195 related articles for article (PubMed ID: 32950146)
21. 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]
22. Identification of potential causative agents of the CO
Zhai Y; Pérez-Díaz IM
Int J Food Microbiol; 2021 Apr; 344():109115. PubMed ID: 33662901
[TBL] [Abstract][Full Text] [Related]
23. Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation.
Zheng XF; Yang ZQ; Zhang H; Jin WX; Xu CW; Gao L; Rao SQ; Jiao XA
Food Microbiol; 2020 Apr; 86():103330. PubMed ID: 31703878
[TBL] [Abstract][Full Text] [Related]
24. Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.
Wilson EM; Johanningsmeier SD; Osborne JA
J Food Sci; 2015 Jun; 80(6):S1360-7. PubMed ID: 25981784
[TBL] [Abstract][Full Text] [Related]
25. Vegetable fermentations brined with low salt for reclaiming food waste.
Little C; Cruz-Martínez V; St Fort DP; Pagán-Medina C; Page CA; Perez-Perez Y; Taveirne ME; Lee AM; Arroyo-González N; Santiago-Ortiz C; Pérez-Díaz IM
J Food Sci; 2022 May; 87(5):2121-2132. PubMed ID: 35347716
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence.
Zhai Y; Pérez-Díaz IM; Diaz JT; Lombardi RL; Connelly LE
J Appl Microbiol; 2018 Jan; 124(1):197-208. PubMed ID: 29091336
[TBL] [Abstract][Full Text] [Related]
28. Fermentation characteristics and bacterial dynamics during Chinese sauerkraut fermentation by Lactobacillus curvatus LC-20 under varied salt concentrations reveal its potential in low-salt suan cai production.
He J; Li F; Wang Y; Wu H; Yang H
J Biosci Bioeng; 2021 Jul; 132(1):33-40. PubMed ID: 33865692
[TBL] [Abstract][Full Text] [Related]
29. Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allyl isothiocyanate that target lactic acid bacteria and yeasts.
Pérez-Díaz IM; McFeeters RF
J Food Sci; 2010 May; 75(4):M204-8. PubMed ID: 20546411
[TBL] [Abstract][Full Text] [Related]
30. Effects of storage and cooking on the iodine content in iodized salt and study on monitoring iodine content in iodized salt.
Wang GY; Zhou RH; Wang Z; Shi L; Sun M
Biomed Environ Sci; 1999 Mar; 12(1):1-9. PubMed ID: 10442215
[TBL] [Abstract][Full Text] [Related]
31. Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations.
Lülf RH; Vogel RF; Ehrmann MA
Int J Food Microbiol; 2021 Sep; 354():109316. PubMed ID: 34247020
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS.
Fideler J; Johanningsmeier SD; Ekelöf M; Muddiman DC
Food Chem; 2019 Jan; 271():715-723. PubMed ID: 30236736
[TBL] [Abstract][Full Text] [Related]
34. Microbial interactions associated with secondary cucumber fermentation.
Franco W; Pérez-Díaz IM
J Appl Microbiol; 2013 Jan; 114(1):161-72. PubMed ID: 23013318
[TBL] [Abstract][Full Text] [Related]
35. Gas chromatography-mass spectrometry-based metabolomics analysis of metabolites in commercial and inoculated pickles.
Yun L; Mao B; Cui S; Tang X; Zhang H; Zhao J; Chen W
J Sci Food Agric; 2021 Mar; 101(4):1436-1446. PubMed ID: 32839971
[TBL] [Abstract][Full Text] [Related]
36. Preparation of a Lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines.
Pérez-Díaz IM; McFeeters RF
J Food Sci; 2011 Mar; 76(2):M120-3. PubMed ID: 21535774
[TBL] [Abstract][Full Text] [Related]
37. Bacterial community and quality characteristics of the fermented potherb mustard (Brassica juncea var. multiceps) under modified atmospheres.
Zhang C; Chen J; Li X; Liu D
Food Res Int; 2019 Feb; 116():266-275. PubMed ID: 30716945
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Soy sauce fermentation: Microorganisms, aroma formation, and process modification.
Devanthi PVP; Gkatzionis K
Food Res Int; 2019 Jun; 120():364-374. PubMed ID: 31000250
[TBL] [Abstract][Full Text] [Related]
40. Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts.
Pérez-Díaz IM
J Food Sci; 2011 Sep; 76(7):M473-7. PubMed ID: 21824132
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
