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 *

738 related articles for article (PubMed ID: 30548499)

  • 21. Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds.
    Xu Y; Zhao J; Liu X; Zhang C; Zhao Z; Li X; Sun B
    Food Chem; 2022 Feb; 369():130920. PubMed ID: 34461518
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Whether the Research on Ethanol-Water Microstructure in Traditional Baijiu Should Be Strengthened?
    Qin D; Shen Y; Yang S; Zhang G; Wang D; Li H; Sun J
    Molecules; 2022 Nov; 27(23):. PubMed ID: 36500382
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making.
    Wu Q; Xu Y; Chen L
    Lett Appl Microbiol; 2012 Oct; 55(4):301-7. PubMed ID: 22862564
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach.
    Sun X; Qian Q; Xiong Y; Xie Q; Yue X; Liu J; Wei S; Yang Q
    Food Chem; 2022 Aug; 384():132452. PubMed ID: 35193021
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu.
    Pang XN; Huang XN; Chen JY; Yu HX; Wang XY; Han BZ
    Food Microbiol; 2020 Oct; 91():103514. PubMed ID: 32539964
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.
    Lin B; Tang J; Yang Q; Su Z; Zhu L; Li Q; Jiang W; Zhang L; Liu Y; Chen S
    World J Microbiol Biotechnol; 2022 Jul; 38(10):166. PubMed ID: 35861902
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Investigation on fresh bamboo replacing rice husks for brewing light-aroma Baijiu.
    Wei Y; Zhang LQ; Ran MF; Wang ST; Yang JG; Shen CH
    J Food Sci; 2023 Apr; 88(4):1224-1236. PubMed ID: 36815593
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor.
    Wu Q; Chen B; Xu Y
    Int J Food Microbiol; 2015 May; 200():39-46. PubMed ID: 25676241
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste.
    Chen L; Zhao Y; Chen X; Zhang Y; Li H; Zhao D; Wang B; Ye X; Sun B; Sun J
    J Agric Food Chem; 2024 Jul; 72(26):14851-14864. PubMed ID: 38841998
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Chinese Baijiu: The Perfect Works of Microorganisms.
    Tu W; Cao X; Cheng J; Li L; Zhang T; Wu Q; Xiang P; Shen C; Li Q
    Front Microbiol; 2022; 13():919044. PubMed ID: 35783408
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Research trends in Jiang-flavor baijiu fermentation: From fermentation microecology to environmental ecology.
    Wang L
    J Food Sci; 2022 Apr; 87(4):1362-1374. PubMed ID: 35275413
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis.
    He Y; Liu Z; Qian M; Yu X; Xu Y; Chen S
    Food Chem; 2020 Nov; 331():127335. PubMed ID: 32574944
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Flavor classification and year prediction of Chinese Baijiu by time-resolved fluorescence.
    Zhang Y; Gu J; Ma C; Wu Y; Li L; Zhu C; Gao H; Yang Z; Shang Y; Wang C; Chen G
    Appl Opt; 2021 Jul; 60(19):5480-5487. PubMed ID: 34263834
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi-flavor Baijiu.
    Zhao W; Liang M; Fan P; Pan L; Liang J; Fei Y; Bai W
    J Food Sci; 2024 Jul; 89(7):4019-4031. PubMed ID: 38778551
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network.
    Chen J; Huang Y; Wang X; He J; Li W; Lu M; Sun X; Yin Y
    Food Res Int; 2024 Jul; 187():114315. PubMed ID: 38763628
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.
    Wu Q; Xu Y
    J Agric Food Chem; 2012 Feb; 60(8):2033-8. PubMed ID: 22283589
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Research progress of trace components in sesame-aroma type of baijiu.
    Hong J; Tian W; Zhao D
    Food Res Int; 2020 Nov; 137():109695. PubMed ID: 33233269
    [TBL] [Abstract][Full Text] [Related]  

  • 38. A system-level investigation into the pharmacological mechanisms of flavor compounds in liquor.
    Zhou W; Chen Z; Zhang G; Liu Z
    J Food Biochem; 2020 Oct; 44(10):e13417. PubMed ID: 32789942
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.
    Song X; Jing S; Zhu L; Ma C; Song T; Wu J; Zhao Q; Zheng F; Zhao M; Chen F
    Food Chem; 2020 Jun; 314():126098. PubMed ID: 31954940
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making.
    Zha M; Sun B; Wu Y; Yin S; Wang C
    J Biosci Bioeng; 2018 Aug; 126(2):189-195. PubMed ID: 29551466
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 37.