Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

Sudhanshu S. Behera, Aly El Sheikha, Riadh Hammami et al. · Journal of Functional Foods · 2020 · 273 citations · Full text

Agriculture, Food Science, Microbiology +17

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Qi Zhang, Yicheng Ding, Saiqi Gu et al. · Food Research International · 2020 · 239 citations

Agriculture, Food Science, Food Analysis +13

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

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

Min Qian, Fengxi Ruan, Wenhong Zhao et al. · Food Chemistry · 2023 · 146 citations

Agriculture, Food Science, Viticulture +17

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

Yun‐Jeong Choi, Sojin Yong, Min Jung Lee et al. · LWT · 2019 · 145 citations

Agriculture, Biochemistry, Microbiology +14