450 related articles for article (PubMed ID: 30301311)
21. Metabolomics Reveal Optimal Grain Preprocessing (Milling) toward Rice Koji Fermentation.
Lee S; Lee DE; Singh D; Lee CH
J Agric Food Chem; 2018 Mar; 66(11):2694-2703. PubMed ID: 29499610
[TBL] [Abstract][Full Text] [Related]
22. Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis.
Wang Z; Ahmad W; Zhu A; Geng W; Kang W; Ouyang Q; Chen Q
Ultrason Sonochem; 2023 Mar; 94():106339. PubMed ID: 36842214
[TBL] [Abstract][Full Text] [Related]
23. Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.
Lin H; Liao S; Zhou Z; Yan Z; Zhao J; Xiang Y; Xu M; Zhao J; Liu P; Ding W; Rao Y; Tang J
Food Res Int; 2024 May; 183():114202. PubMed ID: 38760133
[TBL] [Abstract][Full Text] [Related]
24. Effect of
Yuan H; Tan L; Zhao Y; Wang Y; Li J; Liu G; Zhang C; Liu K; Wang S; Lou K
Molecules; 2023 Mar; 28(6):. PubMed ID: 36985679
[No Abstract] [Full Text] [Related]
25. Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation.
Li J; Liu B; Feng X; Zhang M; Ding T; Zhao Y; Wang C
Food Res Int; 2023 Mar; 165():112527. PubMed ID: 36869527
[TBL] [Abstract][Full Text] [Related]
26. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
Ding X; Wu C; Huang J; Zhou R
J Food Sci; 2015 Nov; 80(11):C2373-81. PubMed ID: 26444440
[TBL] [Abstract][Full Text] [Related]
27. Volatile flavor compounds in yogurt: a review.
Cheng H
Crit Rev Food Sci Nutr; 2010 Nov; 50(10):938-50. PubMed ID: 21108074
[TBL] [Abstract][Full Text] [Related]
28. Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation.
Rahayu YY; Yoshizaki Y; Yamaguchi K; Okutsu K; Futagami T; Tamaki H; Sameshima Y; Takamine K
Food Chem; 2017 Jun; 224():398-406. PubMed ID: 28159286
[TBL] [Abstract][Full Text] [Related]
29. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste).
Inoue Y; Kato S; Saikusa M; Suzuki C; Otsubo Y; Tanaka Y; Watanabe H; Hayase F
Food Chem; 2016 Dec; 213():521-528. PubMed ID: 27451212
[TBL] [Abstract][Full Text] [Related]
30. Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas.
Chen Q; Zhang M; Chen M; Li M; Zhang H; Song P; An T; Yue P; Gao X
Food Chem; 2021 Jul; 350():129234. PubMed ID: 33588283
[TBL] [Abstract][Full Text] [Related]
31. Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis).
Uchida M; Hideshima N; Araki T
J Biosci Bioeng; 2019 Feb; 127(2):183-189. PubMed ID: 30146188
[TBL] [Abstract][Full Text] [Related]
32. Characterization of volatile aroma compounds in different brewing barley cultivars.
Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
[TBL] [Abstract][Full Text] [Related]
33. Targeted metabolomics for Aspergillus oryzae-mediated biotransformation of soybean isoflavones, showing variations in primary metabolites.
Lee S; Seo MH; Oh DK; Lee CH
Biosci Biotechnol Biochem; 2014; 78(1):167-74. PubMed ID: 25036500
[TBL] [Abstract][Full Text] [Related]
34. Effects of koji fermented phenolic compounds on the oxidative stability of fish miso.
Giri A; Osako K; Okamoto A; Okazaki E; Ohshima T
J Food Sci; 2012 Feb; 77(2):C228-35. PubMed ID: 22251370
[TBL] [Abstract][Full Text] [Related]
35. Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.
Liu Y; Miao Z; Guan W; Sun B
Molecules; 2012 Mar; 17(4):3708-22. PubMed ID: 22450681
[TBL] [Abstract][Full Text] [Related]
36. Toward the stereochemical identification of prohibited characterizing flavors in tobacco products: the case of strawberry flavor.
Paschke M; Hutzler C; Henkler F; Luch A
Arch Toxicol; 2015 Aug; 89(8):1241-55. PubMed ID: 26138682
[TBL] [Abstract][Full Text] [Related]
37. SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.
Sheibani E; Duncan SE; Kuhn DD; Dietrich AM; O'Keefe SF
J Food Sci; 2016 Feb; 81(2):C348-58. PubMed ID: 26756123
[TBL] [Abstract][Full Text] [Related]
38. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.
Olivares A; Dryahina K; Navarro JL; Smith D; Spanĕl P; Flores M
J Agric Food Chem; 2011 Mar; 59(5):1931-8. PubMed ID: 21294565
[TBL] [Abstract][Full Text] [Related]
39. The differences between broad bean koji fermented in laboratory and factory conditions by an efficient
Li H; Lu ZM; Deng WQ; Zhang QS; Chen G; Li Q; Xu ZH; Ma YH
Front Microbiol; 2023; 14():1139406. PubMed ID: 37032872
[TBL] [Abstract][Full Text] [Related]
40. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
Xu E; Long J; Wu Z; Li H; Wang F; Xu X; Jin Z; Jiao A
J Food Sci; 2015 Jul; 80(7):C1476-89. PubMed ID: 26087889
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]