235 related articles for article (PubMed ID: 32530042)
1. Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China.
Guan Q; Zheng W; Mo J; Huang T; Xiao Y; Liu Z; Peng Z; Xie M; Xiong T
J Sci Food Agric; 2020 Nov; 100(14):5197-5206. PubMed ID: 32530042
[TBL] [Abstract][Full Text] [Related]
2. Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables.
Guan Q; Zheng W; Huang T; Xiao Y; Liu Z; Peng Z; Gong D; Xie M; Xiong T
Food Res Int; 2020 Feb; 128():108755. PubMed ID: 31955789
[TBL] [Abstract][Full Text] [Related]
3. Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation.
Liang H; He Z; Wang X; Song G; Chen H; Lin X; Ji C; Li S
Food Microbiol; 2020 Oct; 91():103537. PubMed ID: 32539973
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS.
Lin F; Cai F; Luo B; Gu R; Ahmed S; Long C
J Agric Food Chem; 2020 Aug; 68(33):8925-8935. PubMed ID: 32706588
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Effects of salt concentration on the quality of paocai, a fermented vegetable product from China.
Wang X; Song G; He Z; Zhao M; Cao X; Lin X; Ji C; Zhang S; Liang H
J Sci Food Agric; 2021 Dec; 101(15):6202-6210. PubMed ID: 33908047
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Diversity and composition of microbiota during fermentation of traditional Nuodeng ham.
Zhang XM; Dang XJ; Wang YB; Sun T; Wang Y; Yu H; Yang WS
J Microbiol; 2021 Jan; 59(1):20-28. PubMed ID: 33355893
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Microbiota and Chemical Compounds in Fermented
Shu BO; Ying J; Wang T; Xia M; Zhao W; You L
Pol J Microbiol; 2019; 68(1):83-92. PubMed ID: 31050256
[TBL] [Abstract][Full Text] [Related]
13. Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.
Tang J; Liu Y; Lin B; Zhu H; Jiang W; Yang Q; Chen S
World J Microbiol Biotechnol; 2021 Nov; 38(1):3. PubMed ID: 34817705
[TBL] [Abstract][Full Text] [Related]
14. The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots.
Guan Q; Huang T; Peng F; Huang J; Liu Z; Peng Z; Xie M; Xiong T
Food Res Int; 2022 Jul; 157():111216. PubMed ID: 35761538
[TBL] [Abstract][Full Text] [Related]
15. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.
Yang X; Hu W; Xiu Z; Jiang A; Yang X; Sarengaowa ; Ji Y; Guan Y; Feng K
Food Res Int; 2020 Apr; 130():108926. PubMed ID: 32156375
[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. Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans.
Hamdouche Y; Meile JC; Lebrun M; Guehi T; Boulanger R; Teyssier C; Montet D
Food Res Int; 2019 May; 119():477-491. PubMed ID: 30884680
[TBL] [Abstract][Full Text] [Related]
18. Meta-omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product.
Xie M; An F; Wu J; Liu Y; Shi H; Wu R
J Sci Food Agric; 2019 Nov; 99(14):6522-6534. PubMed ID: 31321764
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]