Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin-Reference-Cited by-同舟云学术

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Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin

Published:2023-12 Issue: Volume:56 Page:103125
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Dingyuan,Hu Mengyu,Tang Xin,Zhang Qiuxiang,Zhao Jianxin,Mao Bingyong,Zhang Hao,Cui Shumao

Funder

Special Project for Research and Development in Key areas of Guangdong Province

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference44 articles.

1. Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O;Al-Dalali;Journal of Food Composition and Analysis,2022

2. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China;An;Food Chemistry,2021

3. Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology;Cao;Food Control,2017

4. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation;Chen;Food Bioscience,2022

5. First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one;Delcros;Food Chemistry,2023

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS;Food Bioscience;2024-12

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

3. Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing;Innovative Food Science & Emerging Technologies;2024-08

4. The Spatiotemporal Variation in Biodiversity and Its Response to Different Future Development Scenarios: A Case Study of Guilin as an Internationally Renowned Tourist Destination in China;Applied Sciences;2024-03-02

5. Improving the utilization efficiency of nitrogen source through co-culture of Lactobacillus strains with different nitrogen source metabolisms;LWT;2024-01

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