Current Research on Flavor Compounds in Fermented Food Products-Reference-Cited by-同舟云学术

Current Research on Flavor Compounds in Fermented Food Products

Published:2024-02-28 Issue:5 Volume:13 Page:730
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

van Wyk Niël¹²^ORCID

Affiliation:

1. Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany

2. ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia

Abstract

Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...]

Funder

Australian Research Council

Hessian Ministry for Science and the Arts

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/5/730/pdf

Reference41 articles.

1. The Microbial Food Revolution;Graham;Nat. Commun.,2023

2. Ramírez Rojas, A.A., Swidah, R., and Schindler, D. (2022). Microbes of Traditional Fermentation Processes as Synthetic Biology Chassis to Tackle Future Food Challenges. Front. Bioeng. Biotechnol, 10.

3. Siddiqui, S.A., Erol, Z., Rugji, J., Taşçı, F., Ahu Kahraman, H., Toppi, V., Mus, L., Di Giacinto, G., Bahmid, N.A., and Mehdizadeh, M. (2023). An Overview of Fermentation in the Food Industry—Looking Back from a New Perspective. Bioresour. Bioprocess, 10.

4. Insights into Microbiota Community Dynamics and Flavor Development Mechanism during Golden Pomfret (Trachinotus ovatus) Fermentation Based on Single-Molecule Real-Time Sequencing and Molecular Networking Analysis;Wang;Food Sci. Hum. Wellness,2024

5. Metagenomics-Based Insights into the Microbial Community Profiling and Flavor Development Potentiality of Baijiu Daqu and Huangjiu Wheat Qu;Zhang;Food Res. Int.,2022

Cited by 1 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. Multi-omics reveals the phyllosphere microbial community and material transformations in cigars;Frontiers in Microbiology;2024-07-31