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 *

140 related articles for article (PubMed ID: 38163713)

  • 21.
    Wu S; Lu J; Li C; Du H; Xu Y
    Appl Environ Microbiol; 2024 Apr; 90(4):e0179023. PubMed ID: 38506521
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region.
    Tang J; Tang X; Tang M; Zhang X; Xu X; Yi Y
    Biomed Res Int; 2017; 2017():6271358. PubMed ID: 28337455
    [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. 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]  

  • 25. 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]  

  • 26. Effects of aging on the quality of roasted sesame-like flavor Daqu.
    Fan G; Fu Z; Teng C; Liu P; Wu Q; Rahman MKR; Li X
    BMC Microbiol; 2020 Mar; 20(1):67. PubMed ID: 32216749
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. 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]  

  • 29. Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area.
    Ge D; Cai W; Guo Z; Wang B; Liu M; Shan C; Wang Y
    Heliyon; 2024 Jun; 10(11):e31718. PubMed ID: 38828313
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Roles of aging in the production of light-flavored Daqu.
    Fan G; Fu Z; Sun B; Zhang Y; Wang X; Xia Y; Huang M; Li X
    J Biosci Bioeng; 2019 Mar; 127(3):309-317. PubMed ID: 30241902
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor.
    Wang X; Du H; Xu Y
    Int J Food Microbiol; 2017 Mar; 244():27-35. PubMed ID: 28064120
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu.
    Zhang J; Liu S; Sun H; Jiang Z; Xu Y; Mao J; Qian B; Wang L; Mao J
    Food Res Int; 2022 Feb; 152():110707. PubMed ID: 35181108
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Microbial characteristics and metabolite profiles of high-temperature Daqu in different maturation stages.
    Zhang Y; Xu J; Jiang Y; Niu J; Chen X; Han BZ
    World J Microbiol Biotechnol; 2022 Oct; 38(12):234. PubMed ID: 36222911
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation.
    He M; Jin Y; Zhou R; Zhao D; Zheng J; Wu C
    Food Res Int; 2022 Sep; 159():111559. PubMed ID: 35940779
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Combined microbiome and metabolomics analysis of Taorong-type baijiu high-temperature Daqu and medium-temperature Daqu.
    Liu Y; Wu J; Li H; Liu W; Zhang Z; Han S; Hou J; Pan C
    PeerJ; 2024; 12():e16621. PubMed ID: 38188181
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis.
    Li P; Lin W; Liu X; Wang X; Gan X; Luo L; Lin WT
    Food Microbiol; 2017 Feb; 61():83-92. PubMed ID: 27697173
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu.
    Zhu Q; Chen L; Peng Z; Zhang Q; Huang W; Yang F; Du G; Zhang J; Wang L
    Food Res Int; 2023 Jan; 163():112184. PubMed ID: 36596124
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. [Metagenomics unveils the differences in the functions of microbial community of medium-temperature Daqu before and after maturation].
    Liu W; Liu G; Zhang R; Zheng L; Lu Z; Zhang X; Wang S; Shen C; Shi J; Xu Z; Chai L
    Sheng Wu Gong Cheng Xue Bao; 2024 Mar; 40(3):877-894. PubMed ID: 38545984
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.
    Zhang L; Wu C; Ding X; Zheng J; Zhou R
    World J Microbiol Biotechnol; 2014 Dec; 30(12):3055-63. PubMed ID: 25193747
    [TBL] [Abstract][Full Text] [Related]  

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