Analysis of microbial community and its correlation with flavor compounds during Congee fermentation

Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds

(2022) Wenchao Cai et al.   FOOD RESEARCH INTERNATIONAL

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

(2021) Wenchao Cai et al.   FOOD RESEARCH INTERNATIONAL

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

(2021) Wenchao Cai et al.   FOOD RESEARCH INTERNATIONAL

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

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

Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu

(2021) Wenchao Cai et al.   FOOD RESEARCH INTERNATIONAL

Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers

(2020) Lei Liu et al.   Frontiers in Microbiology

Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview

(2020) R. B. Cuvas-Limon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

(2020) Oluwafemi Ayodeji Adebo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process

(2019) Fabrice Bationo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

(2017) Guo-qing He et al.   Journal of Zhejiang University-SCIENCE B

A novel method for qualitative analysis of edible oil oxidation using an electronic nose

(2016) Lirong Xu et al.   FOOD CHEMISTRY

Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose

(2015) Yingzheng Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

(2015) Qian Chen et al.   MEAT SCIENCE

Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis

(2013) Shiqing Song et al.   FOOD CHEMISTRY

A rapid, sensitive method for quantitative analysis of underivatized amino acids by liquid chromatography–tandem mass spectrometry (LC–MS/MS)

(2013) Anthony Le et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage)

(2012) Regina C.S. Mendonça et al.   FOOD CONTROL

Lactic acid bacteria in traditional fermented Chinese foods

(2011) Shan-na Liu et al.   FOOD RESEARCH INTERNATIONAL

Review: Highlights in recent applications of electronic tongues in food analysis

(2010) Laura Escuder-Gilabert et al.   ANALYTICA CHIMICA ACTA

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS