BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

186 related articles for article (PubMed ID: 33642012)

  • 21. Isolation and identification of histamine-producing Enterobacteriaceae from Qu fermentation starter for Chinese rice wine brewing.
    Zhang J; Zhu X; Xu R; Gao Q; Wang D; Zhang Y
    Int J Food Microbiol; 2018 Sep; 281():1-9. PubMed ID: 29800825
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.
    Jiang L; Su W; Mu Y; Mu Y
    Front Microbiol; 2020; 11():593. PubMed ID: 32362879
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus Regional
    Kamilari E; Mina M; Karallis C; Tsaltas D
    Front Microbiol; 2021; 12():726483. PubMed ID: 34630353
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine.
    Qian M; Ruan F; Zhao W; Dong H; Bai W; Li X; Huang X; Li Y
    Food Chem; 2023 Aug; 416():135844. PubMed ID: 36893639
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters.
    Shen D; Shi H; Wu C; Fan G; Li T
    J Food Sci; 2020 Dec; 85(12):4351-4358. PubMed ID: 33174232
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions.
    Gao J; Geng H; Chai R; Wu T; Huang W; You Y; Zhan J
    Foods; 2023 Dec; 13(1):. PubMed ID: 38201134
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing.
    Xie G; Wang L; Gao Q; Yu W; Hong X; Zhao L; Zou H
    J Sci Food Agric; 2013 Sep; 93(12):3121-5. PubMed ID: 23553745
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.
    Zou J; Chen X; Wang C; Liu Y; Li M; Pan X; Chang X
    Foods; 2023 Aug; 12(15):. PubMed ID: 37569201
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing.
    Fang RS; Dong YC; Chen F; Chen QH
    J Food Sci; 2015 Oct; 80(10):M2265-71. PubMed ID: 26409170
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines.
    Liu C; Hou H; Lu X; Chen X; Fang D; Hu Q; Zhao L
    J Sci Food Agric; 2021 Apr; 101(6):2328-2336. PubMed ID: 33006380
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions.
    Wang HL; Hopfer H; Cockburn DW; Wee J
    Front Microbiol; 2020; 11():614278. PubMed ID: 33505380
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. A fundamental landscape of fungal biogeographical patterns across the main Chinese wine-producing regions and the dominating shaping factors.
    Li R; Lin M; Guo S; Yang S; Han X; Ren M; Song Y; Du L; You Y; Zhan J; Huang W
    Food Res Int; 2021 Dec; 150(Pt A):110736. PubMed ID: 34865755
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock.
    Ren Q; Sun L; Wu H; Wang Y; Wang Z; Zheng F; Lu X; Xu J
    Sci Rep; 2019 Mar; 9(1):3365. PubMed ID: 30833628
    [TBL] [Abstract][Full Text] [Related]  

  • 38. [Isolation and fermentation condition of milk-clotting enzyme producing strain from glutinous rice wine].
    Cheng Q; Bai X; Wang Y
    Sheng Wu Gong Cheng Xue Bao; 2008 Jun; 24(6):999-1003. PubMed ID: 18807982
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity.
    Yang Y; Xia Y; Lin X; Wang G; Zhang H; Xiong Z; Yu H; Yu J; Ai L
    Food Res Int; 2018 Jun; 108():83-92. PubMed ID: 29735105
    [TBL] [Abstract][Full Text] [Related]  

  • 40. [Community structure and diversity formation of fermentation fungi in traditional Shaoxing Huangjiu].
    DU ZN; Shan ZC; Shen C; Cheng F; Guo HY; Zang W; Sun JQ; Pan XX
    Ying Yong Sheng Tai Xue Bao; 2022 Apr; 33(4):1118-1124. PubMed ID: 35543067
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.