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New Food Chemistry Research Has Been Reported by Researchers at Ningxia University (Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines)

• Source: Obesity, Fitness & Wellness Week. October 12, 2024, 3578

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Institute of Science and Technology Researchers Broaden Understanding of Food Chemistry (Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic)

• Source: Food Weekly News. October 10, 2024, 87

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Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage.

• Authors : Suvajdžić B; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia.; Tasić T

Subjects: Fermentation* ; Food Quality* ; Pork Meat*

• Source: Animal science journal = Nihon chikusan Gakkaiho [Anim Sci J] 2020 Jan-Dec; Vol. 91 (1), pp. e13466.Publisher: Wiley Country of Publication: Australia NLM ID: 100956805 Publication Model: Print Cited Medium: Internet ISSN: 1740-0929 (Electronic)

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Data on Food Chemistry Reported by Qiancheng Zuo and Colleagues (Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation)

• Source: Food Weekly News. August 29, 2024, 141

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Data on Food Chemistry Detailed by Researchers at National Institute of Food Technology Entrepreneurship and Management (Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based ...)

• Source: Food Weekly News. June 13, 2024, 51

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Applied Science & Technology Full Text (H.W. Wilson)

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