Gas chromatography–mass spectrometry‐based metabolomics analysis of metabolites in commercial and inoculated pickles

Effects of microbial diversity on nitrite concentration in pao cai , a naturally fermented cabbage product from China

(2018) Zhaoxia Wang et al.   FOOD MICROBIOLOGY

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

(2018) Yangsheng Xiao et al.   FOOD RESEARCH INTERNATIONAL

Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

(2018) Seong-Eun Park et al.   FOOD CHEMISTRY

Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle

(2017) Yongjun Xia et al.   FOOD CONTROL

Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

(2017) I.M. Pérez-Díaz et al.   FOOD MICROBIOLOGY

Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography–Mass Spectrometry-Based Metabolomics Approach

(2016) Nan Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

GC–MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics

(2016) Seong-Eun Park et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Starter Cultures for Kimchi Fermentation

(2015) Mo-Eun Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses

(2014) Tao Xiong et al.   FOOD CONTROL

Flavor Chemistry of Lemon-Lime Carbonated Beverages

(2014) Bethany J. Hausch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Orange terpenes, carvacrol and α-tocopherol encapsulated in maltodextrin and sucrose matrices via batch mixing

(2014) Markus W. Tackenberg et al.   JOURNAL OF FOOD ENGINEERING

Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

(2012) Tao Xiong et al.   FOOD CONTROL

Lactic acid bacteria in traditional fermented Chinese foods

(2011) Shan-na Liu et al.   FOOD RESEARCH INTERNATIONAL

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

(2011) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry

(2011) Laura Aceña et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

(2011) Jasna Beganović et al.   JOURNAL OF FOOD SCIENCE

Effect of Lactobacillus plantarum as a starter on the food quality and microbiota of kimchi

(2010) Kieun Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS