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 *

112 related articles for article (PubMed ID: 38342553)

  • 1. Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes.
    Li M; Lao F; Pan X; Yuan L; Zhang D; Wu J
    Food Res Int; 2024 Mar; 179():114033. PubMed ID: 38342553
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
    Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
    Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation.
    Wang X; Du H; Zhang Y; Xu Y
    Appl Environ Microbiol; 2018 Feb; 84(4):. PubMed ID: 29196296
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome.
    Liao H; Luo Y; Huang X; Xia X
    Food Chem; 2023 Mar; 405(Pt B):134936. PubMed ID: 36435118
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation.
    Dong W; Shen H; Liu H; Song F; Li P; Peng N; Liang Y; Zhao S
    Food Res Int; 2022 Jul; 157():111239. PubMed ID: 35761552
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu.
    Ma S; Luo H; Zhao D; Qiao Z; Zheng J; An M; Huang D
    Bioresour Technol; 2022 Feb; 345():126549. PubMed ID: 34902488
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches.
    Romi W; Ahmed G; Jeyaram K
    Mol Ecol; 2015 Jul; 24(13):3372-89. PubMed ID: 25963776
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Contrasting summer versus winter dynamic microbial communities and their environmental driving factors in the solid-state saccharification process of Fuyu-flavor Baijiu.
    Kang J; Zheng X; Yang X; Li H; Cheng J; Fan L; Zhao H; Xue Y; Ding Z; Han B
    Food Res Int; 2022 Apr; 154():111008. PubMed ID: 35337568
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper).
    Shi Q; Tang H; Mei Y; Chen J; Wang X; Liu B; Cai Y; Zhao N; Yang M; Li H
    Food Res Int; 2023 Jun; 168():112763. PubMed ID: 37120214
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. RETRACTED: Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing.
    Dong W; Zeng Y; Cui Y; Chen P; Cai K; Guo T; Tan G; Peng N; Liang Y; Zhao S
    Int J Food Microbiol; 2022 Jul; 372():109679. PubMed ID: 35439680
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots.
    Guan Q; Huang T; Peng F; Huang J; Liu Z; Peng Z; Xie M; Xiong T
    Food Res Int; 2022 Jul; 157():111216. PubMed ID: 35761538
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System.
    Shen D; Shen H; Yang Q; Chen S; Dun Y; Liang Y; Zheng J; Zhao S
    Microbiol Spectr; 2021 Oct; 9(2):e0071821. PubMed ID: 34549993
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation.
    Chen M; Qin Y; Deng F; Zhou H; Wang R; Li P; Liu Y; Jiang L
    Food Res Int; 2021 May; 143():110234. PubMed ID: 33992347
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process.
    Papalexandratou Z; Lefeber T; Bahrim B; Lee OS; Daniel HM; De Vuyst L
    Food Microbiol; 2013 Sep; 35(2):73-85. PubMed ID: 23664257
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai.
    Mi T; Wang D; Yao S; Yang H; Che Y; Wu C
    Food Res Int; 2022 Oct; 160():111622. PubMed ID: 36076372
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing.
    Wang X; Wang S; Zhao H
    J Food Sci Technol; 2019 Jul; 56(7):3254-3263. PubMed ID: 31274892
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.).
    Li M; Xu X; Bi S; Pan X; Lao F; Wu J
    Food Res Int; 2023 Jan; 163():112194. PubMed ID: 36596132
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.