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 *

227 related articles for article (PubMed ID: 36846777)

  • 1. Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation.
    Liu X; Ma D; Yang C; Yin Q; Liu S; Shen C; Mao J
    Front Microbiol; 2023; 14():1109719. PubMed ID: 36846777
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. The mechanism of microbial structure and flavor characteristics in
    Lu L; Zuo Q; Cheng Y; Huang Y
    Food Chem X; 2024 Jun; 22():101392. PubMed ID: 38798796
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.
    Hao F; Tan Y; Lv X; Chen L; Yang F; Wang H; Du H; Wang L; Xu Y
    Front Microbiol; 2021; 12():669201. PubMed ID: 34025626
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation.
    Dan H; Song X; Xiang G; Song C; Dai H; Shao Y; Huang D; Luo H
    J Sci Food Agric; 2024 Jul; 104(9):5021-5030. PubMed ID: 38296914
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21.
    Tong W; Wang H; Li J; Zhang L; Huang Z; Yang Y; Qiao Z; Luo H; Huang D
    J Sci Food Agric; 2024 Jul; 104(9):5338-5349. PubMed ID: 38334451
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Differences of the structure, succession and function of Clostridial communities between jiupei and pit mud during Luzhou-flavour baijiu fermentation].
    Qian W; Lu Z; Chai L; Zhang X; Xu P; Li Q; Wang S; Shen C; Shi J; Xu Z
    Sheng Wu Gong Cheng Xue Bao; 2020 Jun; 36(6):1190-1197. PubMed ID: 32597068
    [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. Exploring major variable factors influencing flavor and microbial characteristics of upper jiupei.
    Liu S; Ren D; Qin H; Yin Q; Yang Y; Liu T; Zhang S; Mao J
    Food Res Int; 2023 Oct; 172():113057. PubMed ID: 37689852
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu.
    Zhao J; Gao Z
    Front Microbiol; 2024; 15():1333466. PubMed ID: 38318340
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation.
    Pan Y; Wang Y; Hao W; Duan C; Wang S; Wei J; Liu G
    Microbiol Spectr; 2022 Jun; 10(3):e0215121. PubMed ID: 35638860
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.
    Hu Y; Lei X; Zhang X; Guan T; Wang L; Zhang Z; Yu X; Tu J; Peng N; Liang Y; Zhao S
    Front Microbiol; 2021; 12():673670. PubMed ID: 33995338
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu.
    Ji X; Zhang L; Yu X; Chen F; Guo F; Wu Q; Xu Y
    Food Res Int; 2023 Oct; 172():113141. PubMed ID: 37689904
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Preparation of glucoamylase microcapsule beads and application in solid-state fermentation.
    Zong X; Luo W; Wen L; Shao S; Li L
    J Sci Food Agric; 2024 Feb; 104(3):1793-1803. PubMed ID: 37867448
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor
    Huang X; Fan Y; Lu T; Kang J; Pang X; Han B; Chen J
    Microorganisms; 2020 Aug; 8(9):. PubMed ID: 32842618
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.
    Tang J; Lin B; Shan Y; Ruan S; Jiang W; Li Q; Zhu L; Li R; Yang Q; Du H; Yang S; Sun Q; Chen S
    Front Microbiol; 2024; 15():1421928. PubMed ID: 39144211
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process.
    Zhang H; Wang L; Wang H; Yang F; Chen L; Hao F; Lv X; Du H; Xu Y
    Food Res Int; 2021 Mar; 141():109887. PubMed ID: 33641943
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Distribution of archaeal community in the mud pit during strong-flavor baijiu fermentation].
    Chai L; Qian W; Zhong X; Lu Z; Zhang X; Wang S; Shen C; Shi J; Xu Z
    Sheng Wu Gong Cheng Xue Bao; 2020 Dec; 36(12):2635-2643. PubMed ID: 33398960
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.