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Journal Abstract Search

224 related items for PubMed ID: 32602125

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor.
    Zhang Y, Fraatz MA, Müller J, Schmitz HJ, Birk F, Schrenk D, Zorn H.
    J Agric Food Chem; 2015 Aug 12; 63(31):6915-21. PubMed ID: 26189508
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  • 23. Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor.
    Jia W, Ma R.
    Crit Rev Food Sci Nutr; 2024 Aug 12; 64(19):6686-6713. PubMed ID: 36718555
    [Abstract] [Full Text] [Related]

  • 24. Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter.
    Zheng J, Zhao D, Peng Z, Yang K, Zhang Q, Zhang Y.
    Food Res Int; 2018 Dec 12; 114():64-71. PubMed ID: 30361028
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  • 25. 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 12; 73():216-226. PubMed ID: 29526206
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  • 26. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T.
    Int J Food Microbiol; 2020 Apr 02; 318():108471. PubMed ID: 31841786
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  • 27. Characterization of Qingke Liquor Aroma from Tibet.
    Qian YL, An Y, Chen S, Qian MC.
    J Agric Food Chem; 2019 Dec 18; 67(50):13870-13881. PubMed ID: 31544459
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  • 28. 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 18; 101(6):2371-2379. PubMed ID: 33009832
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  • 29. Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.
    Wei G, Zhang Z, Zhao F, Sang Y, Regenstein JM, Zhou P.
    Food Chem; 2024 Nov 01; 457():140151. PubMed ID: 38901353
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  • 30. Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances.
    Duan ZF, Han MY, Niu JL, Zhao JR, Li WW, Zhu LN, Ma HF, Wu YF, Li XT, Sun BG.
    J Sci Food Agric; 2024 Aug 15; 104(10):5973-5981. PubMed ID: 38436499
    [Abstract] [Full Text] [Related]

  • 31. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
    Majcher MA, Myszka K, Gracka A, Grygier A, Jeleń HH.
    J Agric Food Chem; 2018 Mar 14; 66(10):2443-2448. PubMed ID: 28145120
    [Abstract] [Full Text] [Related]

  • 32. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H, Xie T, Qian X, Ai L, Chen C, Tian H.
    J Sci Food Agric; 2019 Sep 14; 99(12):5444-5456. PubMed ID: 31081146
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  • 33. 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 15; 449():138970. PubMed ID: 38653141
    [Abstract] [Full Text] [Related]

  • 34. Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings.
    Câmara JS, Marques JC, Perestrelo RM, Rodrigues F, Oliveira L, Andrade P, Caldeira M.
    J Chromatogr A; 2007 May 25; 1150(1-2):198-207. PubMed ID: 17027810
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  • 35. Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast.
    Cha JY, Han J, Heo J, Yu HH, Kim YJ, Jang HW, Kim MR, Choi YS.
    Food Chem; 2024 Sep 15; 452():139480. PubMed ID: 38703738
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  • 36. Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation.
    Wang S, Wu Q, Nie Y, Wu J, Xu Y.
    Appl Environ Microbiol; 2019 May 15; 85(10):. PubMed ID: 30850432
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  • 37. Basic flavor types and component characteristics of Chinese traditional liquors: A review.
    Wei Y, Zou W, Shen CH, Yang JG.
    J Food Sci; 2020 Dec 15; 85(12):4096-4107. PubMed ID: 33190291
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  • 38. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H, Qin D, Wu Z, Sun B, Sun X, Huang M, Sun J, Zheng F.
    Food Chem; 2019 Jun 30; 284():100-107. PubMed ID: 30744833
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  • 39. Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection.
    Capobiango M, Mastello RB, Chin ST, Oliveira Ede S, Cardeal Zde L, Marriott PJ.
    J Chromatogr A; 2015 Apr 03; 1388():227-35. PubMed ID: 25728661
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  • 40. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei.
    Zhang M, Wu X, Mu D, Xu B, Xu X, Chang Q, Li X.
    J Sci Food Agric; 2021 Dec 03; 101(15):6300-6310. PubMed ID: 33969489
    [Abstract] [Full Text] [Related]

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