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 *

131 related articles for article (PubMed ID: 38441287)

  • 21. Phenotypic, Genomic, and Transcriptomic Comparison of Industrial Aspergillus oryzae Used in Chinese and Japanese Soy Sauce: Analysis of Key Proteolytic Enzymes Produced by Koji Molds.
    Zhang L; Kang L; Xu Y
    Microbiol Spectr; 2023 Feb; 11(2):e0083622. PubMed ID: 36744888
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce.
    Goh KM; Lai OM; Abas F; Tan CP
    Food Chem; 2017 Jan; 215():200-8. PubMed ID: 27542468
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation.
    Zhao G; Ding LL; Yao Y; Cao Y; Pan ZH; Kong DH
    Front Microbiol; 2018; 9():1872. PubMed ID: 30158911
    [No Abstract]   [Full Text] [Related]  

  • 24. Desired soy sauce characteristics and autolysis of
    Zhou W; Sun-Waterhouse D; Xiong J; Cui C; Wang W; Dong K
    J Food Sci Technol; 2019 Jun; 56(6):2888-2898. PubMed ID: 31205344
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentation.
    Li YC; Rao JW; Meng FB; Wang ZW; Liu DY; Yu H
    J Sci Food Agric; 2021 Aug; 101(10):4288-4297. PubMed ID: 33417246
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters.
    Jiang X; Peng D; Zhang W; Duan M; Ruan Z; Huang S; Zhou S; Fang Q
    Food Chem; 2021 May; 344():128681. PubMed ID: 33279349
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce.
    Zhou K; Siroli L; Patrignani F; Sun Y; Lanciotti R; Xu Z
    Molecules; 2019 Apr; 24(8):. PubMed ID: 30991675
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Correlation between bacterial diversity and flavor substances in Longgang soy sauce.
    Yan Y; Zhang M; Zhang Y; Zhang X; Zhang X; Zhao X; Xu H; Huang Y
    Biosci Biotechnol Biochem; 2023 Apr; 87(5):541-554. PubMed ID: 36807405
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation.
    Wah TT; Walaisri S; Assavanig A; Niamsiri N; Lertsiri S
    Int J Food Microbiol; 2013 Jan; 160(3):282-9. PubMed ID: 23290236
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Synergistic degradation of arabinoxylan with alpha-L-arabinofuranosidase, xylanase and beta-xylosidase from soy sauce koji mold, Aspergillus oryzae, in high salt condition.
    Hashimoto T; Nakata Y
    J Biosci Bioeng; 2003; 95(2):164-9. PubMed ID: 16233386
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.
    Xu N; Liu Y; Hu Y; Zhou M; Wang C; Li D
    J Food Sci; 2016 Aug; 81(8):C1883-90. PubMed ID: 27464006
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Fermentation of high-salt liquid-state soy sauce without any additives by inoculation of lactic acid bacteria and yeast.
    Liu R; Gao G; Bai Y; Hou L
    Food Sci Technol Int; 2020 Oct; 26(7):642-654. PubMed ID: 32375497
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.
    Tanaka Y; Watanabe J; Mogi Y
    Food Microbiol; 2012 Aug; 31(1):100-6. PubMed ID: 22475947
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi.
    Zhang L; Huang J; Zhou R; Qi Q; Yang M; Peng C; Wu C; Jin Y
    Food Res Int; 2021 Dec; 150(Pt A):110747. PubMed ID: 34865765
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure.
    Liang R; Huang J; Wu X; Xu Y; Fan J; Wu C; Jin Y; Zhou R
    Food Res Int; 2019 Sep; 123():801-808. PubMed ID: 31285030
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Simple and sensitive analysis of histamine and tyramine in Japanese soy sauces and their intermediates using the stable isotope dilution HILIC-MS/MS method.
    Todoroki K; Ishii Y; Miyauchi C; Kitagawa S; Min JZ; Inoue K; Yamanaka T; Suzuki K; Yoshikawa Y; Ohashi N; Toyo'oka T
    J Agric Food Chem; 2014 Jul; 62(26):6206-11. PubMed ID: 24901408
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji.
    Zhao C; Zhang Y; Li S; Lin J; Lin W; Li W; Luo L
    Food Chem; 2024 May; 441():138396. PubMed ID: 38218154
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation.
    Zhao G; Yao Y; Wang C; Hou L; Cao X
    Int J Food Microbiol; 2013 Jun; 164(2-3):148-54. PubMed ID: 23673060
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation.
    Zhong Y; Lu X; Xing L; Ho SWA; Kwan HS
    J Ind Microbiol Biotechnol; 2018 Sep; 45(9):839-853. PubMed ID: 29978373
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.
    Qi W; Hou LH; Guo HL; Wang CL; Fan ZC; Liu JF; Cao XH
    J Sci Food Agric; 2014 Jun; 94(8):1537-42. PubMed ID: 24154976
    [TBL] [Abstract][Full Text] [Related]  

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