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| Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces | | International journal of food microbiology |
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| A comparison of flavonoids, carotenoids and vitamin C in commercial organic and conventional marinara pasta sauce | | Journal of the science of food and agriculture |
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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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| Multi-classification of pizza using computer vision and support vector machine | | Journal of food engineering |
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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 the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science | | Journal of agricultural and food chemistry |
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| Immunomodulatory effect of halophilic lactic acid bacterium Tetragenococcus halophilus Th221 from soy sauce moromi grown in high-salt medium | | International journal of food microbiology |
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| Comparison of dual solvent-stir bars microextraction and U-shaped hollow fiber-liquid phase microextraction for the analysis of Sudan dyes in food samples by high-performance liquid chromatography-ultraviolet/mass spectrometry | | Journal of chromatography |
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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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| A chemometric study of pesto sauce appearance and of its relation to pigment concentration | | Journal of the science of food and agriculture |
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| Modelling the unexpected effect of acetic and lactic acid in combination with pH and a w on the growth/no growth interface of Zygosaccharomyces bailii | | International journal of food microbiology |
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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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| Traditional healthful fermented products of Japan | | Journal of industrial microbiology and biotechnology |
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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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| 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 |
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| Anti-hydrogen peroxide activity of fish and soy sauce | | Food chemistry |
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| Nutritional value of six multi-ingredient sauces from Burkina Faso | | Journal of food composition and analysis |
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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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| Assessment of Trans Fatty Acids Content in Popular Western-Style Products in China | | Journal of food science |
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| Analysis of glycative products in sauces and sauce-treated foods | | Food chemistry |
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| Influence of corn starch type in the rheological properties of a white sauce after heating and freezing | | Food hydrocolloids |
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| Increases in energy, protein and fat intake following the addition of sauce to an older person's meal | | Appetite |
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| Study of different kinds of “Pesto Genovese” by the analysis of their volatile fraction and chemometric methods | | Food chemistry |
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| Effect of biting before dipping (double-dipping) chips on the bacterial population of the dipping solution | | Journal of food safety |
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| Rosemary Helps Reduce Toxins in Grilled Meat | | New York Times |
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