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 *

145 related articles for article (PubMed ID: 36657185)

  • 1. Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi.
    Chen Y; Luo W; Fu M; Yu Y; Wu J; Xu Y; Li L
    Int J Food Microbiol; 2023 Mar; 388():110084. PubMed ID: 36657185
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean.
    Chen YH; Liu XW; Huang JL; Baloch S; Xu X; Pei XF
    Food Res Int; 2019 Feb; 116():1289-1297. PubMed ID: 30716918
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi.
    Li L; Ruan L; Ji A; Wen Z; Chen S; Wang L; Wei X
    Sci Rep; 2018 Aug; 8(1):12567. PubMed ID: 30135497
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Novel green soybean shuidouchi fermented by
    Liu H; Luo S; Liu J; Yan Q; Yang S; Jiang Z
    Food Sci Nutr; 2021 Dec; 9(12):6538-6547. PubMed ID: 34925783
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury.
    Suo H; Feng X; Zhu K; Wang C; Zhao X; Kan J
    Molecules; 2015 Nov; 20(11):19748-63. PubMed ID: 26540032
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi.
    Chen Y; Qin F; Dong M
    Front Nutr; 2022; 9():926637. PubMed ID: 35769377
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Identification of the Strain Which Highly Produces Protease and β-D-glucosidase Isolated from Shuidouchi Produced in Sichuan and Evaluating Its Ability of Producing Protease].
    Pang YX; Liu XW; Huang JL; Zuo HJ; Xu X; Pei XF
    Sichuan Da Xue Xue Bao Yi Xue Ban; 2019 Sep; 50(5):714-719. PubMed ID: 31762243
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Biogenic Amine Degradation by Bacillus Species Isolated from Traditional Fermented Soybean Food and Detection of Decarboxylase-Related Genes.
    Eom JS; Seo BY; Choi HS
    J Microbiol Biotechnol; 2015 Sep; 25(9):1519-27. PubMed ID: 26165318
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste.
    Liu C; Zhu T; Song H; Niu C; Wang J; Zheng F; Li Q
    J Food Sci Technol; 2021 Jul; 58(7):2734-2748. PubMed ID: 34194109
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste.
    Byun BY; Mah JH
    J Food Sci; 2012 Dec; 77(12):T216-23. PubMed ID: 23140362
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Detection of biogenic amines and microbial safety assessment of novel Meju fermented with addition of Nelumbo nucifera, Ginkgo biloba, and Allium sativum.
    Shukla S; Lee JS; Bajpai VK; Nile SH; Huh YS; Han YK; Kim M
    Food Chem Toxicol; 2018 Sep; 119():231-236. PubMed ID: 29653182
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Toxicological evaluation of lotus, ginkgo, and garlic tailored fermented Korean soybean paste (Doenjang) for biogenic amines, aflatoxins, and microbial hazards.
    Shukla S; Lee JS; Bajpai VK; Khan I; Huh YS; Han YK; Kim M
    Food Chem Toxicol; 2019 Nov; 133():110729. PubMed ID: 31381944
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce).
    Bai X; Byun BY; Mah JH
    Food Chem; 2013 Nov; 141(2):1026-31. PubMed ID: 23790882
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparative Analysis of Volatile and Non-Volatile Metabolites Derived from
    Lee K; Kwon SH; Song S; Lee DY; Park MK; Kim YS
    Metabolites; 2023 Feb; 13(2):. PubMed ID: 36837838
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.
    Shukla S; Lee JS; Park HK; Yoo JA; Hong SY; Kim JK; Kim M
    J Food Sci; 2015 Aug; 80(8):M1794-803. PubMed ID: 26147854
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.
    Yang J; Ding X; Qin Y; Zeng Y
    J Agric Food Chem; 2014 Aug; 62(31):7947-54. PubMed ID: 25029555
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evaluation of the Biogenic Amines Formation and Degradation Abilities of
    Li L; Wen X; Wen Z; Chen S; Wang L; Wei X
    Front Microbiol; 2018; 9():1015. PubMed ID: 29867901
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of Biogenic Amines in Chinese Commercial Soy Sauces.
    Li J; Zhou L; Feng W; Cheng H; Muhammad AI; Ye X; Zhi Z
    Molecules; 2019 Apr; 24(8):. PubMed ID: 30999715
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Reduction in biogenic amines in douchi fermented by probiotic bacteria.
    Fong FLY; Lam KY; San Lau C; Ho KH; Kan YH; Poon MY; El-Nezami H; Sze ETP
    PLoS One; 2020; 15(3):e0230916. PubMed ID: 32214369
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables-Dietary Risk Evaluation.
    Świder O; Roszko MŁ; Wójcicki M; Szymczyk K
    J Agric Food Chem; 2020 Jan; 68(3):856-868. PubMed ID: 31891502
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.