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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

239 related articles for article (PubMed ID: 34053558)

  • 1. Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products.
    Wang Y; Shen Y; Wu Y; Li C; Li L; Zhao Y; Hu X; Wei Y; Huang H
    Food Res Int; 2021 Jun; 144():110365. PubMed ID: 34053558
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi).
    Shen Y; Wu Y; Wang Y; Li L; Li C; Zhao Y; Yang S
    Food Chem; 2021 Jun; 348():129107. PubMed ID: 33515949
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (
    Lei Y; Ai M; Lu S; Xu H; Wang L; Zhang J; Xiong S; Hu Y
    Food Chem X; 2023 Dec; 20():101027. PubMed ID: 38144860
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (
    Wang Y; Wu Y; Shen Y; Li C; Zhao Y; Qi B; Li L; Chen Y
    Front Bioeng Biotechnol; 2021; 9():805364. PubMed ID: 35036401
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (
    Wang Y; Nie S; Li C; Xiang H; Zhao Y; Chen S; Li L; Wu Y
    Foods; 2022 Mar; 11(7):. PubMed ID: 35407031
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network.
    Chen J; Huang Y; Wang X; He J; Li W; Lu M; Sun X; Yin Y
    Food Res Int; 2024 Jul; 187():114315. PubMed ID: 38763628
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd).
    He W; Chung HY
    Food Microbiol; 2020 Sep; 90():103408. PubMed ID: 32336369
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu.
    Hu X; Liu S; Li E
    Food Chem; 2023 Nov; 427():136742. PubMed ID: 37393638
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei.
    Zhang M; Wu X; Mu D; Xu B; Xu X; Chang Q; Li X
    J Sci Food Agric; 2021 Dec; 101(15):6300-6310. PubMed ID: 33969489
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (
    Phuwapraisirisan P; Phewpan A; Lopetcharat K; Dawid C; Hofmann T; Keeratipibul S
    J Agric Food Chem; 2024 May; 72(18):10558-10569. PubMed ID: 38668637
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu.
    Chai LJ; Qian W; Zhong XZ; Zhang XJ; Lu ZM; Zhang SY; Wang ST; Shen CH; Shi JS; Xu ZH
    Appl Environ Microbiol; 2021 Aug; 87(17):e0088521. PubMed ID: 34160281
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production.
    Hu X; Tian R; Wang K; Cao Z; Yan P; Li F; Li X; Li S; He P
    Food Res Int; 2021 Oct; 148():110626. PubMed ID: 34507770
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.
    An F; Wu J; Feng Y; Pan G; Ma Y; Jiang J; Yang X; Xue R; Wu R; Zhao M
    Compr Rev Food Sci Food Saf; 2023 Jul; 22(4):2773-2801. PubMed ID: 37082778
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China.
    Chen JN; Zhang YY; Huang XH; Dong M; Dong XP; Zhou DY; Zhu BW; Qin L
    Food Chem; 2023 Aug; 418():135874. PubMed ID: 36963134
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation.
    Xiao N; Xu H; Hu Y; Zhang Y; Guo Q; Shi W
    Food Res Int; 2023 Mar; 165():112556. PubMed ID: 36869460
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products.
    Mao J; Wang X; Chen H; Zhao Z; Liu D; Zhang Y; Nie X
    Foods; 2024 Feb; 13(4):. PubMed ID: 38397585
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products.
    Feng L; Tang N; Liu R; Gong M; Wang Z; Guo Y; Wang Y; Zhang Y; Chang M
    Food Funct; 2021 Jul; 12(13):5685-5702. PubMed ID: 34037049
    [TBL] [Abstract][Full Text] [Related]  

  • 18. High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham.
    Wang Y; Li F; Chen J; Sun Z; Wang F; Wang C; Fu L
    Food Microbiol; 2021 Apr; 94():103643. PubMed ID: 33279069
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra).
    Phewpan A; Phuwaprisirisan P; Takahashi H; Ohshima C; Ngamchuachit P; Techaruvichit P; Dirndorfer S; Dawid C; Hofmann T; Keeratipibul S
    J Agric Food Chem; 2020 Sep; 68(38):10345-10351. PubMed ID: 31757121
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China.
    An F; Li M; Zhao Y; Zhang Y; Mu D; Hu X; You S; Wu J; Wu R
    Food Chem; 2021 May; 343():128509. PubMed ID: 33199116
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.