Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods-Reference-Cited by-同舟云学术

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Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods

Published:2025-01 Issue: Volume:463 Page:141019
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Xiaoxuan,Yu Leilei,Xiao Meifang,Zhang Chengcheng,Zhao Jianxing,Narbad Arjan,Chen Wei,Zhai Qixiao,Tian Fengwei

Funder

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference114 articles.

1. Probiotics in the sourdough bread fermentation: Current status;Akamine;Fermentation,2023

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. A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways;An;Comprehensive Reviews in Food Science and Food Safety,2023

4. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007

5. Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods;Ayseli;Trends in Food Science & Technology,2016

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