Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili

(2021) Wenchao Cai et al.   FOOD RESEARCH INTERNATIONAL

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)

(2021) Zi Ye et al.   FOOD CHEMISTRY

Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

(2021) Lihong Ge et al.   FOOD CHEMISTRY

Tailoring cellular metabolism in lactic acid bacteria through metabolic engineering

(2020) Anshula Sharma et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

(2020) Chang-Yu Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss

(2020) Yuecheng Men et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

(2020) Sudhanshu S. Behera et al.   Journal of Functional Foods

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

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)

(2020) Xinxing Xu et al.   FOOD MICROBIOLOGY

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

(2020) Xinxing Xu et al.   FOOD CHEMISTRY

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

Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine

(2019) Yu Yang et al.   FOOD CHEMISTRY

Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety

(2019) Xiaolin Ao et al.   Food Science & Nutrition

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

(2019) Aziz Korkmaz et al.   FOOD CHEMISTRY

Capsaicinoids reduce the viability of a norovirus surrogate during kimchi fermentation

(2019) Hee-Min Lee 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

Quality and microbial flora changes of radish paocai during multiple fermentation rounds

(2019) An-jun Chen et al.   FOOD CONTROL

The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes

(2019) Yu Rao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

(2019) Chengtuo Niu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper

(2019) Hui Wang et al.   FOOD CONTROL

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

(2019) Liang Zhang et al.   FOOD MICROBIOLOGY

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization

(2018) Junjie Yi et al.   FOOD CHEMISTRY

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

(2018) Yangsheng Xiao et al.   FOOD RESEARCH INTERNATIONAL

The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang , a Chinese popular traditional fermented condiment

(2018) Junrui Wu et al.   FOOD RESEARCH INTERNATIONAL

Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling

(2018) Eduardo Morales-Soriano et al.   FOOD RESEARCH INTERNATIONAL

Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

(2018) Huipeng Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

(2017) Jialu Cao et al.   FOOD CONTROL

Bacterial community diversity of traditional fermented vegetables in China

(2017) Daqun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation

(2016) Amparo Gamero et al.   FOOD MICROBIOLOGY

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

(2015) Rina Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi

(2014) Song Hee Moon et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Influence of Colletotrichum simmondsii R. G. Shives & Y. P. Tan infection on selected primary and secondary metabolites in strawberry (Fragaria x ananassa Duch.) fruit and runners

(2013) N. Weber et al.   EUROPEAN JOURNAL OF PLANT PATHOLOGY

Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry

(2013) Kyung-Mo Kang et al.   FOOD CHEMISTRY

Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

(2012) Tao Xiong et al.   FOOD CONTROL

Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions

(2012) Lijuan Yu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba

(2010) Jorge Pino et al.   FOOD CHEMISTRY