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 *

170 related articles for article (PubMed ID: 36737892)

  • 21. Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.
    Guo J; Wang Q; Chen C; Yu H; Xu B
    J Sci Food Agric; 2021 May; 101(7):2984-2993. PubMed ID: 33159340
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon.
    Wang Y; Wang Z; Han Q; Xie Y; Zhou H; Zhou K; Li X; Xu B
    Food Res Int; 2022 May; 155():110987. PubMed ID: 35400412
    [TBL] [Abstract][Full Text] [Related]  

  • 23. New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives.
    Yang L; Li H; Wu H; Sun X; Liu S; Zhang D; Su C; He Z
    Food Res Int; 2024 Aug; 189():114544. PubMed ID: 38876605
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS.
    Zhang J; Zhang W; Zhou L; Zhang R
    Ultrason Sonochem; 2021 Dec; 80():105807. PubMed ID: 34710808
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon.
    Yang L; Li H; Wu H; Liu S; He Z
    Meat Sci; 2024 Jun; 212():109461. PubMed ID: 38394856
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation.
    Yang L; Li H; Wu H; Sun X; Liu S; Lang K; He Z
    Food Chem; 2025 Jan; 463(Pt 4):141563. PubMed ID: 39395352
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression.
    Li X; Zhu J; Li C; Ye H; Wang Z; Wu X; Xu B
    Molecules; 2018 Dec; 23(12):. PubMed ID: 30544999
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics.
    Chen T; Wang H; Su W; Mu Y; Tian Y
    Food Res Int; 2023 Mar; 165():112350. PubMed ID: 36869445
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products.
    Mao J; Wang X; Chen H; Zhao Z; Liu D; Zhang Y; Nie X
    Foods; 2024 Feb; 13(4):. PubMed ID: 38397585
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC-MS and GC-IMS.
    Xi L; Zhang J; Wu R; Wang T; Ding W
    Foods; 2021 Nov; 10(11):. PubMed ID: 34829149
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis.
    Wu W; Zhan J; Tang X; Li T; Duan S
    Food Chem; 2022 Aug; 385():132543. PubMed ID: 35287104
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time.
    Deng S; Liu Y; Huang F; Liu J; Han D; Zhang C; Blecker C
    Food Chem; 2021 Apr; 357():129765. PubMed ID: 33957473
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd).
    He W; Chung HY
    Food Microbiol; 2020 Sep; 90():103408. PubMed ID: 32336369
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometry.
    Yao W; Cai Y; Liu D; Zhao Z; Zhang Z; Ma S; Zhang M; Zhang H
    Poult Sci; 2020 Dec; 99(12):7192-7201. PubMed ID: 33248636
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The volatile flavor compounds of Shanghai smoked fish as a special delicacy.
    Feng M; Dai Z; Yin Z; Wang X; Chen S; Zhang H
    J Food Biochem; 2021 Jan; 45(1):e13553. PubMed ID: 33171537
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of Different Smoking Materials and Methods on the Quality of Chinese Traditional Bacon (Larou).
    Wang S; Guan R; Huang H; Yang K; Cai M; Chen D
    J Food Prot; 2021 Mar; 84(3):359-367. PubMed ID: 33038238
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins.
    Zhu Y; Guo Y; Yang F; Zhou C; Tang C; Zhou G
    Int J Food Microbiol; 2021 Dec; 359():109422. PubMed ID: 34634729
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Role of bacterial community succession in flavor formation during Sichuan sun vinegar grain (Cupei) fermentation.
    Fu J; Feng J; Zhang G; Liu J; Li N; Xu H; Zhang Y; Cao R; Li L
    J Biosci Bioeng; 2023 Feb; 135(2):109-117. PubMed ID: 36509651
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.
    Chen Z; Liu L; Du H; Lu K; Chen C; Xue Q; Hu Y
    Food Chem X; 2023 Jun; 18():100686. PubMed ID: 37168719
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Metagenomic analysis of the relationship between the microorganisms and the volatiles' development in the wines during spontaneous fermentation from the eastern foothills of the Ningxia Helan mountains in China.
    Ma W; Yu J; Yang F; Zhang X; Zhang F; Jin W; Sun Z; Zhao Z; Jia S; Zhong C; Xue J
    J Sci Food Agric; 2023 Oct; 103(13):6429-6439. PubMed ID: 37209219
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.