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 *

252 related articles for article (PubMed ID: 31887171)

  • 1. Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi.
    Yang H; Yang L; Zhang J; Li H; Tu Z; Wang X
    PLoS One; 2019; 14(12):e0226965. PubMed ID: 31887171
    [TBL] [Abstract][Full Text] [Related]  

  • 2. High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation.
    Yang L; Yang HL; Tu ZC; Wang XL
    PLoS One; 2016; 11(12):e0168166. PubMed ID: 27992473
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation.
    Zhang P; Li H; Zhao W; Xiong K; Wen H; Yang H; Wang X
    Food Res Int; 2022 Mar; 153():110932. PubMed ID: 35227468
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar.
    Wang ZM; Lu ZM; Shi JS; Xu ZH
    Sci Rep; 2016 May; 6():26818. PubMed ID: 27241188
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma.
    Zhao H; Xu J; Wang R; Liu X; Peng X; Guo S
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673421
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 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. Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation.
    Wang S; Wu Q; Nie Y; Wu J; Xu Y
    Appl Environ Microbiol; 2019 May; 85(10):. PubMed ID: 30850432
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Difference in microbial community and taste compounds between Mucor-type and Aspergillus-type Douchi during koji-making.
    He B; Li H; Hu Z; Zhang Y; Sun M; Qiu S; Zeng B
    Food Res Int; 2019 Jul; 121():136-143. PubMed ID: 31108734
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi.
    Zhang J; Han Z; Chen H; Wang S; Sun J; Zhang N; Zhang H
    J Sci Food Agric; 2024 May; ():. PubMed ID: 38716684
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing.
    Zhang W; Luo Q; Zhu Y; Ma J; Cao L; Yang M; Wen P; Zhang Z; He X
    PLoS One; 2018; 13(3):e0194876. PubMed ID: 29570735
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi.
    Zhang YZ; Lin XN; Ji YQ; He HJ; Yang HZ; Tang XJ; Liu YG
    Food Res Int; 2022 Oct; 160():111688. PubMed ID: 36076449
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.
    Kasankala LM; Xiong YL; Chen J
    J Food Sci; 2011; 76(1):C154-61. PubMed ID: 21535644
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China.
    Cai W; Tang F; Wang Y; Zhang Z; Xue Y; Zhao X; Guo Z; Shan C
    Food Res Int; 2021 Mar; 141():110112. PubMed ID: 33641979
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of bacterial community and flavor differences of different types of Douchi.
    Wang Y; Xiang F; Zhang Z; Hou Q; Guo Z
    Food Sci Nutr; 2021 Jul; 9(7):3460-3469. PubMed ID: 34262706
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu.
    Wu W; Wang Z; Xu B; Cai J; Cheng J; Mu D; Wu X; Li X
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956884
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.