Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)

Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites

(2021) Menglu Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

(2021) Qun Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics

(2020) Lizeng Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

(2020) Rong-Qiang He et al.   FOOD 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

Effect of Bacillus subtilis Y61 inoculation on bacterial community and metabolic profile of sichuan paocai fermentation

(2020) Zhenying Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter

(2020) Yang Yang et al.   FOOD RESEARCH INTERNATIONAL

Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

(2020) Feiyu An et al.   FOOD CHEMISTRY

Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations

(2019) Guangsen Fan et al.   Biomed Research International

Quality, functionality, and microbiology of fermented fish: a review

(2019) Jinhong Zang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Higher Straight-Chain Aliphatic Aldehydes: Importance as Odor-Active Volatiles in Human Foods and Issues for Future Research

(2019) Satoshi Tsuzuki   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu

(2019) Xuefeng Zeng et al.   JOURNAL OF FOOD BIOCHEMISTRY

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

(2019) Shuangping Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Harnessing global fisheries to tackle micronutrient deficiencies

(2019) Christina C. Hicks et al.   NATURE

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

(2019) Fei Shi et al.   FOOD CHEMISTRY

Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum

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

Novel insights into the microbiology of fermented dairy foods

(2018) Guerrino Macori et al.   CURRENT OPINION IN 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

The influence of yeast on chemical composition and sensory properties of dry white wines

(2018) B. Puertas et al.   FOOD CHEMISTRY

Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis

(2018) Zhongyuan Li et al.   FOOD MICROBIOLOGY

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

One-Step Bioconversion of Fatty Acids into C8–C9 Volatile Aroma Compounds by a Multifunctional Lipoxygenase Cloned from Pyropia haitanensis

(2018) Zhu-Jun Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines

(2018) Tiantian Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Predictive functional profiles using metagenomic 16S rRNA data: a novel approach to understanding the microbial ecology of aquaculture systems

(2018) Ángel Martín Ortiz-Estrada et al.   Reviews in Aquaculture

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

(2018) Andrea Comasio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression

(2017) Man Zhang et al.   FLAVOUR AND FRAGRANCE JOURNAL

The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines

(2017) María José Ruiz-Moreno et al.   FOOD CHEMISTRY

Metagenomics reveals flavour metabolic network of cereal vinegar microbiota

(2017) Lin-Huan Wu et al.   FOOD MICROBIOLOGY

Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures

(2017) J.A. Centeno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial diversity of traditional kefir grains and their role on kefir aroma

(2017) Enes Dertli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial production of scent and flavor compounds

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

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development

(2016) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of starter cultures on the quality ofSuan yu, a Chinese traditional fermented freshwater fish

(2016) Xuefeng Zeng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Engineering cytosolic acetyl-coenzyme A supply in Saccharomyces cerevisiae : Pathway stoichiometry, free-energy conservation and redox-cofactor balancing

(2016) Harmen M. van Rossum et al.   METABOLIC ENGINEERING

Introduction of a bacterial acetyl-CoA synthesis pathway improves lactic acid production in Saccharomyces cerevisiae

(2016) Ji-Yoon Song et al.   METABOLIC ENGINEERING

Efficient production of acetoin in Saccharomyces cerevisiae by disruption of 2,3-butanediol dehydrogenase and expression of NADH oxidase

(2016) Sang-Jeong Bae et al.   Scientific Reports

Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle) cultivars via headspace SPME - GC-MS and chemometrics

(2015) Mohamed A. Farag et al.   FOOD RESEARCH INTERNATIONAL

Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process

(2015) Xiaofei Ding et al.   JOURNAL OF FOOD SCIENCE

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

(2015) Iu Benet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review of aerobic glycolysis and its key enzymes - new targets for lung cancer therapy

(2015) Xue-bing Li et al.   Thoracic Cancer

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

(2014) Marie-Hélène Lessard et al.   BMC GENOMICS

Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish

(2013) Xuefeng Zeng et al.   FOOD CONTROL

Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis PeruvianaL.) Fruits Grown in Antalya Through the Determination of Odor Activity Values

(2013) Murat Yilmaztekin   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A preliminary metagenomic study of puer tea during pile fermentation

(2013) Changyong Lyu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

(2012) Xuefeng Zeng et al.   FOOD CONTROL

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Eukaryotic Pyruvate Formate Lyase and Its Activating Enzyme Were Acquired Laterally from a Firmicute

(2011) C. W. Stairs et al.   MOLECULAR BIOLOGY AND EVOLUTION

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microbial formation of esters

(2009) Yong Cheol Park et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Production and biological function of volatile esters inSaccharomyces cerevisiae

(2009) Sofie M. G. Saerens et al.   Microbial Biotechnology

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY