Research graph
References from Insights into the potential metabolic basis of flavor formation during fermentation of black truffle (Tuber indicum) extract: combining sensory evaluation with metabolomics. Local targets link to admitted publications; unresolved targets remain external evidence.
Novel post-harvest preservation techniques for edible Fungi: A review
10.3390/foods13101554 · 2024 · External reference
Fermentation process control and optimization
10.1002/ceat.202200029 · 2022 · External reference
Biochemical and health properties of truffles
10.14429/dlsj.6.15659 · 2021 · External reference
Reviewing the source, physiological characteristics, and aroma production mechanisms of aroma-producing yeasts
10.3390/foods12183501 · 2023 · External reference
Effects of media and processes on the aromas of white truffle solid-state fermented products
10.3390/pr12092036 · 2024 · External reference
Organic acid metabolism and the impact of fermentation practices on wine acidity: A review
10.21548/39-2-3172 · 2018 · External reference
Advances in engineering nucleotide sugar metabolism for natural product glycosylation in Saccharomyces cerevisiae
10.1021/acssynbio.3c00737 · 2024 · External reference
Engineered Saccharomyces cerevisiae as a biosynthetic platform of nucleotide sugars
10.1021/acssynbio.3c00666 · 2024 · External reference
Yeast domestication in fermented food and beverages: Past research and new avenues
10.1016/j.cofs.2023.101032 · 2023 · External reference
Characterization of the key aroma compounds in three truffle varieties from China by Flavoromics approach
10.3390/molecules24183305 · 2019 · External reference
FlavorDB: A database of flavor molecules
10.1093/nar/gkx957 · 2018 · External reference
The Ehrlich pathway for fusel alcohol production: A century of research on Saccharomyces cerevisiae metabolism
10.1128/aem.02625-07 · 2008 · External reference
Adaptation of central metabolite pools to variations in growth rate and cultivation conditions in Saccharomyces cerevisiae
10.1186/s12934-021-01557-8 · 2021 · External reference
Unresolved reference
2010 · External reference
Potentials of truffles in nutritional and medicinal applications: A review
10.1186/s40694-020-00097-x · 2020 · External reference
Factors affecting the competitiveness of bacterial fermentation
10.1016/j.tibtech.2022.10.005 · 2023 · External reference
Formation mechanism and nutritional effects of organic acids in fermented foods: A review
10.1111/1750-3841.70745 · 2025 · External reference
Effect of monetary reward and food type on accuracy and assessment time of untrained sensory panelists in triangle tests
10.1016/j.foodqual.2016.09.007 · 2017 · External reference
Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS
2025 · External reference
Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
10.1016/j.biortech.2021.126549 · 2022 · External reference
The role of yeasts and lactic acid Bacteria on the metabolism of organic acids during winemaking
10.3390/foods9091231 · 2020 · External reference
Methodologies to advance the understanding of flavor chemistry
10.1016/j.cofs.2020.04.005 · 2020 · External reference
Untargeted metabolomic approaches in food authenticity: A review that showcases biomarkers
10.1016/j.foodchem.2022.133856 · 2023 · External reference
The Keap1–Nrf2 system in cancers: Stress response and anabolic metabolism
10.3389/fonc.2012.00200 · 2012 · External reference
An overview on truffle aroma and Main volatile compounds
10.3390/molecules25245948 · 2020 · External reference
Food and human health applications of edible mushroom by-products
10.1016/j.nbt.2024.03.003 · 2024 · External reference
Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages
10.1186/s13213-021-01635-7 · 2021 · External reference
Yeast: The soul of beer’s aroma—A review of flavour-active esters and higher alcohols produced by the brewing yeast
10.1007/s00253-013-5470-0 · 2014 · External reference
Vitamin B6 metabolism in microbes and approaches for fermentative production
10.1016/j.biotechadv.2016.11.004 · 2017 · External reference
An overview of fermentation in the food industry - looking back from a new perspective
10.1186/s40643-023-00702-y · 2023 · External reference
A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms
10.1111/1750-3841.17172 · 2024 · External reference
What is the relationship between the presence of volatile organic compounds in food and drink products and multisensory flavour perception?
10.3390/foods10071570 · 2021 · External reference
Species and geographic variability in truffle aromas
10.1016/j.fct.2020.111434 · 2020 · External reference
Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach
10.1016/j.foodres.2015.11.018 · 2016 · External reference
Current progress on truffle submerged fermentation: A promising alternative to its fruiting bodies
10.1007/s00253-015-6379-6 · 2015 · External reference
Significance of inoculation density and carbon source on the mycelial growth and tuber polysaccharides production by submerged fermentation of Chinese truffle tuber sinense
2008 · External reference
Black truffle aroma evaluation: SPME-GC-MS vs. sensory experts
10.3390/foods13060837 · 2024 · External reference
Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway
10.1038/s41598-018-27620-w · 2018 · External reference
Unresolved reference
2003 · External reference
Novel insight into the effect of fermentation time on quality of Yunnan congou black tea
10.1016/j.lwt.2021.112939 · 2022 · External reference
Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine
10.1016/j.jfca.2023.105660 · 2023 · External reference
10.1128/spectrum.02640-22
10.1128/spectrum.02640-22 · External reference
Nutritional value and antioxidant activity of Chinese black truffle (Tuber indicum) grown in different geographical regions in China
10.1016/j.lwt.2020.110226 · 2021 · External reference
Effects of processing and storage preservation technologies on nutritional quality and biological activities of edible Fungi: A review
10.1111/jfpe.12437 · 2017 · External reference
The “coexistence” of Ehrlich pathway and de novo pathway improves 2-PE synthesis in Saccharomyces cerevisiae
2025 · External reference
Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of Shanxi aged vinegar
10.1186/s12866-025-04053-w · 2025 · External reference
Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake
10.1016/j.appet.2017.04.005 · 2017 · External reference
Stochastic processes drive the assembly and metabolite profiles of keystone taxa during Chinese strong-flavor baijiu fermentation
10.1128/spectrum.05103-22 · 2023 · External reference
The regulation of key flavor of traditional fermented food by microbial metabolism: A review
2023 · External reference
Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation
10.1016/j.fbio.2024.104963 · 2024 · External reference
Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA: Ethanol O-acyltransferase Eht1 or Eeb1
10.1186/s40064-015-1195-0 · 2015 · External reference
