Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Shotgun metagenomics approach reveals the bacterial community and metabolic pathways in commercial hongeo product, a traditional Korean fermented skate product

(2020) Chang-Cheng Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effect of autochthonous lactic acid bacteria on fermented Yucha quality

(2020) Jing Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)

(2020) Huiying Zhang et al.   FOOD RESEARCH INTERNATIONAL

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

(2020) Zhaoxia Yang et al.   Food Bioscience

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring

(2020) Luca Belleggia et al.   FOOD MICROBIOLOGY

The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

(2020) Jinzhong Xi et al.   Food Bioscience

Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme

(2020) Ann-Kathrin Nedele et al.   FOOD CHEMISTRY

Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma

(2020) Oladipupo Odunayo Olatunde et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens

(2020) Asep A. Prihanto et al.   MICROBIOLOGICAL RESEARCH

Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India

(2020) Meera Ongmu Bhutia et al.   FOOD RESEARCH INTERNATIONAL

Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS

(2019) Hafiz Umer Javed et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties and bacterial community dynamics of hongeo, a Korean traditional fermented skate product, during fermentation at 10 °C

(2019) Chang-Cheng Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

The potential role of secondary metabolites in modulating the flavor and taste of the meat

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Next-generation sequencing reveals predominant bacterial communities during fermentation of Thai fish sauce in large manufacturing plants

(2019) Chihiro Ohshima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

(2019) Yangsheng Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

(2019) Zhen He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)

(2017) Shuyi Li et al.   FOOD CHEMISTRY

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

In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak , a fermented fish product of North-East India

(2017) Chirom Aarti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

(2017) Jaksuma Pongsetkul et al.   Food Bioscience

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

(2016) Marianthi Sidira et al.   FOOD CHEMISTRY

Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

(2016) Jiachao Zhang et al.   Scientific Reports

Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage

(2015) Lutfiye Ekici et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

(2014) Foteini F. Parlapani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood

(2013) Ji Young Jung et al.   FOOD MICROBIOLOGY

Evaluation of three Arcobacter selective agars for selective enumeration of Arcobacter butzleri in beef

(2013) Rafath Ahmed et al.   FOOD RESEARCH INTERNATIONAL

Production of indole by wine-associated microorganisms under oenological conditions

(2010) Maria Arevalo-Villena et al.   FOOD MICROBIOLOGY

Occurrence and role of lactic acid bacteria in seafood products

(2010) Leroi Françoise   FOOD MICROBIOLOGY

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY

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