These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

300 related articles for article (PubMed ID: 28946215)

  • 1. Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation.
    Devanthi PVP; Linforth R; Onyeaka H; Gkatzionis K
    Food Chem; 2018 Feb; 240():1-8. PubMed ID: 28946215
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce.
    Devanthi PVP; Linforth R; El Kadri H; Gkatzionis K
    Food Chem; 2018 Aug; 257():243-251. PubMed ID: 29622206
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W
    Devanthi PVP; El Kadri H; Bowden A; Spyropoulos F; Gkatzionis K
    Food Res Int; 2018 Mar; 105():333-343. PubMed ID: 29433222
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Accelerating aroma formation of raw soy sauce using low intensity sonication.
    Gao X; Liu E; Zhang J; Yang L; Huang Q; Chen S; Ma H; Ho CT; Liao L
    Food Chem; 2020 Nov; 329():127118. PubMed ID: 32512391
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Soy sauce fermentation: Microorganisms, aroma formation, and process modification.
    Devanthi PVP; Gkatzionis K
    Food Res Int; 2019 Jun; 120():364-374. PubMed ID: 31000250
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation.
    Wah TT; Walaisri S; Assavanig A; Niamsiri N; Lertsiri S
    Int J Food Microbiol; 2013 Jan; 160(3):282-9. PubMed ID: 23290236
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparative volatile profiles in soy sauce according to inoculated microorganisms.
    Lee KE; Lee SM; Choi YH; Hurh BS; Kim YS
    Biosci Biotechnol Biochem; 2013; 77(11):2192-200. PubMed ID: 24200796
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii.
    Yao S; Zhou R; Jin Y; Huang J; Wu C
    Food Res Int; 2019 Jul; 121():348-358. PubMed ID: 31108757
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Examining the impact of
    Wang Q; Cui R; Liu X; Zheng X; Yao Y; Zhao G
    Crit Rev Food Sci Nutr; 2024; 64(29):10873-10884. PubMed ID: 37395610
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii.
    Qi Q; Huang J; Zhou R; Jin Y; Wu C
    Food Microbiol; 2022 Sep; 106():104056. PubMed ID: 35690450
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Application of a low acetate-producing strain of Tetragenococcus halophilus to soy sauce fermentation.
    Higuchi K; Nukagawa Y; Wakinaka T; Watanabe J; Mogi Y
    J Biosci Bioeng; 2024 Oct; ():. PubMed ID: 39426905
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.
    Harada R; Yuzuki M; Ito K; Shiga K; Bamba T; Fukusaki E
    J Biosci Bioeng; 2017 Feb; 123(2):203-208. PubMed ID: 27939139
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbe participation in aroma production during soy sauce fermentation.
    Harada R; Yuzuki M; Ito K; Shiga K; Bamba T; Fukusaki E
    J Biosci Bioeng; 2018 Jun; 125(6):688-694. PubMed ID: 29366719
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce.
    Liang R; Huang J; Wu X; Fan J; Xu Y; Wu C; Jin Y; Zhou R
    J Sci Food Agric; 2019 Oct; 99(13):5687-5695. PubMed ID: 31150112
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation.
    Zhang L; Zhang L; Xu Y
    J Sci Food Agric; 2020 Apr; 100(6):2782-2790. PubMed ID: 32020610
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce.
    Mizuno Y; Yoshimura T; Sawada K; Tsuge K; Nagano Y; Yoshizaki Y; Goto M; Kobayashi G
    J Biosci Bioeng; 2024 Dec; 138(6):522-532. PubMed ID: 39304483
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Co-culture with Tetragenococcus halophilus improved the ethanol tolerance of Zygosaccharomyces rouxii by maintaining cell surface properties.
    Yao S; Hao L; Zhou R; Jin Y; Huang J; Wu C
    Food Microbiol; 2021 Aug; 97():103750. PubMed ID: 33653523
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Fermentation of high-salt liquid-state soy sauce without any additives by inoculation of lactic acid bacteria and yeast.
    Liu R; Gao G; Bai Y; Hou L
    Food Sci Technol Int; 2020 Oct; 26(7):642-654. PubMed ID: 32375497
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing.
    Zhang W; Xiao Z; Gu Z; Deng X; Liu J; Luo X; Song C; Jiang X
    Food Chem; 2024 Jan; 432():137245. PubMed ID: 37657348
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi.
    Zhang L; Huang J; Zhou R; Qi Q; Yang M; Peng C; Wu C; Jin Y
    Food Res Int; 2021 Dec; 150(Pt A):110747. PubMed ID: 34865765
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.