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 *

136 related articles for article (PubMed ID: 34403148)

  • 1. Effect of baking technique for rice wine production and the characteristics of baked rice wine.
    Wang X; Tian R; Yang H; Shen C; Han X
    J Sci Food Agric; 2022 Mar; 102(4):1498-1507. PubMed ID: 34403148
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine.
    Wang X; Yang H; Tian R; Mo Y; Dong L; Shen C; Han X
    Food Sci Nutr; 2021 Nov; 9(11):6099-6108. PubMed ID: 34760241
    [No Abstract]   [Full Text] [Related]  

  • 5. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS; Lee JE; Park HJ
    J Food Sci; 2014 Jun; 79(6):C1106-16. PubMed ID: 24888253
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S; Xu Y; Qian MC
    J Agric Food Chem; 2013 Nov; 61(47):11295-302. PubMed ID: 24099139
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine.
    Zhu F; Li S; Guan X; Huang K; Li Q
    J Biosci Bioeng; 2020 Aug; 130(2):159-165. PubMed ID: 32418725
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H; Xie T; Qian X; Ai L; Chen C; Tian H
    J Sci Food Agric; 2019 Sep; 99(12):5444-5456. PubMed ID: 31081146
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
    Xu E; Long J; Wu Z; Li H; Wang F; Xu X; Jin Z; Jiao A
    J Food Sci; 2015 Jul; 80(7):C1476-89. PubMed ID: 26087889
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae.
    Son EY; Lee SM; Kim M; Seo JA; Kim YS
    Food Res Int; 2018 Jul; 109():596-605. PubMed ID: 29803489
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.
    Jung H; Lee SJ; Lim JH; Kim BK; Park KJ
    Food Chem; 2014; 152():624-32. PubMed ID: 24444985
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine.
    Liu Z; Wang Z; Sun J; Ni L
    Food Microbiol; 2020 Apr; 86():103347. PubMed ID: 31703852
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice.
    Liu D; Zhang HT; Xiong W; Hu J; Xu B; Lin CC; Xu L; Jiang L
    Biomed Res Int; 2014; 2014():426929. PubMed ID: 24672788
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Profiling the key metabolites produced during the modern brewing process of Chinese rice wine.
    Jin Z; Cai G; Wu C; Hu Z; Xu X; Xie G; Wu D; Lu J
    Food Res Int; 2021 Jan; 139():109955. PubMed ID: 33509507
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Free amino acids identification and process optimization in greengage wine fermentation and flavor formation.
    Yan X; Li S; Tu T; Li Y; Niu M; Tong Y; Yang Y; Xu T; Zhao J; Shen C; Wang S
    J Food Sci; 2023 Mar; 88(3):988-1003. PubMed ID: 36691797
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.