Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains

Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

(2019) Ping Liu et al.   JOURNAL OF FOOD SCIENCE

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in proteases and chemical compounds in the exterior and interior of sufu, a Chinese fermented soybean food, during manufacture

(2018) Jingjing Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

(2018) C. Xie et al.   JOURNAL OF APPLIED MICROBIOLOGY

Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening

(2018) Lígia Dozena Domingos et al.   FOOD RESEARCH INTERNATIONAL

Characteristic of low-salt solid-state fermentation of Yunnan oil furu with Mucor racemosus : microbiological, biochemical, structural, textural and sensory properties

(2018) Guanmian Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Odor-active compounds of different lavender essential oils and their correlation with sensory attributes

(2017) Zuobing Xiao et al.   INDUSTRIAL CROPS AND PRODUCTS

Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O

(2016) Yunzi Feng et al.   Food Analytical Methods

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

(2016) Yutaka Inoue et al.   FOOD CHEMISTRY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of volatile compounds of farmed soft-shelled turtle (Pelodiscus sinensis) by solid-phase microextraction and the influence of matrix pH on the release of volatiles

(2016) Yanqun Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography–olfactometry, gas chromatography–mass spectrometry and their correlation with sensory attributes

(2016) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review

(2015) Runni Mukherjee et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

(2014) Xiaoxin Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Potential of the solid-state fermentation of soy fibre residues by native microbial populations for bench-scale alkaline protease production

(2013) Juliana Abraham et al.   BIOCHEMICAL ENGINEERING JOURNAL

Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products

(2013) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd

(2013) Yan-Li Ma et al.   International Journal of Food Engineering

Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis

(2012) Xueli Pang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

(2012) Yunzi Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Response surface optimisation applied to a headspace-solid phase microextraction-gas chromatography-mass spectrometry method for the analysis of volatile organic compounds in water matrices

(2011) Vera Homem et al.   INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY

Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd

(2010) Yen-Yi Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Methods for detection and characterization of lipases: A comprehensive review

(2009) Fariha Hasan et al.   BIOTECHNOLOGY ADVANCES