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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

131 related items for PubMed ID: 39392670

  • 1. 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; 104(14):8541-8552. PubMed ID: 39392670
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. 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]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. 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 15; 187():114315. PubMed ID: 38763628
    [Abstract] [Full Text] [Related]

  • 8. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A, Cirlini M, Levante A, Dall'Asta C, Galaverna G, Lazzi C.
    Food Res Int; 2018 Mar 15; 105():412-422. PubMed ID: 29433231
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.
    Sellami I, Mall V, Schieberle P.
    J Agric Food Chem; 2018 Jul 18; 66(28):7428-7440. PubMed ID: 29889522
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. 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]

  • 17. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice.
    Di Cagno R, Filannino P, Gobbetti M.
    Int J Food Microbiol; 2017 May 02; 248():56-62. PubMed ID: 28244373
    [Abstract] [Full Text] [Related]

  • 18. Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots.
    Wei J, Li Z, Kuang J, Yan Z, Wang L, Lin Y, Du J, Li K, Wang Y, Yang L.
    Food Microbiol; 2024 Dec 02; 124():104618. PubMed ID: 39244370
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. 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]

    Page: [Next] [New Search]
    of 7.