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 *

163 related articles for article (PubMed ID: 38370301)

  • 1. Effect of
    Gao F; Zhang K; Wang D; Xia L; Gu Y; Tian J; Jin Y
    Food Chem X; 2024 Mar; 21():101205. PubMed ID: 38370301
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of
    Tian J; Yang X; Zhang K; Zhao Y; Cheng F; Jin Y
    Front Nutr; 2022; 9():1058109. PubMed ID: 36698479
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of
    Zhao L; Sun X; Wu J; Su L; Yang F; Jin Y; Zhang M; Ao C
    Food Sci Nutr; 2022 Jan; 10(1):169-178. PubMed ID: 35035919
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage.
    Wang J; Aziz T; Bai R; Zhang X; Shahzad M; Sameeh MY; Khan AA; Dablool AS; Zhu Y
    Front Microbiol; 2022; 13():990606. PubMed ID: 36267187
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by
    Dan T; Ren W; Liu Y; Tian J; Chen H; Li T; Liu W
    Front Microbiol; 2019; 10():2183. PubMed ID: 31620117
    [No Abstract]   [Full Text] [Related]  

  • 6. Antioxidant effect of yeast on lipid oxidation in salami sausage.
    Liu Y; Cao Y; Yohannes Woldemariam K; Zhong S; Yu Q; Wang J
    Front Microbiol; 2022; 13():1113848. PubMed ID: 36726562
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fermentation Characteristics of Fermented Milk with
    Zhao X; Ge Y; Yu X; Liu C; Li H; Wang X; Yao S
    Molecules; 2024 Mar; 29(6):. PubMed ID: 38542894
    [TBL] [Abstract][Full Text] [Related]  

  • 8. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.
    Olivares A; Dryahina K; Navarro JL; Smith D; Spanĕl P; Flores M
    J Agric Food Chem; 2011 Mar; 59(5):1931-8. PubMed ID: 21294565
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with
    Wang J; Hou J; Zhang X; Hu J; Yu Z; Zhu Y
    Foods; 2022 Mar; 11(5):. PubMed ID: 35267369
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.
    Chen H; Kang X; Wang X; Chen X; Nie X; Xiang L; Liu D; Zhao Z
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685124
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China.
    Jiang L; Chen Y; Deng L; Liu F; Wang T; Shi X; Wang B
    Front Microbiol; 2022; 13():942932. PubMed ID: 35966695
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Starter Cultures on Quality of Fermented Sausages.
    Hwang J; Kim Y; Seo Y; Sung M; Oh J; Yoon Y
    Food Sci Anim Resour; 2023 Jan; 43(1):1-9. PubMed ID: 36789202
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Analysis of volatile compounds and flavor fingerprint in hairtail (
    Liao Y; Ding Y; Wu Y; Du Q; Xia J; Jia J; Lin H; Benjakul S; Zhang B; Hu Y
    Front Nutr; 2022; 9():1088128. PubMed ID: 36712508
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The Effects of Pepper (
    Niu W; Tian H; Zhan P
    Molecules; 2022 Nov; 27(22):. PubMed ID: 36431861
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation.
    Xiao N; Xu H; Hu Y; Zhang Y; Guo Q; Shi W
    Food Res Int; 2023 Mar; 165():112556. PubMed ID: 36869460
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation.
    Yu H; Li P; Yin P; Cai J; Jin B; Zhang H; Lu S
    Food Res Int; 2023 Dec; 174(Pt 1):113656. PubMed ID: 37986490
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Functional Characteristics of
    Liu Y; Wan Z; Yohannes KW; Yu Q; Yang Z; Li H; Liu J; Wang J
    Front Microbiol; 2020; 11():611260. PubMed ID: 33488553
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose.
    Yang W; Yu J; Pei F; Mariga AM; Ma N; Fang Y; Hu Q
    Food Chem; 2016 Apr; 196():860-6. PubMed ID: 26593566
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.
    Lee SM; Oh J; Hurh BS; Jeong GH; Shin YK; Kim YS
    J Food Sci; 2016 Dec; 81(12):C2915-C2922. PubMed ID: 27925257
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Analysis of the trend of volatile compounds by HS-SPME-GC-MS and the main factors affecting the formation of rancid odor during the oxidation process of infant nutrition package.
    Ge L; Wu Y; Zou W; Mao X; Wang Y; Du J; Zhao H; Zhu C
    J Food Sci Technol; 2022 Sep; 59(9):3367-3378. PubMed ID: 35875207
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.