Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Data analysis of heavy metal content in riverwater: multivariate statistical analysis and inequality expressions

(2021) Yasemin Leventeli et al.   JOURNAL OF INEQUALITIES AND APPLICATIONS

Synthetic co-cultures: novel avenues for bio-based processes

(2021) Martijn Diender et al.   CURRENT OPINION IN BIOTECHNOLOGY

Redistribution of Intracellular Metabolic Flow in E. coli Improves Carbon Atom Economy for High-Yield 2,5-Dimethylpyrazine Production

(2021) Chen Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Light exposure mediates circadian rhythms of rhizosphere microbial communities

(2021) Kankan Zhao et al.   ISME Journal

Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation

(2021) Shuai Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu

(2021) Xiao-Juan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

(2021) Yue Yang et al.   FOOD CHEMISTRY

Metabolic and transcriptomic analyses reveal different metabolite biosynthesis profiles between leaf buds and mature leaves in Ziziphus jujuba mill

(2021) Shipeng Li et al.   FOOD CHEMISTRY

Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry

(2021) Xiushi Yang et al.   FOOD CHEMISTRY

Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste

(2021) Yun Jia et al.   FOOD CHEMISTRY

GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu

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

The Biosynthesis Mechanism Involving 2,3-Pentanedione and Aminoacetone Describes the Production of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine by Bacillus subtilis

(2020) Huaizhi Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Domestication of Oryza species eco-evolutionarily shapes bacterial and fungal communities in rice seed

(2020) Hyun Kim et al.   Microbiome

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Critical thresholds of 1-Octen-3-ol shape inter-species Aspergillus interactions modulating the growth and secondary metabolism

(2020) Digar Singh et al.   Scientific Reports

Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology

(2020) Menglu 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

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

(2020) Yang Yang et al.   FOOD CHEMISTRY

Using Decision Tree Aggregation with Random Forest Model to Identify Gut Microbes Associated with Colorectal Cancer

(2019) Dongmei Ai et al.   Genes

Construction of synthetic microbiota for reproducible flavor metabolism in Chinese light aroma type liquor produced by solid-state fermentation

(2019) Shilei Wang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Meta‐omics Reveal Microbial Assortments and Key Enzymes in bean sauce mash, a Traditional Fermented Soybean Product

(2019) Mengxi Xie et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Single-Atom Fluorescence Switch: A General Approach toward Visible-Light-Activated Dyes for Biological Imaging

(2019) Juan Tang et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile

(2019) Zhihua Li et al.   MOLECULES

The complete genome sequence of the thermophilic bacterium Laceyella sacchari FBKL4.010 reveals the basis for tetramethylpyrazine biosynthesis in Moutai‐flavor Daqu

(2019) Dounan Li et al.   MicrobiologyOpen

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

Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

(2018) Yunhao Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Metagenomics reveals flavour metabolic network of cereal vinegar microbiota

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

Marine microbial community dynamics and their ecological interpretation

(2015) Jed A. Fuhrman et al.   NATURE REVIEWS MICROBIOLOGY

Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing

(2014) Su Yun Lee et al.   FOOD CHEMISTRY

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2014) Wenjun Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A consensus orthogonal partial least squares discriminant analysis (OPLS-DA) strategy for multiblock Omics data fusion

(2013) Julien Boccard et al.   ANALYTICA CHIMICA ACTA

Mechanism of selective alcohol oxidation to aldehydes on gold catalysts: Influence of surface roughness on reactivity

(2011) Mercedes Boronat et al.   JOURNAL OF CATALYSIS

Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk

(2011) Yan-Chun Lv et al.   JOURNAL OF FOOD SCIENCE

Pyrazine Biosynthesis in Corynebacterium glutamicum

(2010) Jeroen S. Dickschat et al.   EUROPEAN JOURNAL OF ORGANIC CHEMISTRY

Volatile profiles of thua nao, a Thai fermented soy product

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

α-Amylase production from catabolite derepressed Bacillus subtilis KCC103 utilizing sugarcane bagasse hydrolysate

(2007) Gobinath Rajagopalan et al.   BIORESOURCE TECHNOLOGY