Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

(2021) Wenchao Cai et al.   FOOD RESEARCH INTERNATIONAL

PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of zha-chili

(2021) Wenchao Cai et al.   Food Bioscience

Lactobacillus enshiensis sp. nov., a novel arsenic-resistant bacterium

(2020) Zhendong Zhang et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Profiling of the viable bacterial and fungal microbiota in fermented feeds using single-molecule real-time sequencing

(2020) Jie Yu et al.   JOURNAL OF ANIMAL SCIENCE

Determination of microbial diversities and aroma characteristics of Beitang shrimp paste

(2020) Yunping Yao et al.   FOOD CHEMISTRY

Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents

(2020) Huiyu Dun et al.   FOOD HYDROCOLLOIDS

Lactobacillus zhachilii sp. nov., a lactic acid bacterium isolated from Zha-Chili

(2019) Zhendong Zhang et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

(2019) Wenchao Cai et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of the raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

(2019) Ru Liang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

(2019) Xin Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing

(2019) Min Gong et al.   JOURNAL OF CEREAL SCIENCE

Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu

(2019) Chen Chen et al.   FOOD MICROBIOLOGY

Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation

(2018) Joséphine Charve et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving fermented quality of cider vinegar via rational nutrient feeding strategy

(2017) Zhengliang Qi et al.   FOOD CHEMISTRY

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

(2017) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

Organic acids as a freshness indicator for tofu (soybean curd)

(2017) Jae-Young Her et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose

(2016) Yohana Dwi Setyawati et al.   FOOD CHEMISTRY

Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

Electronic noses and tongues to assess food authenticity and adulteration

(2016) Miguel Peris et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Relationship between structure and functional properties of normal rice starches with different amylose contents

(2015) Jinwen Cai et al.   CARBOHYDRATE POLYMERS

Staphylococcus aureus Infections: Epidemiology, Pathophysiology, Clinical Manifestations, and Management

(2015) Steven Y. C. Tong et al.   CLINICAL MICROBIOLOGY REVIEWS

Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

(2014) M.L. Rodriguez-Mendez et al.   FOOD CHEMISTRY

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

(2013) X.H. Wang et al.   FOOD CONTROL

Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice

(2013) Shin Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A disposable immunosensor for Enterobacter sakazakii based on an electrochemically reduced graphene oxide-modified electrode

(2012) Xue Hu et al.   ANALYTICAL BIOCHEMISTRY

Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms

(2012) J Gregory Caporaso et al.   ISME Journal

Metagenomic biomarker discovery and explanation

(2011) Nicola Segata et al.   GENOME BIOLOGY

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

(2010) Hanifah Nuryani Lioe et al.   JOURNAL OF FOOD SCIENCE

Investigation of archaeal and bacterial diversity in fermented seafood using barcoded pyrosequencing

(2009) Seong Woon Roh et al.   ISME Journal

Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content

(2008) Micaela Pescuma et al.   FOOD MICROBIOLOGY