Ushbu ish iqtibos qilgan ishlar

6 ta ish

Ish: Starter-specific flavor markers in suansun revealed by cross-platform GC-MS/GC-IMS volatilomics

1. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation

   Caixia Chen, Guiguang Cheng, Yaping Liu +5

   Maqola20223 iqtibos

   ABIABI:AkademIndex/2026.other.481514

2. Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri

   Lei Wang, Yan-Yu Luo, Ying Zhang +5

   Maqola20233 iqtibos

   ABIABI:AkademIndex/2026.other.481516

3. Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots

   Caixia Chen, Jing Li, Guiguang Cheng +5

   Maqola20233 iqtibos

   ABIABI:AkademIndex/2026.other.481517

4. Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics

   Cuiwen Jian, Minghao Sun, Ting Ma +6

   Maqola20243 iqtibos

   ABIABI:AkademIndex/2026.other.481528

5. Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin

   Dingyuan Wang, Mengyu Hu, Xin Tang +5

   Maqola20232 iqtibos

   ABIABI:AkademIndex/2026.other.481518

6. Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing

   Xiya Zhang, Aixia Wang, Jiaxin Li +8

   Maqola20242 iqtibos

   ABIABI:AkademIndex/2026.other.481523