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 *

236 related articles for article (PubMed ID: 34248874)

  • 21. Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi.
    Li Y; You S; Cheng L; Zeng H; Zheng B; Zhang Y
    Foods; 2023 Jul; 12(15):. PubMed ID: 37569159
    [TBL] [Abstract][Full Text] [Related]  

  • 22. High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu.
    Tan G; Hu M; Li X; Pan Z; Li M; Li L; Yang M
    Front Microbiol; 2020; 11():758. PubMed ID: 32390991
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. 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]  

  • 25. Meta-omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product.
    Xie M; An F; Wu J; Liu Y; Shi H; Wu R
    J Sci Food Agric; 2019 Nov; 99(14):6522-6534. PubMed ID: 31321764
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha.
    Meng Y; Wang X; Li Y; Chen J; Chen X
    Food Chem; 2024 Jan; 430():137060. PubMed ID: 37544149
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation.
    Zhao C; Su W; Mu Y; Jiang L; Mu Y
    Food Res Int; 2020 Dec; 138(Pt B):109800. PubMed ID: 33288182
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process.
    Zhang H; Wang L; Wang H; Yang F; Chen L; Hao F; Lv X; Du H; Xu Y
    Food Res Int; 2021 Mar; 141():109887. PubMed ID: 33641943
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation.
    Dong W; Shen H; Liu H; Song F; Li P; Peng N; Liang Y; Zhao S
    Food Res Int; 2022 Jul; 157():111239. PubMed ID: 35761552
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.
    Zheng X; Liu F; Shi X; Wang B; Li K; Li B; Zhuge B
    Food Res Int; 2018 Mar; 105():733-742. PubMed ID: 29433268
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Influence of Lactobacillus brevis on metabolite changes in bacteria-fermented sufu.
    Bao W; Huang X; Liu J; Han B; Chen J
    J Food Sci; 2020 Jan; 85(1):165-172. PubMed ID: 31898817
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu.
    Chen C; Liu Y; Tian H; Ai L; Yu H
    Food Microbiol; 2020 Apr; 86():103326. PubMed ID: 31703871
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.
    Huang ZR; Guo WL; Zhou WB; Li L; Xu JX; Hong JL; Liu HP; Zeng F; Bai WD; Liu B; Ni L; Rao PF; Lv XC
    Food Res Int; 2019 Jul; 121():593-603. PubMed ID: 31108786
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu.
    Cheng W; Chen X; Xue X; Lan W; Zeng H; Li R; Pan T; Li N; Gong Z; Yang H
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254504
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.
    Huang ZR; Hong JL; Xu JX; Li L; Guo WL; Pan YY; Chen SJ; Bai WD; Rao PF; Ni L; Zhao LN; Liu B; Lv XC
    Food Microbiol; 2018 Dec; 76():487-496. PubMed ID: 30166178
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Microbial succession and its correlation with the dynamics of flavor compounds involved in the fermentation of Longxi bacon.
    Qu Y; Yun J; Li Y; Ai D; Zhang W
    Front Microbiol; 2023; 14():1234797. PubMed ID: 37720146
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Mucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine.
    Xiang W; Xu Q; Zhang N; Rao Y; Zhu L; Zhang Q
    J Sci Food Agric; 2019 Sep; 99(12):5577-5585. PubMed ID: 31150111
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Comparison of volatile profiles in
    Park MK; Choi HS; Kim YS; Cho IH
    Food Sci Biotechnol; 2019 Aug; 28(4):1037-1045. PubMed ID: 31275703
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 12.