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These terms define your current search. Click the × to remove a term. Biological Sciences: genetics × Economics, Business and Industry: products and commodities > agricultural products > foods > sauces × 18 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce International journal of food microbiology (Click to View) 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 (Click to View) PCR-SSCP-based reconstruction of the original fungal flora of heat-processed meat products International journal of food microbiology (Click to View) Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation International journal of food microbiology (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) Multiplex conventional and real-time PCR for fish species identification of Bianchetto (juvenile form of Sardina pilchardus), Rossetto (Aphia minuta), and Icefish in fresh, marinated and cooked products Food chemistry (Click to View) Presence and Functionality of Mating Type Genes in the Supposedly Asexual Filamentous Fungus Aspergillus oryzae Applied and environmental microbiology AEM. (Click to View) Tenderization effect of soy sauce on beef M. biceps femoris Food chemistry (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) Analysis of Salt-Tolerance Genes in Zygosaccharomyces rouxii Applied biochemistry and biotechnology (Click to View) Comparative analysis of salt‐tolerant gene HOG1 in a Zygosaccharomyces rouxii mutant strain and its parent strain Journal of the science of food and agriculture (Click to View) Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics Meat science (Click to View) Profiling of dynamic changes in the microbial community during the soy sauce fermentation process Applied microbiology and biotechnology (Click to View) Characterization of salt-tolerant glutaminase from Stenotrophomonas maltophilia NYW-81 and its application in Japanese soy sauce fermentation Journal of industrial microbiology and biotechnology (Click to View) Comparison of the canning quality of small white beans (Phaseolus vulgaris L.) canned in tomato sauce by a small-scale and an industrial method Journal of the science of food and agriculture (Click to View) A Rapid Methodology for Screening Hake Species (Merluccius Spp.) by Single-Stranded Conformation Polymorphism Analysis Journal of agricultural and food chemistry (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