BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

155 related articles for article (PubMed ID: 37689857)

  • 1. Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces.
    Zhu C; Cheng Y; Shi Q; Ge X; Yang Y; Huang Y
    Food Res Int; 2023 Oct; 172():113076. PubMed ID: 37689857
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu.
    Cai W; Wang Y; Ni H; Liu Z; Liu J; Zhong J; Hou Q; Shan C; Yang X; Guo Z
    Food Res Int; 2021 Dec; 150(Pt A):110734. PubMed ID: 34865753
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu.
    Zhu C; Cheng Y; Zuo Q; Huang Y; Wang L
    Food Res Int; 2022 Aug; 158():111568. PubMed ID: 35840256
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds.
    Wu S; Du H; Xu Y
    Int J Food Microbiol; 2023 Jan; 385():109995. PubMed ID: 36368058
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu.
    Hou Q; Wang Y; Cai W; Ni H; Zhao H; Zhang Z; Liu Z; Liu J; Zhong J; Guo Z
    Food Res Int; 2022 Jun; 156():111167. PubMed ID: 35651033
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China.
    Yu Q; Mou F; Xiao J; Zhan C; Li L; Chang X; Dong X; Chen M; Wang X; Chen M; Fang S
    World J Microbiol Biotechnol; 2023 Dec; 40(2):54. PubMed ID: 38147274
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu.
    Yang L; Chen J; Li Z; Gong L; Huang D; Luo H
    Biotechnol Lett; 2023 Sep; 45(9):1183-1197. PubMed ID: 37436533
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop.
    Shi W; Chai LJ; Fang GY; Mei JL; Lu ZM; Zhang XJ; Xiao C; Wang ST; Shen CH; Shi JS; Xu ZH
    Food Res Int; 2022 Jun; 156():111298. PubMed ID: 35651059
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis.
    Hou Q; Wang Y; Qu D; Zhao H; Tian L; Zhou J; Liu J; Guo Z
    Food Res Int; 2024 May; 184():114257. PubMed ID: 38609235
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods.
    Ren H; Sun Y; Yang Y; Li Y; Guo X; Zhang B; Zhao H; Ma D; Zhang Z
    Food Microbiol; 2024 Aug; 121():104497. PubMed ID: 38637068
    [TBL] [Abstract][Full Text] [Related]  

  • 15. High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics.
    Wu X; Jing R; Chen W; Geng X; Li M; Yang F; Yan Y; Liu Y
    3 Biotech; 2020 Nov; 10(11):502. PubMed ID: 33163321
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu.
    Kang J; Chen X; Han BZ; Xue Y
    Food Res Int; 2022 Aug; 158():111488. PubMed ID: 35840201
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dynamics of microbial community structure and enzyme activities during the solid-state fermentation of Forgood Daqu: a starter of Chinese strong flavour Baijiu.
    Zeng Y; Wang Y; Chen Q; Xia X; Liu Q; Chen X; Wang D; Zhu B
    Arch Microbiol; 2022 Aug; 204(9):577. PubMed ID: 36029347
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons.
    Wang L; Cheng Y; Hu X; Huang Y
    Front Nutr; 2022; 9():1078132. PubMed ID: 36687670
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.