BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

233 related articles for article (PubMed ID: 32849461)

  • 1. Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households.
    Yang X; Hu W; Xiu Z; Jiang A; Yang X; Saren G; Ji Y; Guan Y; Feng K
    Front Microbiol; 2020; 11():1878. PubMed ID: 32849461
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition.
    Liu Y; Chen X; Li F; Shi H; He M; Ge J; Ling H; Cheng K
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981091
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation.
    Yang X; Hu W; Xiu Z; Jiang A; Yang X; Sarengaowa ; Ji Y; Guan Y; Feng K
    Food Res Int; 2020 Nov; 137():109553. PubMed ID: 33233175
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai.
    Mi T; Wang D; Yao S; Yang H; Che Y; Wu C
    Food Res Int; 2022 Oct; 160():111622. PubMed ID: 36076372
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.
    Hu Y; Zhang L; Liu Q; Wang Y; Chen Q; Kong B
    Food Microbiol; 2020 Oct; 91():103505. PubMed ID: 32539975
    [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. Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut.
    Yang X; Hu W; Xiu Z; Jiang A; Yang X; Saren G; Ji Y; Guan Y; Feng K
    J Appl Microbiol; 2020 Dec; 129(6):1458-1471. PubMed ID: 32677269
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome.
    Liao H; Luo Y; Huang X; Xia X
    Food Chem; 2023 Mar; 405(Pt B):134936. PubMed ID: 36435118
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China.
    Wang J; Sui Y; Lu J; Dong Z; Liu H; Kong B; Chen Q
    Food Chem X; 2023 Oct; 19():100840. PubMed ID: 37680758
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China.
    Liang H; He Z; Wang X; Song G; Chen H; Lin X; Ji C; Zhang S
    Food Res Int; 2020 Nov; 137():109384. PubMed ID: 33233086
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation.
    Zhou Q; Zang S; Zhao Z; Li X
    Food Sci Biotechnol; 2018 Feb; 27(1):79-85. PubMed ID: 30263727
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes.
    Wang J; Liu X; Li XA; Kong B; Qin L; Chen Q
    Food Microbiol; 2024 Sep; 122():104534. PubMed ID: 38839214
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing.
    Zhang S; Zhang Y; Wu L; Zhang L; Wang S
    Food Sci Biotechnol; 2023 May; 32(6):855-862. PubMed ID: 37041807
    [No Abstract]   [Full Text] [Related]  

  • 17. Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds.
    Wang C; Zhang Q; He L; Li C
    Food Res Int; 2020 Dec; 138(Pt B):109820. PubMed ID: 33288192
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation.
    Zhao C; Su W; Mu Y; Jiang L; Mu Y
    Food Res Int; 2020 Dec; 138(Pt B):109800. PubMed ID: 33288182
    [TBL] [Abstract][Full Text] [Related]  

  • 19. How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities.
    Tlais AZA; Lemos Junior WJF; Filannino P; Campanaro S; Gobbetti M; Di Cagno R
    Microbiol Spectr; 2022 Aug; 10(4):e0016822. PubMed ID: 35699432
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu.
    Luo A; Cheng Z; Zhao J; Hao J; Shi S; Hu B
    Foods; 2023 Jul; 12(14):. PubMed ID: 37509892
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.