Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

(2020) Oluwafemi Ayodeji Adebo et al.   MOLECULES

Current Practice in Untargeted Human Milk Metabolomics

(2020) Isabel Ten-Doménech et al.   Metabolites

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

(2020) Hyejin Hyeon et al.   Foods

Recent advances in the application of metabolomics for food safety control and food quality analyses

(2020) Shubo Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach

(2020) Lorenzo Nissen et al.   Nutrients

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

(2020) Oluwafemi Ayodeji Adebo   Nutrients

Fermented Edible Insects for Promoting Food Security in Africa

(2020) Yusuf Olamide Kewuyemi et al.   Insects

Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach

(2020) Lorenzo Nissen et al.   Microorganisms

Age-dependent characterization of volatile organic compounds and age discrimination in Chinese rice wine using an untargeted GC/MS-based metabolomic approach

(2020) Na Wang et al.   FOOD CHEMISTRY

Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum

(2020) Yusuf Olamide Kewuyemi et al.   JOURNAL OF CEREAL SCIENCE

Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products

(2019) Danielle Laure Taneyo Saa et al.   FOOD RESEARCH INTERNATIONAL

Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation

(2019) Do-Won Jeong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation

(2019) Min Kyung Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time‐of‐flight mass spectrometry

(2019) Pao Li et al.   Food Science & Nutrition

Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics

(2019) Oluwafemi Ayodeji Adebo et al.   FOOD RESEARCH INTERNATIONAL

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

(2019) Min Kyung Park et al.   MOLECULES

Determination of Key Volatile Compounds Related to Long‐Term Fermentation of Soy Sauce

(2019) Sang Mi Lee et al.   JOURNAL OF FOOD SCIENCE

Microbial Transformations of Organically Fermented Foods

(2019) Ruma Raghuvanshi et al.   Metabolites

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

(2019) Yong Sung Kwon et al.   Metabolites

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

(2019) Michela Verni et al.   Foods

Metabolomic study of the soybean pastes fermented by the single species Penicillium glabrum GQ1-3 and Aspergillus oryzae HGPA20

(2019) Xiaodong Sun et al.   FOOD CHEMISTRY

Comparative metabolic expressions of fermented soybeans according to different microbial starters

(2019) Min Kyung Park et al.   FOOD CHEMISTRY

Effects of Enterococcus faecium and Staphylococcus succinus starters on the production of volatile compounds during doenjang fermentation

(2019) Do-Won Jeong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gas chromatography in combination with fast high-resolution time-of-flight mass spectrometry: Technical overview and perspectives for data visualization

(2019) Thomas M. Gröger et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Applications of metabolomics in the research of soybean plant under abiotic stress

(2019) Zhe Feng et al.   FOOD CHEMISTRY

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Untargeted metabolite profiling for koji -fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

(2018) Han Sol Seo et al.   FOOD CHEMISTRY

Gas chromatography coupled with mass spectrometry-based metabolomics for the classification of tempe from different regions and production processes in Indonesia

(2018) Adinda Darwati Kadar et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Guidelines and considerations for the use of system suitability and quality control samples in mass spectrometry assays applied in untargeted clinical metabolomic studies

(2018) David Broadhurst et al.   Metabolomics

Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value

(2018) Sachindra T. Cooray et al.   Journal of Functional Foods

Review of recent developments in GC–MS approaches to metabolomics-based research

(2018) David J. Beale et al.   Metabolomics

Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions—Carbon Sources and Cultivation Times

(2018) Sang Lee et al.   MOLECULES

Comparative evaluation of microbial diversity and metabolite profiles in doenjang , a fermented soybean paste, during the two different industrial manufacturing processes

(2017) Sunmin Lee et al.   FOOD CHEMISTRY

Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation

(2017) Min-Kyung Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

(2017) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Intracellular metabolite profiling of industrial yeast and the synthesis of flavour compounds in beer

(2017) Hua Yin et al.   JOURNAL OF THE INSTITUTE OF BREWING

Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages

(2017) Digar Singh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolomics reveals the effect of garlic on antioxidant- and protease-activities during Cheonggukjang (fermented soybean paste) fermentation

(2016) Dong-Gu Oh et al.   FOOD RESEARCH INTERNATIONAL

Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach

(2016) Maura Ferri et al.   FOOD RESEARCH INTERNATIONAL

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation

(2016) Da Lee et al.   MOLECULES

Metabolite profiling of Makgeolli for the understanding of yeast fermentation characteristics during fermentation and aging

(2016) Seung-Ho Seo et al.   PROCESS BIOCHEMISTRY

Subcritical Water Extraction of Biological Materials

(2016) Sefater Gbashi et al.   SEPARATION AND PURIFICATION REVIEWS

Hyphenation of fast liquid chromatography with high-resolution mass spectrometry for quantitative proteomics analyses

(2016) Antoine Lesur et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Holistic Analysis Enhances the Description of Metabolic Complexity in Dietary Natural Products

(2016) Charlotte Simmler et al.   Advances in Nutrition

From sample treatment to biomarker discovery: A tutorial for untargeted metabolomics based on GC-(EI)-Q-MS

(2015) Annalaura Mastrangelo et al.   ANALYTICA CHIMICA ACTA

Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough

(2015) Federica Balestra et al.   FOOD CHEMISTRY

Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)

(2015) Sun-Joo Kum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Towards microbial fermentation metabolites as markers for health benefits of prebiotics

(2015) Kristin A. Verbeke et al.   NUTRITION RESEARCH REVIEWS

Quality assurance of metabolomics

(2015) Mounir Bouhifd   ALTEX-Alternatives to Animal Experimentation

Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing

(2014) Su Yun Lee et al.   FOOD CHEMISTRY

Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes

(2013) Jia Zheng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Mass spectrometry and metabolomics: past, present and future

(2013) Warwick B. Dunn et al.   Metabolomics

Plant metabolomics: A new frontier in phytochemical analysis

(2013) Fidele Tugizimana et al.   SOUTH AFRICAN JOURNAL OF SCIENCE

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

(2012) Fernanda Mozzi et al.   FOOD RESEARCH INTERNATIONAL

GC–TOF-MS- and CE–TOF-MS-Based Metabolic Profiling of Cheonggukjang (Fast-Fermented Bean Paste) during Fermentation and Its Correlation with Metabolic Pathways

(2012) Jiyoung Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation

(2012) Su Yun Lee   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

System Response of Metabolic Networks inChlamydomonas reinhardtiito Total Available Ammonium

(2012) Do Yup Lee et al.   MOLECULAR & CELLULAR PROTEOMICS

The importance of experimental design and QC samples in large-scale and MS-driven untargeted metabolomic studies of humans

(2012) Warwick B Dunn et al.   Bioanalysis

Evaluation of automated sample preparation, retention time locked gas chromatography–mass spectrometry and data analysis methods for the metabolomic study of Arabidopsis species

(2011) Qun Gu et al.   JOURNAL OF CHROMATOGRAPHY A

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

(2011) Ye-Jin Jo et al.   JOURNAL OF FOOD SCIENCE

Metabolite Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Various Bacillus Strains during Fermentation

(2010) Jin Gyeong BAEK et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis

(2010) Min Kyung Park et al.   FOOD CHEMISTRY

Food analysis and Foodomics

(2009) Alejandro Cifuentes   JOURNAL OF CHROMATOGRAPHY A

Metabolomics analysis I. Selection of biological samples and practical aspects preceding sample preparation

(2009) B. Álvarez-Sánchez et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Metabolomic analysis in food science: a review

(2009) Juan M. Cevallos-Cevallos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative evaluation of software for deconvolution of metabolomics data based on GC-TOF-MS

(2007) Hongmei Lu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY