Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi

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

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Agriculture, Food Science, Food Analysis +16

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Yunzi Feng, Yu Cai, Guowan Su et al. · Food Chemistry · 2013 · 189 citations

Agriculture, Agricultural Biotechnology, Food Science +16

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

Gu Chen, Congcong Chen, Zhonghua Lei · Trends in Food Science & Technology · 2017 · 136 citations

Agriculture, Food Science, Microbiology +16

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

Xiaowei Zheng, M.J.R. Nout, Eddy J. Smid et al. · International Journal of Food Microbiology · 2014 · 129 citations · Full text

Life Sciences, Food Science, Microbiology +17