The dynamic change of flavor characteristics in Pacific oyster (Crassostrea gigas) during depuration uncovered by mass spectrometry-based metabolomics combined …
L Chen, X Teng, Y Liu, H Shi, Z Li, C Xue - Food Chemistry, 2024 - Elsevier
The flavor of Pacific oyster (Crassostrea gigas) significantly changed during the depuration
process. This work aimed to explore the mechanism of flavor changes during the 72 h …
process. This work aimed to explore the mechanism of flavor changes during the 72 h …
[HTML][HTML] Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an …
Y Xiong, J Guan, B Wu, T Wang, Y Yi, W Tang, K Zhu… - Molecules, 2023 - mdpi.com
Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern
Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in …
Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in …
[HTML][HTML] Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
Y Xiong, C Zhu, B Wu, T Wang, L Yang, J Guan, Y Yi… - Fermentation, 2024 - mdpi.com
Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented
vegetables. However, it is important to note that excessive salt levels can have adverse …
vegetables. However, it is important to note that excessive salt levels can have adverse …
[HTML][HTML] Effect of Capsaicin Stress on Aroma-Producing Properties of Lactobacillus plantarum CL-01 Based on E-Nose and GC–IMS
Q Zhang, J Tang, J Deng, Z Cai, X Jiang, C Zhu - Molecules, 2023 - mdpi.com
Capsaicin stress, along with salt stress, could be considered the main stressors for lactic
acid bacteria in traditional fermented pepper products. Until now, insufficient attention has …
acid bacteria in traditional fermented pepper products. Until now, insufficient attention has …
[HTML][HTML] Effects of Fermentation Period on the Non-Volatile Metabolites of Chinese Ultra-Long-Term Solid Fermented Kohlrabi Based on Non-Targeted Metabolomic …
X Jia, H Chen, X Wang, X Nie, L Xiang, D Liu, Z Zhao - Fermentation, 2023 - mdpi.com
This study aimed to investigate the effects of ultra-long-term fermentation on the formation of
non-volatile metabolites of Chinese solid-fermented kohlrabies. Liquid chromatography …
non-volatile metabolites of Chinese solid-fermented kohlrabies. Liquid chromatography …
[HTML][HTML] Metabolites changes of a low-temperature and low-salt fermented Chinese kohlrabi during fermentation based on non-targeted metabolomic analysis
Z Zhao, H Chen, Y Zhang, X Nie, L Xiang… - … in Sustainable Food …, 2023 - frontiersin.org
A low-temperature and low-salt industrially fermented Chinese kohlrabi (LSCK) was
developed in this study, with the salt usage decreased by approximately 70% compared to …
developed in this study, with the salt usage decreased by approximately 70% compared to …
[HTML][HTML] Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology
HA Karaoglan, AB Aktas - Fermentation, 2023 - mdpi.com
Kohlrabi is a valuable crop due to its substantial amount of macro-and micronutrients. It is
mostly consumed in fresh form, as jam or fermented product. This current work aimed to …
mostly consumed in fresh form, as jam or fermented product. This current work aimed to …