Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation
Published 2015 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation
Authors
Keywords
-
Journal
Scientific Reports
Volume 5, Issue 1, Pages -
Publisher
Springer Nature
Online
2015-11-26
DOI
10.1038/srep17120
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies
- (2015) Ya-Jie Tang et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Tuber 2013: scientific advances in sustainable truffle culture
- (2014) Beatriz Águeda et al. MYCORRHIZA
- Formation of 1-octen-3-ol fromAspergillus flavusconidia is accelerated after disruption of cells independently of Ppo oxygenases, and is not a main cause of inhibition of germination
- (2014) Kana Miyamoto et al. PeerJ
- Metabolism of l-methionine linked to the biosynthesis of volatile organic sulfur-containing compounds during the submerged fermentation of Tuber melanosporum
- (2013) Rui-Sang Liu et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Ranking the significance of fermentation conditions on the volatile organic compounds of Tuber melanosporum fermentation system by combination of head-space solid phase microextraction and chromatographic fingerprint similarity analysis
- (2013) Dao-Cheng Li et al. BIOPROCESS AND BIOSYSTEMS ENGINEERING
- Analysis of free amino acids during fermentation by Bacillus subtilis using capillary electrophoresis
- (2013) Yanli Ren et al. BIOTECHNOLOGY AND BIOPROCESS ENGINEERING
- Unlocking the Puzzling Biology of the Black Périgord Truffle Tuber melanosporum
- (2013) Mohammad Tawhidul Islam et al. JOURNAL OF PROTEOME RESEARCH
- Catabolism ofl-methionine in the formation of sulfur and other volatiles in melon (Cucumis meloL.) fruit
- (2013) Itay Gonda et al. PLANT JOURNAL
- Human Wharton’s Jelly Stem Cell Conditioned Medium Enhances Freeze-Thaw Survival and Expansion of Cryopreserved CD34+ Cells
- (2013) Hao Daniel Lin et al. Stem Cell Reviews and Reports
- Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography–olfactometry in combination with aroma reconstitution and omission test
- (2012) Rui-Sang Liu et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Volatile organic compounds from a Tuber melanosporum fermentation system
- (2012) Yuan-Yuan Li et al. FOOD CHEMISTRY
- Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)
- (2012) Laura Culleré et al. FOOD CHEMISTRY
- Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing
- (2012) Thipthida Kaewtathip et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- The biochemistry and biological properties of the world's most expensive underground edible mushroom: Truffles
- (2011) Sunan Wang et al. FOOD RESEARCH INTERNATIONAL
- On the road to understanding truffles in the underground
- (2011) Ursula Kües et al. FUNGAL GENETICS AND BIOLOGY
- Unearthing the truffle genome
- (2011) Francis Martin NEW PHYTOLOGIST
- Quantitative analysis for the effect of plant oil and fatty acid on Tuber melanosporum culture by uniform design combined with partial least squares regression
- (2010) Rui-Sang Liu et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Tuber melanosporum fermentation medium optimization by Plackett–Burman design coupled with Draper–Lin small composite design and desirability function
- (2010) Rui-Sang Liu et al. BIORESOURCE TECHNOLOGY
- Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry
- (2010) Laura Culleré et al. FOOD CHEMISTRY
- Périgord black truffle genome uncovers evolutionary origins and mechanisms of symbiosis
- (2010) Francis Martin et al. NATURE
- Truffle volatiles: from chemical ecology to aroma biosynthesis
- (2010) Richard Splivallo et al. NEW PHYTOLOGIST
- Quantitative response of cell growth and Tuber polysaccharides biosynthesis by medicinal mushroom Chinese truffle Tuber sinense to metal ion in culture medium
- (2008) Ya-Jie Tang et al. BIORESOURCE TECHNOLOGY
- Determination of 5α-androst-16-en-3α-ol in truffle fermentation broth by solid-phase extraction coupled with gas chromatography–flame ionization detector/electron impact mass spectrometry
- (2008) Guan Wang et al. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
- Biosynthesis of plant-derived flavor compounds
- (2008) Wilfried Schwab et al. PLANT JOURNAL
- Significance of inoculation density and carbon source on the mycelial growth and Tuber polysaccharides production by submerged fermentation of Chinese truffle Tuber sinense
- (2008) Ya-Jie Tang et al. PROCESS BIOCHEMISTRY
- Response surface modeling the significance of nitrogen source on the cell growth and Tuber polysaccharides production by submerged cultivation of Chinese truffle Tuber sinense
- (2008) Rui-Sang Liu et al. PROCESS BIOCHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search