Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process

Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce

(2023) Yalan Zhai et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Improving protein utilization and fermentation quality of soy sauce by adding protease

(2023) Caifeng Chen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor

(2022) Jingwen Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce

(2022) Guangyao Hu et al.   FOOD CHEMISTRY

Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking

(2021) Xiaojun Wang et al.   FOOD CHEMISTRY

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

(2020) Lijie Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Accelerating aroma formation of raw soy sauce using low intensity sonication

(2020) Xianli Gao et al.   FOOD CHEMISTRY

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

Utilization of undesirable heat-induced precipitates/sediments in soy sauce production to fabricate nanoparticles for curcumin delivery

(2020) Yuanyuan Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation

(2020) Dong Min Han et al.   FOOD MICROBIOLOGY

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

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

Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction

(2017) Xingyun Peng et al.   FOOD HYDROCOLLOIDS

Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

(2017) Risa Harada et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion

(2016) Shuang Liu et al.   FOOD CHEMISTRY

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

Effect of a halophilic aromatic yeast together withAspergillus oryzaein koji making on the volatile compounds and quality of soy sauce moromi

(2015) Jingjing Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative study of physiological adaptation to salt stress in the genome shuffled Candida versatilis and a wild-type salt-tolerant yeast strain

(2014) Wei Qi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Characterization of spray-dried soy sauce powders using maltodextrins as carrier

(2011) Wei Wang et al.   JOURNAL OF FOOD ENGINEERING