450 related articles for article (PubMed ID: 30301311)
1. Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of
Seo HS; Lee S; Singh D; Park MK; Kim YS; Shin HW; Cho SA; Lee CH
J Microbiol Biotechnol; 2018 Aug; 28(8):1260-1269. PubMed ID: 30301311
[TBL] [Abstract][Full Text] [Related]
2. Varying Inocula Permutations (
Gil HJ; Lee S; Singh D; Lee C
J Microbiol Biotechnol; 2018 Dec; 28(12):1971-1981. PubMed ID: 30380825
[TBL] [Abstract][Full Text] [Related]
3. Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula.
Seo HS; Lee S; Singh D; Shin HW; Cho SA; Lee CH
Food Chem; 2018 Nov; 266():161-169. PubMed ID: 30381171
[TBL] [Abstract][Full Text] [Related]
4. Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation.
Lee da E; Lee S; Jang ES; Shin HW; Moon BS; Lee CH
Molecules; 2016 Jun; 21(6):. PubMed ID: 27314317
[TBL] [Abstract][Full Text] [Related]
5. Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae.
Son EY; Lee SM; Kim M; Seo JA; Kim YS
Food Res Int; 2018 Jul; 109():596-605. PubMed ID: 29803489
[TBL] [Abstract][Full Text] [Related]
6. Mucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine.
Xiang W; Xu Q; Zhang N; Rao Y; Zhu L; Zhang Q
J Sci Food Agric; 2019 Sep; 99(12):5577-5585. PubMed ID: 31150111
[TBL] [Abstract][Full Text] [Related]
7. Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment.
Gao X; Zhang J; Regenstein JM; Yin Y; Zhou C
Food Res Int; 2018 Apr; 106():156-163. PubMed ID: 29579914
[TBL] [Abstract][Full Text] [Related]
8. Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions.
Luo Y; Zhang C; Liao H; Luo Y; Huang X; Wang Z; Xiaole X
Food Microbiol; 2024 Sep; 122():104569. PubMed ID: 38839228
[TBL] [Abstract][Full Text] [Related]
9. Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product.
Fan X; Liu G; Qiao Y; Zhang Y; Leng C; Chen H; Sun J; Feng Z
J Food Sci; 2019 Sep; 84(9):2441-2448. PubMed ID: 31429494
[TBL] [Abstract][Full Text] [Related]
10. Metabolite profiling and bioactivity of rice koji fermented by Aspergillus strains.
Kim AJ; Choi JN; Kim J; Kim HY; Park SB; Yeo SH; Choi JH; Liu KH; Lee CH
J Microbiol Biotechnol; 2012 Jan; 22(1):100-6. PubMed ID: 22297225
[TBL] [Abstract][Full Text] [Related]
11. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS.
Capozzi V; Lonzarich V; Khomenko I; Cappellin L; Navarini L; Biasioli F
Molecules; 2020 Mar; 25(5):. PubMed ID: 32164157
[TBL] [Abstract][Full Text] [Related]
12. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
[TBL] [Abstract][Full Text] [Related]
13. Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.
Xu N; Liu Y; Hu Y; Zhou M; Wang C; Li D
J Food Sci; 2016 Aug; 81(8):C1883-90. PubMed ID: 27464006
[TBL] [Abstract][Full Text] [Related]
14. Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation.
Lu Y; Yang L; Yang G; Chi Y; He Q
Int J Food Microbiol; 2021 Aug; 351():109262. PubMed ID: 34090033
[TBL] [Abstract][Full Text] [Related]
15. Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale.
Lee EJ; Hyun J; Choi YH; Hurh BS; Choi SH; Lee I
J Food Sci; 2018 Jun; 83(6):1723-1732. PubMed ID: 29761893
[TBL] [Abstract][Full Text] [Related]
16. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.
Chen Y; Li P; Liao L; Qin Y; Jiang L; Liu Y
Food Chem; 2021 Nov; 361():130055. PubMed ID: 34023693
[TBL] [Abstract][Full Text] [Related]
17. Fathoming
Singh D; Lee S; Lee CH
Crit Rev Biotechnol; 2019 Feb; 39(1):35-49. PubMed ID: 30037282
[TBL] [Abstract][Full Text] [Related]
18. Intraspecies Volatile Interactions Affect Growth Rates and Exometabolomes in
Singh D; Lee CH
J Microbiol Biotechnol; 2018 Feb; 28(2):199-209. PubMed ID: 29141132
[TBL] [Abstract][Full Text] [Related]
19. A novel method for beef potentiator preparation and identification of its characteristic aroma compounds.
Gao X; Yan S; Yang B; Lu J; Jin Z
J Sci Food Agric; 2014 Jun; 94(8):1648-56. PubMed ID: 24374657
[TBL] [Abstract][Full Text] [Related]
20. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.
Moy YS; Lu TJ; Chou CC
J Biosci Bioeng; 2012 Feb; 113(2):196-201. PubMed ID: 22051578
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]