Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation-Reference-Cited by-同舟云学术

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Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation

Published:2025-01 Issue: Volume:462 Page:140966
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Chao,Gu Chunhe,Wang Mengrui,Chen Junxia,Chang Haode,Chang Ziqing,Zhou Junping,Yue Mingzhe,Zhang Wenjing,Zhang Quanmiao,Feng Zhen

Publisher

Elsevier BV

Reference40 articles.

1. Inhibition of P-450 by aucubin: Is the biological activity of aucubin due to its glutaraldehyde-like aglycone;Bartholomaeus;Toxicology Letters,1995

2. Bacterial cellulose produced by a new acid-resistant strain of Gluconacetobacter genus;Castro;Carbohydrate Polymers,2012

3. The ripening and aging of noni fruits (Morinda citrifolia L.): Microbiological flora and antioxidant compounds;Chan-Blanco;Journal of the Science of Food and Agriculture,2007

4. Integrating shotgun metagenomics and metabolomics to elucidate the dynamics of microbial communities and metabolites in fine flavor cocoa fermentation in Hainan;Chang;Food Research International,2024

5. Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry;Chen;Food Chemistry,2022

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