Concepedia

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations

Xiaozhe Yang, Wenzhong Hu, Zhilong Xiu, Aili Jiang, Xiangyan Yang, Sarengaowa, Yaru Ji, Yuge Guan, Ke Feng

Food Research International · 2019 · 106 citations · 55 references

DOI

Concepts

References

55

Controlling the False Discovery Rate: A Practical and Powerful Approach to Multiple Testing

Yoav Benjamini, Yosef Hochberg · Journal of the Royal Statistical Society Series B (Statistical Methodology) · 1995 · 108.7K citations

, , +13

Improved Bacterial 16S rRNA Gene (V4 and V4-5) and Fungal Internal Transcribed Spacer Marker Gene Primers for Microbial Community Surveys

William A. Walters, Embriette R. Hyde, Donna Berg-Lyons et al. · mSystems · 2015 · 2.3K citations · Full text

, , +14

Sodium, Blood Pressure, and Cardiovascular Disease

Paul K. Whelton, Lawrence J. Appel, Ralph L. Sacco et al. · Circulation · 2012 · 457 citations · Full text

, , +17

Lactic acid bacteria in traditional fermented Chinese foods

Shanna Liu, Ye Han, Zhijiang Zhou · Food Research International · 2011 · 306 citations

, , +14

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

Muyan Xiao, Tao Xiong, Zhen Peng et al. · Food Research International · 2018 · 243 citations

, , +12