Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network

(2021) Yue Zhao et al.   FOOD RESEARCH INTERNATIONAL

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

(2021) Renyong Liao et al.   FOOD CHEMISTRY

Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain

(2021) Anthony Pius Bassey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food

(2021) Man Wang et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Yu Mu et al.   Frontiers in Microbiology

Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS

(2020) Fengke Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu

(2020) Xiao-Na Pang et al.   FOOD MICROBIOLOGY

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

(2020) Qian Chen et al.   MEAT SCIENCE

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation

(2020) Chi Zhao et al.   FOOD RESEARCH INTERNATIONAL

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

(2020) Xing Chen et al.   FOOD CHEMISTRY

Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters

(2020) Xuewei Jiang et al.   FOOD CHEMISTRY

Role of Starter Cultures on the Safety of Fermented Meat Products

(2019) Marta Laranjo et al.   Frontiers in Microbiology

Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation

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

Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage

(2019) Jiaxin Chen et al.   MEAT SCIENCE

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

(2019) Rongxin Wen et al.   MEAT SCIENCE

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

(2019) Emiel Van Reckem et al.   Frontiers in Microbiology

Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra)

(2019) Apiniharn Phewpan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

The change of volatile compounds of two kinds of vinasse-cured ducks during processing

(2018) X W Lou et al.   POULTRY SCIENCE

The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing

(2018) X J Du et al.   POULTRY SCIENCE

The Subgingival Microbiome of Periodontal Pockets With Different Probing Depths in Chronic and Aggressive Periodontitis: A Pilot Study

(2018) Meng Shi et al.   Frontiers in Cellular and Infection Microbiology

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD MICROBIOLOGY

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Characterization of bacterial communities of donkey milk by high-throughput sequencing

(2017) Maria de los Dolores Soto del Rio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

(2016) Wang Ying et al.   FOOD CHEMISTRY

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

(2016) Qian Chen et al.   MEAT SCIENCE

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

(2015) Inna Petrova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Changes of phospholipase A2 and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation

(2013) Daoying Wang et al.   FOOD CHEMISTRY

Characterization of tetracycline resistant bacterial community in saline activated sludge using batch stress incubation with high-throughput sequencing analysis

(2013) Bing Li et al.   WATER RESEARCH

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

(2012) G. Landeta et al.   MEAT SCIENCE

Global metabolic profiling of animal and human tissues via UPLC-MS

(2012) Elizabeth J Want et al.   Nature Protocols

Procedures for large-scale metabolic profiling of serum and plasma using gas chromatography and liquid chromatography coupled to mass spectrometry

(2011) Warwick B Dunn et al.   Nature Protocols

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages

(2011) J. M. Lorenzo et al.   POULTRY SCIENCE

Physicochemical and nutritional composition of dry-cured duck breast

(2011) J. M. Lorenzo et al.   POULTRY SCIENCE

Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

(2008) M Jesús Andrade et al.   FOOD CHEMISTRY

Assessment of PLSDA cross validation

(2008) Johan A. Westerhuis et al.   Metabolomics