Language:

Results 1 - 20 of 794 for All Library Resources

Sorted by: Sorted by: RelevanceOr hit Enter to replace sort method

Results 1 2 3 4 5

Show only

Peer-reviewed Journals (565)

Result Number	Material Type	Record Details and Options
1	Material Type: Article	Improved umami flavor of soy sauce by adding enzymatic hydrolysate of low-value fish in the natural brewing process Food science & technology, 2022-02, Vol.155, p.112911, Article 112911 [Peer Reviewed Journal] 2021 ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2021.112911 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
2	Material Type: Article	Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation Journal of food science, 2015-09, Vol.80 (9), p.M2005-M2014 [Peer Reviewed Journal] 2015 Institute of Food Technologists ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/1750-3841.12995 ;PMID: 26302401 ;CODEN: JFDSAZ Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
3	Material Type: Article	Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce Journal of the science of food and agriculture, 2015-08, Vol.95 (10), p.2145-2154 [Peer Reviewed Journal] 2014 Society of Chemical Industry ;2014 Society of Chemical Industry. ;ISSN: 0022-5142 ;EISSN: 1097-0010 ;DOI: 10.1002/jsfa.6952 ;PMID: 25312834 ;CODEN: JSFAAE Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
4	Material Type: Article	Enrichment of oligopeptides in sauce-aroma Baijiu by optimized distillation with soy sauce byproduct and their effect on Baijiu flavor Food science & technology, 2024-06, Vol.201, Article 116208 [Peer Reviewed Journal] 2024 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2024.116208 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
5	Material Type: Article	Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet? Food science & technology, 2022-01, Vol.154, p.112735, Article 112735 [Peer Reviewed Journal] 2021 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2021.112735 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
6	Material Type: Article	Effect of Various Methods of Processing Curly Red Chilli (Capsicum annum L.) on the Physicochemical and Organoleptic Characteristics of Coconut Nira Soy Sauce AGRITEPA, 2023-06, Vol.10 (1), p.53-66 [Peer Reviewed Journal] ISSN: 2407-1315 ;EISSN: 2722-1881 ;DOI: 10.37676/agritepa.v10i1.3569 Digital Resources/Online E-Resources View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
7	Material Type: Article	Kokumi Taste Active Peptides Modulate Salt and Umami Taste Nutrients, 2020-04, Vol.12 (4), p.1198 [Peer Reviewed Journal] 2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2072-6643 ;EISSN: 2072-6643 ;DOI: 10.3390/nu12041198 ;PMID: 32344605 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
8	Material Type: Article	Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses Frontiers in microbiology, 2021-01, Vol.11, p.579808-579808 [Peer Reviewed Journal] Copyright © 2021 Zhao, Feng, Hadiatullah, Zheng and Yao. ;Copyright © 2021 Zhao, Feng, Hadiatullah, Zheng and Yao. 2021 Zhao, Feng, Hadiatullah, Zheng and Yao ;ISSN: 1664-302X ;EISSN: 1664-302X ;DOI: 10.3389/fmicb.2020.579808 ;PMID: 33488534 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
9	Material Type: Article	Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation Frontiers in microbiology, 2022-08, Vol.13, p.976206-976206 [Peer Reviewed Journal] Copyright © 2022 Tan, Wang, Hu, Li, Li, Pan, Li, Li and Zheng. 2022 Tan, Wang, Hu, Li, Li, Pan, Li, Li and Zheng ;ISSN: 1664-302X ;EISSN: 1664-302X ;DOI: 10.3389/fmicb.2022.976206 ;PMID: 36003925 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
10	Material Type: Article	Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation Journal of food science, 2010-04, Vol.75 (3), p.R71-R76 [Peer Reviewed Journal] 2010 Institute of Food Technologists ;2015 INIST-CNRS ;Copyright Institute of Food Technologists Apr 2010 ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/j.1750-3841.2010.01529.x ;PMID: 20492309 ;CODEN: JFDSAZ Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
11	Material Type: Article	Traditional healthful fermented products of Japan Journal of industrial microbiology & biotechnology, 2008-08, Vol.35 (8), p.791-798 [Peer Reviewed Journal] Society for Industrial Microbiology 2008 ;2008 INIST-CNRS ;ISSN: 1367-5435 ;EISSN: 1476-5535 ;DOI: 10.1007/s10295-008-0362-5 ;PMID: 18461373 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
12	Material Type: Article	Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi European food research & technology, 2014-08, Vol.239 (2), p.321-331 [Peer Reviewed Journal] Springer-Verlag Berlin Heidelberg 2014 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-014-2225-9 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
13	Material Type: Article	Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China Food science & technology, 2022-11, Vol.169, p.113993, Article 113993 [Peer Reviewed Journal] 2022 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2022.113993 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
14	Material Type: Article	Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2 BMC microbiology, 2022-05, Vol.22 (1), p.142-142, Article 142 [Peer Reviewed Journal] 2022. The Author(s). ;COPYRIGHT 2022 BioMed Central Ltd. ;2022. This work is licensed under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;The Author(s) 2022 ;ISSN: 1471-2180 ;EISSN: 1471-2180 ;DOI: 10.1186/s12866-022-02555-5 ;PMID: 35596127 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
15	Material Type: Article	Formation of biogenic amines in soy sauce and reduction via simple phytochemical addition Food science & technology, 2023-02, Vol.176, p.114542, Article 114542 [Peer Reviewed Journal] 2023 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2023.114542 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
16	Material Type: Article	Impact of steam explosion pretreatment of defatted soybean meal on the flavor of soy sauce Food science & technology, 2022-02, Vol.156, p.113034, Article 113034 [Peer Reviewed Journal] 2021 The Author(s) ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2021.113034 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
17	Material Type: Article	Performance and added value of brown sugar production in Rembang Regency IOP conference series. Earth and environmental science, 2021-07, Vol.807 (2), p.22071 [Peer Reviewed Journal] Published under licence by IOP Publishing Ltd ;2021. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1755-1307 ;EISSN: 1755-1315 ;DOI: 10.1088/1755-1315/807/2/022071 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
18	Material Type: Article	Volatile compounds in fermented and acid-hydrolyzed soy sauces Journal of food science, 2006-04, Vol.71 (3), p.C146-C156 [Peer Reviewed Journal] ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/j.1365-2621.2006.tb15610.x ;CODEN: JFDSAZ Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
19	Material Type: Article	Untargeted metabolomic profiling of Aspergillus sojae 3.495 and Aspergillus oryzae 3.042 fermented soy sauce koji and effect on moromi fermentation flavor Food science & technology, 2023-07, Vol.184, p.115027, Article 115027 [Peer Reviewed Journal] 2023 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2023.115027 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
20	Material Type: Article	Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study Food chemistry, 2021-01, Vol.335 [Peer Reviewed Journal] Attribution - NonCommercial - NoDerivatives ;ISSN: 0308-8146 ;EISSN: 1873-7072 ;DOI: 10.1016/j.foodchem.2020.127664 ;PMID: 32739820 Digital Resources/Online E-Resources View Online Details Recommendations Reviews Times Cited External Links Citations Cited by

Results 1 - 20 of 794 for All Library Resources

Sorted by: Sorted by: RelevanceOr hit Enter to replace sort method

Results 1 2 3 4 5

Personalize your results

Edit

Add page to My Research

Refine Search Results

Expand My Results

Expand My Results

Show only

Peer-reviewed Journals (565)

on this subject:


INSPIRE LIBRARY - TON DUC THANG UNIVERSITY	(84-028) 37 755 057	Feedback
19 Nguyen Huu Tho St. Dist.7, HCM	thuvien@tdtu.edu.vn	Feedback

Results 1 - 20 of 794 for All Library Resources

2021 ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2021.112911

2015 Institute of Food Technologists ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/1750-3841.12995 ;PMID: 26302401 ;CODEN: JFDSAZ

2014 Society of Chemical Industry ;2014 Society of Chemical Industry. ;ISSN: 0022-5142 ;EISSN: 1097-0010 ;DOI: 10.1002/jsfa.6952 ;PMID: 25312834 ;CODEN: JSFAAE

2024 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2024.116208

2021 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2021.112735

ISSN: 2407-1315 ;EISSN: 2722-1881 ;DOI: 10.37676/agritepa.v10i1.3569

Copyright © 2021 Zhao, Feng, Hadiatullah, Zheng and Yao. ;Copyright © 2021 Zhao, Feng, Hadiatullah, Zheng and Yao. 2021 Zhao, Feng, Hadiatullah, Zheng and Yao ;ISSN: 1664-302X ;EISSN: 1664-302X ;DOI: 10.3389/fmicb.2020.579808 ;PMID: 33488534

Copyright © 2022 Tan, Wang, Hu, Li, Li, Pan, Li, Li and Zheng. 2022 Tan, Wang, Hu, Li, Li, Pan, Li, Li and Zheng ;ISSN: 1664-302X ;EISSN: 1664-302X ;DOI: 10.3389/fmicb.2022.976206 ;PMID: 36003925

2010 Institute of Food Technologists ;2015 INIST-CNRS ;Copyright Institute of Food Technologists Apr 2010 ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/j.1750-3841.2010.01529.x ;PMID: 20492309 ;CODEN: JFDSAZ

Society for Industrial Microbiology 2008 ;2008 INIST-CNRS ;ISSN: 1367-5435 ;EISSN: 1476-5535 ;DOI: 10.1007/s10295-008-0362-5 ;PMID: 18461373

Springer-Verlag Berlin Heidelberg 2014 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-014-2225-9

2022 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2022.113993

2023 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2023.114542

2021 The Author(s) ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2021.113034

ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/j.1365-2621.2006.tb15610.x ;CODEN: JFDSAZ

2023 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2023.115027

Attribution - NonCommercial - NoDerivatives ;ISSN: 0308-8146 ;EISSN: 1873-7072 ;DOI: 10.1016/j.foodchem.2020.127664 ;PMID: 32739820

Results 1 - 20 of 794 for All Library Resources

Personalize your results

Refine Search Results

Expand My Results

Show only

Refine My Results

Creation Date

New Records

Resource Type

Subject

Databases

Language

Journal Title

on this subject:

Searching Remote Databases, Please Wait