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 *

124 related articles for article (PubMed ID: 35400412)

  • 1. Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon.
    Wang Y; Wang Z; Han Q; Xie Y; Zhou H; Zhou K; Li X; Xu B
    Food Res Int; 2022 May; 155():110987. PubMed ID: 35400412
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Study on the roles of microorganisms and endogenous enzymes in the evolution of metabolic characteristics of lean portion during traditional Chinese bacon processing.
    Wang Y; Zhou H; Zhou K; Han Q; Wang Z; Xu B
    Food Res Int; 2022 Dec; 162(Pt B):112087. PubMed ID: 36461336
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis.
    Li X; Xiong Q; Xu B; Wang H; Zhou H; Sun Y
    Int J Food Microbiol; 2021 Aug; 351():109076. PubMed ID: 34090034
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity.
    Yang L; Li H; Wu H; Su C; He Z
    Food Res Int; 2023 Feb; 164():112274. PubMed ID: 36737892
    [TBL] [Abstract][Full Text] [Related]  

  • 5. NMR-based metabolomics profiling of no-added-nitrite Chinese bacon (unsmoked) during processing.
    Huang L; Zeng X; Ye Y; Cheng L; Pan D; He J; Dang Y
    J Food Sci; 2020 Apr; 85(4):1027-1036. PubMed ID: 32180223
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Application of high-throughput pyrosequencing in the analysis of microbiota of food commodities procured from small and large retail outlets in a U.S. metropolitan area - A pilot study.
    Higgins D; Pal C; Sulaiman IM; Jia C; Zerwekh T; Dowd SE; Banerjee P
    Food Res Int; 2018 Mar; 105():29-40. PubMed ID: 29433218
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.
    Zang J; Xu Y; Xia W; Yu D; Gao P; Jiang Q; Yang F
    Food Res Int; 2018 Sep; 111():565-573. PubMed ID: 30007719
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of chilled chicken spoilage using an integrated microbiome and metabolomics analysis.
    Zhang T; Ding H; Chen L; Zhang S; Wu P; Xie K; Pan Z; Zhang G; Dai G; Wu H; Wang J
    Food Res Int; 2021 Jun; 144():110328. PubMed ID: 34053532
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon.
    Gong W; Zhu Y; Shi X; Zhang W; Wen P
    Front Microbiol; 2021; 12():799332. PubMed ID: 34925308
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques.
    Guo X; Huang F; Zhang H; Zhang C; Hu H; Chen W
    Meat Sci; 2016 Jul; 117():182-6. PubMed ID: 26994313
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microbial diversity of representative traditional fermented sausages in different regions of China.
    Huang Z; Shen Y; Huang X; Qiao M; He RK; Song L
    J Appl Microbiol; 2021 Jan; 130(1):133-141. PubMed ID: 32219941
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria.
    Zhang J; Song HS; Zhang C; Kim YB; Roh SW; Liu D
    Arch Microbiol; 2021 Sep; 203(7):4693-4703. PubMed ID: 34189594
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Integrated proteomics and metabolomics analysis revealed the mechanisms underlying the effect of irradiation on the fat quality of Chinese bacon.
    Zhang J; Wang T; Yang C; Wu R; Xi L; Ding W
    Food Chem; 2023 Jul; 413():135385. PubMed ID: 36774839
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage.
    Zhang Q; Chen X; Ding Y; Ke Z; Zhou X; Zhang J
    Food Microbiol; 2021 Sep; 98():103686. PubMed ID: 33875196
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Tissue Type: A Crucial Factor Influencing the Fungal Diversity and Communities in Sichuan Pork Bacon.
    Zhang M; Qiao H; Zhang W; Zhang Z; Wen P; Zhu Y
    Front Microbiol; 2021; 12():655500. PubMed ID: 34248870
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Analysis of Microbial Diversity and Dynamics During Bacon Storage Inoculated With Potential Spoilage Bacteria by High-Throughput Sequencing.
    Li X; Xiong Q; Zhou H; Xu B; Sun Y
    Front Microbiol; 2021; 12():713513. PubMed ID: 34650526
    [No Abstract]   [Full Text] [Related]  

  • 17. Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions.
    Stellato G; La Storia A; De Filippis F; Borriello G; Villani F; Ercolini D
    Appl Environ Microbiol; 2016 Jul; 82(13):4045-54. PubMed ID: 27129965
    [TBL] [Abstract][Full Text] [Related]  

  • 18. RNA-Based Amplicon Sequencing Reveals Microbiota Development during Ripening of Artisanal versus Industrial Lard d'Arnad.
    Ferrocino I; Bellio A; Romano A; Macori G; Rantsiou K; Decastelli L; Cocolin L
    Appl Environ Microbiol; 2017 Aug; 83(16):. PubMed ID: 28600315
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characteristics of key microorganisms and metabolites in irradiated marbled beef.
    Zhang J; Zhang Q; Li F
    Meat Sci; 2023 May; 199():109121. PubMed ID: 36724675
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon.
    Gan X; Zhao L; Li J; Tu J; Wang Z
    Food Microbiol; 2021 Feb; 93():103605. PubMed ID: 32912580
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.