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 *

193 related articles for article (PubMed ID: 35862822)

  • 41. Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.
    Hu Y; Lei X; Zhang X; Guan T; Wang L; Zhang Z; Yu X; Tu J; Peng N; Liang Y; Zhao S
    Front Microbiol; 2021; 12():673670. PubMed ID: 33995338
    [TBL] [Abstract][Full Text] [Related]  

  • 42. The deletion of Schizosaccharomyces pombe decreased the production of flavor-related metabolites during traditional Baijiu fermentation.
    Du H; Song Z; Zhang M; Nie Y; Xu Y
    Food Res Int; 2021 Feb; 140():109872. PubMed ID: 33648190
    [TBL] [Abstract][Full Text] [Related]  

  • 43. New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter.
    Huang Y; Yi Z; Jin Y; Zhao Y; He K; Liu D; Zhao D; He H; Luo H; Zhang W; Fang Y; Zhao H
    Sci Rep; 2017 Nov; 7(1):14577. PubMed ID: 29109406
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals.
    Xu Y; Wu M; Zhao D; Zheng J; Dai M; Li X; Li W; Zhang C; Sun B
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766173
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Bacterial community diversity of shilixiang baijiu Daqu based on metagenomics.
    Tian N; Guo X; Wang M; Chen C; Cui H; Zhang L; Tang H
    J Food Biochem; 2020 Oct; 44(10):e13410. PubMed ID: 32729122
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Diversity and dynamics of bacterial and fungal communities in cider for distillation.
    Misery B; Legendre P; Rue O; Bouchart V; Guichard H; Laplace JM; Cretenet M
    Int J Food Microbiol; 2021 Feb; 339():108987. PubMed ID: 33321431
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu.
    Li Y; Liu S; Zhang S; Liu T; Qin H; Shen C; Liu H; Yang F; Yang C; Yin Q; Mao J
    Food Res Int; 2022 Jun; 156():111126. PubMed ID: 35651005
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation.
    Wang X; Du H; Zhang Y; Xu Y
    Appl Environ Microbiol; 2018 Feb; 84(4):. PubMed ID: 29196296
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor.
    Ji X; Yu X; Wu Q; Xu Y
    Food Res Int; 2022 May; 155():110995. PubMed ID: 35400416
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation.
    Wang W; Xu Y; Huang H; Pang Z; Fu Z; Niu J; Zhang C; Li W; Li X; Sun B
    Food Res Int; 2021 Dec; 150(Pt A):110741. PubMed ID: 34865760
    [TBL] [Abstract][Full Text] [Related]  

  • 51. The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation.
    Du H; Ji M; Xing M; Wang X; Xu Y
    Food Res Int; 2021 Feb; 140():109860. PubMed ID: 33648178
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation.
    Xia Y; Luo H; Wu Z; Zhang W
    Appl Microbiol Biotechnol; 2023 Jan; 107(1):25-41. PubMed ID: 36472652
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu.
    You L; Zhao D; Zhou R; Tan Y; Wang T; Zheng J
    World J Microbiol Biotechnol; 2021 Jan; 37(2):26. PubMed ID: 33427975
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
    Mota-Gutierrez J; Botta C; Ferrocino I; Giordano M; Bertolino M; Dolci P; Cannoni M; Cocolin L
    Appl Environ Microbiol; 2018 Oct; 84(19):. PubMed ID: 30054357
    [TBL] [Abstract][Full Text] [Related]  

  • 55. 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]  

  • 56. Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation.
    Wang Z; Ji X; Wang S; Wu Q; Xu Y
    Int J Food Microbiol; 2021 Dec; 359():109426. PubMed ID: 34627066
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production.
    Wang B; Wu Q; Xu Y; Sun B
    Appl Environ Microbiol; 2020 Apr; 86(8):. PubMed ID: 32060021
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu.
    Xu Y; Wu M; Niu J; Lin M; Zhu H; Wang K; Li X; Sun B
    Foods; 2023 Jan; 12(1):. PubMed ID: 36613423
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.
    Huang ZR; Hong JL; Xu JX; Li L; Guo WL; Pan YY; Chen SJ; Bai WD; Rao PF; Ni L; Zhao LN; Liu B; Lv XC
    Food Microbiol; 2018 Dec; 76():487-496. PubMed ID: 30166178
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.
    Song YR; Jeong DY; Baik SH
    J Food Sci; 2015 Sep; 80(9):M2005-14. PubMed ID: 26302401
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.