REVIEW
Published on 08 Apr 2022
Interaction and Application of Molds and Yeasts in Chinese Fermented Foods
doi 10.3389/fmicb.2021.664850
- 10,672 views
- 17 citations
- Frontiers in Microbiology
- Food Microbiology
- Research Topics
- From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production
From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production
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Articles
EDITORIAL
Published on 17 Mar 2022
Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production
doi 10.3389/fmicb.2022.876872
- 5,262 views
- 5 citations
ORIGINAL RESEARCH
Published on 16 Dec 2021
Solid-State Fermentation With Aspergillus cristatus Enhances the Protopanaxadiol- and Protopanaxatriol-Associated Skin Anti-aging Activity of Panax notoginseng
doi 10.3389/fmicb.2021.602135
- 2,995 views
- 7 citations
ORIGINAL RESEARCH
Published on 20 Oct 2021
Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China
doi 10.3389/fmicb.2021.736525
- 2,927 views
- 22 citations
ORIGINAL RESEARCH
Published on 20 Sep 2021
Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter
doi 10.3389/fmicb.2021.716281
- 2,750 views
- 16 citations
ORIGINAL RESEARCH
Published on 03 Sep 2021
Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity
doi 10.3389/fmicb.2021.626920
- 2,136 views
- 11 citations
ORIGINAL RESEARCH
Published on 31 Aug 2021
Succession of Fungal Communities at Different Developmental Stages of Cabernet Sauvignon Grapes From an Organic Vineyard in Xinjiang
doi 10.3389/fmicb.2021.718261
- 2,721 views
- 22 citations
ORIGINAL RESEARCH
Published on 20 Aug 2021
Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu
doi 10.3389/fmicb.2021.705967
- 2,479 views
- 21 citations
ORIGINAL RESEARCH
Published on 12 Aug 2021
Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng
doi 10.3389/fmicb.2021.717387
- 2,466 views
- 23 citations
PERSPECTIVE
Published on 04 Aug 2021
Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity
doi 10.3389/fmicb.2021.702093
- 3,270 views
- 20 citations
ORIGINAL RESEARCH
Published on 02 Aug 2021
Comparative Study on the Antioxidant Activity of Monascus Yellow Pigments From Two Different Types of Hongqu—Functional Qu and Coloring Qu
doi 10.3389/fmicb.2021.715295
- 3,488 views
- 12 citations
MINI REVIEW
Published on 29 Jul 2021
A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese
doi 10.3389/fmicb.2021.703284
- 62,306 views
- 113 citations
Published in
Frontiers in Microbiology
- Food Microbiology
Impact
- 309kTopic views
- 231kArticle views
- 66kArticle downloads