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 *

137 related articles for article (PubMed ID: 35892775)

  • 1. Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism.
    Zhang Y; Zhang ZH; He R; Xu R; Zhang L; Gao X
    Foods; 2022 Jul; 11(15):. PubMed ID: 35892775
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Accelerating aroma formation of raw soy sauce using low intensity sonication.
    Gao X; Liu E; Zhang J; Yang L; Huang Q; Chen S; Ma H; Ho CT; Liao L
    Food Chem; 2020 Nov; 329():127118. PubMed ID: 32512391
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by
    Tan Q; Wu Y; Li C; Jin J; Zhang L; Tong S; Chen Z; Ran L; Huang L; Zuo Z
    Foods; 2024 Aug; 13(17):. PubMed ID: 39272497
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce.
    Gao X; Feng T; Sheng M; Wang B; Wang Z; Shan P; Zhang Y; Ma H
    Food Chem; 2021 Dec; 364():130334. PubMed ID: 34174649
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.
    Liu H; Chen X; Lu J; Wu D
    J Sci Food Agric; 2024 Jan; 104(1):340-351. PubMed ID: 37574531
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.
    Feng Y; Xie Z; Huang M; Tong X; Hou S; Tin H; Zhao M
    Food Res Int; 2024 Feb; 177():113756. PubMed ID: 38225154
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor.
    Wang J; Zhao M; Xie N; Huang M; Feng Y
    Int J Food Microbiol; 2022 Jun; 370():109652. PubMed ID: 35390573
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
    Steinhaus P; Schieberle P
    J Agric Food Chem; 2007 Jul; 55(15):6262-9. PubMed ID: 17602655
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Chemical and Sensory Characteristics of Soy Sauce: A Review.
    Diez-Simon C; Eichelsheim C; Mumm R; Hall RD
    J Agric Food Chem; 2020 Oct; 68(42):11612-11630. PubMed ID: 32880168
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis.
    Pu D; Shi Y; Meng R; Yong Q; Shi Z; Shao D; Sun B; Zhang Y
    Foods; 2023 Oct; 12(19):. PubMed ID: 37835346
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis.
    Tian YF; Chen YX; Tong X; Hou S; Zhao MM; Feng YZ
    J Sci Food Agric; 2023 Jan; 103(2):606-615. PubMed ID: 36054657
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
    Yan Y; Chen S; Nie Y; Xu Y
    Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose.
    Wu J; Chen R; Li X; Fu Z; Xian C; Zhao W; Zhao C; Wu X
    Front Nutr; 2023; 10():1132527. PubMed ID: 36960200
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.
    Feng Y; Su G; Zhao H; Cai Y; Cui C; Sun-Waterhouse D; Zhao M
    Food Chem; 2015 Jan; 167():220-8. PubMed ID: 25148982
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity.
    Diez-Simon C; Eichelsheim C; Jacobs DM; Mumm R; Hall RD
    Food Res Int; 2021 Jun; 144():110348. PubMed ID: 34053541
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method.
    Duan J; Cheng W; Lv S; Deng W; Hu X; Li H; Sun J; Zheng F; Sun B
    Food Chem; 2024 Jun; 443():138487. PubMed ID: 38271898
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce.
    Meng Q; Imamura M; Katayama H; Obata A; Sugawara E
    Biosci Biotechnol Biochem; 2017 Oct; 81(10):1984-1989. PubMed ID: 28868973
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment.
    Gao X; Zhang J; Regenstein JM; Yin Y; Zhou C
    Food Res Int; 2018 Apr; 106():156-163. PubMed ID: 29579914
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.
    Wang S; Chang Y; Liu B; Chen H; Sun B; Zhang N
    Molecules; 2021 May; 26(10):. PubMed ID: 34065280
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
    Feng Y; Cai Y; Su G; Zhao H; Wang C; Zhao M
    Food Chem; 2014 Feb; 145():126-34. PubMed ID: 24128458
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.