BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

217 related articles for article (PubMed ID: 36596153)

  • 1. Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis.
    Zhang S; Shang Z; Liu Z; Hu X; Yi J
    Food Res Int; 2023 Jan; 163():112224. PubMed ID: 36596153
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai.
    Wang D; Chen G; Tang Y; Ming J; Huang R; Li J; Ye M; Fan Z; Chi Y; Zhang Q; Zhang W
    Int J Food Microbiol; 2022 Aug; 375():109702. PubMed ID: 35635993
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai.
    Yang M; Lai H; Wang Y; Mei Y; Huang Y; Zeng X; Ge L; Zhao J; Zhu Y; Huang Q; Zhao N
    Food Res Int; 2023 Dec; 174(Pt 1):113650. PubMed ID: 37986488
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by
    Di Renzo T; Reale A; Boscaino F; Messia MC
    Front Microbiol; 2018; 9():429. PubMed ID: 29593679
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains.
    Brizuela NS; Bravo-Ferrada BM; Pozo-Bayón MÁ; Semorile L; Elizabeth Tymczyszyn E
    Food Res Int; 2018 Apr; 106():22-28. PubMed ID: 29579921
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A; Cirlini M; Levante A; Dall'Asta C; Galaverna G; Lazzi C
    Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing.
    Liu T; Li Y; Yang Y; Yi H; Zhang L; He G
    Food Chem; 2020 Mar; 307():125529. PubMed ID: 31644982
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria.
    Marinova-Yordanova VY; Kizheva YK; Rasheva IK; Hristova PK
    Front Biosci (Elite Ed); 2024 Mar; 16(1):7. PubMed ID: 38538527
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Non-volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains.
    Wang J; Wei BC; Zhai YR; Li KX; Wang CY
    J Sci Food Agric; 2024 Mar; 104(5):2587-2596. PubMed ID: 37984850
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Phenotypic and genomic analysis of inulin consumption by Lactiplantibacillus plantarum strains from Sichuan pickle.
    Pan WS; Yang JX; Zhu YT; Li RT; Qiao MF; Zhu RY; Wang S
    J Appl Microbiol; 2023 Apr; 134(4):. PubMed ID: 37037774
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites.
    Shang Z; Ye Z; Li M; Ren H; Cai S; Hu X; Yi J
    Food Chem; 2022 May; 377():132004. PubMed ID: 35030338
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nonstarter lactic acid bacteria volatilomes produced using cheese components.
    Sgarbi E; Lazzi C; Tabanelli G; Gatti M; Neviani E; Gardini F
    J Dairy Sci; 2013 Jul; 96(7):4223-34. PubMed ID: 23684038
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity.
    Kuerban D; Lu J; Huangfu Z; Wang L; Qin Y; Zhang M
    Foods; 2023 Jun; 12(12):. PubMed ID: 37372618
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks.
    Li C; Cui Q; Li L; Huang H; Chen S; Zhao Y; Wang Y
    Food Chem; 2024 May; 440():138260. PubMed ID: 38150898
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Food phenolics and Lactiplantibacillus plantarum.
    Muñoz R; Rivas BL; Rodríguez H; Esteban-Torres M; Reverón I; Santamaría L; Landete JM; Plaza-Vinuesa L; Sánchez-Arroyo A; Jiménez N; Curiel JA
    Int J Food Microbiol; 2024 Feb; 412():110555. PubMed ID: 38199014
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
    Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches.
    Xiao Y; Zhang S; Liu Z; Wang T; Cai S; Chu C; Hu X; Yi J
    Food Res Int; 2023 Nov; 173(Pt 2):113397. PubMed ID: 37803735
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.
    Narváez-Zapata JA; Rojas-Herrera RA; Rodríguez-Luna IC; Larralde-Corona CP
    Curr Microbiol; 2010 Nov; 61(5):444-50. PubMed ID: 20383505
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non-targeted metabolomics analysis.
    Xue Y; Chen J; Wang L; Wang Y; Xu F
    J Sci Food Agric; 2024 Apr; ():. PubMed ID: 38625751
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds.
    Cardinali F; Botta C; Harasym J; Ferrocino I; Reale A; Boscaino F; Di Renzo T; Milanović V; Garofalo C; Rampanti G; Aquilanti L; Osimani A
    Food Res Int; 2024 Jul; 188():114484. PubMed ID: 38823870
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.