The relationships between flavor substances and microbial communities during the fermentation of Chinese traditional red sour soup

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Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (<i>Phaseolus vulgaris</i> L.)

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Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

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Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Yaqing Xiao, Yingnan Liu, Conggui Chen et al. · Food Research International · 2020 · 233 citations

Agriculture, Food Science, Microbiology +17

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Jiancai Zhu, LingYing Wang, Zuobing Xiao et al. · Food Chemistry · 2017 · 169 citations

Agriculture, Botany, Plant Sciences +17