Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce

(2013) Xianli Gao et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes

(2013) Jia Zheng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

An unstructured kinetic model to study NaCl effect on volatile ester fermentation by Candida etchellsii for soy sauce production

(2012) Jie Feng et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

(2012) Yasushi Tanaka et al.   FOOD MICROBIOLOGY

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

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

(2012) Thin Thin Wah et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

(2011) Natteewan Udomsil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

(2011) Yin-Soon Moy et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel

(2011) Anupam Giri et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce

(2010) Xiaohong Cao et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

The Maillard reaction and its control during food processing. The potential of emerging technologies

(2009) H. Jaeger et al.   PATHOLOGIE BIOLOGIE