Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Yi Chen, Pao Li, Luyan Liao et al. · Food Chemistry · 2021 · 325 citations

Agriculture, Food Science, Analytical Chemistry +15

Genetic Diversity and Spoilage Potentials among <i>Pseudomonas</i> spp. Isolated from Fluid Milk Products and Dairy Processing Plants

Belgin Dogan, Kathryn J. Boor · Applied and Environmental Microbiology · 2003 · 313 citations · Full text

Agriculture, Dairy Science, Microbiology +17

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

Dawei Yu, Yanshun Xu, Joe M. Regenstein et al. · Food Chemistry · 2017 · 239 citations

Agriculture, Food Science, Food Analysis +16

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Yang Yang, Bing Wang, Yu Fu et al. · Food Chemistry · 2020 · 197 citations

Agriculture, Food Science, Food Analysis +12

Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation

Chi Zhao, Wei Su, Yingchun Mu et al. · Food Research International · 2020 · 176 citations

Agriculture, Food Science, Microbiology +16