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 *

297 related articles for article (PubMed ID: 35748096)

  • 1. 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]  

  • 2. Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor
    Li Y; Qiao H; Zhang R; Zhang W; Wen P
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673416
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics.
    Yi Z; Jin Y; Xiao Y; Chen L; Tan L; Du A; He K; Liu D; Luo H; Fang Y; Zhao H
    Front Microbiol; 2019; 10():472. PubMed ID: 30930875
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu.
    Jin Y; Li D; Ai M; Tang Q; Huang J; Ding X; Wu C; Zhou R
    Food Res Int; 2019 Jul; 121():422-432. PubMed ID: 31108766
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds.
    Wu S; Du H; Xu Y
    Int J Food Microbiol; 2023 Jan; 385():109995. PubMed ID: 36368058
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavor
    Hu P; Wang J; Ali U; Aziz T; Sameeh MY; Feng C
    Food Sci Nutr; 2023 Sep; 11(9):5174-5187. PubMed ID: 37701186
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu.
    Zhu C; Cheng Y; Zuo Q; Huang Y; Wang L
    Food Res Int; 2022 Aug; 158():111568. PubMed ID: 35840256
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China.
    Yu Q; Mou F; Xiao J; Zhan C; Li L; Chang X; Dong X; Chen M; Wang X; Chen M; Fang S
    World J Microbiol Biotechnol; 2023 Dec; 40(2):54. PubMed ID: 38147274
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature
    Hou X; Hui M; Sun Z; Li X; Shi X; Xiao R; Wang J; Pan C; Li R
    Front Microbiol; 2022; 13():934696. PubMed ID: 35966713
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons.
    Fu GM; Deng MF; Chen Y; Chen YR; Wu SW; Lin P; Huang BJ; Liu CM; Wan Y
    J Sci Food Agric; 2021 Dec; 101(15):6525-6532. PubMed ID: 34002396
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Unveiling the microbiota of sauce-flavor
    Dong W; Yu X; Wang L; Zou M; Ma J; Liu J; Feng Y; Zhao S; Yang Q; Hu Y; Chen S
    Front Microbiol; 2024; 15():1345772. PubMed ID: 38328433
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics.
    Mu Y; Huang J; Zhou R; Zhang S; Qin H; Dong Y; Wang C; Wang X; Pan Q; Tang H
    Food Chem; 2023 Mar; 403():134440. PubMed ID: 36183470
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu.
    Jiang X; Peng Z; Zhu Q; Zheng T; Liu X; Yang J; Zhang J; Li J
    Food Res Int; 2023 Jun; 168():112686. PubMed ID: 37120185
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 15.