BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

396 related articles for article (PubMed ID: 34507770)

  • 1. 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]  

  • 2. Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.
    Tang J; Liu Y; Lin B; Zhu H; Jiang W; Yang Q; Chen S
    World J Microbiol Biotechnol; 2021 Nov; 38(1):3. PubMed ID: 34817705
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.
    Ren T; Su W; Mu Y; Qi Q; Zhang D
    Front Microbiol; 2023; 14():1124817. PubMed ID: 36937267
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor.
    Wang X; Du H; Xu Y
    Int J Food Microbiol; 2017 Mar; 244():27-35. PubMed ID: 28064120
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region.
    Liu H; Tan G; Chen Q; Dong W; Chen P; Cai K; Hu Y; Zhang W; Peng N; Liang Y; Zhao S
    BMC Microbiol; 2021 Oct; 21(1):274. PubMed ID: 34625023
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain.
    Guan T; Wu X; Hou R; Tian L; Huang Q; Zhao F; Liu Y; Jiao S; Xiang S; Zhang J; Li D; Luo J; Jin Z; He Z
    Food Res Int; 2023 Jul; 169():112885. PubMed ID: 37254333
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of
    Tian L; Xu P; Chen J; Chen H; Qin J; Wu X; Liu C; He Z; Liu Y; Guan T
    Food Chem X; 2024 Jun; 22():101508. PubMed ID: 38883913
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome, high-throughput 16S rRNA and ITS gene sequencings.
    Hu X; Wang K; Chen M; Fan J; Han S; Hou J; Chi L; Liu Y; Wei T
    Food Res Int; 2020 Dec; 138(Pt A):109765. PubMed ID: 33292946
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
    Ding X; Wu C; Huang J; Zhou R
    J Food Sci; 2015 Nov; 80(11):C2373-81. PubMed ID: 26444440
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi-flavor Baijiu.
    Zhao W; Liang M; Fan P; Pan L; Liang J; Fei Y; Bai W
    J Food Sci; 2024 Jul; 89(7):4019-4031. PubMed ID: 38778551
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu.
    Zhao J; Gao Z
    Front Microbiol; 2024; 15():1333466. PubMed ID: 38318340
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system.
    Qiu F; Li W; Chen X; Du B; Li X; Sun B
    Food Res Int; 2024 Aug; 190():114647. PubMed ID: 38945586
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation.
    Wang W; Xu Y; Huang H; Pang Z; Fu Z; Niu J; Zhang C; Li W; Li X; Sun B
    Food Res Int; 2021 Dec; 150(Pt A):110741. PubMed ID: 34865760
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Fortified
    He G; Huang J; Zhou R; Wu C; Jin Y
    Front Microbiol; 2019; 10():56. PubMed ID: 30761106
    [No Abstract]   [Full Text] [Related]  

  • 20. Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu.
    Zhang H; Wang L; Tan Y; Wang H; Yang F; Chen L; Hao F; Lv X; Du H; Xu Y
    Int J Food Microbiol; 2021 Jan; 336():108898. PubMed ID: 33129005
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 20.