BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

347 related articles for article (PubMed ID: 33288182)

  • 21. 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]  

  • 22. Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.
    Liu SP; Mao J; Liu YY; Meng XY; Ji ZW; Zhou ZL; Ai-lati A
    World J Microbiol Biotechnol; 2015 Dec; 31(12):1907-21. PubMed ID: 26492888
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional
    Yu H; Li Q; Guo W; Chen C; Ai L; Tian H
    Food Chem X; 2023 Jun; 18():100620. PubMed ID: 36993869
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds.
    Liu N; Pan J; Miao S; Qin L
    Food Res Int; 2020 Nov; 137():109672. PubMed ID: 33233249
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Comparative analysis of microbial communities and volatile flavor components in the brewing of
    Chen G; Yuan Y; Tang S; Yang Z; Wu Q; Liang Z; Chen S; Li W; Lv X; Ni L
    Curr Res Food Sci; 2023; 7():100628. PubMed ID: 38021257
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine.
    Liang Z; Lin X; He Z; Su H; Li W; Ren X
    Food Microbiol; 2020 Sep; 90():103467. PubMed ID: 32336361
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.
    Ren T; Su W; Mu Y; Qi Q; Zhang D
    Front Microbiol; 2023; 14():1124817. PubMed ID: 36937267
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines.
    Chen L; Ren L; Li D; Ma X
    Food Sci Biotechnol; 2021 Jan; 30(1):87-96. PubMed ID: 33552620
    [TBL] [Abstract][Full Text] [Related]  

  • 29. High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas.
    Zhao X; Wang Y; Cai W; Yang M; Zhong X; Guo Z; Shan C
    Curr Microbiol; 2020 May; 77(5):882-889. PubMed ID: 31950235
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation.
    Liang L; Ma Y; Jiang Z; Sam FE; Peng S; Li M; Wang J
    Food Res Int; 2023 Feb; 164():112379. PubMed ID: 36737964
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Correlation Between Microbial Diversity and Volatile Flavor Compounds of
    Wang H; Su W; Mu Y; Zhao C
    Front Microbiol; 2021; 12():736525. PubMed ID: 34745037
    [No Abstract]   [Full Text] [Related]  

  • 33. A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation.
    Xu X; Miao Y; Wang H; Ye P; Li T; Li C; Zhao R; Wang B; Shi X
    Front Microbiol; 2022; 13():919047. PubMed ID: 35847119
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu.
    Cheng W; Chen X; Lan W; Liu G; Xue X; Li R; Pan T; Li N; Zhou D; Chen X
    Front Microbiol; 2023; 14():1272559. PubMed ID: 37965554
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process.
    Kuang X; Su H; Li W; Lin L; Lin W; Luo L
    Food Res Int; 2022 Jun; 156():111347. PubMed ID: 35650976
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine.
    Chen T; Wu F; Guo J; Ye M; Hu H; Guo J; Liu X
    J Sci Food Agric; 2020 Jun; 100(8):3297-3307. PubMed ID: 32086813
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China.
    Lü Y; Gong Y; Li Y; Pan Z; Yao Y; Li N; Guo J; Gong D; Tian Y; Peng C
    J Microbiol Biotechnol; 2017 Aug; 27(8):1409-1418. PubMed ID: 28621110
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 18.