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 *

132 related articles for article (PubMed ID: 37181305)

  • 21. Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine.
    Xu JZ; Zhang YY; Zhang WG
    World J Microbiol Biotechnol; 2023 Nov; 40(1):17. PubMed ID: 37981595
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
    Xu E; Long J; Wu Z; Li H; Wang F; Xu X; Jin Z; Jiao A
    J Food Sci; 2015 Jul; 80(7):C1476-89. PubMed ID: 26087889
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine.
    Chen T; Wu F; Guo J; Ye M; Hu H; Guo J; Liu X
    J Sci Food Agric; 2020 Jun; 100(8):3297-3307. PubMed ID: 32086813
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses.
    Hao Y; Li J; Zhao Z; Xu W; Wang L; Lin X; Hu X; Li C
    Food Chem; 2024 Jan; 432():137150. PubMed ID: 37634344
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue.
    Peng Q; Li S; Zheng H; Meng K; Jiang X; Shen R; Xue J; Xie G
    Food Res Int; 2023 Oct; 172():113198. PubMed ID: 37689946
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine.
    Zhu F; Li S; Guan X; Huang K; Li Q
    J Biosci Bioeng; 2020 Aug; 130(2):159-165. PubMed ID: 32418725
    [TBL] [Abstract][Full Text] [Related]  

  • 27. The complete chloroplast of
    Zeng T; Li J; Fu Q; Wang C
    Mitochondrial DNA B Resour; 2021; 6(10):3062-3063. PubMed ID: 34595337
    [No Abstract]   [Full Text] [Related]  

  • 28. Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu.
    Feng T; Hu Z; Chen L; Chen D; Wang X; Yao L; Sun M; Song S; Wang H
    J Food Sci; 2020 Oct; 85(10):3273-3281. PubMed ID: 32918279
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.
    Wang X; Xie K; Zhuang H; Ye R; Fang Z; Feng T
    Food Chem; 2015 Sep; 182():41-6. PubMed ID: 25842306
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Comparison of antioxidant activities of different parts from snow chrysanthemum (Coreopsis tinctoria Nutt.) and identification of their natural antioxidants using high performance liquid chromatography coupled with diode array detection and mass spectrometry and 2,2'-azinobis(3-ethylbenzthiazoline-sulfonic acid)diammonium salt-based assay.
    Chen LX; Hu DJ; Lam SC; Ge L; Wu D; Zhao J; Long ZR; Yang WJ; Fan B; Li SP
    J Chromatogr A; 2016 Jan; 1428():134-42. PubMed ID: 26521095
    [TBL] [Abstract][Full Text] [Related]  

  • 31. [Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].
    Liu J; Zhang A; Li S; Zhao W; Zhang Y; Xing G
    Se Pu; 2017 Nov; 35(11):1184-1191. PubMed ID: 29372765
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine.
    Liu A; Yang X; Guo Q; Li B; Zheng Y; Shi Y; Zhu L
    Foods; 2022 Apr; 11(8):. PubMed ID: 35454684
    [TBL] [Abstract][Full Text] [Related]  

  • 33. The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock.
    Ren Q; Sun L; Wu H; Wang Y; Wang Z; Zheng F; Lu X; Xu J
    Sci Rep; 2019 Mar; 9(1):3365. PubMed ID: 30833628
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Correlation of microbial community structure and volatile flavor compounds during corn yellow wine fermentation.
    Guo J; Zhao X; Shi J
    Biotechnol Prog; 2024; 40(1):e3408. PubMed ID: 37956144
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Analysis of flavor substances in Shaoxing traditional hand-made Jiafan wine with different amounts of ZaoShao liquor.
    Peng Q; Meng K; Yang X; Xu Z; Zhang L; Zheng H; Yu H; Zhang Y; Xie G
    J Sci Food Agric; 2024 Jul; 104(9):5252-5261. PubMed ID: 38308571
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of
    Yang Z; Li W; Yuan Y; Liang Z; Yan Y; Chen Y; Ni L; Lv X
    Foods; 2023 Aug; 12(16):. PubMed ID: 37628073
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran.
    Ardiansyah ; Nada A; Rahmawati NTI; Oktriani A; David W; Astuti RM; Handoko DD; Kusbiantoro B; Budijanto S; Shirakawa H
    Plants (Basel); 2021 May; 10(6):. PubMed ID: 34071857
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor.
    Yuan H; Wu Z; Liu H; He X; Liao Z; Luo W; Li L; Yin L; Wu F; Zhang L; Shen C; Wang S; Li J; Li T; Lou K
    PLoS One; 2024; 19(7):e0300213. PubMed ID: 38954729
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.
    Huang ZR; Hong JL; Xu JX; Li L; Guo WL; Pan YY; Chen SJ; Bai WD; Rao PF; Ni L; Zhao LN; Liu B; Lv XC
    Food Microbiol; 2018 Dec; 76():487-496. PubMed ID: 30166178
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.