Metabolomics mechanism of traditional soy sauce associated with fermentation time

Effect of the raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce

(2019) Ru Liang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of volatile compounds on the quality of Japanese fermented soy sauce

(2019) Shuo Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid Quality Discrimination and Amino Nitrogen Quantitative Evaluation of Soy Sauces by Tri-Step IR and E-nose

(2018) Li Zhu et al.   Food Analytical Methods

A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application

(2018) Wei Jiang et al.   FOOD CHEMISTRY

Characterization of taste and aroma compounds in Tianyou , a traditional fermented wheat flour condiment

(2018) Xianli Gao et al.   FOOD RESEARCH INTERNATIONAL

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang 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

Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor

(2016) Huipin Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics of furan formation during pasteurization of soy sauce

(2016) Xuesong Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce

(2014) Kazuki Shiga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

(2013) Kyung Eun LEE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis

(2013) Xingyun Peng et al.   FOOD CHEMISTRY

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

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

(2012) Shu Yang Sun et al.   JOURNAL OF THE INSTITUTE OF BREWING

Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

(2011) Xianli Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Metabolomic Assessment of Fermentative Capability of Soybean Starter Treated with High Pressure

(2010) Bong-Kuk Ko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile compounds of Cantonese sausage released at different stages of processing and storage

(2009) Weizheng Sun et al.   FOOD CHEMISTRY

Metabolomic Insight into Soy Sauce through1H NMR Spectroscopy

(2009) Bong-Kuk Ko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and the Possible Formation Mechanism of 2-Acetyl-1-Pyrroline in Aromatic Vegetable Soybean (Glycine maxL.)

(2009) Mei-Li Wu et al.   JOURNAL OF FOOD SCIENCE

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY