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 *

253 related articles for article (PubMed ID: 31703884)

  • 1. Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine.
    Zhang L; Che Z; Xu W; Yue P; Li R; Li Y; Pei X; Zeng P
    Food Microbiol; 2020 Apr; 86():103342. PubMed ID: 31703884
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.).
    Xu X; Wu B; Zhao W; Pang X; Lao F; Liao X; Wu J
    Food Microbiol; 2020 Oct; 91():103510. PubMed ID: 32539980
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature.
    Ding W; Zhao X; Xie S; Liu Y; Zhang M; Che Z; Liu Y; Liu P; Lin H
    J Sci Food Agric; 2021 Aug; 101(10):4142-4153. PubMed ID: 33368355
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban.
    Zhao C; Penttinen P; Zhang L; Dong L; Zhang F; Zhang S; Li Z; Zhang X
    Food Chem; 2024 Aug; 448():139052. PubMed ID: 38531296
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang.
    Yang M; Huang J; Zhou R; Jin Y; Wu C
    Food Res Int; 2022 Feb; 152():110920. PubMed ID: 35181091
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.
    Zheng X; Liu F; Shi X; Wang B; Li K; Li B; Zhuge B
    Food Res Int; 2018 Mar; 105():733-742. PubMed ID: 29433268
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd).
    He W; Chung HY
    Food Microbiol; 2020 Sep; 90():103408. PubMed ID: 32336369
    [TBL] [Abstract][Full Text] [Related]  

  • 9. An insight into volatile and non-volatile compounds of Chinese horsebean-chili-paste meju produced by natural brewing and temperature-controlled brewing methods.
    Tan X; Lu Y; Lin X; Ni N; He Q; Chi Y
    J Sci Food Agric; 2021 Apr; 101(6):2371-2379. PubMed ID: 33009832
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.).
    Xu X; Wu B; Zhao W; Lao F; Chen F; Liao X; Wu J
    Food Chem; 2021 Jan; 335():127512. PubMed ID: 32745837
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures.
    Zang J; Xu Y; Xia W; Regenstein JM; Yu D; Yang F; Jiang Q
    Food Microbiol; 2020 Sep; 90():103487. PubMed ID: 32336353
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbial dynamics, metabolomic profiles, and the correlation between them during fermentation of serofluid dish.
    Wei J; Ren W; Wang L; Liu M; Tian X; Ding G; Ma Z
    J Sci Food Agric; 2020 Dec; 100(15):5627-5636. PubMed ID: 32712996
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation.
    Yang Y; Niu C; Shan W; Zheng F; Liu C; Wang J; Li Q
    Food Chem; 2021 Jul; 351():128454. PubMed ID: 33652296
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu.
    Yang J; Jiang C; Bao R; Liu M; Lv J; Yang Z; Xu W; Liang H; Ji C; Li S; Zhang S; Lin X
    Int J Food Microbiol; 2020 Dec; 334():108839. PubMed ID: 32906081
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste.
    Chun BH; Kim KH; Jeong SE; Jeon CO
    Food Microbiol; 2020 Apr; 86():103329. PubMed ID: 31703874
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods.
    Jiang L; Lu Y; Ma Y; Liu Z; He Q
    Food Chem; 2023 Jul; 413():135588. PubMed ID: 36758388
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome.
    Xiong S; Xu X; Du T; Liu Q; Huang T; Ren H; Xiong T; Xie M
    Food Chem; 2024 Aug; 450():139335. PubMed ID: 38642533
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation.
    Park B; Yang JS; Moon EW; Seo HY; Ha JH
    J Microbiol Biotechnol; 2019 Oct; 29(10):1580-1590. PubMed ID: 31474094
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn.
    Ren Q; Sun L; Sun Z; Liu Q; Lu X; Li Z; Xu J
    Arch Microbiol; 2020 Mar; 202(2):299-308. PubMed ID: 31654112
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.