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。Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)
Xinxing Xu et al.
FOOD CHEMISTRY (2021)
Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
Xianli Gao et al.
FOOD CHEMISTRY (2021)
Molecular Background of a Moldy-Musty Off-Flavor in Cocoa
Caterina Porcelli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
William Leonard et al.
BIOTECHNOLOGY ADVANCES (2021)
Lactobacillus fermentum: a bacterial species with potential for food preservation and biomedical applications
Karim Naghmouchi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli
Gautam Gaur et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2020)
Characterization of Odorants Causing Smoky Off-Flavors in Cocoa
Daniela Fuellemann et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing
Valerian Kalb et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Buckwheat Secondary Metabolites: Potential Antifungal Agents
Daniel Koval et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Assessment of the impact of the IARC Monograph Vol. 121 on the safety of the substance styrene (FCM No 193) for its use in plastic food contact materials
Vittorio Silano et al.
EFSA JOURNAL (2020)
Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
Antonio de Castro et al.
FOOD CHEMISTRY (2019)
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth
Pasquale Filannino et al.
CURRENT OPINION IN BIOTECHNOLOGY (2018)
Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility
Isabella D'Antuono et al.
FOOD CHEMISTRY (2018)
Ethylphenol Formation by Lactobacillus plantarum: Identification of the Enzyme Involved in the Reduction o Vinylphenols
Laura Santamaria et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)
Unravelling the Reduction Pathway as an Alternative Metabolic Route to Hydroxycinnamate Decarboxylation in Lactobacillus plantarum
Laura Santamaria et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)
Alteration of oxidative phosphorylation as a possible mechanism of the antifungal action of p-coumaric acid against Botrytis cinerea
J. Morales et al.
JOURNAL OF APPLIED MICROBIOLOGY (2017)
Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing
Toshihiko Ito et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine
Josh L. Hixson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing
Daniel Langos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
Pasquale Filannino et al.
FOOD MICROBIOLOGY (2015)
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
Michael G. Gaenzle
CURRENT OPINION IN FOOD SCIENCE (2015)
Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria
Pasquale Filannino et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Guaiacol and 4-Methylphenol as Specific Markers of Torrefied Malts. Fate of Volatile Phenols in Special Beers through Aging
Caroline Scholtes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Hydroxycinnamic Acid Ethyl Esters as Precursors to Ethylphenols in Wine
Josh L. Hixson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders
Nicolas Buron et al.
FOOD CHEMISTRY (2011)
Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria
I. Silva et al.
JOURNAL OF APPLIED MICROBIOLOGY (2011)
Development of buckwheat and teff sourdoughs with the use of commercial starters
Alice V. Moroni et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Food phenolics and lactic acid bacteria
Hector Rodriguez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem
G. Vrancken et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation:: Indications for feruloyl esterase activity in Saccharomyces cerevisiae
S Coghe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)