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.
258 related articles for article (PubMed ID: 32868009)
1. Effects of microbial fermentation on the flavor of cured duck legs. Cai Z; Ruan Y; He J; Dang Y; Cao J; Sun Y; Pan D; Tian H Poult Sci; 2020 Sep; 99(9):4642-4652. PubMed ID: 32868009 [TBL] [Abstract][Full Text] [Related]
2. Free fatty acids responsible for characteristic aroma in various sauced-ducks. Xia C; He Y; Cheng S; He J; Pan D; Cao J; Sun Y Food Chem; 2021 May; 343():128493. PubMed ID: 33158671 [TBL] [Abstract][Full Text] [Related]
3. Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food. Wang M; Wang C; Yang C; Peng L; Xie Q; Zheng R; Dai Y; Liu S; Peng X Food Res Int; 2021 Dec; 150(Pt A):110745. PubMed ID: 34865763 [TBL] [Abstract][Full Text] [Related]
4. Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics. Zhong Q; Xing Z; Teng F; Wu T; Pan S; Xu X Food Res Int; 2024 May; 184():114209. PubMed ID: 38609210 [TBL] [Abstract][Full Text] [Related]
6. Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation. Yang J; Lu J; Zhu Q; Tao Y; Zhu Q; Guo C; Fang Y; Chen L; Koyande AK; Wang S; Show PL J Biosci Bioeng; 2021 Aug; 132(2):161-166. PubMed ID: 33972168 [TBL] [Abstract][Full Text] [Related]
7. Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage). Hongthong N; Chumngoen W; Tan FJ Anim Sci J; 2020; 91(1):e13312. PubMed ID: 31729102 [TBL] [Abstract][Full Text] [Related]
8. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage. An KA; Arshad MS; Jo Y; Chung N; Kwon JH J Food Sci; 2017 Apr; 82(4):865-872. PubMed ID: 28267865 [TBL] [Abstract][Full Text] [Related]
9. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum. Yang F; Xia WS; Zhang XW; Xu YS; Jiang QX Food Chem; 2016 Sep; 207():86-92. PubMed ID: 27080883 [TBL] [Abstract][Full Text] [Related]
10. Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meat. He Y; Zhou M; Xia C; Xia Q; He J; Cao J; Pan D; Sun Y Anim Sci J; 2020; 91(1):e13461. PubMed ID: 33020974 [TBL] [Abstract][Full Text] [Related]
11. Effect of Xiao N; Zhang Q; Xu H; Zheng C; Yin Y; Liu S; Shi W Food Chem X; 2024 Jun; 22():101439. PubMed ID: 38756472 [TBL] [Abstract][Full Text] [Related]
12. Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Zhang Q; Xiao N; Xu H; Tian Z; Li B; Qiu W; Shi W Foods; 2022 Dec; 11(24):. PubMed ID: 36553827 [TBL] [Abstract][Full Text] [Related]
13. Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles. Li XM; Che LH; Zhang WD; Huang QL; Li C; Xu BC Food Chem; 2024 Jun; 443():138446. PubMed ID: 38281415 [TBL] [Abstract][Full Text] [Related]
14. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor. Magalhães da Veiga Moreira I; de Figueiredo Vilela L; da Cruz Pedroso Miguel MG; Santos C; Lima N; Freitas Schwan R Molecules; 2017 May; 22(5):. PubMed ID: 28486419 [TBL] [Abstract][Full Text] [Related]
15. Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287. Lee SB; Kim DH; Park HD Appl Microbiol Biotechnol; 2016 Sep; 100(18):7853-63. PubMed ID: 27079573 [TBL] [Abstract][Full Text] [Related]
16. Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non-targeted metabolomics analysis. Xue Y; Chen J; Wang L; Wang Y; Xu F J Sci Food Agric; 2024 Sep; 104(12):7238-7248. PubMed ID: 38625751 [TBL] [Abstract][Full Text] [Related]
17. Determination of volatile flavor compounds in raw and treated duck meats of different body parts. Zhen ZY; Liu YL; Wang J; Li JJ; Li XB; Zheng HB J Food Biochem; 2022 Jun; 46(6):e13908. PubMed ID: 34423454 [TBL] [Abstract][Full Text] [Related]
18. The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation. Shang H; Yue Y; Guo B; Ji C; Zhang S; Dong L; Ferrocino I; Cocolin LS; Lin X Int J Food Microbiol; 2024 Aug; 421():110806. PubMed ID: 38941886 [TBL] [Abstract][Full Text] [Related]
19. Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product. Zhang Z; Wu R; Xu W; Cocolin L; Liang H; Ji C; Zhang S; Chen Y; Lin X J Sci Food Agric; 2023 Mar; 103(5):2304-2312. PubMed ID: 36636889 [TBL] [Abstract][Full Text] [Related]
20. New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor. Xu L; Mao T; Xia M; Wu W; Chen J; Jiang C; Zeng T; Tian Y; Lu L; Cai Z Food Chem; 2024 Aug; 450():139354. PubMed ID: 38636385 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]