Improved umami flavor of soy sauce by adding enzymatic hydrolysate of low-value fish in the natural brewing process

Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

(2020) Rui Liu et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Divergent Changes in Serum Branched-Chain Amino Acid Concentrations and Estimates of Insulin Resistance throughout Gestation in Healthy Women

(2020) Brittany R Allman et al.   JOURNAL OF NUTRITION

Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

(2020) Xiping Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Antioxidant Role of Soy and Soy Foods in Human Health

(2020) Gianluca Rizzo   Antioxidants

Chemical and Sensory Characteristics of Soy Sauce: A Review

(2020) Carmen Diez-Simon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Monosodium glutamate daily oral supplementation: study of its effects on male reproductive system on rat model

(2019) Fatin Farhana Jubaidi et al.   Systems Biology in Reproductive Medicine

Quality, functionality, and microbiology of fermented fish: a review

(2019) Jinhong Zang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

(2019) Kai Zhou et al.   MOLECULES

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

(2019) Putu Virgina Partha Devanthi et al.   FOOD RESEARCH INTERNATIONAL

Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae

(2019) Chengfang Ding et al.   FOOD CHEMISTRY

Determination of Key Volatile Compounds Related to Long‐Term Fermentation of Soy Sauce

(2019) Sang Mi Lee et al.   JOURNAL OF FOOD SCIENCE

Food-related transglutaminase obtained from fish/shellfish

(2019) Yi Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

(2019) Pei Gao et al.   Frontiers in Microbiology

Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study

(2018) Takuya Onuma et al.   CHEMICAL SENSES

Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce

(2018) Fang Fang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbe participation in aroma production during soy sauce fermentation

(2018) Risa Harada et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Marine Fish Proteins and Peptides for Cosmeceuticals: A Review

(2017) Jayachandran Venkatesan et al.   Marine Drugs

Growth of Campylobacter incubated aerobically in fumarate-pyruvate media or media supplemented with dairy, meat, or soy extracts and peptones

(2016) Arthur Hinton   FOOD MICROBIOLOGY

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods

(2016) Liqiang Zhang et al.   JOURNAL OF FOOD SCIENCE

Fish Hydrolysates: A Regulatory Perspective of Bioactive Peptides

(2016) Bert Gevaert et al.   PROTEIN AND PEPTIDE LETTERS

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

(2013) Yunzi Feng et al.   FOOD CHEMISTRY

Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection

(2013) Jiewen Zhao et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method

(2012) Chia-Li Wei et al.   FOOD MICROBIOLOGY

The VITamin D and OmegA-3 TriaL (VITAL): Rationale and design of a large randomized controlled trial of vitamin D and marine omega-3 fatty acid supplements for the primary prevention of cancer and cardiovascular disease

(2011) JoAnn E. Manson et al.   Contemporary Clinical Trials

Biogenic amines and potential histamine – Forming bacteria in Rihaakuru (a cooked fish paste)

(2011) Aishath Naila et al.   FOOD CHEMISTRY

Glutamate: from discovery as a food flavor to role as a basic taste (umami)

(2009) Kenzo Kurihara   AMERICAN JOURNAL OF CLINICAL NUTRITION