BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 38668637)

  • 1. Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (
    Phuwapraisirisan P; Phewpan A; Lopetcharat K; Dawid C; Hofmann T; Keeratipibul S
    J Agric Food Chem; 2024 May; 72(18):10558-10569. PubMed ID: 38668637
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra).
    Phewpan A; Phuwaprisirisan P; Takahashi H; Ohshima C; Ngamchuachit P; Techaruvichit P; Dirndorfer S; Dawid C; Hofmann T; Keeratipibul S
    J Agric Food Chem; 2020 Sep; 68(38):10345-10351. PubMed ID: 31757121
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.
    Kasankala LM; Xiong YL; Chen J
    J Food Sci; 2011; 76(1):C154-61. PubMed ID: 21535644
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Analysis of bacterial and fungal communities in fermented fish (pla-ra) from Northeast Thailand.
    Sirichoat A; Lulitanond V; Faksri K
    Arch Microbiol; 2022 May; 204(6):302. PubMed ID: 35524014
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.
    Zang J; Xu Y; Xia W; Yu D; Gao P; Jiang Q; Yang F
    Food Res Int; 2018 Sep; 111():565-573. PubMed ID: 30007719
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand.
    Rodpai R; Sanpool O; Thanchomnang T; Wangwiwatsin A; Sadaow L; Phupiewkham W; Boonroumkaew P; Intapan PM; Maleewong W
    PLoS One; 2021; 16(1):e0245227. PubMed ID: 33444386
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine.
    Cai H; Zhang T; Zhang Q; Luo J; Cai C; Mao J
    Food Microbiol; 2018 Aug; 73():319-326. PubMed ID: 29526219
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish.
    Det-Udom R; Settachaimongkon S; Chancharoonpong C; Suphamityotin P; Suriya A; Prakitchaiwattana C
    Food Sci Technol Int; 2023 Apr; 29(3):266-274. PubMed ID: 35060788
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome.
    Xiong S; Xu X; Du T; Liu Q; Huang T; Ren H; Xiong T; Xie M
    Food Chem; 2024 Aug; 450():139335. PubMed ID: 38642533
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions.
    Luo Y; Zhang C; Liao H; Luo Y; Huang X; Wang Z; Xiaole X
    Food Microbiol; 2024 Sep; 122():104569. PubMed ID: 38839228
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network.
    Chen J; Huang Y; Wang X; He J; Li W; Lu M; Sun X; Yin Y
    Food Res Int; 2024 Jul; 187():114315. PubMed ID: 38763628
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus.
    Li C; Chen S; Huang H; Li J; Zhao Y
    Food Chem; 2024 Aug; 449():139239. PubMed ID: 38604034
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.
    Giri A; Okamoto A; Okazaki E; Ohshima T
    J Food Sci; 2010 Oct; 75(8):S406-17. PubMed ID: 21535514
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.
    Huang ZR; Hong JL; Xu JX; Li L; Guo WL; Pan YY; Chen SJ; Bai WD; Rao PF; Ni L; Zhao LN; Liu B; Lv XC
    Food Microbiol; 2018 Dec; 76():487-496. PubMed ID: 30166178
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine.
    Zhang L; Che Z; Xu W; Yue P; Li R; Li Y; Pei X; Zeng P
    Food Microbiol; 2020 Apr; 86():103342. PubMed ID: 31703884
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment.
    Gao X; Zhang J; Regenstein JM; Yin Y; Zhou C
    Food Res Int; 2018 Apr; 106():156-163. PubMed ID: 29579914
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21.
    Tong W; Wang H; Li J; Zhang L; Huang Z; Yang Y; Qiao Z; Luo H; Huang D
    J Sci Food Agric; 2024 Jul; 104(9):5338-5349. PubMed ID: 38334451
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures.
    Zang J; Xu Y; Xia W; Regenstein JM; Yu D; Yang F; Jiang Q
    Food Microbiol; 2020 Sep; 90():103487. PubMed ID: 32336353
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi).
    Shen Y; Wu Y; Wang Y; Li L; Li C; Zhao Y; Yang S
    Food Chem; 2021 Jun; 348():129107. PubMed ID: 33515949
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.
    Chanthilath B; Chavasit V; Chareonkiatkul S; Judprasong K
    Food Nutr Bull; 2009 Jun; 30(2):183-8. PubMed ID: 19689097
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.