Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste

HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

(2016) John C. Beaulieu et al.   FOOD CHEMISTRY

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

(2014) Qun Wu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Kimchi microflora: history, current status, and perspectives for industrial kimchi production

(2014) Ji Young Jung et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

(2013) Quanzeng Wei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

(2013) Kyung Eun LEE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

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

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

(2013) Yunzi Feng et al.   FOOD CHEMISTRY

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Occurrence of biogenic amines in Doubanjiang and Tofu

(2013) Bo Young Byun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation

(2013) Luca Cocolin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial Diversity Analysis of Fermented Mung Beans (Lu-Doh-Huang) by Using Pyrosequencing and Culture Methods

(2013) Shiou-Huei Chao et al.   PLoS One

Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken fillets

(2012) Yao-Ze Feng et al.   FOOD CHEMISTRY

Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms

(2012) J Gregory Caporaso et al.   ISME Journal

Volatile Mediated Interactions Between Bacteria and Fungi in the Soil

(2012) Uta Effmert et al.   JOURNAL OF CHEMICAL ECOLOGY

Microbial Composition of the Korean Traditional Food “kochujang” Analyzed by a Massive Sequencing Technique

(2012) Young-Do Nam et al.   JOURNAL OF FOOD SCIENCE

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

(2011) Chunlin Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum

(2011) H. Morales-Valle et al.   FOOD MICROBIOLOGY

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

Evaluation of γ-radiation on oolong tea odor volatiles

(2011) G.B. Fanaro et al.   RADIATION PHYSICS AND CHEMISTRY

Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

(2010) Jianxin Zhao et al.   FOOD CONTROL

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from theannuum−chinense−frutescensComplex

(2010) Adrián Rodríguez-Burruezo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample

(2010) J. G. Caporaso et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process

(2009) Sang-Jun Lee et al.   JOURNAL OF FOOD SCIENCE

Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes

(2009) Wenlai Fan et al.   JOURNAL OF FOOD SCIENCE

Sequencing technologies — the next generation

(2009) Michael L. Metzker   NATURE REVIEWS GENETICS

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY