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 *

351 related articles for article (PubMed ID: 34630343)

  • 1. Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu.
    Deng Y; Huang D; Han B; Ning X; Yu D; Guo H; Zou Y; Jing W; Luo H
    Front Microbiol; 2021; 12():688981. PubMed ID: 34630343
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Different
    Mao F; Huang J; Zhou R; Qin H; Zhang S; Cai X; Qiu C
    Front Microbiol; 2022; 13():939904. PubMed ID: 35847071
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism.
    Li W; Fan G; Fu Z; Wang W; Xu Y; Teng C; Zhang C; Yang R; Sun B; Li X
    Food Res Int; 2020 Mar; 129():108837. PubMed ID: 32036879
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation.
    He M; Jin Y; Zhou R; Zhao D; Zheng J; Wu C
    Food Res Int; 2022 Sep; 159():111559. PubMed ID: 35940779
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu.
    Zhang J; Liu S; Sun H; Jiang Z; Xu Y; Mao J; Qian B; Wang L; Mao J
    Food Res Int; 2022 Feb; 152():110707. PubMed ID: 35181108
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Bacterial community diversity of shilixiang baijiu Daqu based on metagenomics.
    Tian N; Guo X; Wang M; Chen C; Cui H; Zhang L; Tang H
    J Food Biochem; 2020 Jul; ():e13410. PubMed ID: 32729122
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop.
    Shi W; Chai LJ; Fang GY; Mei JL; Lu ZM; Zhang XJ; Xiao C; Wang ST; Shen CH; Shi JS; Xu ZH
    Food Res Int; 2022 Jun; 156():111298. PubMed ID: 35651059
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Contrasting the microbial community and non-volatile metabolites involved in ester synthesis between Qing-flavor Daqu and Nong-flavor Daqu.
    Quan S; Wang Y; Ran M; Zhang R; Luo X; Wang W; Wu Z; Gomi K; Zhang W
    J Biosci Bioeng; 2023 Sep; 136(3):213-222. PubMed ID: 37429763
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu.
    Xiao C; Lu ZM; Zhang XJ; Wang ST; Ao L; Shen CH; Shi JS; Xu ZH
    Appl Environ Microbiol; 2017 Dec; 83(23):. PubMed ID: 28970223
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu.
    Du YK; Xin W; Xia Y; Zhu M; Qin JL; Pan ZF; Wu RF; Luo GR; Wu PS; Wu ZY; Gomi K; Zhang WX
    J Food Biochem; 2022 Oct; 46(10):e14277. PubMed ID: 35748096
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods.
    Ren H; Sun Y; Yang Y; Li Y; Guo X; Zhang B; Zhao H; Ma D; Zhang Z
    Food Microbiol; 2024 Aug; 121():104497. PubMed ID: 38637068
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor
    Chen Y; Li K; Liu T; Li R; Fu G; Wan Y; Zheng F
    Front Microbiol; 2020; 11():592421. PubMed ID: 33519730
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature
    Pang Z; Li W; Hao J; Xu Y; Du B; Zhang C; Wang K; Zhu H; Wang H; Li X; Guo C
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673417
    [No Abstract]   [Full Text] [Related]  

  • 15. Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation.
    Liu WH; Chai LJ; Wang HM; Lu ZM; Zhang XJ; Xiao C; Wang ST; Shen CH; Shi JS; Xu ZH
    Int J Food Microbiol; 2023 Apr; 390():110118. PubMed ID: 36796164
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers.
    Tong W; Wang S; Yang Y; Huang Z; Li Y; Huang D; Luo H; Zhao L
    Foods; 2023 Nov; 12(23):. PubMed ID: 38231778
    [No Abstract]   [Full Text] [Related]  

  • 17. Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China.
    Jiang Q; Wu X; Xu Y; Zhang Y; Wang Z; Shen L; Yang W; Sun J; Liu Y
    3 Biotech; 2021 May; 11(5):224. PubMed ID: 33968569
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu.
    Cai W; Wang Y; Ni H; Liu Z; Liu J; Zhong J; Hou Q; Shan C; Yang X; Guo Z
    Food Res Int; 2021 Dec; 150(Pt A):110734. PubMed ID: 34865753
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of
    Mao F; Huang J; Zhou R; Qin H; Zhang S; Cai X; Qiu C
    Can J Microbiol; 2023 Apr; 69(4):170-181. PubMed ID: 36753729
    [No Abstract]   [Full Text] [Related]  

  • 20.
    Wu S; Lu J; Li C; Du H; Xu Y
    Appl Environ Microbiol; 2024 Apr; 90(4):e0179023. PubMed ID: 38506521
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.