BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

122 related articles for article (PubMed ID: 35060788)

  • 1. Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish.
    Det-Udom R; Settachaimongkon S; Chancharoonpong C; Suphamityotin P; Suriya A; Prakitchaiwattana C
    Food Sci Technol Int; 2023 Apr; 29(3):266-274. PubMed ID: 35060788
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Bacterial communities of traditional salted and fermented seafoods from Jeju Island of Korea using 16S rRNA gene clone library analysis.
    Kim MS; Park EJ
    J Food Sci; 2014 May; 79(5):M927-34. PubMed ID: 24689962
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra).
    Phewpan A; Phuwaprisirisan P; Takahashi H; Ohshima C; Ngamchuachit P; Techaruvichit P; Dirndorfer S; Dawid C; Hofmann T; Keeratipibul S
    J Agric Food Chem; 2020 Sep; 68(38):10345-10351. PubMed ID: 31757121
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Analysis of bacterial and fungal communities in fermented fish (pla-ra) from Northeast Thailand.
    Sirichoat A; Lulitanond V; Faksri K
    Arch Microbiol; 2022 May; 204(6):302. PubMed ID: 35524014
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand.
    Rodpai R; Sanpool O; Thanchomnang T; Wangwiwatsin A; Sadaow L; Phupiewkham W; Boonroumkaew P; Intapan PM; Maleewong W
    PLoS One; 2021; 16(1):e0245227. PubMed ID: 33444386
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation.
    Lee SH; Jung JY; Jeon CO
    Int J Food Microbiol; 2015 Jun; 203():15-22. PubMed ID: 25770429
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid-state fermentation of soybean meal and corn mixed substrates inoculated with Bacillus pumilus and Limosilactobacillus fermentum.
    Huang J; Dai Y; Zhang Y; Liu G; Peng F; Xie M; Xiong T
    J Sci Food Agric; 2023 Aug; 103(11):5588-5599. PubMed ID: 37066671
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia.
    Gassem MA
    Saudi J Biol Sci; 2019 Jan; 26(1):137-140. PubMed ID: 30622417
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Extraction of Heat-Stabilised Defatted Rice Bran Protein by Solid-State Fermentation Using Heterofermentative Microbes from Traditional Asian Starters.
    Ugyen U; Singanusong R; Phinyo M; Changtor P; Chaijamrus S; Thongsook T
    Food Technol Biotechnol; 2023 Dec; 61(4):523-535. PubMed ID: 38205047
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria.
    Guan L; Cho KH; Lee JH
    Food Microbiol; 2011 Feb; 28(1):101-13. PubMed ID: 21056781
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste.
    Chun BH; Kim KH; Jeong SE; Jeon CO
    Food Microbiol; 2020 Apr; 86():103329. PubMed ID: 31703874
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.
    Chanthilath B; Chavasit V; Chareonkiatkul S; Judprasong K
    Food Nutr Bull; 2009 Jun; 30(2):183-8. PubMed ID: 19689097
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality.
    Du F; Zhang X; Gu H; Song J; Gao X
    Microorganisms; 2019 Sep; 7(9):. PubMed ID: 31546947
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Microbial succession and metabolite changes during fermentation of saeu-jeot: traditional Korean salted seafood.
    Jung JY; Lee SH; Lee HJ; Jeon CO
    Food Microbiol; 2013 Jun; 34(2):360-8. PubMed ID: 23541203
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos.
    Marui J; Boulom S; Panthavee W; Momma M; Kusumoto K; Nakahara K; Saito M
    Biosci Microbiota Food Health; 2015; 34(2):45-52. PubMed ID: 25918672
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.
    Lee SH; Jung JY; Jeon CO
    PLoS One; 2014; 9(2):e90115. PubMed ID: 24587230
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures.
    Yongsawatdigul J; Rodtong S; Raksakulthai N
    J Food Sci; 2007 Nov; 72(9):M382-90. PubMed ID: 18034732
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India.
    Devi KR; Deka M; Jeyaram K
    Int J Food Microbiol; 2015 Apr; 199():62-71. PubMed ID: 25637876
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce.
    Li C; Li W; Li L; Chen S; Wu Y; Qi B
    Food Res Int; 2022 Jun; 156():111153. PubMed ID: 35651019
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.