Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products

Effects of rice koji inoculated withAspergillus luchuensison the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

(2016) Byoung-Mok Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical composition and microbial dynamics ofbudufermentation, a traditional Malaysian fish sauce

(2015) K.Y Sim et al.   ACTA ALIMENTARIA

Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions

(2015) Chan Zhong et al.   FISHERIES SCIENCE

Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview

(2015) Siddegowda Gopalapura Shivanne Gowda et al.   FOOD REVIEWS INTERNATIONAL

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus ) fish sauce

(2015) Jianan Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biochemical and Sensory Characteristics of Whole Carp Inoculated With Autochthonous Starter Cultures

(2015) Xuefeng Zeng et al.   Journal of Aquatic Food Product Technology

Fish protein isolate: Development of functional foods with nutraceutical ingredients

(2015) Reza Tahergorabi et al.   Journal of Functional Foods

Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

(2015) Seung-Beom Hong et al.   MYCOBIOLOGY

Biochemical properties of fish sauce prepared using low salt, solid state fermentation with anchovy by-products

(2014) Xiaohang Yu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects ofkoji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

(2014) Zhi-Yao Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

(2010) Xian-Li Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Analysis of Extracellular Proteins ofAspergillus oryzaeGrown on Soy Sauce Koji

(2009) Yanchang LIANG et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

(2007) Wei Xu et al.   FOOD CHEMISTRY