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| A lexicon for texture and flavor characteristics of fresh and processed tomatoes | | Journal of sensory studies |
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| A pilot study to investigate the effect of plate size on meal energy intake in normal weight and overweight/obese women | | Journal of human nutrition and dietetics |
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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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| Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing | | Journal of food quality |
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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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| 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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| Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae | | Parasitology research |
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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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| 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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| Food compensation: do exercise ads change food intake? | | The international journal of behavioral nutrition and physical activity |
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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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| Moisture adsorption isotherms of freeze‐dried and air‐dried mexican red sauce | | Journal of food process engineering |
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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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| 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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| Characteristics of Family Mealtimes Affecting Children's Vegetable Consumption and Liking | | Journal of the American Dietetic Association |
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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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| 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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| Ethnic foods in the UK | | Nutrition bulletin |
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| The impact of industrial processing on health-beneficial tomato microconstituents | | Food chemistry |
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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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| Using naturally brewed soy sauce to reduce salt in selected foods | | Journal of sensory studies |
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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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| Calcium, magnesium, sodium and potassium levels in foodstuffs from the second French Total Diet Study | | Journal of food composition and analysis |
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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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| Shelflife of fishmeal, paste and cake of tilapia niloticus and supplementation of conventional fishmeal with tilapia fishmeal in the diet of clarias gariepinus fingerlings | | Journal of food processing and preservation |
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| Ubiquinone contents in Korean fermented foods and average daily intakes | | Journal of food composition and analysis |
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| Absorption and excretion of cranberry-derived phenolics in humans | | Food chemistry |
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| Sensitivity of ad libitum meals to detect changes in hunger. Restricted-item or multi-item testmeals in the design of preload appetite studies | | Appetite |
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| Soy sauce desalting by electrodialysis | | Journal of food engineering |
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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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| Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics | | Meat science |
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| Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties | | Food chemistry |
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