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 *

217 related articles for article (PubMed ID: 31703871)

  • 21. Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system.
    Qiu F; Li W; Chen X; Du B; Li X; Sun B
    Food Res Int; 2024 Aug; 190():114647. PubMed ID: 38945586
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity.
    Yang Y; Xia Y; Lin X; Wang G; Zhang H; Xiong Z; Yu H; Yu J; Ai L
    Food Res Int; 2018 Jun; 108():83-92. PubMed ID: 29735105
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai.
    Lian Y; Song J; Mumby W; Suo H; Zhang Y
    J Sci Food Agric; 2024 Aug; 104(10):6233-6241. PubMed ID: 38451122
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu.
    Chai LJ; Qian W; Zhong XZ; Zhang XJ; Lu ZM; Zhang SY; Wang ST; Shen CH; Shi JS; Xu ZH
    Appl Environ Microbiol; 2021 Aug; 87(17):e0088521. PubMed ID: 34160281
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor.
    Zhang Y; Zhu X; Li X; Tao Y; Jia J; He X
    BMC Microbiol; 2017 Sep; 17(1):196. PubMed ID: 28915790
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS.
    Ly S; Mith H; Tarayre C; Taminiau B; Daube G; Fauconnier ML; Delvigne F
    Front Microbiol; 2018; 9():894. PubMed ID: 29867806
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus.
    Li C; Chen S; Huang H; Li J; Zhao Y
    Food Chem; 2024 Aug; 449():139239. PubMed ID: 38604034
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine.
    Liu Z; Wang Z; Sun J; Ni L
    Food Microbiol; 2020 Apr; 86():103347. PubMed ID: 31703852
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a
    Li RY; Zheng XW; Zhang X; Yan Z; Wang XY; Han BZ
    Food Microbiol; 2018 Dec; 76():11-20. PubMed ID: 30166130
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines.
    Sun SY; Gong HS; Jiang XM; Zhao YP
    Food Microbiol; 2014 Dec; 44():15-23. PubMed ID: 25084640
    [TBL] [Abstract][Full Text] [Related]  

  • 32. A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes.
    Liu S; Chen Q; Zou H; Yu Y; Zhou Z; Mao J; Zhang S
    Int J Food Microbiol; 2019 Aug; 303():9-18. PubMed ID: 31102963
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu.
    Wang H; Wang Y; Ruan Y; Ma D; Wang H; Yang S; Lyu L; Yang F; Wu X; Chen Y
    Food Res Int; 2024 May; 183():114196. PubMed ID: 38760131
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China.
    Feng L; Wang J; Ye D; Song Y; Qin Y; Liu Y
    J Sci Food Agric; 2020 Dec; 100(15):5385-5394. PubMed ID: 32535908
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Impact of Sequential Inoculation with the Non-
    Muñoz-Redondo JM; Puertas B; Cantos-Villar E; Jiménez-Hierro MJ; Carbú M; Garrido C; Ruiz-Moreno MJ; Moreno-Rojas JM
    J Agric Food Chem; 2021 Feb; 69(5):1598-1609. PubMed ID: 33507745
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Corrigendum to "Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu" [Food Microbiol. 86 (2020) 103326].
    Chen C; Liu Y; Tian H; Ai L; Yu H
    Food Microbiol; 2023 May; 111():104205. PubMed ID: 36681395
    [No Abstract]   [Full Text] [Related]  

  • 37. Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines.
    Liu C; Hou H; Lu X; Chen X; Fang D; Hu Q; Zhao L
    J Sci Food Agric; 2021 Apr; 101(6):2328-2336. PubMed ID: 33006380
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei.
    Zhang M; Wu X; Mu D; Xu B; Xu X; Chang Q; Li X
    J Sci Food Agric; 2021 Dec; 101(15):6300-6310. PubMed ID: 33969489
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.
    Liu J; Arneborg N; Toldam-Andersen TB; Petersen MA; Bredie WL
    J Sci Food Agric; 2017 Aug; 97(11):3594-3602. PubMed ID: 28098345
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation.
    Hao H; Yan R; Miao Z; Wang B; Sun J; Sun B
    Int J Food Microbiol; 2022 Dec; 383():109955. PubMed ID: 36202010
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.