206 related articles for article (PubMed ID: 31784075)
1. Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions.
Xu X; Zhou S; Julian McClements D; Huang L; Meng L; Xia X; Dong M
Food Chem; 2020 Mar; 309():125790. PubMed ID: 31784075
[TBL] [Abstract][Full Text] [Related]
2. Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea.
Xu X; Hu W; Zhou S; Tu C; Xia X; Zhang J; Dong M
Molecules; 2019 Feb; 24(4):. PubMed ID: 30769776
[TBL] [Abstract][Full Text] [Related]
3. Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation.
Wang Z; Jin Q; Jiang R; Liu Y; Xie H; Ou X; Li Q; Liu Z; Huang J
Food Res Int; 2024 Feb; 177():113854. PubMed ID: 38225127
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
Kang BS; Lee JE; Park HJ
J Food Sci; 2014 Jun; 79(6):C1106-16. PubMed ID: 24888253
[TBL] [Abstract][Full Text] [Related]
6. Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.
Xiao Y; Huang Y; Chen Y; Xiao L; Zhang X; Yang C; Li Z; Zhu M; Liu Z; Wang Y
Curr Res Food Sci; 2022; 5():1788-1807. PubMed ID: 36268133
[TBL] [Abstract][Full Text] [Related]
7. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.
Huang ZR; Hong JL; Xu JX; Li L; Guo WL; Pan YY; Chen SJ; Bai WD; Rao PF; Ni L; Zhao LN; Liu B; Lv XC
Food Microbiol; 2018 Dec; 76():487-496. PubMed ID: 30166178
[TBL] [Abstract][Full Text] [Related]
8. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.
Huang ZR; Guo WL; Zhou WB; Li L; Xu JX; Hong JL; Liu HP; Zeng F; Bai WD; Liu B; Ni L; Rao PF; Lv XC
Food Res Int; 2019 Jul; 121():593-603. PubMed ID: 31108786
[TBL] [Abstract][Full Text] [Related]
9. Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC-MS based metabolomics.
Xu J; Hu FL; Wang W; Wan XC; Bao GH
Food Chem; 2015 Nov; 186():176-84. PubMed ID: 25976808
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.
Zhang D; Huang Y; Fan X; Zeng X
Food Chem; 2024 May; 455():139864. PubMed ID: 38833862
[TBL] [Abstract][Full Text] [Related]
12. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
[TBL] [Abstract][Full Text] [Related]
13. Fungal fermentation of Fuzhuan brick tea: A comprehensive evaluation of sensory properties using chemometrics, visible near-infrared spectroscopy, and electronic nose.
Hu Y; Chen W; Gouda M; Yao H; Zuo X; Yu H; Zhang Y; Ding L; Zhu F; Wang Y; Li X; Zhou J; He Y
Food Res Int; 2024 Jun; 186():114401. PubMed ID: 38729704
[TBL] [Abstract][Full Text] [Related]
14. Volatile profiles of fresh rice noodles fermented with pure and mixed cultures.
Yi C; Zhu H; Tong L; Zhou S; Yang R; Niu M
Food Res Int; 2019 May; 119():152-160. PubMed ID: 30884644
[TBL] [Abstract][Full Text] [Related]
15. Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria.
Lee SM; Hwang YR; Kim MS; Chung MS; Kim YS
Molecules; 2019 Mar; 24(6):. PubMed ID: 30917562
[TBL] [Abstract][Full Text] [Related]
16. Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.
Yang Y; Rong Y; Liu F; Jiang Y; Deng Y; Dong C; Yuan H
J Food Sci; 2021 Jun; 86(6):2358-2373. PubMed ID: 33929725
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Early discrimination and growth tracking of Aspergillus spp. contamination in rice kernels using electronic nose.
Gu S; Wang J; Wang Y
Food Chem; 2019 Sep; 292():325-335. PubMed ID: 31054682
[TBL] [Abstract][Full Text] [Related]
19. Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation.
Lee SM; Lim HJ; Chang JW; Hurh BS; Kim YS
Food Chem; 2018 Dec; 269():347-354. PubMed ID: 30100445
[TBL] [Abstract][Full Text] [Related]
20. Preparation of novel alumina nanowire solid-phase microextraction fiber coating for ultra-selective determination of volatile esters and alcohols from complicated food samples.
Zhang Z; Ma Y; Wang Q; Chen A; Pan Z; Li G
J Chromatogr A; 2013 May; 1290():27-35. PubMed ID: 23582855
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
