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。Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme
Ann-Kathrin Nedele et al.
FOOD CHEMISTRY (2021)
Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens
Asep A. Prihanto et al.
MICROBIOLOGICAL RESEARCH (2021)
Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India
Meera Ongmu Bhutia et al.
FOOD RESEARCH INTERNATIONAL (2021)
The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables
Yangsheng Xiao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
Zhen He et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Shotgun metagenomics approach reveals the bacterial community and metabolic pathways in commercial hongeo product, a traditional Korean fermented skate product
Chang-Cheng Zhao et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of autochthonous lactic acid bacteria on fermented Yucha quality
Jing Han et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)
Huiying Zhang et al.
FOOD RESEARCH INTERNATIONAL (2020)
Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
Zhaoxia Yang et al.
FOOD BIOSCIENCE (2020)
Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses
Yueqi Wang et al.
FOOD CHEMISTRY (2020)
Discovering microbiota and volatile compounds of surstr?mming , the traditional Swedish sour herring
Luca Belleggia et al.
FOOD MICROBIOLOGY (2020)
The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast
Jinzhong Xi et al.
FOOD BIOSCIENCE (2020)
Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma
Oladipupo Odunayo Olatunde et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O
Sam Al-Dalali et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Physicochemical properties and bacterial community dynamics of hongeo, a Korean traditional fermented skate product, during fermentation at 10 °C
Chang-Cheng Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
Jiahui Zhang et al.
FOOD RESEARCH INTERNATIONAL (2019)
The potential role of secondary metabolites in modulating the flavor and taste of the meat
Vaikundamoorthy Ramalingam et al.
FOOD RESEARCH INTERNATIONAL (2019)
Next-generation sequencing reveals predominant bacterial communities during fermentation of Thai fish sauce in large manufacturing plants
Chihiro Ohshima et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS
Hafiz Umer Javed et al.
FOOD RESEARCH INTERNATIONAL (2019)
Volatile organic compound data of ready-to-cook tuna fish-burgers: Time evolution in function of different and/or combined mild preservation technologies and relevant statistical analysis
Annalisa Mentana et al.
DATA IN BRIEF (2019)
GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)
Prashant K. Mishra et al.
HELIYON (2019)
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
Jinhong Zang et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)
Shuyi Li et al.
FOOD CHEMISTRY (2017)
Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes
Sunmin Lee et al.
FOOD CHEMISTRY (2017)
In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India
Chirom Aarti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation
Jaksuma Pongsetkul et al.
FOOD BIOSCIENCE (2017)
Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening
Marianthi Sidira et al.
FOOD CHEMISTRY (2016)
Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food
Jiachao Zhang et al.
SCIENTIFIC REPORTS (2016)
Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage
Lutfiye Ekici et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions
Foteini F. Parlapani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood
Ji Young Jung et al.
FOOD MICROBIOLOGY (2013)
Evaluation of three Arcobacter selective agars for selective enumeration of Arcobacter butzleri in beef
Rafath Ahmed et al.
FOOD RESEARCH INTERNATIONAL (2013)
Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
Anupam Giri et al.
FOOD CHEMISTRY (2010)
Production of indole by wine-associated microorganisms under oenological conditions
Maria Arevalo-Villena et al.
FOOD MICROBIOLOGY (2010)
Occurrence and role of lactic acid bacteria in seafood products
Francoise Leroi
FOOD MICROBIOLOGY (2010)
Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage
Alicia Olivares et al.
FOOD CHEMISTRY (2009)
Nutritional traits of dorsal and ventral fillets. from three farmed fish species
S Testi et al.
FOOD CHEMISTRY (2006)
Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids
B Herranz et al.
FOOD CHEMISTRY (2005)
Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials
RA Holley et al.
FOOD MICROBIOLOGY (2005)