Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters

Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: The case of Maresco sparkling wine

(2019) Maria Tufariello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation, identification and application on soy sauce fermentation flavor bacteria of CS1.03

(2019) Xuewei Jiang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

(2018) Putu Virgina Partha Devanthi et al.   FOOD CHEMISTRY

Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria

(2018) María C. Abeijón Mukdsi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Draft genome sequence of Candida versatilis and osmotolerance ability analysis in soy sauce fermentation

(2018) Luchen Ruan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

US consumers’ acceptability of soy sauce and bulgogi

(2017) JeongAe Heo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

(2017) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

(2017) Lihua Gao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce

(2016) Nguyen Xuan Hoang et al.   LWT-FOOD SCIENCE 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

Quantification and Odor Contribution of Volatile Thiols in Japanese Soy Sauce

(2013) Qi MENG et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

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

Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger

(2010) Defeng Xu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses

(2009) María C. Abeijón Mukdsi et al.   FOOD CHEMISTRY