Changes in taste substances during fermentation of fish sauce and the correlation with protease activity

Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

(2020) Young-Hwa Hwang et al.   Foods

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

(2020) Ishamri Ismail et al.   FOOD CHEMISTRY

Screening of a Planococcus bacterium producing a cold‐adapted protease and its application in low‐salt fish sauce fermentation

(2020) Ruichang Gao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria

(2020) Pei Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

(2019) Yueqi Wang et al.   FOOD CHEMISTRY

Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese

(2019) Courtney Schlossareck et al.   JOURNAL OF FOOD SCIENCE

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of the Non-Volatile Taste-Active Components in Crab Sauce

(2019) Liu et al.   Foods

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

Free amino acids and 5′-nucleotides in Finnish forest mushrooms

(2018) Hanna Manninen et al.   FOOD CHEMISTRY

Characterization of taste and aroma compounds in Tianyou , a traditional fermented wheat flour condiment

(2018) Xianli Gao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

(2017) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China

(2017) Weixin Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Detection of inborn errors of metabolism utilizing GC-MS urinary metabolomics coupled with a modified orthogonal partial least squares discriminant analysis

(2017) Qin Yang et al.   TALANTA

Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR

(2016) Natteewan Udomsil et al.   FOOD MICROBIOLOGY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot

(2016) Hae-Won Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Bacterial community dynamics and metabolite changes in myeolchi-aekjeot, a Korean traditional fermented fish sauce, during fermentation

(2015) Se Hee Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides

(2013) Yesim Akagündüz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

NONVOLATILE TASTE COMPOUNDS OF JIANGLUOBO (A TRADITIONAL CHINESE FERMENTED FOOD)

(2010) XING-YONG YOU et al.   JOURNAL OF FOOD QUALITY

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

(2007) Wei Xu et al.   FOOD CHEMISTRY