Traditional Chinese fermented foods are favored by consumers due to their unique flavor,
texture and nutritional values. A large number of microorganisms participate in the process …

Background Rising health awareness has driven tremendous public interest among food
manufacturers and academicians in identifying and develo** novel functional foods …

Background The global consumption of soy products has increased due to their excellent
nutritional value and associated health benefits. Scope and approach Various factors affect …

This study aimed to explore the core functional microbiotas related to flavor compounds
involving in a naturally fermented soybean curd (plain sufu). Properties such as …

This work aimed to investigate the effect of salt concentration on the quality and microbial
community of pickled peppers during fermentation, and the cross-correlation between …

CS sufu is a fermented food composed of mixed chickpeas and soybeans. To explore the
effects of the microbial community on the physicochemical and flavor properties of this …

The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-
based products, due to consumer's increasing demand for the health and environmental …

This review article features comprehensive discussions on the dietary restrictions issued to
patients taking a classic monoamine oxidase inhibitor (phenelzine, tranylcypromine …

Investigating the microbial communities and biogenic amine (BA) formation in silage is of
vital for improving the quality and safety of oat silage. The present study evaluated the …

The quality of gray sufu has been significantly influenced by microbes, but little is known
about the spatiotemporal changes in microbes during fermentation and how they relate to …