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 *

198 related articles for article (PubMed ID: 38249457)

  • 1. The improvement of
    Zhang J; Zhao M; Chen J; Zhu Y; Xiao C; Li Q; Weng X; Duan Y; Zuo Y
    Front Microbiol; 2023; 14():1299917. PubMed ID: 38249457
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.
    Ren T; Su W; Mu Y; Qi Q; Zhang D
    Front Microbiol; 2023; 14():1124817. PubMed ID: 36937267
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.
    Tang J; Liu Y; Lin B; Zhu H; Jiang W; Yang Q; Chen S
    World J Microbiol Biotechnol; 2021 Nov; 38(1):3. PubMed ID: 34817705
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi-flavor Baijiu.
    Zhao W; Liang M; Fan P; Pan L; Liang J; Fei Y; Bai W
    J Food Sci; 2024 Jul; 89(7):4019-4031. PubMed ID: 38778551
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation.
    Dan H; Song X; Xiang G; Song C; Dai H; Shao Y; Huang D; Luo H
    J Sci Food Agric; 2024 Jul; 104(9):5021-5030. PubMed ID: 38296914
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu.
    Cheng W; Chen X; Lan W; Liu G; Xue X; Li R; Pan T; Li N; Zhou D; Chen X
    Front Microbiol; 2023; 14():1272559. PubMed ID: 37965554
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu.
    Xue Y; Tang F; Cai W; Zhao X; Song W; Zhong J; Liu Z; Guo Z; Shan C
    Front Microbiol; 2021; 12():769290. PubMed ID: 35058895
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.
    Hu Y; Lei X; Zhang X; Guan T; Wang L; Zhang Z; Yu X; Tu J; Peng N; Liang Y; Zhao S
    Front Microbiol; 2021; 12():673670. PubMed ID: 33995338
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu.
    Yang L; Xian C; Li P; Wang X; Song D; Zhao L; Zhang C
    Food Res Int; 2023 Jul; 169():112892. PubMed ID: 37254340
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor
    Lu Y; Zhang C; Zhao H; Min W; Zhu H; Wang H; Lu H; Li X; Xu Y; Li W
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613226
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor
    Li W; Zhang H; Wang R; Zhang C; Li X
    Foods; 2024 Feb; 13(5):. PubMed ID: 38472783
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.
    Hao F; Tan Y; Lv X; Chen L; Yang F; Wang H; Du H; Wang L; Xu Y
    Front Microbiol; 2021; 12():669201. PubMed ID: 34025626
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production.
    Qian W; Lu ZM; Chai LJ; Zhang XJ; Li Q; Wang ST; Shen CH; Shi JS; Xu ZH
    Food Res Int; 2021 Sep; 147():110449. PubMed ID: 34399451
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu.
    Cheng W; Chen X; Xue X; Lan W; Zeng H; Li R; Pan T; Li N; Gong Z; Yang H
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254504
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation.
    Liu P; Miao L
    Front Microbiol; 2020; 11():75. PubMed ID: 32082290
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu.
    Pang XN; Huang XN; Chen JY; Yu HX; Wang XY; Han BZ
    Food Microbiol; 2020 Oct; 91():103514. PubMed ID: 32539964
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals.
    Xu Y; Wu M; Zhao D; Zheng J; Dai M; Li X; Li W; Zhang C; Sun B
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766173
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.