Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu

Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production

(2022) Wenmeng He et al.   FOOD CHEMISTRY

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

Microbial diversity and chemical property analyses of sufu products with different producing regions and dressing flavors

(2021) Haiying Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The potential correlation between microbial communities and flavors in traditional fermented sour meat

(2021) Aiai Zhong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by Rhizopus microsporus, Rhizopus oryzae, and Actinomucor elegans

(2021) Di Yao et al.   Frontiers in Microbiology

Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation

(2021) Hongbin Lin et al.   Food Bioscience

Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation

(2021) Di Yao 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

Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains

(2020) Guanmian Wei et al.   JOURNAL OF FOOD SCIENCE

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

Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi

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

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Regulation of quality and biogenic amine production during sufu fermentation by pure Mucor strains

(2019) Bing Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food

(2019) Dandan Xu et al.   FOOD MICROBIOLOGY

Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

(2018) Putu Virgina Partha Devanthi et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

(2018) JianCai Zhu et al.   FOOD CHEMISTRY

Comparative study on the composition of free amino acids and derivatives in the two botanical origins of an edible Chinese herb “ Xiebai ”, i.e., Allium chinense G. Don and Allium macrostemon Bunge species

(2018) Quan He et al.   FOOD RESEARCH INTERNATIONAL

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

(2018) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Recent Past, Present, and Future of the Food Microbiome

(2018) Francesca De Filippis et al.   Annual Review of Food Science and Technology

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

(2018) C. Xie et al.   JOURNAL OF APPLIED MICROBIOLOGY

Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer

(2018) Chunzhi XIE et al.   Food Science and Technology

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions

(2018) Hui Tang et al.   MOLECULES

Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor -type Douchi

(2016) Guiqiang He et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)

(2016) Yan Ping Chen et al.   JOURNAL OF SENSORY STUDIES

A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China

(2015) Lu Xu et al.   FOOD CHEMISTRY

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

(2015) Shereen N. Lotfy et al.   FOOD CHEMISTRY

Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)

(2015) Sun-Joo Kum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

(2015) Young-Ran Song et al.   JOURNAL OF FOOD SCIENCE

Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation

(2014) Xuejuan Xia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

(2012) Yasushi Tanaka et al.   FOOD MICROBIOLOGY

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

(2011) Yin-Soon Moy et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd

(2010) Yen-Yi Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomic Assessment of Fermentative Capability of Soybean Starter Treated with High Pressure

(2010) Bong-Kuk Ko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY