Characteristics of microbial communities in fermentation of pickled ginger and their correlation with its volatile flavors-Reference-Cited by-同舟云学术

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Characteristics of microbial communities in fermentation of pickled ginger and their correlation with its volatile flavors

Published:2023-06 Issue: Volume:53 Page:102736
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Chen Yan,Chen Lei,Liu Lei,Bi Xiufang^ORCID,Liu Xiaocui

Funder

Sichuan Province Science and Technology Support Program

Key Research and Development Program of Sichuan Province

Natural Science Foundation of Sichuan Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference50 articles.

1. Fermented fruits and vegetables of asia: A potential source of probiotics;Anandharaj;Biotechnology research international,2014

2. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure;An;Food Chemistry,2016

3. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?;Behera;Journal of Functional Foods,2020

4. Influence of the solvent, hydrodistillation-headspace solvent microextraction and composition of Korean ginger;Bilehal;Food Analytical Methods,2011

5. Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation;Cai;LWT - Food Science and Technology,2022

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2. Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots;Food Microbiology;2024-12

3. Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea;Food Chemistry;2024-11

4. Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF;Food Chemistry;2024-10

5. Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein;Food Chemistry: X;2024-06

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