Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

(2020) Chang-Yu Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery

(2020) George Dimopoulos et al.   Innovative Food Science & Emerging Technologies

Effects of microbial fermentation on the flavor of cured duck legs

(2020) Zhendong Cai et al.   POULTRY SCIENCE

Characterization and evaluation of umami taste: A review

(2020) Wenli Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

(2020) Jinhong Zang et al.   FOOD MICROBIOLOGY

Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties

(2020) Seyed Mohammad Bagher Hashemi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation Revisited: How Do Microorganisms Survive Under Energy-Limited Conditions?

(2019) Armen Trchounian et al.   TRENDS IN BIOCHEMICAL SCIENCES

Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)

(2019) Lei Xu et al.   FOOD CHEMISTRY

Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae

(2019) Chengfang Ding et al.   FOOD CHEMISTRY

Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation

(2019) Jingjing Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

(2019) Yanyan Lao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in umami taste and aroma of edible mushrooms

(2019) Li-bin Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model

(2018) Dorothee Janßen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of different storage conditions on physical and sensory properties of freeze-dried Agaricus bisporus slices

(2018) Wang Liuqing et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum and natural fermentation-mediated biotransformation of flavor and aromatic compounds in horse gram sprouts

(2018) Ripan P. Goswami et al.   PROCESS BIOCHEMISTRY

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

(2016) Jin Yue et al.   FOOD CHEMISTRY

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation

(2016) Yuchen Zhu et al.   FOOD CHEMISTRY

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Speciation Changes of Three Toxic Elements inLentinus edodesAfter Drying and Soaking

(2016) Chen Chen et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Effect of a mixed substrate on phytase production by Rhizopus oligosporus MTCC 556 using solid state fermentation and determination of dephytinization activities in food grains

(2015) Subramaniyam Suresh et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

(2012) Pattarin Leksrisompong et al.   JOURNAL OF FOOD SCIENCE

Free-amino acid profiles of thua nao, a Thai fermented soybean

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

(2009) In Hee Cho et al.   FOOD CHEMISTRY