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298 related items for PubMed ID: 32839971

  • 1. Gas chromatography-mass spectrometry-based metabolomics analysis of metabolites in commercial and inoculated pickles.
    Yun L, Mao B, Cui S, Tang X, Zhang H, Zhao J, Chen W.
    J Sci Food Agric; 2021 Mar 15; 101(4):1436-1446. PubMed ID: 32839971
    [Abstract] [Full Text] [Related]

  • 2. Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits.
    Lee M, Kim D, Lee KW, Chang JY.
    J Microbiol Biotechnol; 2024 Aug 28; 34(8):1653-1659. PubMed ID: 39049474
    [Abstract] [Full Text] [Related]

  • 3. Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non-targeted metabolomics analysis.
    Xue Y, Chen J, Wang L, Wang Y, Xu F.
    J Sci Food Agric; 2024 Sep 28; 104(12):7238-7248. PubMed ID: 38625751
    [Abstract] [Full Text] [Related]

  • 4. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
    Boyaci Gunduz CP, Gaglio R, Franciosi E, Settanni L, Erten H.
    Food Microbiol; 2020 Oct 28; 91():103490. PubMed ID: 32539978
    [Abstract] [Full Text] [Related]

  • 5. 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 28; 100(13):4940-4949. PubMed ID: 32474932
    [Abstract] [Full Text] [Related]

  • 6. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.
    Yang X, Hu W, Xiu Z, Jiang A, Yang X, Sarengaowa, Ji Y, Guan Y, Feng K.
    Food Res Int; 2020 Apr 28; 130():108926. PubMed ID: 32156375
    [Abstract] [Full Text] [Related]

  • 7. Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus.
    Xu X, Bi S, Lao F, Chen F, Liao X, Wu J.
    Food Chem; 2021 Mar 30; 341(Pt 1):128118. PubMed ID: 33022577
    [Abstract] [Full Text] [Related]

  • 8. Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt.
    Tian H, Shi Y, Zhang Y, Yu H, Mu H, Chen C.
    J Food Biochem; 2019 Oct 30; 43(10):e12837. PubMed ID: 31608476
    [Abstract] [Full Text] [Related]

  • 9. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC-MS)-based metabolomics.
    Adebo OA, Kayitesi E, Tugizimana F, Njobeh PB.
    Food Res Int; 2019 Jul 30; 121():326-335. PubMed ID: 31108755
    [Abstract] [Full Text] [Related]

  • 10. Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics.
    Sun H, Du J, Yan X, Chen X, Zhao L.
    J Sci Food Agric; 2024 Nov 30; 104(14):8541-8552. PubMed ID: 39392670
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach.
    Zhao N, Zhang C, Yang Q, Guo Z, Yang B, Lu W, Li D, Tian F, Liu X, Zhang H, Chen W.
    J Agric Food Chem; 2016 Mar 23; 64(11):2415-22. PubMed ID: 26915389
    [Abstract] [Full Text] [Related]

  • 13. 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 23; 101(6):2371-2379. PubMed ID: 33009832
    [Abstract] [Full Text] [Related]

  • 14. Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles.
    Xu B, Mi T, Ma S, Yi X, Huang P, Huang P, Wu C.
    Int J Food Microbiol; 2024 Dec 02; 425():110877. PubMed ID: 39173287
    [Abstract] [Full Text] [Related]

  • 15. 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 02; 85(7):2069-2079. PubMed ID: 32602125
    [Abstract] [Full Text] [Related]

  • 16. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.
    Lee JJ, Choi YJ, Lee MJ, Park SJ, Oh SJ, Yun YR, Min SG, Seo HY, Park SH, Lee MA.
    Food Res Int; 2020 Oct 02; 136():109591. PubMed ID: 32846617
    [Abstract] [Full Text] [Related]

  • 17. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables.
    Lorn D, Nguyen TK, Ho PH, Tan R, Licandro H, Waché Y.
    Int J Food Microbiol; 2021 Jul 16; 350():109242. PubMed ID: 34044228
    [Abstract] [Full Text] [Related]

  • 18. Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk.
    Yu Z, Han H, Muratkhan M, Ma H, Yue F, Lü X.
    Int J Food Microbiol; 2024 Oct 02; 423():110832. PubMed ID: 39053039
    [Abstract] [Full Text] [Related]

  • 19. Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis.
    Tian H, Xiong J, Sun J, Du F, Xu G, Yu H, Chen C, Lou X.
    Food Chem; 2024 Oct 30; 456():139982. PubMed ID: 38876062
    [Abstract] [Full Text] [Related]

  • 20. Influence of different culture conditions on exopolysaccharide production by indigenous lactic acid bacteria isolated from pickles.
    Mıdık F, Tokatlı M, Bağder Elmacı S, Özçelik F.
    Arch Microbiol; 2020 May 30; 202(4):875-885. PubMed ID: 31894393
    [Abstract] [Full Text] [Related]

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