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| Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste | | International journal of food science and technology |
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| Application of artificial neural network to prediction of cantonese soy sauce brewing and changing pattern concerning total nitrogen and α‐amino acid nitrogen | | Journal of food process engineering |
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| Structural design of natural plant-based foods to promote nutritional quality | | Trends in food science and technology |
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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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| Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu) | | Food and bioprocess technology |
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| Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis | | Food microbiology |
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| Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture | | Journal of food engineering |
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| Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion | | Journal of food engineering |
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| Crystal polymorph structure determined for extra virgin olive oil | | European journal of lipid science and technology |
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| Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal | | Appetite |
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| Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure | | Food hydrocolloids |
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| Natural occurrence of deoxynivalenol in soy sauces consumed in China | | Food control |
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| Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce | | World journal of microbiology and biotechnology |
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| A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce | | European food research and technology |
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| Baking and sensory characteristics of muffins incorporated with apple skin powder | | Journal of food quality |
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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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| Reducing sodium levels in frankfurters using naturally brewed soy sauce | | Meat science |
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| Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis | | Food control |
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| 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 |
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| Electron Spin Resonance Spectroscopy for the Identification of Irradiated Foods with Complex ESR Signals | | Food analytical methods |
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| Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis | | International journal of food science and technology |
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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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| Foam mat drying of tomato juice | | Journal of food processing and preservation |
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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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| Characterization and identification of gamma-irradiated sauces by electron spin resonance spectroscopy using different sample pretreatments | | Food chemistry |
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| PCR-SSCP-based reconstruction of the original fungal flora of heat-processed meat products | | International journal of food microbiology |
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| Preparation of pickled product from anchovies (stolephorus sp.) and studies on quality changes during storage | | Journal of food processing and preservation |
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| Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation | | International journal of food microbiology |
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| Stabilization of meat suspensions by organogelation: A rheological approach | | European journal of lipid science and technology |
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| Caramel sauces thickened with combinations of potato starch and xanthan gum | | Journal of food engineering |
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| THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene | | Journal of food biochemistry |
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| Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants | | European journal of lipid science and technology |
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| Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch | | Food hydrocolloids |
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| Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce | | Journal of food processing and preservation |
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| Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation | | International journal of food microbiology |
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| Forensically Robust Determination of the Illegal Dye Dimethyl Yellow in a Refractory Curcuma Oleoresin–Surfactant Matrix—a Case Study | | Food analytical methods |
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| 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 |
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| Composition and pasting properties of starch from two cocoyam cultivars | | Journal of food quality |
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| Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir | | International journal of food microbiology |
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| The impact of industrial processing on health-beneficial tomato microconstituents | | Food chemistry |
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