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 *

125 related articles for article (PubMed ID: 38465700)

  • 1. Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste).
    Li N; Lin S; Sun W; Xu M; Liu P; Che Z
    J Food Sci; 2024 Apr; 89(4):2137-2157. PubMed ID: 38465700
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids.
    Lin H; Yu X; Fang J; Lu Y; Liu P; Xing Y; Wang Q; Che Z; He Q
    Molecules; 2018 May; 23(6):. PubMed ID: 29843477
    [TBL] [Abstract][Full Text] [Related]  

  • 3. A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban.
    Zhao C; Penttinen P; Zhang L; Dong L; Zhang F; Zhang S; Li Z; Zhang X
    Food Chem; 2024 Aug; 448():139052. PubMed ID: 38531296
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature.
    Ding W; Zhao X; Xie S; Liu Y; Zhang M; Che Z; Liu Y; Liu P; Lin H
    J Sci Food Agric; 2021 Aug; 101(10):4142-4153. PubMed ID: 33368355
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality.
    Zhao J; Li L; Zhao J; Dong S; Liu G; Wang Y; Xu Z; Lin H; Lu J; Liu P; Xu M
    J Sci Food Agric; 2024 Jan; 104(1):303-314. PubMed ID: 37582691
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady-state temperature field.
    Ding W; Liu Y; Zhao X; Peng C; Ye X; Che Z; Liu Y; Liu P; Lin H; Huang J; Xu M
    Food Sci Nutr; 2021 Jun; 9(6):2862-2876. PubMed ID: 34136154
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation.
    Yang Y; Niu C; Shan W; Zheng F; Liu C; Wang J; Li Q
    Food Chem; 2021 Jul; 351():128454. PubMed ID: 33652296
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.
    Lin H; Liao S; Zhou Z; Yan Z; Zhao J; Xiang Y; Xu M; Zhao J; Liu P; Ding W; Rao Y; Tang J
    Food Res Int; 2024 May; 183():114202. PubMed ID: 38760133
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field.
    Ding W; Ye X; Zhao X; Liu Y; Zhang M; Luo Y; Xiong Y; Liu Y; Che Z; Lin H; Huang J; Tang X
    Food Chem; 2022 Apr; 374():131560. PubMed ID: 34848085
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste.
    Liu P; Xiang Q; Sun W; Wang X; Lin J; Che Z; Ma P
    Food Res Int; 2020 Nov; 137():109513. PubMed ID: 33233148
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Revealing the formation mechanisms of key flavors in fermented broad bean paste.
    Xiang Y; Zhou B; Jiang C; Tang Z; Liu P; Ding W; Lin H; Tang J
    Food Res Int; 2024 Feb; 177():113880. PubMed ID: 38225117
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
    Corral S; Salvador A; Flores M
    Meat Sci; 2013 Mar; 93(3):776-85. PubMed ID: 23261539
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation.
    Guo Q; Peng J; Zhao J; Lei J; Huang Y; Shao B
    Foods; 2024 Jul; 13(13):. PubMed ID: 38998614
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Insight into the protein degradation during the broad bean fermentation process.
    Lin H; Zhou B; Zhao J; Liao S; Han J; Fang J; Liu P; Ding W; Che Z; Xu M
    Food Sci Nutr; 2022 Aug; 10(8):2760-2772. PubMed ID: 35959259
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese.
    Kamleh R; Olabi A; Toufeili I; Daroub H; Younis T; Ajib R
    J Sci Food Agric; 2015 Jul; 95(9):1940-8. PubMed ID: 25205524
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology.
    Yang M; Huang J; Zhou R; Qi Q; Peng C; Zhang L; Jin Y; Wu C; Tang Q
    Food Res Int; 2020 Dec; 138(Pt A):109753. PubMed ID: 33292936
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Metabolite fingerprinting of the ripening process in Pixian douban using a feature-based molecular network and metabolomics analysis.
    Li W; Mei S; Zhou H; Salman Farid M; Hu T; Wu T
    Food Chem; 2023 Aug; 418():135940. PubMed ID: 36965392
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism.
    Li Y; Li W; Li C; Li L; Yang D; Wang Y; Chen S; Wang D; Wu Y
    Food Res Int; 2023 Apr; 166():112586. PubMed ID: 36914319
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
    Chindapan N; Devahastin S; Chiewchan N; Sablani SS
    J Food Sci; 2011 Sep; 76(7):S451-7. PubMed ID: 21819402
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste.
    Wu Q; Xu Z; Feng S; Shi X; Qin L; Zeng H
    Foods; 2024 Apr; 13(8):. PubMed ID: 38672882
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.