Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

(2020) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish

(2019) Andrea Osimani et al.   FOOD MICROBIOLOGY

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

(2018) Jinhong Zang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of bacterial communities of donkey milk by high-throughput sequencing

(2017) Maria de los Dolores Soto del Rio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

(2017) Yan Kong et al.   JOURNAL OF FOOD SCIENCE

A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum

(2016) Fang Yang et al.   FOOD CHEMISTRY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)

(2016) Carla da Silva Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

(2016) Enes Dertli et al.   MEAT SCIENCE

Lipolysis and lipid oxidation caused byStaphylococcus xylosus135 andSaccharomyces cerevisiae31 isolated from Suan yu, a traditional Chinese low-salt fermented fish

(2015) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Proteolysis Process in Fermented Sausage Model Systems As Studied by NMR Relaxometry

(2015) Ana Belén García García et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction

(2015) Qiaoling Zhao et al.   Journal of Aquatic Food Product Technology

Dynamics and Diversity of Microbial Community Succession of Surimi During Fermentation with Next-Generation Sequencing

(2015) Dandan Zhao et al.   JOURNAL OF FOOD SAFETY

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

(2015) Ranendra K. Majumdar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Culture-independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos

(2014) Junichiro Marui et al.   FISHERIES SCIENCE

Functional, antioxidant and antibacterial properties of protein hydrolysates prepared from fish meat fermented by Bacillus subtilis A26

(2014) Ines Jemil et al.   PROCESS BIOCHEMISTRY

Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures

(2013) Xuefeng Zeng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product,Chouguiyu(Stinky Mandarinfish)

(2013) Zhiyuan Dai et al.   JOURNAL OF FOOD SCIENCE

Sucuk and pastırma: Microbiological changes and formation of volatile compounds

(2013) Güzin Kaban   MEAT SCIENCE

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

(2013) Frédéric Leroy et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria

(2012) Tomomi Kanno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

(2012) Hajaratul Najwa Mohamed et al.   MOLECULES

In vitro testing of commercial and potential probiotic lactic acid bacteria

(2011) Hanne Jensen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile profiles of thua nao, a Thai fermented soy product

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry

(2010) Sandie M. Møller et al.   MEAT SCIENCE

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

Characterization of fermented silver carp sausages inoculated with mixed starter culture

(2007) Yongjin Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY