Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers

Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation

(2018) Moeun Lee et al.   FOOD CONTROL

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

(2018) Yangsheng Xiao et al.   FOOD RESEARCH INTERNATIONAL

Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology

(2018) Jixia Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

(2018) Huipeng Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China

(2018) Qiannan Peng et al.   Frontiers in Microbiology

Dynamic and Functional Characteristics of Predominant Species in Industrial Paocai as Revealed by Combined DGGE and Metagenomic Sequencing

(2018) Huipeng Liang et al.   Frontiers in Microbiology

Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

(2017) Jialu Cao et al.   FOOD CONTROL

Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle

(2017) Yu Rao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microbial safety and sensory quality of instant low-salt Chinese paocai

(2016) Qisheng Zhang et al.   FOOD CONTROL

Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis

(2016) Sung Wook Hong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Multiple roles of lactic acid bacteria microflora in the formation of marker flavour compounds in traditional chinese paocai

(2016) Nan Zhao et al.   RSC Advances

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

(2015) Rina Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Symbolic Metabolite Analysis of Pickled Wax Gourd in Eastern China by1H-NMR Spectroscopy and Multivariate Data

(2015) Zufang Wu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods

(2015) Eduardo Medina et al.   JOURNAL OF FOOD SCIENCE

Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

(2013) Chongde Wu et al.   ANNALS OF MICROBIOLOGY

Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences

(2013) Morgan G I Langille et al.   NATURE BIOTECHNOLOGY

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

A forgotten vegetable (Smyrnium olusatrum L., Apiaceae) as a rich source of isofuranodiene

(2012) Filippo Maggi et al.   FOOD CHEMISTRY

Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

(2012) Tao Xiong et al.   FOOD CONTROL

The SILVA ribosomal RNA gene database project: improved data processing and web-based tools

(2012) Christian Quast et al.   NUCLEIC ACIDS RESEARCH

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Picante: R tools for integrating phylogenies and ecology

(2010) S. W. Kembel et al.   BIOINFORMATICS

Migration of antimony from PET bottles into beverages: determination of the activation energy of diffusion and migration modelling compared with literature data

(2010) F. Welle et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Comparison of volatile components in Chinese traditional pickled peppers using HS–SPME–GC–MS, GC–O and multivariate analysis

(2010) Z.B. Xiao et al.   NATURAL PRODUCT RESEARCH

Flavor quality of fruits and vegetables

(2008) Adel A Kader   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

(2007) Ping-Mei Yan et al.   FOOD CONTROL

Antimony leaching from polyethylene terephthalate (PET) plastic used for bottled drinking water

(2007) Paul Westerhoff et al.   WATER RESEARCH