Results 101 to 110 of about 286 (139)

Correlation between lifestyle choices, dietary factors, and the risk of adult urolithiasis: insights from a systematic review and meta-analysis. [PDF]

Transl Androl Urol
Hua L, Cao J, Zhao X, Meng X, Qiu J.
europepmc   +1 more source

The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development. [PDF]

Microorganisms
Ge Y, Wu Y, Aihaiti A, Wang L, Wang Y, Xing J, Zhu M, Hong J.   +7 more
europepmc   +1 more source

The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective. [PDF]

Foods
Zhu H, Liang K, Zhu D, Sun J, Qiu J.
europepmc   +1 more source

Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages. [PDF]

Foods
Song D, Yang L, Zhang C.
europepmc   +1 more source

Revealing correlations of microbiota and key aroma-active compounds of Shanxi Aged Vinegar fermentation using metatranscriptomics and metabolomics

LWT
Jiao Wang, Yaao Zhou, Boya Zhu, Xinyu Wang, Ao Zhang, Kai Liang, Jia Song, Yu Zheng, Min Wang   +8 more
openaire   +1 more source

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites. [PDF]

Foods
Li J, Wu J, Tu M, Xiao X, Hu K, Li Q, Zhao N, Liu A, Ao X, Hu X, Liu S.   +10 more
europepmc   +1 more source

Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality. [PDF]

Food Chem X
Yuan Y, Hou X, Lei Y, Zhang Q, Wang D, Hu K, Liu A, Zhao N, Cong J, Li Q, Liu S, Li J.   +11 more
europepmc   +1 more source

The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms. [PDF]

Curr Res Food Sci
Mu H, Yao Y, Gong Y, Yang T.
europepmc   +1 more source

Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities. [PDF]

Food Chem X
Bruce BB, Boateng ID, Boateng C.
europepmc   +1 more source