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| Nickel levels in convenience and fast foods: In vitro study of the dialyzable fraction | | Science of the total environment |
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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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| Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce | | Food control |
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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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| 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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| 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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| 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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| 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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| 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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| 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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| Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef | | Food microbiology |
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| Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup | | International journal of food science and technology |
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| Drying behavior of cultured mushrooms | | Journal of food processing and preservation |
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| Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation | | International journal of food microbiology |
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| Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria | | Food chemistry |
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| A two‐step inoculation of Candida etchellsii to enhance soy sauce flavour and quality | | International journal of food science and technology |
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| Preparation and characterization of mussel (mytilus edulis) protein hydrolysates with angiotensin‐i‐converting enzyme (ace) inhibitory activity by enzymatic hydrolysis | | Journal of food biochemistry |
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| Performance evaluation of a power operated decorticator for producing white pepper from black pepper | | Journal of food process engineering |
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| On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: Liquid versus structured media | | Food microbiology |
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| Presence and Functionality of Mating Type Genes in the Supposedly Asexual Filamentous Fungus Aspergillus oryzae | | Applied and environmental microbiology AEM. |
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| Potential use of oxygen electrode for rapid determination of bacterial contamination in foods | | Journal of food safety |
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| 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 |
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| A Predictive Model for the Growth/No Growth Boundary of Zygosaccharomyces bailii at 7 °C and Conditions Mimicking Acidified Sauces | | Food and bioprocess technology |
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| Ubiquinone contents in Korean fermented foods and average daily intakes | | Journal of food composition and analysis |
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| 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 |
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| Bioflocculant production by culture of Serratia ficaria and its application in wastewater treatment | | Bioresource technology |
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| Analysis of Salt-Tolerance Genes in Zygosaccharomyces rouxii | | Applied biochemistry and biotechnology |
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| 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 |
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| Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers | | Journal of the science of food and agriculture |
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| Profiling of dynamic changes in the microbial community during the soy sauce fermentation process | | Applied microbiology and biotechnology |
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| Characterization of salt-tolerant glutaminase from Stenotrophomonas maltophilia NYW-81 and its application in Japanese soy sauce fermentation | | Journal of industrial microbiology and biotechnology |
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| Chemical, microbiological and sensory changes associated with fish sauce processing | | European food research and technology |
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