Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

(2020) Yu Mu et al.   Frontiers in Microbiology

Analysis of the bacterial floral structure and diversity of Xuanwei ham by 16S rDNA sequencing

(2020) Luying Shan et al.   JOURNAL OF FOOD SAFETY

Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps

(2020) Marine Zagdoun et al.   FOOD MICROBIOLOGY

Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

(2020) Eva Salazar et al.   Foods

Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham

(2020) Chengliang Li et al.   FOOD CHEMISTRY

Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams

(2020) Wenli Wang et al.   MEAT SCIENCE

Development of a portable electronic nose based on a hybrid filter-wrapper method for identifying the Chinese dry-cured ham of different grades

(2020) Kang Qian et al.   JOURNAL OF FOOD ENGINEERING

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

(2020) Yanbo Wang et al.   FOOD MICROBIOLOGY

Docosapentaenoic acid and lung cancer risk: A Mendelian randomization study

(2019) Jiaqing Liu et al.   Cancer Medicine

1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

(2019) Shuyun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham

(2019) Giuseppe Di Vita et al.   MEAT SCIENCE

Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses

(2019) Byung Hee Chun et al.   FOOD MICROBIOLOGY

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

1 H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams

(2018) Jian Zhang et al.   FOOD RESEARCH INTERNATIONAL

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

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

Aflatoxin B1 degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792

(2018) Jianlong Li et al.   FOOD AND CHEMICAL TOXICOLOGY

Complete genome sequence of the halophile bacterium Kushneria konosiri X49T, isolated from salt-fermented Konosirus punctatus

(2018) Ji-Hyun Yun et al.   Standards in Genomic Sciences

Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

(2018) Qingfeng Ge et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste

(2017) Do-Won Jeong et al.   FOOD MICROBIOLOGY

Metabolomic Profiling as a Possible Reverse Engineering Tool for Estimating Processing Conditions of Dry-Cured Hams

(2017) Masahiro Sugimoto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial

(2017) Silvia Montoro-García et al.   Journal of Functional Foods

Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia

(2017) Mustafa A. Gassem   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES SCIENCE

Diversity of thermophiles in a Malaysian hot spring determined using 16S rRNA and shotgun metagenome sequencing

(2015) Chia Sing Chan et al.   Frontiers in Microbiology

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food

(2014) Do-Won Jeong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Screening and isolation of halophilic bacteria producing industrially important enzymes

(2013) Sumit Kumar et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Fecal and urinary NMR-based metabolomics unveil an aging signature in mice

(2013) Riccardo Calvani et al.   EXPERIMENTAL GERONTOLOGY

Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage

(2013) Katrien Broekaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences

(2013) Morgan G I Langille et al.   NATURE BIOTECHNOLOGY

Current trends and challenges in sample preparation for global metabolomics using liquid chromatography–mass spectrometry

(2012) Dajana Vuckovic   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

(2011) Natteewan Udomsil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metagenomic biomarker discovery and explanation

(2011) Nicola Segata et al.   GENOME BIOLOGY

Docosapentaenoic acid (22:5n-3): A review of its biological effects

(2010) Gunveen Kaur et al.   PROGRESS IN LIPID RESEARCH

Kushneria sinocarnis sp. nov., a moderately halophilic bacterium isolated from a Chinese traditional cured meat

(2009) Z. Zou et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY