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 *

126 related articles for article (PubMed ID: 37986488)

  • 1. Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai.
    Yang M; Lai H; Wang Y; Mei Y; Huang Y; Zeng X; Ge L; Zhao J; Zhu Y; Huang Q; Zhao N
    Food Res Int; 2023 Dec; 174(Pt 1):113650. PubMed ID: 37986488
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis.
    Zhang S; Shang Z; Liu Z; Hu X; Yi J
    Food Res Int; 2023 Jan; 163():112224. PubMed ID: 36596153
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai.
    Cao X; Zhao M; Zou S; Li Z; Wu Y; Ji C; Chen Y; Dong L; Zhang S; Liang H
    Foods; 2022 Oct; 11(21):. PubMed ID: 36359923
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of
    Zhang X; Han J; Zheng X; Yan J; Chen X; Zhou Q; Zhao X; Gu Q; Li P
    Food Chem X; 2022 Jun; 14():100344. PubMed ID: 35669456
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks.
    Li C; Cui Q; Li L; Huang H; Chen S; Zhao Y; Wang Y
    Food Chem; 2024 May; 440():138260. PubMed ID: 38150898
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables.
    Lorn D; Nguyen TK; Ho PH; Tan R; Licandro H; Waché Y
    Int J Food Microbiol; 2021 Jul; 350():109242. PubMed ID: 34044228
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai.
    Wang D; Chen G; Tang Y; Ming J; Huang R; Li J; Ye M; Fan Z; Chi Y; Zhang Q; Zhang W
    Int J Food Microbiol; 2022 Aug; 375():109702. PubMed ID: 35635993
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai.
    Lai H; Yan L; Wang Y; Mei Y; Huang Y; Zeng X; Ge L; Zhao J; Zhu Y; Huang Q; Yang M; Zhao N
    Microbiome Res Rep; 2024; 3(2):21. PubMed ID: 38841414
    [No Abstract]   [Full Text] [Related]  

  • 9. Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai.
    Xiong S; Xu X; Zhang L; Du T; Huang T; Huang J; Ren H; Xiong T; Xie M
    Food Res Int; 2024 Feb; 177():113865. PubMed ID: 38225131
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus.
    Song G; He Z; Wang X; Zhao M; Cao X; Lin X; Ji C; Zhang S; Liang H
    Food Res Int; 2021 Oct; 148():110581. PubMed ID: 34507728
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps).
    Liu D; Zhang C; Zhang J; Xin X; Liao X
    Food Res Int; 2021 Oct; 148():110622. PubMed ID: 34507766
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China.
    Liang H; He Z; Wang X; Song G; Chen H; Lin X; Ji C; Zhang S
    Food Res Int; 2020 Nov; 137():109384. PubMed ID: 33233086
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbial communities and metabolite profiles during the fermentation of Chinese Dongbei suancai with Chinese baijiu as supplementary material.
    Li X; Gao Y; Han Y; Zhang R; Wang C; Wu X
    J Sci Food Agric; 2023 May; 103(7):3521-3530. PubMed ID: 36799142
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Dynamics of the glucosinolate-myrosinase system in tuber mustard (Brassica juncea var. tumida) during pickling and its relationship with bacterial communities and fermentation characteristics.
    Liu D; Zhang C; Zhang J; Xin X; Wu Q
    Food Res Int; 2022 Nov; 161():111879. PubMed ID: 36192911
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Isolation and Evaluation of the Probiotic Activity of Lactic Acid Bacteria Isolated from Pickled
    Nguyen NHK; Giang BL; Truc TT
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893703
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China.
    Hu Y; Tian Y; Zhu J; Wen R; Chen Q; Kong B
    Food Microbiol; 2022 Sep; 106():104059. PubMed ID: 35690435
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Microbial communities of a variety of 75 homemade fermented vegetables.
    Thierry A; Madec MN; Chuat V; Bage AS; Picard O; Grondin C; Rué O; Mariadassou M; Marché L; Valence F
    Front Microbiol; 2023; 14():1323424. PubMed ID: 38163080
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread.
    Hu Y; Zhang J; Wang S; Liu Y; Li L; Gao M
    J Food Sci; 2022 Apr; 87(4):1823-1836. PubMed ID: 35257375
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing.
    Li H; Fu J; Hu S; Li Z; Qu J; Wu Z; Chen S
    Int J Food Microbiol; 2021 May; 346():109168. PubMed ID: 33773355
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.