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Economics, Business and Industry: products and commodities > agricultural products > foods > sauces × 185 items, grouped by Health and Pathology (view ungrouped items) animal and human health (21)    (Click to View) Identification of gaps in knowledge concerning toxicology of 3-MCPD and glycidol esters European journal of lipid science and technology (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) 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) THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene Journal of food biochemistry (Click to View) A sensitive and selective direct competitive enzyme-linked immunosorbent assay for fast detection of Sudan I in food samples Journal of the science of food and agriculture (Click to View) Using naturally brewed soy sauce to reduce salt in selected foods Journal of sensory studies (Click to View) Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria Food chemistry (Click to View) Preparation and characterization of mussel (mytilus edulis) protein hydrolysates with angiotensin‐i‐converting enzyme (ace) inhibitory activity by enzymatic hydrolysis Journal of food biochemistry (Click to View) Increasing the microbial inactivation of Staphylococcus aureus in sauces by a combination of enterocin AS-48 and 2-nitropropanol, and mild heat treatments Food control (Click to View) Prevalence of strongyles and efficacy of fenbendazole and ivermectin in working horses in El Sauce, Nicaragua Veterinary parasitology (Click to View) Ubiquinone contents in Korean fermented foods and average daily intakes Journal of food composition and analysis (Click to View) Simultaneous Determination of Aflatoxin B₁ and Aflatoxin M ₁ in Food Matrices by Enzyme-Linked Immunosorbent Assay Food analytical methods (Click to View) Determination of anti-tubercular agent in mango ginger (Curcuma amada Roxb.) by reverse phase HPLC-PDA-MS Food chemistry (Click to View) Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics Meat science (Click to View) Fish allergy: fish and products thereof Journal of food 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) Free salicylic acid and acetyl salicylic acid content of foods using gas chromatography-mass spectrometry 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) 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) Increases in energy, protein and fat intake following the addition of sauce to an older person's meal Appetite epidemiology (4)    (Click to View) THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene Journal of food biochemistry (Click to View) Salt, Alone or in Combination with Sucrose, Can Improve the Survival of Escherichia coli O157 (SERL 2) in Model Acidic Sauces Applied and environmental microbiology (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) Methods for recovery of hepatitis A virus (HAV) and other viruses from processed foods and detection of HAV by nested RT-PCR and TaqMan RT-PCR International journal of food microbiology etiology (4)    (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) Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 °C: Data collection for the development of a growth/no growth model International journal of food microbiology (Click to View) Methods for recovery of hepatitis A virus (HAV) and other viruses from processed foods and detection of HAV by nested RT-PCR and TaqMan RT-PCR International journal of food microbiology (Click to View) Effect of biting before dipping (double-dipping) chips on the bacterial population of the dipping solution Journal of food safety exposure (2)    (Click to View) Using naturally brewed soy sauce to reduce salt in selected foods Journal of sensory studies (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 pathological processes and conditions (4)    (Click to View) Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae Parasitology research (Click to View) THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene Journal of food biochemistry (Click to View) Performance evaluation of a power operated decorticator for producing white pepper from black pepper Journal of food process engineering (Click to View) Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics Meat science