Investigation of volatile components and identification of the most potent odour-active component in fermented meat sauce

Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptide

(2016) Motoko Ohata et al.   FOOD CHEMISTRY

Identification and Characterization of the Aroma-Impact Components of Thai Fish Sauce

(2015) Nawaporn Lapsongphon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus sp. SK37 under Reduced Salt Content

(2013) Nawaporn Lapsongphon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products

(2013) Kenji Kumazawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®)

(2013) Wilfried Schwab   MOLECULES

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

(2012) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Identification of a Sotolon Pathway in Dry White Wines

(2010) Alexandre Pons et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

(2010) M.A. Drake et al.   JOURNAL OF DAIRY SCIENCE

Quantification and Odor Contribution of 2-Furanmethanethiol in Different Types of Fermented Soybean Paste Miso

(2009) Motoko Ohata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches

(2009) Kerstin Söllner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of 2,5-Dimethyl-4-hydroxy-3(2H)-furanone through Methylglyoxal: A Maillard Reaction Intermediate

(2008) Yu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents

(2008) A.J. Pham et al.   JOURNAL OF FOOD SCIENCE