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| Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce | | Food control |
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| Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing | | Journal of food quality |
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| Determination of eight biogenic amines in selected seafood products by MSPD extraction followed by UHPLC-Orbitrap MS | | Journal of food composition and analysis |
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| Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu) | | Food and bioprocess technology |
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| Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae | | Parasitology research |
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| Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce | | International journal of food microbiology |
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| 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 |
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| Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases | | World journal of microbiology and biotechnology |
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| Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation | | International journal of food microbiology |
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| Modeling and Optimization of Electrodialytic Desalination of Fish Sauce Using Artificial Neural Networks and Genetic Algorithm | | Food and bioprocess technology |
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| Chemical, microbiological and sensory changes associated with fish sauce processing | | European food research and technology |
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| 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 |
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| Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation | | Journal of the science of food and agriculture |
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| Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus) | | Food chemistry |
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| NaCl-Activated Extracellular Proteinase from Virgibacillus sp. SK37 Isolated from Fish Sauce Fermentation | | Journal of food science |
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| Chemical and sensory changes associated Yu-lu fermentation process - A traditional Chinese fish sauce | | Food chemistry |
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| Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures | | Journal of food science |
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| Endogenous proteinases in true sardine (Sardinops melanostictus) | | Food chemistry |
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| Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce | | Food chemistry |
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| A Rapid Methodology for Screening Hake Species (Merluccius Spp.) by Single-Stranded Conformation Polymorphism Analysis | | Journal of agricultural and food chemistry |
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| Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents | | Journal of food science |
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| Reduction of cadmium in fermented squid gut sauce using cadmium-absorbing bacteria isolated from food sources | | Journal of food, agriculture and environment |
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| Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce | | International journal of food microbiology |
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| Anti-hydrogen peroxide activity of fish and soy sauce | | Food chemistry |
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| Arsenic speciation in fish sauce samples determined by HPLC coupled to inductively coupled plasma mass spectrometry | | Food chemistry |
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