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

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

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

Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

(2011) Zuobing Xiao et al.   JOURNAL OF FOOD SCIENCE

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

(2011) Ye-Jin Jo et al.   JOURNAL OF FOOD SCIENCE

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

Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis

(2010) Ying Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

(2010) Yongsheng Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Discrimination of Chinese traditional soy sauces based on their physico-chemical properties

(2010) YanQing Chen et al.   Science China-Chemistry

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   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

Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile

(2007) Pamela D.C. Mancha Agresti et al.   FOOD CHEMISTRY