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 *

120 related articles for article (PubMed ID: 37247555)

  • 21. Analysis of environmental driving factors on Core Functional Community during Daqu fermentation.
    Zhu Q; Chen L; Peng Z; Zhang Q; Huang W; Yang F; Du G; Zhang J; Wang L
    Food Res Int; 2022 Jul; 157():111286. PubMed ID: 35761594
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation.
    Liu WH; Chai LJ; Wang HM; Lu ZM; Zhang XJ; Xiao C; Wang ST; Shen CH; Shi JS; Xu ZH
    Int J Food Microbiol; 2023 Apr; 390():110118. PubMed ID: 36796164
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu.
    Xiao C; Lu ZM; Zhang XJ; Wang ST; Ao L; Shen CH; Shi JS; Xu ZH
    Appl Environ Microbiol; 2017 Dec; 83(23):. PubMed ID: 28970223
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Bacterial community diversity of shilixiang baijiu Daqu based on metagenomics.
    Tian N; Guo X; Wang M; Chen C; Cui H; Zhang L; Tang H
    J Food Biochem; 2020 Oct; 44(10):e13410. PubMed ID: 32729122
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism.
    Li W; Fan G; Fu Z; Wang W; Xu Y; Teng C; Zhang C; Yang R; Sun B; Li X
    Food Res Int; 2020 Mar; 129():108837. PubMed ID: 32036879
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu.
    Jiang X; Peng Z; Zhu Q; Zheng T; Liu X; Yang J; Zhang J; Li J
    Food Res Int; 2023 Jun; 168():112686. PubMed ID: 37120185
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor
    Chen Y; Li K; Liu T; Li R; Fu G; Wan Y; Zheng F
    Front Microbiol; 2020; 11():592421. PubMed ID: 33519730
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of Different
    Mao F; Huang J; Zhou R; Qin H; Zhang S; Cai X; Qiu C
    Front Microbiol; 2022; 13():939904. PubMed ID: 35847071
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature
    Pang Z; Li W; Hao J; Xu Y; Du B; Zhang C; Wang K; Zhu H; Wang H; Li X; Guo C
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673417
    [No Abstract]   [Full Text] [Related]  

  • 30. Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation.
    Xia Y; Luo H; Wu Z; Zhang W
    Appl Microbiol Biotechnol; 2023 Jan; 107(1):25-41. PubMed ID: 36472652
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of Nongxiangxing baijiu (Chinese liquor) on mild alcoholic liver injury revealed by non-target metabolomics using ultra-performance liquid chromatography quadrupole-time-of-flight mass spectrometry.
    Wu C; Xing X; Liu G; Su D; Li A; Gui S; Lu W; Liang J
    J Biosci Bioeng; 2022 Jul; 134(1):62-69. PubMed ID: 35597723
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.
    Wang MY; Yang JG; Zhao QS; Zhang KZ; Su C
    J Food Sci; 2019 Jan; 84(1):6-18. PubMed ID: 30548499
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature
    Deng L; Mao X; Liu D; Ning XQ; Shen Y; Chen B; Nie HF; Huang D; Luo HB
    Front Microbiol; 2020; 11():588117. PubMed ID: 33329462
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Biochemical characterisation and dominance of different hydrolases in different types of Daqu - a Chinese industrial fermentation starter.
    Liu J; Chen J; Fan Y; Huang X; Han B
    J Sci Food Agric; 2018 Jan; 98(1):113-121. PubMed ID: 28542883
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a
    Li RY; Zheng XW; Zhang X; Yan Z; Wang XY; Han BZ
    Food Microbiol; 2018 Dec; 76():11-20. PubMed ID: 30166130
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter.
    Du H; Wang X; Zhang Y; Xu Y
    Int J Food Microbiol; 2019 May; 297():32-40. PubMed ID: 30878005
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Assessing the Microbial Communities in Four Different Daqus by Using PCR-DGGE, PLFA, and Biolog Analyses.
    Ling Y; Li W; Tong T; Li Z; Li Q; Bai Z; Wang G; Chen J; Wang Y
    Pol J Microbiol; 2020; 69(1):1-11. PubMed ID: 32067441
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Screening and identification of high yield tetramethylpyrazine strains in Nongxiangxing liquor Daqu and study on the mechanism of tetramethylpyrazine production.
    Liu Y; Li M; Hong X; Li H; Huang R; Han S; Hou J; Pan C
    J Sci Food Agric; 2023 Nov; 103(14):6849-6860. PubMed ID: 37293782
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China.
    Jiang Q; Wu X; Xu Y; Zhang Y; Wang Z; Shen L; Yang W; Sun J; Liu Y
    3 Biotech; 2021 May; 11(5):224. PubMed ID: 33968569
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.