相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters
Seong-Eun Park et al.
FOOD CHEMISTRY (2019)
Evaluation of metabolome sample preparation and extraction methodologies for oleaginous filamentous fungi Mortierella alpina
Hengqian Lu et al.
METABOLOMICS (2019)
Effects of microbial diversity on nitrite concentration in pao cai, a naturally fermented cabbage product from China
Zhaoxia Wang et al.
FOOD MICROBIOLOGY (2018)
Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
Muyan Xiao et al.
FOOD RESEARCH INTERNATIONAL (2018)
Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle
Yongjun Xia et al.
FOOD CONTROL (2017)
Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance
I. M. Perez-Diaz et al.
FOOD MICROBIOLOGY (2017)
Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry -Based Metabolomics Approach
Nan Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Effects of salt concentration on Chinese sauerkraut fermentation
Tao Xiong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
GC-MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics
Seong-Eun Park et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Multiple roles of lactic acid bacteria microflora in the formation of marker flavour compounds in traditional chinese paocai
Nan Zhao et al.
RSC ADVANCES (2016)
Starter Cultures for Kimchi Fermentation
Mo-Eun Lee et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2015)
Flavor Chemistry of Lemon-Lime Carbonated Beverages
Bethany J. Hausch et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses
Tao Xiong et al.
FOOD CONTROL (2014)
Orange terpenes, carvacrol and α-tocopherol encapsulated in maltodextrin and sucrose matrices via batch mixing
Markus W. Tackenberg et al.
JOURNAL OF FOOD ENGINEERING (2014)
Exploitation of vegetables and fruits through lactic acid fermentation
Raffaella Di Cagno et al.
FOOD MICROBIOLOGY (2013)
Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi
Sang Hyeon Jeong et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation
Tao Xiong et al.
FOOD CONTROL (2012)
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
Ji Young Jung et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Lactic acid bacteria in traditional fermented Chinese foods
Shan-na Liu et al.
FOOD RESEARCH INTERNATIONAL (2011)
Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography-Olfactometry
Laura Acena et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954
Jasna Beganovic et al.
JOURNAL OF FOOD SCIENCE (2011)
Effect of Lactobacillus plantarum as a Starter on the Food Quality and Microbiota of Kimchi
Kieun Lee et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter
Ji Yoon Chang et al.
JOURNAL OF FOOD SCIENCE (2010)
Comparison of volatile components in Chinese traditional pickled peppers using HS-SPME-GC-MS, GC-O and multivariate analysis
Z. B. Xiao et al.
NATURAL PRODUCT RESEARCH (2010)
Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores
Yoshikazu Kobayashi et al.
SENSORS (2010)
Pediococcus ethanolidurans sp nov., isolated from the walls of a distilled-spirit-fermenting cellar
Limeng Lu et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2006)
Bacteriocin production by spray-dried lactic acid bacteria
J Silva et al.
LETTERS IN APPLIED MICROBIOLOGY (2002)
Mannitol production by lactic acid bacteria: a review
HW Wisselink et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies
E Kirchhoff et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Spontaneous formation of a mannitol-producing variant of Leuconostoc pseudomesenteroides grown in the presence of fructose
GJ Grobben et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2001)
分享论文
