","author":"Hadjimbei","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fm.2026.105264_bib26","doi-asserted-by":"crossref","first-page":"272","DOI":"10.3390\/molecules24020272","article-title":"Formation and alterations of the potentially harmful maillard reaction products during the production and storage of brown fermented milk","volume":"24","author":"Han","year":"2019","journal-title":"Molecules"},{"issue":"6","key":"10.1016\/j.fm.2026.105264_bib27","doi-asserted-by":"crossref","first-page":"3145","DOI":"10.1111\/jfpp.12384","article-title":"Structure and characteristic of \u03b2-glucan in cereal: a review","volume":"39","author":"Hu","year":"2015","journal-title":"J. Food Process. Preserv."},{"key":"10.1016\/j.fm.2026.105264_bib28","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113768","article-title":"Untargeted metabolomics revealed the key metabolites in milk fermented with starter cultures containing Lactobacillus plantarum CCFM8610","volume":"165","author":"Huang","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fm.2026.105264_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.145469","article-title":"Enhancement of rheological, textural, and sensory properties in full-fat stirred yogurt through protein-glutaminase deamidation","volume":"319","author":"Jiang","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.fm.2026.105264_bib30","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.116764","article-title":"Multi-omics insights into flavor compounds production and constipation-relieving benefits of different Lactiplantibacillus plantarum-fermented cereal beverages","volume":"217","author":"Jiang","year":"2025","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2026.105264_bib31","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2025.103454","article-title":"Insights into changes in functional properties of strawberry juice induced by different types of probiotic fermentation: from molecular to regulatory mechanisms","volume":"33","author":"Jiang","year":"2026","journal-title":"Food Chem. X"},{"key":"10.1016\/j.fm.2026.105264_bib32","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.molmet.2019.01.012","article-title":"Synbiotic-driven improvement of metabolic disturbances is associated with changes in the gut microbiome in diet-induced obese mice","volume":"22","author":"Ke","year":"2019","journal-title":"Mol. Metabol."},{"issue":"9","key":"10.1016\/j.fm.2026.105264_bib33","doi-asserted-by":"crossref","first-page":"1098","DOI":"10.1016\/j.idairyj.2005.10.011","article-title":"Inulins improve sensoric and textural properties of low-fat yoghurts","volume":"16","author":"Kip","year":"2006","journal-title":"Int. Dairy J."},{"issue":"23","key":"10.1016\/j.fm.2026.105264_bib34","doi-asserted-by":"crossref","first-page":"30001","DOI":"10.1007\/s13399-023-04933-z","article-title":"Effect of enzymatic modified pea peel dietary fibre on syneresis, texture, rheology and microstructural properties of yogurt","volume":"14","author":"Kumari","year":"2024","journal-title":"Biomass Convers. Biorefinery"},{"issue":"S1","key":"10.1016\/j.fm.2026.105264_bib35","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1111\/1471-0307.12414","article-title":"Effect of \u03b2-glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp. lactis strain Bb-12","volume":"71","author":"Kurtuldu","year":"2018","journal-title":"Int. J. Dairy Technol."},{"key":"10.1016\/j.fm.2026.105264_bib36","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1016\/j.foodhyd.2014.01.015","article-title":"Structure development and acidification kinetics in fermented milk containing oat \u03b2-glucan, a yogurt culture and a probiotic strain","volume":"39","author":"Lazaridou","year":"2014","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.fm.2026.105264_bib37","doi-asserted-by":"crossref","DOI":"10.1016\/j.biopha.2024.116770","article-title":"Alleviating depressive-like behavior in DSS-induced colitis mice: exploring naringin and poncirin from Poncirus trifoliata extracts","volume":"175","author":"Lee","year":"2024","journal-title":"Biomed. Pharmacother."},{"issue":"10","key":"10.1016\/j.fm.2026.105264_bib38","doi-asserted-by":"crossref","first-page":"6731","DOI":"10.3168\/jds.2022-22973","article-title":"Application of tea polyphenols as additives in brown fermented milk: potential analysis of mitigating Maillard reaction products","volume":"106","author":"Li","year":"2023","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.fm.2026.105264_bib39","doi-asserted-by":"crossref","first-page":"4160","DOI":"10.3390\/foods13244160","article-title":"Research progress in the extraction, structural characteristics, bioactivity, and commercial applications of oat \u03b2-glucan: a review","volume":"13","author":"Li","year":"2024","journal-title":"Foods"},{"issue":"9","key":"10.1016\/j.fm.2026.105264_bib40","doi-asserted-by":"crossref","first-page":"1509","DOI":"10.3390\/foods14091509","article-title":"Matching the sensory analysis of serpa PDO cheese with the volatile profiles\u2014A preliminary study","volume":"14","author":"Macedo","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.fm.2026.105264_bib41","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2026.148182","article-title":"Time-resolved metabolomics of Murrah buffalo milk yoghurt reveals fermentation- and storage-dependent metabolite dynamics with insights into bioactive potential","volume":"506","author":"Mansor","year":"2026","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2026.105264_bib42","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2020.104793","article-title":"Probiotic viability in yoghurt: a review of influential factors","volume":"109","author":"Meybodi","year":"2020","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.fm.2026.105264_bib43","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101949","article-title":"Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents","volume":"49","author":"Mohsin","year":"2022","journal-title":"Food Biosci."},{"key":"10.1016\/j.fm.2026.105264_bib44","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116116","article-title":"Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt","volume":"199","author":"Nemati","year":"2024","journal-title":"LWT"},{"issue":"6","key":"10.1016\/j.fm.2026.105264_bib45","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/j.jbiosc.2022.03.003","article-title":"Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori","volume":"133","author":"Osafune","year":"2022","journal-title":"J. Biosci. Bioeng."},{"key":"10.1016\/j.fm.2026.105264_bib46","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.104398","article-title":"Functional yogurt: an approach to enhance yogurt quality with peanut polyphenols","volume":"60","author":"Paul","year":"2024","journal-title":"Food Biosci."},{"key":"10.1016\/j.fm.2026.105264_bib47","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118006","article-title":"Integrated multi-omics reveals niacin's regulatory mechanism in suppressing post-acidification to enhance yogurt stability","volume":"227","author":"Pei","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.fm.2026.105264_bib48","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110603","article-title":"Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts","volume":"152","author":"Peng","year":"2022","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2026.105264_bib49","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101615","article-title":"Organic acids production from lactic acid bacteria: a preservation approach","volume":"46","author":"Punia Bangar","year":"2022","journal-title":"Food Biosci."},{"key":"10.1016\/j.fm.2026.105264_bib50","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2024.101977","article-title":"Gel properties of mung bean protein-sodium caseinate hybrid yogurt: physicochemical properties, microstructure, and intermolecular interactions","volume":"24","author":"Ran","year":"2024","journal-title":"Food Chem. X"},{"key":"10.1016\/j.fm.2026.105264_bib51","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112482","article-title":"Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp","volume":"153","author":"Shori","year":"2022","journal-title":"LWT"},{"issue":"1","key":"10.1016\/j.fm.2026.105264_bib52","doi-asserted-by":"crossref","DOI":"10.1088\/1755-1315\/1413\/1\/012091","article-title":"Sensory characteristics, pH value, and total acidity of yoghurt with the addition of tofu and variations in starter concentration","volume":"1413","author":"Sinamo","year":"2024","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"issue":"6","key":"10.1016\/j.fm.2026.105264_bib53","doi-asserted-by":"crossref","first-page":"E1218","DOI":"10.1111\/1750-3841.12885","article-title":"Evaluation of yogurt microstructure using confocal laser scanning microscopy and image analysis","volume":"80","author":"Skytte","year":"2015","journal-title":"J. Food Sci."},{"issue":"13","key":"10.1016\/j.fm.2026.105264_bib54","doi-asserted-by":"crossref","first-page":"4930","DOI":"10.1002\/jsfa.10554","article-title":"Lactobacillus rhamnosus 2016SWU.05.0601 regulates immune balance in ovalbumin-sensitized mice by modulating expression of the immune-related transcription factors and gut microbiota","volume":"100","author":"Song","year":"2020","journal-title":"J. Sci. Food Agric."},{"issue":"6","key":"10.1016\/j.fm.2026.105264_bib55","doi-asserted-by":"crossref","first-page":"2038","DOI":"10.1007\/s13197-020-04238-3","article-title":"Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties","volume":"57","author":"Soni","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.fm.2026.105264_bib56","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2022.105557","article-title":"Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts","volume":"138","author":"S\u00f6zeri Atik","year":"2023","journal-title":"Int. Dairy J."},{"issue":"3","key":"10.1016\/j.fm.2026.105264_bib57","doi-asserted-by":"crossref","first-page":"2553","DOI":"10.3168\/jds.2020-18968","article-title":"Metabolic footprint analysis of volatile metabolites to discriminate between different key time points in the fermentation and storage of starter cultures and probiotic Lactobacillus casei Zhang milk","volume":"104","author":"Sun","year":"2021","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.fm.2026.105264_bib58","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2020.116398","article-title":"A synbiotic consisting of Lactobacillus plantarum S58 and hull-less barley \u03b2-glucan ameliorates lipid accumulation in mice fed with a high-fat diet by activating AMPK signaling and modulating the gut microbiota","volume":"243","author":"Tang","year":"2020","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.fm.2026.105264_bib59","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/j.ijbiomac.2021.01.164","article-title":"Qingke \u03b2-glucan synergizes with a \u03b2-glucan-utilizing Lactobacillus strain to relieve capsaicin-induced gastrointestinal injury in mice","volume":"174","author":"Tang","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"issue":"6","key":"10.1016\/j.fm.2026.105264_bib60","doi-asserted-by":"crossref","first-page":"4302","DOI":"10.1111\/1541-4337.13225","article-title":"An overview of food lipids toward food lipidomics","volume":"22","author":"Tietel","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"issue":"1","key":"10.1016\/j.fm.2026.105264_bib61","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.molp.2017.12.007","article-title":"Complete pathway elucidation and heterologous reconstitution of rhodiola salidroside biosynthesis","volume":"11","author":"Torrens-Spence","year":"2018","journal-title":"Mol. Plant"},{"key":"10.1016\/j.fm.2026.105264_bib62","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.idairyj.2017.10.005","article-title":"Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk","volume":"78","author":"Tribst","year":"2018","journal-title":"Int. Dairy J."},{"issue":"15","key":"10.1016\/j.fm.2026.105264_bib63","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2024.e34760","article-title":"Metabolite profiling of different Iranian traditional yogurts using an untargeted metabolomics approach","volume":"10","author":"Vaseghi Bakhshayesh","year":"2024","journal-title":"Heliyon"},{"key":"10.1016\/j.fm.2026.105264_bib64","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143223","article-title":"Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics","volume":"474","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2026.105264_bib65","doi-asserted-by":"crossref","DOI":"10.1016\/j.fct.2020.111148","article-title":"Anti-obesity effect of trans-cinnamic acid on HepG2 cells and HFD-fed mice","volume":"137","author":"Wang","year":"2020","journal-title":"Food Chem. Toxicol."},{"key":"10.1016\/j.fm.2026.105264_bib66","doi-asserted-by":"crossref","DOI":"10.1016\/j.plaphy.2025.109865","article-title":"Characteristics of key aroma components in blueberry fruits and the regulatory mechanism of aroma formation","volume":"224","author":"Wei","year":"2025","journal-title":"Plant Physiol. Biochem."},{"issue":"3","key":"10.1016\/j.fm.2026.105264_bib67","doi-asserted-by":"crossref","first-page":"1692","DOI":"10.1039\/C7FO01768E","article-title":"Effect of adding oat bran to instant oatmeal on glycaemic response in humans \u2013 a study to establish the minimum effective dose of oat \u03b2-glucan","volume":"9","author":"Wolever","year":"2018","journal-title":"Food Funct."},{"key":"10.1016\/j.fm.2026.105264_bib68","article-title":"Fermentation temperature affects yogurt quality: a metabolomics study","volume":"42","author":"Yang","year":"2021","journal-title":"Food Biosci."},{"key":"10.1016\/j.fm.2026.105264_bib69","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109191","article-title":"Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt","volume":"133","author":"Yu","year":"2020","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2026.105264_bib70","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2024.101224","article-title":"Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk","volume":"21","author":"Yu","year":"2024","journal-title":"Food Chem. X"},{"key":"10.1016\/j.fm.2026.105264_bib71","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2025.102695","article-title":"Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction","volume":"29","author":"Zhang","year":"2025","journal-title":"Food Chem. X"},{"key":"10.1016\/j.fm.2026.105264_bib72","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.lwt.2018.08.029","article-title":"Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt","volume":"98","author":"Zhao","year":"2018","journal-title":"LWT"},{"issue":"1","key":"10.1016\/j.fm.2026.105264_bib73","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1002\/ptr.6798","article-title":"Poncirin downregulates ATP-binding cassette transporters to enhance cisplatin sensitivity in cisplatin-resistant osteosarcoma cells","volume":"35","author":"Zhao","year":"2021","journal-title":"Phytother Res."},{"issue":"7","key":"10.1016\/j.fm.2026.105264_bib74","doi-asserted-by":"crossref","first-page":"3067","DOI":"10.3390\/molecules28073067","article-title":"Effects of oat \u03b2-glucan on the textural and sensory properties of low-fat set type pea protein yogurt","volume":"28","author":"Zhao","year":"2023","journal-title":"Molecules"},{"issue":"9","key":"10.1016\/j.fm.2026.105264_bib75","doi-asserted-by":"crossref","first-page":"3355","DOI":"10.1039\/D4FO04702H","article-title":"Impact of maternal Lactiplantibacillus plantarum S58 supplementation on offspring rat immunity and gut health","volume":"16","author":"Zhao","year":"2025","journal-title":"Food Funct."},{"key":"10.1016\/j.fm.2026.105264_bib76","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113921","article-title":"Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 \u00b0C","volume":"168","author":"Zheng","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fm.2026.105264_bib77","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.105308","article-title":"Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat \u03b2-glucan: physicochemical properties, sensory quality, and metabolic changes","volume":"62","author":"Zhou","year":"2024","journal-title":"Food Biosci."},{"key":"10.1016\/j.fm.2026.105264_bib79","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.141923","article-title":"Identification of potential key metabolites in synbiotic yoghurt made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin by non-targeted metabolomics analysis","volume":"464","author":"Zhou","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2026.105264_bib78","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2026.108414","article-title":"Metabolomic and volatile compound analysis of lactic acid bacteria-fermented mulberry juice: implications for functional beverage development","volume":"77","author":"Zhou","year":"2026","journal-title":"Food Biosci."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002026002285?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002026002285?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T14:24:12Z","timestamp":1788186252000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002026002285"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2027,1]]},"references-count":79,"alternative-id":["S0740002026002285"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2026.105264","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2027,1]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Synergistic effects of binary probiotics and oat \u03b2-glucan on brown yogurt quality: Physicochemical, flavor, sensory, and metabolomic evaluation","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2026.105264","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"105264"}}