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 *

110 related articles for article (PubMed ID: 37803608)

  • 21. Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.
    Hu Y; Zhang L; Wen R; Chen Q; Kong B
    Crit Rev Food Sci Nutr; 2022; 62(10):2741-2755. PubMed ID: 33377402
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation.
    Zhao N; Ge L; Lai H; Wang Y; Mei Y; Huang Y; Zeng X; Su Y; Shi Q; Li H; Yuan H; Zhu Y; Zuo Y; Pang F; Guo C; Wang H; Hu T
    Food Res Int; 2022 Sep; 159():111673. PubMed ID: 35940776
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Safety Assessment Systems for Microbial Starters Derived from Fermented Foods.
    Heo S; Kim T; Na HE; Lee G; Park JH; Park HJ; Jeong DW
    J Microbiol Biotechnol; 2022 Oct; 32(10):1219-1225. PubMed ID: 36192848
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (
    Zhang Y; Zhang P; Peng H; Chen Q; Jiao X; Jia J; Pan Z; Cheng J; Wang L
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685102
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.
    Jeong DW; Heo S; Lee B; Lee H; Jeong K; Her JY; Lee KG; Lee JH
    Int J Food Microbiol; 2017 Dec; 262():8-13. PubMed ID: 28950164
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality.
    Xiao H; Yu J; Hu M; Liu H; Yuan Z; Xue Y; Xue C
    Food Chem; 2023 Feb; 401():134186. PubMed ID: 36115233
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation.
    Smith AL; Perry JJ; Marshall JA; Yousef AE; Barringer SA
    J Food Sci; 2014 Aug; 79(8):S1584-94. PubMed ID: 25039435
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network.
    Zhao Y; Wang Y; Li C; Li L; Yang X; Wu Y; Chen S; Zhao Y
    Food Res Int; 2021 Mar; 141():110122. PubMed ID: 33641989
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing.
    Kim DS; Kim HS; Lee J; Hong SJ; Cho JJ; Cho KM; Shin EC
    J Food Biochem; 2019 Oct; 43(10):e12842. PubMed ID: 31608467
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish.
    Zeng X; He L; Guo X; Deng L; Yang W; Zhu Q; Duan Z
    Int J Food Microbiol; 2017 Feb; 242():141-151. PubMed ID: 28011132
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures.
    Yongsawatdigul J; Rodtong S; Raksakulthai N
    J Food Sci; 2007 Nov; 72(9):M382-90. PubMed ID: 18034732
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M; Giordano M; Bertolino M; Ferrocino I; Cocolin L; Dolci P
    Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Technologically relevant
    Owusu-Kwarteng J; Parkouda C; Adewumi GA; Ouoba LII; Jespersen L
    Crit Rev Food Sci Nutr; 2022; 62(4):871-888. PubMed ID: 33030021
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa).
    Dakwa S; Sakyi-Dawson E; Diako C; Annan NT; Amoa-Awua WK
    Int J Food Microbiol; 2005 Sep; 104(1):69-82. PubMed ID: 16002169
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description.
    Zhang B; Sun Z; Lin L; Zhang C; Wei C
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832870
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Improvement of fermented Chinese cabbage characteristics by selected starter cultures.
    Han X; Yi H; Zhang L; Huang W; Zhang Y; Zhang L; Du M
    J Food Sci; 2014 Jul; 79(7):M1387-92. PubMed ID: 24974856
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Investigation of Flavor-Forming Starter
    Lee HW; Kim IS; Kil BJ; Seo E; Park H; Ham JS; Choi YJ; Huh CS
    J Microbiol Biotechnol; 2020 Sep; 30(9):1404-1411. PubMed ID: 32522956
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying.
    Luo X; Xiao S; Ruan Q; Gao Q; An Y; Hu Y; Xiong S
    Food Chem; 2022 Mar; 372():131260. PubMed ID: 34628122
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish.
    Sun Y; Gao P; Xu Y; Xia W; Hua Q; Jiang Q
    J Food Prot; 2020 Jun; 83(6):1057-1065. PubMed ID: 32044959
    [TBL] [Abstract][Full Text] [Related]  

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