BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

195 related articles for article (PubMed ID: 35940787)

  • 1. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds.
    Cai W; Wang Y; Liu Z; Liu J; Zhong J; Hou Q; Yang X; Shan C; Guo Z
    Food Res Int; 2022 Sep; 159():111587. PubMed ID: 35940787
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu.
    Cai W; Wang Y; Ni H; Liu Z; Liu J; Zhong J; Hou Q; Shan C; Yang X; Guo Z
    Food Res Int; 2021 Dec; 150(Pt A):110734. PubMed ID: 34865753
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu.
    Xue Y; Tang F; Cai W; Zhao X; Song W; Zhong J; Liu Z; Guo Z; Shan C
    Front Microbiol; 2021; 12():769290. PubMed ID: 35058895
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.
    Tang J; Liu Y; Lin B; Zhu H; Jiang W; Yang Q; Chen S
    World J Microbiol Biotechnol; 2021 Nov; 38(1):3. PubMed ID: 34817705
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production.
    Hu X; Tian R; Wang K; Cao Z; Yan P; Li F; Li X; Li S; He P
    Food Res Int; 2021 Oct; 148():110626. PubMed ID: 34507770
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production.
    Qian W; Lu ZM; Chai LJ; Zhang XJ; Li Q; Wang ST; Shen CH; Shi JS; Xu ZH
    Food Res Int; 2021 Sep; 147():110449. PubMed ID: 34399451
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu.
    Yang L; Xian C; Li P; Wang X; Song D; Zhao L; Zhang C
    Food Res Int; 2023 Jul; 169():112892. PubMed ID: 37254340
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of
    Mao F; Huang J; Zhou R; Qin H; Zhang S; Cai X; Qiu C
    Can J Microbiol; 2023 Apr; 69(4):170-181. PubMed ID: 36753729
    [No Abstract]   [Full Text] [Related]  

  • 10. Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain.
    Guan T; Wu X; Hou R; Tian L; Huang Q; Zhao F; Liu Y; Jiao S; Xiang S; Zhang J; Li D; Luo J; Jin Z; He Z
    Food Res Int; 2023 Jul; 169():112885. PubMed ID: 37254333
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor
    Lu Y; Zhang C; Zhao H; Min W; Zhu H; Wang H; Lu H; Li X; Xu Y; Li W
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613226
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.
    Lin B; Tang J; Yang Q; Su Z; Zhu L; Li Q; Jiang W; Zhang L; Liu Y; Chen S
    World J Microbiol Biotechnol; 2022 Jul; 38(10):166. PubMed ID: 35861902
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses.
    Cai W; Xue Y; Wang Y; Wang W; Shu N; Zhao H; Tang F; Yang X; Guo Z; Shan C
    Front Microbiol; 2021; 12():784651. PubMed ID: 34925290
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome.
    Xiong S; Xu X; Du T; Liu Q; Huang T; Ren H; Xiong T; Xie M
    Food Chem; 2024 Aug; 450():139335. PubMed ID: 38642533
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation.
    Liu P; Miao L
    Front Microbiol; 2020; 11():75. PubMed ID: 32082290
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu.
    Cheng W; Chen X; Xue X; Lan W; Zeng H; Li R; Pan T; Li N; Gong Z; Yang H
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254504
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.
    Ren T; Su W; Mu Y; Qi Q; Zhang D
    Front Microbiol; 2023; 14():1124817. PubMed ID: 36937267
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei.
    Zhang M; Wu X; Mu D; Xu B; Xu X; Chang Q; Li X
    J Sci Food Agric; 2021 Dec; 101(15):6300-6310. PubMed ID: 33969489
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu.
    Cheng W; Chen X; Lan W; Liu G; Xue X; Li R; Pan T; Li N; Zhou D; Chen X
    Front Microbiol; 2023; 14():1272559. PubMed ID: 37965554
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.