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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > animal products > fish products > fish sauce × 25 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (5)    (Click to View) Identification of 4-Methylspinaceamine, a Pictet-Spengler Condensation Reaction Product of Histamine with Acetaldehyde, in Fermented Foods and Its Metabolite in Human Urine Journal of agricultural and food chemistry (Click to View) Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation Journal of the science of food and agriculture (Click to View) NaCl-Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation Journal of food science (Click to View) Endogenous proteinases in true sardine (Sardinops melanostictus) Food chemistry (Click to View) Reduction of cadmium in fermented squid gut sauce using cadmium-absorbing bacteria isolated from food sources Journal of food, agriculture and environment biochemistry (19)    (Click to View) Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing Journal of food quality (Click to View) Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu) Food and bioprocess technology (Click to View) Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce International journal of food microbiology (Click to View) Characterization of a salt-tolerant acid protease produced by bacillus megaterium klp-98 and its potential as a fermentation starter for the manufacture of fish sauce Journal of food biochemistry (Click to View) Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases World journal of microbiology and biotechnology (Click to View) Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation International journal of food microbiology (Click to View) Modeling and Optimization of Electrodialytic Desalination of Fish Sauce Using Artificial Neural Networks and Genetic Algorithm Food and bioprocess technology (Click to View) Chemical, microbiological and sensory changes associated with fish sauce processing European food research and technology (Click to View) Identification of 4-Methylspinaceamine, a Pictet-Spengler Condensation Reaction Product of Histamine with Acetaldehyde, in Fermented Foods and Its Metabolite in Human Urine Journal of agricultural and food chemistry (Click to View) Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation Journal of the science of food and agriculture (Click to View) Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus) Food chemistry (Click to View) NaCl-Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation Journal of food science (Click to View) Chemical and sensory changes associated Yu-lu fermentation process - A traditional Chinese fish sauce Food chemistry (Click to View) Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures Journal of food science (Click to View) Endogenous proteinases in true sardine (Sardinops melanostictus) Food chemistry (Click to View) Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce Food chemistry (Click to View) A Rapid Methodology for Screening Hake Species (Merluccius Spp.) by Single-Stranded Conformation Polymorphism Analysis Journal of agricultural and food chemistry (Click to View) Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents Journal of food science (Click to View) Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce International journal of food microbiology biological properties and phenomena (1)    (Click to View) Reduction of cadmium in fermented squid gut sauce using cadmium-absorbing bacteria isolated from food sources Journal of food, agriculture and environment cell biology (2)    (Click to View) Endogenous proteinases in true sardine (Sardinops melanostictus) Food chemistry (Click to View) Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce Food chemistry genetics (3)    (Click to View) Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce International journal of food microbiology (Click to View) A Rapid Methodology for Screening Hake Species (Merluccius Spp.) by Single-Stranded Conformation Polymorphism Analysis Journal of agricultural and food chemistry (Click to View) Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce International journal of food microbiology microbiology (12)    (Click to View) Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce Food control (Click to View) Characterization of a salt-tolerant acid protease produced by bacillus megaterium klp-98 and its potential as a fermentation starter for the manufacture of fish sauce Journal of food biochemistry (Click to View) Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases World journal of microbiology and biotechnology (Click to View) Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation International journal of food microbiology (Click to View) Chemical, microbiological and sensory changes associated with fish sauce processing European food research and technology (Click to View) Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation Journal of the science of food and agriculture (Click to View) NaCl-Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation Journal of food science (Click to View) Chemical and sensory changes associated Yu-lu fermentation process - A traditional Chinese fish sauce Food chemistry (Click to View) Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures Journal of food science (Click to View) Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce Food chemistry (Click to View) Reduction of cadmium in fermented squid gut sauce using cadmium-absorbing bacteria isolated from food sources Journal of food, agriculture and environment (Click to View) Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce International journal of food microbiology nutrition (1)    (Click to View) Endogenous proteinases in true sardine (Sardinops melanostictus) Food chemistry organisms (18)    (Click to View) Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce Food control (Click to View) Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing Journal of food quality (Click to View) Determination of eight biogenic amines in selected seafood products by MSPD extraction followed by UHPLC-Orbitrap MS Journal of food composition and analysis (Click to View) Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu) Food and bioprocess technology (Click to View) Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae Parasitology research (Click to View) Characterization of a salt-tolerant acid protease produced by bacillus megaterium klp-98 and its potential as a fermentation starter for the manufacture of fish sauce Journal of food biochemistry (Click to View) Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases World journal of microbiology and biotechnology (Click to View) Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation International journal of food microbiology (Click to View) Chemical, microbiological and sensory changes associated with fish sauce processing European food research and technology (Click to View) Identification of 4-Methylspinaceamine, a Pictet-Spengler Condensation Reaction Product of Histamine with Acetaldehyde, in Fermented Foods and Its Metabolite in Human Urine Journal of agricultural and food chemistry (Click to View) Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation Journal of the science of food and agriculture (Click to View) Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus) Food chemistry (Click to View) Chemical and sensory changes associated Yu-lu fermentation process - A traditional Chinese fish sauce Food chemistry (Click to View) Endogenous proteinases in true sardine (Sardinops melanostictus) Food chemistry (Click to View) A Rapid Methodology for Screening Hake Species (Merluccius Spp.) by Single-Stranded Conformation Polymorphism Analysis Journal of agricultural and food chemistry (Click to View) Reduction of cadmium in fermented squid gut sauce using cadmium-absorbing bacteria isolated from food sources Journal of food, agriculture and environment (Click to View) Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce International journal of food microbiology (Click to View) Anti-hydrogen peroxide activity of fish and soy sauce Food chemistry physiology (10)    (Click to View) Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing Journal of food quality (Click to View) Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae Parasitology research (Click to View) Characterization of a salt-tolerant acid protease produced by bacillus megaterium klp-98 and its potential as a fermentation starter for the manufacture of fish sauce Journal of food biochemistry (Click to View) Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases World journal of microbiology and biotechnology (Click to View) Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation International journal of food microbiology (Click to View) Identification of 4-Methylspinaceamine, a Pictet-Spengler Condensation Reaction Product of Histamine with Acetaldehyde, in Fermented Foods and Its Metabolite in Human Urine Journal of agricultural and food chemistry (Click to View) Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation Journal of the science of food and agriculture (Click to View) NaCl-Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation Journal of food science (Click to View) Chemical and sensory changes associated Yu-lu fermentation process - A traditional Chinese fish sauce Food chemistry (Click to View) Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures Journal of food science taxonomy (1)    (Click to View) A Rapid Methodology for Screening Hake Species (Merluccius Spp.) by Single-Stranded Conformation Polymorphism Analysis Journal of agricultural and food chemistry zoology (7)    (Click to View) Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing Journal of food quality (Click to View) Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae Parasitology research (Click to View) Identification of 4-Methylspinaceamine, a Pictet-Spengler Condensation Reaction Product of Histamine with Acetaldehyde, in Fermented Foods and Its Metabolite in Human Urine Journal of agricultural and food chemistry (Click to View) Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation Journal of the science of food and agriculture (Click to View) NaCl-Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation Journal of food science (Click to View) Endogenous proteinases in true sardine (Sardinops melanostictus) Food chemistry (Click to View) Reduction of cadmium in fermented squid gut sauce using cadmium-absorbing bacteria isolated from food sources Journal of food, agriculture and environment