BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

111 related articles for article (PubMed ID: 38744137)

  • 1. Effects of 'bask in sunlight and dewed at night' on the formation of fermented flavor in shrimp paste after maturation.
    Gao R; Xue J; Shi T; Li Y; Yuan L
    Food Chem; 2024 Sep; 452():139546. PubMed ID: 38744137
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste.
    Li Y; Leng W; Xue J; Yuan L; Liu H; Gao R
    Food Res Int; 2023 Apr; 166():112585. PubMed ID: 36914317
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste.
    Yu J; Lu K; Zi J; Yang X; Zheng Z; Xie W
    Food Chem; 2022 Nov; 393():133393. PubMed ID: 35688091
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas).
    Liu L; Liu T; Wang H; Zhao Y; Xu X; Zeng M
    Food Chem; 2024 Aug; 449():138970. PubMed ID: 38653141
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis.
    Zhao S; Niu C; Yang X; Xu X; Zheng F; Liu C; Wang J; Li Q
    Food Chem; 2022 Jul; 381():132115. PubMed ID: 35124490
    [TBL] [Abstract][Full Text] [Related]  

  • 6. An insight into volatile and non-volatile compounds of Chinese horsebean-chili-paste meju produced by natural brewing and temperature-controlled brewing methods.
    Tan X; Lu Y; Lin X; Ni N; He Q; Chi Y
    J Sci Food Agric; 2021 Apr; 101(6):2371-2379. PubMed ID: 33009832
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS.
    Deng Y; Wang R; Zhang Y; Li X; Gooneratne R; Li J
    Foods; 2022 Jun; 11(13):. PubMed ID: 35804754
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Dehulling Pretreatment on the Flavor of Sesame Paste.
    Yang M; Hou L; Dong Y; Wang B; Liu H; Wang X
    J Oleo Sci; 2024 May; 73(5):813-821. PubMed ID: 38583980
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains.
    Wei G; Regenstein JM; Liu X; Zhou P
    J Food Sci; 2020 Jun; 85(6):1642-1650. PubMed ID: 32430953
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
    Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
    J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.
    Zheng X; Liu F; Shi X; Wang B; Li K; Li B; Zhuge B
    Food Res Int; 2018 Mar; 105():733-742. PubMed ID: 29433268
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period.
    Tsapou EA; Drosou F; Koussissi E; Dimopoulou M; Dourtoglou T; Dourtoglou V
    J Food Sci; 2020 Jul; 85(7):2069-2079. PubMed ID: 32602125
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS.
    Liu J; Wan Y; Chen Y; Fan H; Li M; Jiang Q; Fu G
    Food Chem; 2024 Sep; 453():139625. PubMed ID: 38754349
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
    Kumazawa K; Kaneko S; Nishimura O
    J Agric Food Chem; 2013 Dec; 61(49):11968-73. PubMed ID: 24274062
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product.
    Fan X; Liu G; Qiao Y; Zhang Y; Leng C; Chen H; Sun J; Feng Z
    J Food Sci; 2019 Sep; 84(9):2441-2448. PubMed ID: 31429494
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comprehensive quality evaluation of fermented-steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community.
    Xu Q; Li Q; Yang T; Long J; Huang Y; Luo Y; Fang Y; Chen X; Lu X; Zhao T; Ma E; Chen J; Wang M; Xia Q
    J Food Sci; 2024 May; 89(5):2611-2628. PubMed ID: 38571450
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese.
    Wang Y; Wang Y; Qiu S; Wang B; Zeng H
    Food Res Int; 2024 Jul; 188():114483. PubMed ID: 38823869
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quantitative physiology and aroma formation of a dairy Lactococcus lactis at near-zero growth rates.
    van Mastrigt O; Abee T; Lillevang SK; Smid EJ
    Food Microbiol; 2018 Aug; 73():216-226. PubMed ID: 29526206
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC-MS.
    Zhang D; Ji H; Liu S; Gao J
    Food Res Int; 2020 Nov; 137():109517. PubMed ID: 33233151
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.