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 *

120 related articles for article (PubMed ID: 38569402)

  • 21. 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]  

  • 22. 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]  

  • 23. Soy sauce and its umami taste: a link from the past to current situation.
    Lioe HN; Selamat J; Yasuda M
    J Food Sci; 2010 Apr; 75(3):R71-6. PubMed ID: 20492309
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
    Yoshikawa S; Kurihara H; Kawai Y; Yamazaki K; Tanaka A; Nishikiori T; Ohta T
    J Agric Food Chem; 2010 May; 58(10):6410-7. PubMed ID: 20405947
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.
    Harada R; Yuzuki M; Ito K; Shiga K; Bamba T; Fukusaki E
    J Biosci Bioeng; 2017 Feb; 123(2):203-208. PubMed ID: 27939139
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes.
    Ito K; Matsuyama A
    J Fungi (Basel); 2021 Aug; 7(8):. PubMed ID: 34436196
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation.
    Tan G; Wang Y; Hu M; Li X; Li X; Pan Z; Li M; Li L; Zheng Z
    Front Microbiol; 2022; 13():976206. PubMed ID: 36003925
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review.
    Zhao CJ; Schieber A; Gänzle MG
    Food Res Int; 2016 Nov; 89(Pt 1):39-47. PubMed ID: 28460929
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.
    Wang J; Lu C; Xu Q; Li Z; Song Y; Zhou S; Zhang T; Luo X
    Foods; 2022 Jun; 11(12):. PubMed ID: 35741991
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Accelerating aroma formation of raw soy sauce using low intensity sonication.
    Gao X; Liu E; Zhang J; Yang L; Huang Q; Chen S; Ma H; Ho CT; Liao L
    Food Chem; 2020 Nov; 329():127118. PubMed ID: 32512391
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing.
    Song Z; Du H; Zhang Y; Xu Y
    Front Microbiol; 2017; 8():1294. PubMed ID: 28769888
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation.
    Gao X; Zhang J; Liu E; Yang M; Chen S; Hu F; Ma H; Liu Z; Yu X
    Food Chem; 2019 Nov; 298():124928. PubMed ID: 31272053
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu.
    Chen Z; Liu L; Du H; Lu K; Chen C; Xue Q; Hu Y
    Food Chem X; 2023 Jun; 18():100686. PubMed ID: 37168719
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce.
    Zhou T; Feng Y; Chen Y; Zhao M
    Food Chem; 2023 Mar; 403():134215. PubMed ID: 36179639
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Microbe participation in aroma production during soy sauce fermentation.
    Harada R; Yuzuki M; Ito K; Shiga K; Bamba T; Fukusaki E
    J Biosci Bioeng; 2018 Jun; 125(6):688-694. PubMed ID: 29366719
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review.
    Liu Y; Sun G; Li J; Cheng P; Song Q; Lv W; Wang C
    Food Res Int; 2024 May; 184():114273. PubMed ID: 38609250
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Improving RNA content of salt-tolerant Zygosaccharomyces rouxii by atmospheric and room temperature plasma (ARTP) mutagenesis and its application in soy sauce brewing.
    Guo J; Luo W; Wu XM; Fan J; Zhang WX; Suyama T
    World J Microbiol Biotechnol; 2019 Nov; 35(12):180. PubMed ID: 31728755
    [TBL] [Abstract][Full Text] [Related]  

  • 40. A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality.
    Zheng S; Zhang Z; Zhao X; Li W; Hou L
    Foods; 2024 Mar; 13(6):. PubMed ID: 38540961
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.