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 *

175 related articles for article (PubMed ID: 34163441)

  • 1. A Review: Microbial Diversity and Function of Fermented Meat Products in China.
    Wang Z; Wang Z; Ji L; Zhang J; Zhao Z; Zhang R; Bai T; Hou B; Zhang Y; Liu D; Wang W; Chen L
    Front Microbiol; 2021; 12():645435. PubMed ID: 34163441
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microbiota dynamics and volatile metabolite generation during sausage fermentation.
    Ma Y; Gao Y; Xu Y; Zhou H; Zhou K; Li C; Xu B
    Food Chem; 2023 Oct; 423():136297. PubMed ID: 37187009
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.
    Zhang Q; Shen J; Meng G; Wang H; Liu C; Zhu C; Zhao G; Tong L
    J Sci Food Agric; 2024 Jan; 104(2):883-891. PubMed ID: 37698856
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety.
    Ashaolu TJ; Khalifa I; Mesak MA; Lorenzo JM; Farag MA
    Crit Rev Food Sci Nutr; 2023; 63(19):3538-3555. PubMed ID: 34014126
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Role of Starter Cultures on the Safety of Fermented Meat Products.
    Laranjo M; Potes ME; Elias M
    Front Microbiol; 2019; 10():853. PubMed ID: 31133993
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Quality, functionality, and shelf life of fermented meat and meat products: A review.
    Kumar P; Chatli MK; Verma AK; Mehta N; Malav OP; Kumar D; Sharma N
    Crit Rev Food Sci Nutr; 2017 Sep; 57(13):2844-2856. PubMed ID: 26463373
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology.
    Yang Y; Hu W; Xia Y; Mu Z; Tao L; Song X; Zhang H; Ni B; Ai L
    Front Microbiol; 2020; 11():580247. PubMed ID: 33281774
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products.
    Wang Y; Han J; Wang D; Gao F; Zhang K; Tian J; Jin Y
    Foods; 2022 Jul; 11(14):. PubMed ID: 35885333
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbial diversity of representative traditional fermented sausages in different regions of China.
    Huang Z; Shen Y; Huang X; Qiao M; He RK; Song L
    J Appl Microbiol; 2021 Jan; 130(1):133-141. PubMed ID: 32219941
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria.
    Wang D; Cheng F; Wang Y; Han J; Gao F; Tian J; Zhang K; Jin Y
    Foods; 2022 Aug; 11(16):. PubMed ID: 36010427
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage.
    Yang L; Yan X; Liu T; Kang L; Sun Y; Gao X; Zhao X; Duan Y
    Front Nutr; 2023; 10():1123627. PubMed ID: 37113289
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation.
    Tan Y; Du H; Zhang H; Fang C; Jin G; Chen S; Wu Q; Zhang Y; Zhang M; Xu Y
    Microbiol Spectr; 2022 Oct; 10(5):e0184422. PubMed ID: 36135710
    [TBL] [Abstract][Full Text] [Related]  

  • 14. [Research advances in ham microorganisms].
    Huang P; Jiang X; Tian J
    Sheng Wu Gong Cheng Xue Bao; 2018 Sep; 34(9):1410-1418. PubMed ID: 30255675
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Mycobiota in the processing areas of two different meat products.
    Sørensen LM; Jacobsen T; Nielsen PV; Frisvad JC; Koch AG
    Int J Food Microbiol; 2008 May; 124(1):58-64. PubMed ID: 18367279
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Diversity and composition of microbiota during fermentation of traditional Nuodeng ham.
    Zhang XM; Dang XJ; Wang YB; Sun T; Wang Y; Yu H; Yang WS
    J Microbiol; 2021 Jan; 59(1):20-28. PubMed ID: 33355893
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review.
    Belleggia L; Osimani A
    Food Res Int; 2023 Oct; 172():113112. PubMed ID: 37689879
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes.
    Chan SXY; Fitri N; Mio Asni NS; Sayuti NH; Azlan UK; Qadi WSM; Dawoud EAD; Kamal N; Sarian MN; Mohd Lazaldin MA; Low CF; Harun S; Hamezah HS; Rohani ER; Mediani A
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766088
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.
    Hammes WP
    Food Microbiol; 2012 Apr; 29(2):151-6. PubMed ID: 22202868
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Interaction and Application of Molds and Yeasts in Chinese Fermented Foods.
    Yang Q; Yao H; Liu S; Mao J
    Front Microbiol; 2021; 12():664850. PubMed ID: 35496819
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.