Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

Muyan Xiao, Tao Xiong, Zhen Peng et al. · Food Research International · 2018 · 234 citations

Microbial Diversity, Food Fermentation, Chinese Sichuan Paocai +5

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

Zirui Huang, Jiali Hong, Jiaxin Xu et al. · Food Microbiology · 2018 · 151 citations

Food Chemistry, Core Functional Microbiota, Food Fermentation +9

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

Xinxing Xu, Bingbing Wu, Wenting Zhao et al. · Food Chemistry · 2020 · 141 citations · Full text

Chili Pepper, Autochthonous Microbial Diversity, Food Fermentation +8

Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics

Dandan Zhao, Jun Hu, Wenxuan Chen · Food Chemistry · 2021 · 138 citations

Food Chemistry, Biology, Health Sciences +10

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Zi Ye, Zhixun Shang, Shiyao Zhang et al. · Food Research International · 2022 · 136 citations

Chili Pepper, Food Fermentation, Flavoromics +6