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Economics, Business and Industry: products and commodities > agricultural products > foods > sauces × 185 items, grouped by Geographical Locations (view ungrouped items) Africa (4)    (Click to View) Nutritional contents of three edible oyster mushrooms grown on two substrates at Haramaya, Ethiopia, and sensory properties of boiled mushroom and mushroom sauce International journal of food science and technology (Click to View) Forensically Robust Determination of the Illegal Dye Dimethyl Yellow in a Refractory Curcuma Oleoresin–Surfactant Matrix—a Case Study Food analytical methods (Click to View) Evaluation and standardisation of small-scale canning methods for small white beans (Phaseolus vulgaris L.) canned in tomato sauce Journal of the science of food and agriculture (Click to View) Nutritional value of six multi-ingredient sauces from Burkina Faso Journal of food composition and analysis Asia (19)    (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) Application of content analysis in food safety reports on the Internet in China Food control (Click to View) Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae Parasitology research (Click to View) Natural occurrence of deoxynivalenol in soy sauces consumed in China Food control (Click to View) Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce Journal of food processing and preservation (Click to View) A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China Food control (Click to View) Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems International journal of food microbiology (Click to View) A survey of histamine content in seafood sold in markets of nine countries Food control (Click to View) Isolation and characterisation of lactic acid bacteria from jiang‐gua (fermented cucumbers), a traditional fermented food in Taiwan Journal of the science of food and agriculture (Click to View) Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine Food and bioprocess technology (Click to View) Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce Journal of food science (Click to View) Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes International journal of food science and technology (Click to View) Quantification of ethyl carbamate in soy sauce consumed in Korea and estimated daily intakes by age Journal of the science of food and agriculture (Click to View) Chemical and sensory changes associated Yu-lu fermentation process - A traditional Chinese fish sauce Food chemistry (Click to View) Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium International journal of food microbiology (Click to View) Traditional healthful fermented products of Japan Journal of industrial microbiology and biotechnology (Click to View) Anti-hydrogen peroxide activity of fish and soy sauce Food chemistry (Click to View) Assessment of Trans Fatty Acids Content in Popular Western-Style Products in China Journal of food science Central America (2)    (Click to View) Tocopherol and carotenoid content of foods commonly consumed in Costa Rica Journal of food composition and analysis (Click to View) Prevalence of strongyles and efficacy of fenbendazole and ivermectin in working horses in El Sauce, Nicaragua Veterinary parasitology Europe (8)    (Click to View) Nickel levels in convenience and fast foods: In vitro study of the dialyzable fraction Science of the total environment (Click to View) Characteristics of Family Mealtimes Affecting Children's Vegetable Consumption and Liking Journal of the American Dietetic Association (Click to View) Ethnic foods in the UK Nutrition bulletin (Click to View) Trans octadecenoic fatty acid (TFA) isomers in German foods and bakery goods European journal of lipid science and technology (Click to View) Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics Meat science (Click to View) Acrylamide levels in cooked rice, tomato sauces and some fast food on the Italian market Journal of food composition and analysis (Click to View) Increases in energy, protein and fat intake following the addition of sauce to an older person's meal Appetite (Click to View) Study of different kinds of “Pesto Genovese” by the analysis of their volatile fraction and chemometric methods Food chemistry named bodies of water (1)    (Click to View) Preparation of pickled product from anchovies (stolephorus sp.) and studies on quality changes during storage Journal of food processing and preservation named geographical regions (2)    (Click to View) Effect of solar drying on the composition of essential oil of sacha culantro (eryngium foetidum l.) grown in the peruvian amazon Journal of food process engineering (Click to View) Tocopherol and carotenoid content of foods commonly consumed in Costa Rica Journal of food composition and analysis Pacific Ocean Islands (6)    (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) Natural occurrence of deoxynivalenol in soy sauces consumed in China Food control (Click to View) A survey of histamine content in seafood sold in markets of nine countries Food control (Click to View) Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium International journal of food microbiology (Click to View) Traditional healthful fermented products of Japan Journal of industrial microbiology and biotechnology (Click to View) Anti-hydrogen peroxide activity of fish and soy sauce Food chemistry