The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.)

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

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

(2019) Zhuolin Yi et al.   Frontiers in Microbiology

Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

(2019) Pei-Tong Liu et al.   MOLECULES

Correlation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae

(2019) Yingdi Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Postharvest hot air and UV-C treatments enhance aroma-related volatiles by simulating the lipoxygenase pathway in peaches during cold storage

(2019) Dandan Zhou et al.   FOOD CHEMISTRY

Low-temperature stress-induced aroma loss by regulating fatty acid metabolism pathway in ‘Nanguo’ pear

(2019) Fei Shi et al.   FOOD CHEMISTRY

Alcohol acyltransferase gene and ester precursors differentiate composition of volatile esters in three interspecific hybrids of Vitis labrusca × V. Vinifera during berry development period

(2019) Xu Qian et al.   FOOD CHEMISTRY

Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)

(2019) Wenmeng He et al.   FOOD MICROBIOLOGY

Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation

(2018) Wei Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu)

(2018) Pei Gao et al.   FOOD CHEMISTRY

Membrane lipid metabolism changes and aroma ester loss in low-temperature stored Nanguo pears

(2018) Fei Shi et al.   FOOD CHEMISTRY

Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures

(2018) Jinhong Zang et al.   FOOD RESEARCH INTERNATIONAL

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese

(2018) Xiaoji Zheng et al.   FOOD RESEARCH INTERNATIONAL

Lipid fraction and fatty acid profile changes in low-salt fermented fish as affected by processing stage and inoculation of autochthonous starter cultures

(2018) Yanshun Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

(2018) Xiao-Na Pang et al.   Scientific Reports

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

(2018) Mengxi Xie et al.   FOOD RESEARCH INTERNATIONAL

Symposium review: Genomic investigations of flavor formation by dairy microbiota

(2018) Olivia McAuliffe et al.   JOURNAL OF DAIRY SCIENCE

The role of microbes in free fatty acids release and oxidation in fermented fish paste

(2018) Yanshun Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China

(2017) Weixin Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Role of lactic acid bacteria on the yogurt flavour: A review

(2017) Chen Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Microbial production of scent and flavor compounds

(2016) Austin L Carroll et al.   CURRENT OPINION IN BIOTECHNOLOGY

Activities of amylase, proteinase, and lipase enzymes from Lactococcus chungangensis and its application in dairy products

(2016) Maytiya Konkit et al.   JOURNAL OF DAIRY SCIENCE

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

(2016) Zong-Min Wang et al.   Scientific Reports

Metabolic engineering of Saccharomyces cerevisiae for accumulating pyruvic acid

(2015) Depei Wang et al.   ANNALS OF MICROBIOLOGY

Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation

(2014) Susanne Procopio et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

(2013) Yechuan Huang et al.   FOOD CHEMISTRY

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

(2012) C. Varela et al.   FOOD CHEMISTRY

Wine flavor and aroma

(2011) Gustav Styger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit

(2011) Bo Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A