146 related articles for article (PubMed ID: 35118108)
1.
Yang J; Gao T; Ge F; Sun H; Cui Z; Wei Z; Wang S; Show PL; Tao Y; Wang W
Front Nutr; 2021; 8():810460. PubMed ID: 35118108
[TBL] [Abstract][Full Text] [Related]
2. Screening of a Novel
Gao T; Chen J; Xu J; Gu H; Zhao P; Wang W; Pan S; Tao Y; Wang H; Yang J
Foods; 2022 Sep; 11(18):. PubMed ID: 36141001
[TBL] [Abstract][Full Text] [Related]
3. Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity.
Yang J; Gao T; Wang Q; Xu J; Zhou F; Ding Y; Du H; Pan S; Tao Y; Wu Y
Ultrason Sonochem; 2024 Jan; 102():106727. PubMed ID: 38113584
[TBL] [Abstract][Full Text] [Related]
4. Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis).
Uchida M; Kurushima H; Ishihara K; Murata Y; Touhata K; Ishida N; Niwa K; Araki T
J Biosci Bioeng; 2017 Mar; 123(3):327-332. PubMed ID: 27784621
[TBL] [Abstract][Full Text] [Related]
5. Screening and application of lactic acid bacteria and yeasts with l-lactic acid-producing and antioxidant capacity in traditional fermented rice acid.
Liu N; Miao S; Qin L
Food Sci Nutr; 2020 Nov; 8(11):6095-6111. PubMed ID: 33282261
[TBL] [Abstract][Full Text] [Related]
6. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
Ricci A; Cirlini M; Levante A; Dall'Asta C; Galaverna G; Lazzi C
Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
[TBL] [Abstract][Full Text] [Related]
7. Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis).
Uchida M; Miyoshi T; Yoshida G; Niwa K; Mori M; Wakabayashi H
J Appl Microbiol; 2014 Jun; 116(6):1506-20. PubMed ID: 24494732
[TBL] [Abstract][Full Text] [Related]
8. A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.
Zheng Y; Fei Y; Yang Y; Jin Z; Yu B; Li L
Food Microbiol; 2020 Oct; 91():103540. PubMed ID: 32539956
[TBL] [Abstract][Full Text] [Related]
9. Development of koji by culturing Aspergillus oryzae on nori (Pyropia yezoensis).
Uchida M; Hideshima N; Araki T
J Biosci Bioeng; 2019 Feb; 127(2):183-189. PubMed ID: 30146188
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage.
Yan XT; Zhang Z; Wang Y; Zhang W; Zhang L; Liu Y; Chen D; Wang W; Ma W; Qian JY; Gu R
Appl Biol Chem; 2023; 66(1):7. PubMed ID: 36742290
[TBL] [Abstract][Full Text] [Related]
11. Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid.
Zhang M; Wang X; Wang X; Han M; Li H; Yue T; Wang Z; Gao Z
J Sci Food Agric; 2022 Jun; 102(8):3405-3415. PubMed ID: 34825372
[TBL] [Abstract][Full Text] [Related]
12. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.
Gao L; Liu T; An X; Zhang J; Ma X; Cui J
J Food Sci Technol; 2017 Jan; 54(1):130-143. PubMed ID: 28242911
[TBL] [Abstract][Full Text] [Related]
13. Peptidomics- inspired discovery and activity evaluation of antioxidant peptides in multiple strains mixed fermentation of Porphyra yezoensis.
Yang J; Zhao P; Wang Q; Xu F; Bai Y; Pan S; Wang W; Tang DYY; Show PL
Food Chem; 2024 May; 455():139779. PubMed ID: 38833859
[TBL] [Abstract][Full Text] [Related]
14. Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG.
Mendoza-Avendaño C; Ovando-Chacón SL; Luján-Hidalgo MC; Meza-Gordillo R; Ruiz-Cabrera MA; Grajales-Lagunes A; Gutiérrez-Miceli FA; Abud-Archila M
Curr Microbiol; 2022 Sep; 79(10):317. PubMed ID: 36088517
[TBL] [Abstract][Full Text] [Related]
15. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
Guarrasi V; Sannino C; Moschetti M; Bonanno A; Di Grigoli A; Settanni L
Int J Food Microbiol; 2017 Oct; 259():35-42. PubMed ID: 28783535
[TBL] [Abstract][Full Text] [Related]
16. Effect of different
Cui S; Zhao N; Lu W; Zhao F; Zheng S; Wang W; Chen W
Food Sci Nutr; 2019 Jul; 7(7):2214-2223. PubMed ID: 31367350
[No Abstract] [Full Text] [Related]
17. Optimization of fermented
Kawee-Ai A; Seesuriyachan P
Prep Biochem Biotechnol; 2019; 49(10):997-1009. PubMed ID: 31403909
[TBL] [Abstract][Full Text] [Related]
18. Characteristics of salt-fermented sauces from shrimp processing byproducts.
Kim JS; Shahidi F; Heu MS
J Agric Food Chem; 2003 Jan; 51(3):784-92. PubMed ID: 12537458
[TBL] [Abstract][Full Text] [Related]
19. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables.
Lorn D; Nguyen TK; Ho PH; Tan R; Licandro H; Waché Y
Int J Food Microbiol; 2021 Jul; 350():109242. PubMed ID: 34044228
[TBL] [Abstract][Full Text] [Related]
20. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]