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Integrated Electronic Tongue and Metabolomics Reveal Dynamic Flavor–Metabolite Interactions During Buckwheat Soy Sauce Fermentation

https://doi.org/10.2139/ssrn.5900902
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inferredcites →https://doi.org/10.1002/jsfa.10405openalex-snapshot
Microbiota stratification and succession of amylase‐producing Bacillus in traditional Chinese Jiuqu (fermentation starters)
inferredcites →https://doi.org/10.1002/jsfa.8169openalex-snapshot
Dynamics of microbial community during the extremely long‐term fermentation process of a traditional soy sauce
inferredcites →https://doi.org/10.1007/s11694-019-00259-5openalex-snapshot
The evaluation of overall umami intensity in Takifugu obscurus and Ctenopharyngodon idella based on the Steven’s law
inferredcites →https://doi.org/10.1016/j.aca.2011.07.028openalex-snapshot
Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products
inferredcites →https://doi.org/10.1016/j.apcbee.2012.06.011openalex-snapshot
Enzyme Production and Growth of Aspergillus oryzae S. on Soybean Koji Fermentation
inferredcites →https://doi.org/10.1016/j.foodchem.2005.05.081openalex-snapshot
Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products
inferredcites →https://doi.org/10.1016/j.fshw.2021.11.023openalex-snapshot
Metabolomics mechanism of traditional soy sauce associated with fermentation time
inferredcites →https://doi.org/10.1016/j.jbiosc.2016.08.010openalex-snapshot
Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation
inferredcites →https://doi.org/10.1016/s0308-8146(03)00228-0openalex-snapshot
Trace elements in flour and bran from common and tartary buckwheat
inferredcites →https://doi.org/10.1016/s2095-3119(21)63785-1openalex-snapshot
Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process
inferredcites →https://doi.org/10.1021/acs.jafc.0c04200openalex-snapshot
Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution
inferredcites →https://doi.org/10.1021/acs.jafc.3c03733openalex-snapshot
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods
inferredcites →https://doi.org/10.1021/acs.jafc.4c10858openalex-snapshot
The Seed-Specific Rutin-Degrading Enzyme FtBGLU29 is a Key Factor Promoting the Accumulation of the Bitter Compound Quercetin in Tartary Buckwheat
inferredcites →https://doi.org/10.1021/jf034543eopenalex-snapshot
Tartary Buckwheat ( Fagopyrum tataricum Gaertn.) as a Source of Dietary Rutin and Quercitrin
inferredcites →https://doi.org/10.1021/jf802866fopenalex-snapshot
Odor Detection Thresholds and Enantiomeric Distributions of Several 4-Alkyl Substituted γ-Lactones in Australian Red Wine
inferredcites →https://doi.org/10.1038/42388openalex-snapshot
Salt enhances flavour by suppressing bitterness
inferredcites →https://doi.org/10.1080/07388551.2017.1354354openalex-snapshot
An overview of Bacillus proteases: from production to application
inferredcites →https://doi.org/10.1080/10408398.2012.678422openalex-snapshot
Umami Taste Components and Their Sources in Asian Foods
inferredcites →https://doi.org/10.1080/1745039x.2019.1583519openalex-snapshot
Effects of leucine supplementation on muscle protein synthesis and degradation pathways in broilers at constant dietary concentrations of isoleucine and valine
inferredcites →https://doi.org/10.1515/pjfns-2015-0005openalex-snapshot
Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.