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。Sprouting improves the flavour quality of faba bean flours
Rami Akkad 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)
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
Yi Chen et al.
FOOD CHEMISTRY (2021)
Understanding Methyl Salicylate Hydrolysis in the Presence of Amino Acids
Chi-Yuan Cheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Correlation between bacterial community succession and propionic acid during gray sufu fermentation
Zhengyang Song et al.
FOOD CHEMISTRY (2021)
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China
Chengcheng Zhang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine
Yan Zhao et al.
PROCESSES (2021)
Effects of phenotypic variations on the microbial hydroxylation of fatty acids by Pseudomonas sp. NRRL B-2994
Taeeun Kwon et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2020)
Investigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis
Xiaoyue Ji
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)
Wenmeng He et al.
FOOD MICROBIOLOGY (2020)
Accelerating aroma formation of raw soy sauce using low intensity sonication
Xianli Gao et al.
FOOD CHEMISTRY (2020)
Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
Danielle Oliveira Borges et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Efficient simultaneous production of extracellular polyol esters of fatty acids and intracellular lipids from inulin by a deep-sea yeast Rhodotorula paludigena P4R5
Mengqi Wang et al.
MICROBIAL CELL FACTORIES (2019)
Short communication: Volatiles in microfluidized raw and heat-treated milk
D. L. Van Hekken et al.
JOURNAL OF DAIRY SCIENCE (2019)
Direct Biotransformation of Nonanoic Acid and Its Esters to Azelaic Acid by Whole Cell Biocatalyst of Candida tropicalis
Ji-Young Kim et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2019)
Enzyme/whole-cell biotransformation of plant oils, yeast derived oils, and microalgae fatty acid methyl esters into n-nonanoic acid, 9-hydroxynonanoic acid, and 1,9-nonanedioic acid
Eun-Ji Seo et al.
BIORESOURCE TECHNOLOGY (2018)
Fatty acids from oleaginous yeasts and yeast-like fungi and their potential applications
Si-Jia Xue et al.
CRITICAL REVIEWS IN BIOTECHNOLOGY (2018)
Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of -Aminobutyric Acid in Batch Fermentation
Chien-Hui Wu et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)
Changes in proteases and chemical compounds in the exterior and interior of sufu, a Chinese fermented soybean food, during manufacture
Jingjing Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Bacterial community succession and metabolite changes during sufu fermentation
Xiaoning Huang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Antioxidant activity and flavor compounds of hickory yogurt
Nana Su et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding
Marina Giello et al.
FOOD MICROBIOLOGY (2017)
Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry
Zhilei Zhou et al.
JOURNAL OF CHROMATOGRAPHY A (2017)
Probiotic properties of Weissella cibaria and Leuconostoc citreum isolated from tejuino - A typical Mexican beverage
Monique Suela Silva et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system
Yong-Yan Zhou et al.
FOOD SCIENCE AND TECHNOLOGY (2016)
Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce
Ning Xu et al.
JOURNAL OF FOOD SCIENCE (2016)
Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)
Kejin Zhuang et al.
JOURNAL OF FOOD SCIENCE (2016)
Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)
Yan Ping Chen et al.
JOURNAL OF SENSORY STUDIES (2016)
The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system
Yong-Yan Zhou et al.
FOOD SCIENCE AND TECHNOLOGY (2016)
Lipid production in association of filamentous fungi with genetically modified cyanobacterial cells
Ana F. Miranda et al.
BIOTECHNOLOGY FOR BIOFUELS (2015)
Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry
Kyung-Mo Kang et al.
FOOD CHEMISTRY (2014)
Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation
Xuejuan Xia et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
EFFECT OF STAR ANISE ( ILLICIUM VERUM) ON THE VOLATILE COMPOUNDS OF STEWED CHICKEN
Lingxia Sun et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2014)
Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product
Zhen Feng et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Isolation and identification of bacillus from spontaneous fermented sufu
Jing Deng et al.
ADVANCES IN CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING, PTS 1-5 (2013)
Tracking spore-forming bacteria in food: From natural biodiversity to selection by processes
Florence Postollec et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean
Yin-Soon Moy et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2012)
Microbial Composition of the Korean Traditional Food kochujang Analyzed by a Massive Sequencing Technique
Young-Do Nam et al.
JOURNAL OF FOOD SCIENCE (2012)
Optimization of a high-throughput CTAB-based protocol for the extraction of qPCR-grade DNA from rumen fluid, plant and bacterial pure cultures
Konstantinos Minas et al.
FEMS MICROBIOLOGY LETTERS (2011)
Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
Anupam Giri et al.
FOOD RESEARCH INTERNATIONAL (2010)
Quantitative Comparison of Free and Bound Volatiles of Two Commercial Tomato Cultivars (Solanum lycopersicum L.) during Ripening
Pepa Ortiz-Serrano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd
Yen-Yi Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process
Sang-Jun Lee et al.
JOURNAL OF FOOD SCIENCE (2010)
Effect on cellular membrane fatty acids in the stressed cells of Leuconostoc mesenteroides: A native probiotic lactic acid bacteria
P. Shobha Rani et al.
FOOD BIOTECHNOLOGY (2008)
Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract
Ki-Bum Park et al.
BIORESOURCE TECHNOLOGY (2007)
Aroma impact components in commercial plain sufu
HY Chung et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
A Chinese fermented soybean food
BZ Han et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)