BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

159 related articles for article (PubMed ID: 35159491)

  • 1. The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup.
    Zhou X; Liu Z; Xie L; Li L; Zhou W; Zhao L
    Foods; 2022 Jan; 11(3):. PubMed ID: 35159491
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation.
    Li J; Wang X; Wu W; Jiang J; Feng D; Shi Y; Hu P
    Microorganisms; 2022 Mar; 10(3):. PubMed ID: 35336215
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Screening of dominant strains in red sour soup from Miao nationality and the optimization of inoculating fermentation conditions.
    Xiong K; Han F; Wang Z; Du M; Chen Y; Tang Y; Wang Z
    Food Sci Nutr; 2021 Jan; 9(1):261-271. PubMed ID: 33473290
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of
    Liu N; Li X; Hu Y; Qin L; Bao A; Qin W; Miao S
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893649
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Deep insights into fungal diversity in traditional Chinese sour soup by Illumina MiSeq sequencing.
    Lin LJ; Du FM; Zeng J; Liang ZJ; Zhang XY; Gao XY
    Food Res Int; 2020 Nov; 137():109439. PubMed ID: 33233120
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment - Red sour soup - During fermentation.
    Lin LJ; Zeng J; Tian QM; Ding XQ; Zhang XY; Gao XY
    Food Res Int; 2022 May; 155():111059. PubMed ID: 35400437
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of post-fermentation on the flavor compounds formation in red sour soup.
    Zhou X; Zhou W; He X; Deng Y; Li L; Li M; Feng X; Zhang L; Zhao L
    Front Nutr; 2022; 9():1007164. PubMed ID: 36386903
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup.
    Lin L; Wu J; Chen X; Huang L; Zhang X; Gao X
    Microorganisms; 2020 Aug; 8(9):. PubMed ID: 32825573
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by
    Zheng H; Jiang J; Huang C; Wang X; Hu P
    Food Chem X; 2024 Mar; 21():101116. PubMed ID: 38282824
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbial Community and Fermentation Characteristics of Native Grass Prepared Without or With Isolated Lactic Acid Bacteria on the Mongolian Plateau.
    You S; Du S; Ge G; Wan T; Jia Y
    Front Microbiol; 2021; 12():731770. PubMed ID: 34659159
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation.
    Feixia D; Ya L; Dafei L; Dingjiang Z; Guiping H; Zeliang W; Lirong J
    Food Chem; 2024 Mar; 435():137602. PubMed ID: 37813025
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Bacterial Microbiota and Metabolic Character of Traditional Sour Cream and Butter in Buryatia, Russia.
    Yu J; Mo L; Pan L; Yao C; Ren D; An X; Tsogtgerel T; Zhang H; Liu W
    Front Microbiol; 2018; 9():2496. PubMed ID: 30459729
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation.
    Lv J; Yang Z; Xu W; Li S; Liang H; Ji C; Yu C; Zhu B; Lin X
    Int J Food Microbiol; 2019 Oct; 307():108286. PubMed ID: 31400632
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria.
    An Y; Cai X; Cong L; Hu Y; Liu R; Xiong S; Hu X
    Foods; 2022 Sep; 11(18):. PubMed ID: 36140884
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds.
    Wang C; Zhang Q; He L; Li C
    Food Res Int; 2020 Dec; 138(Pt B):109820. PubMed ID: 33288192
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria.
    Li Y; Yang H; Yu B; Wang J; Zhu M; Liu J; Zheng Z; Qian Z; Wei L; Lv H; Zhang L; Xu Y
    Front Microbiol; 2023; 14():1152654. PubMed ID: 37533834
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia).
    Omar NB; Ampe F; Raimbault M; Guyot JP; Tailliez P
    Syst Appl Microbiol; 2000 Jun; 23(2):285-91. PubMed ID: 10930082
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production.
    Fan Y; Yang X; Hu C; Wei B; Xu F; Guo Q
    Foods; 2024 Jun; 13(12):. PubMed ID: 38928755
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria.
    Wuyts S; Van Beeck W; Oerlemans EFM; Wittouck S; Claes IJJ; De Boeck I; Weckx S; Lievens B; De Vuyst L; Lebeer S
    Appl Environ Microbiol; 2018 Jun; 84(12):. PubMed ID: 29654180
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.