Source: XXIX Congreso Argentino de la Ciencia del Suelo Suelos "Huellas del pasado, desafíos del futuro", San Fernando del Valle de Catamarca, Catamarca, 21 al 24 de mayo de 2024. p. 620-625

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Academic Journal

Estimation of the crop coefficient Kc for winter crops and pastures in the upper basin of the Sauce Chico river of the Province of Buenos Aires from remote sensors ; Estimación del coeficiente de cultivo Kc para los cultivos de invierno y pastizales en la cuenca alta del río Sauce Chico de la Provincia de Buenos Aires a partir de sensores remotos

Authors : Manis, Esteban Sergio; Rosa, Raúl J.; Denegri, Gerardo Andrés

Subjects: sensores remotos; coeficiente de cultivo; índice verde normalizado

Source: Journal of the Agronomy College; Vol. 123 No. 1 (2024): Revista de la Facultad de Agronomía; 136 ; Revista de la Facultad de Agronomía; Vol. 123 Núm. 1 (2024): Revista de la Facultad de Agronomía;

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Identification of fermented soy sauce and blended soy sauce based on dielectric spectra

Authors : Yingman Xie; Jiayao Zhao; Chao Mao

Subjects: Soy sauce; Dielectric spectra; Adulteration identification

Source: Food Physics, Vol 1, Iss , Pp 100020- (2024)

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Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal

Authors : Milan Dhakal; Varongsiri Kemsawasd; Kanyawee Whanmek

Subjects: Acheta domesticus; Fermentation; Nutritional quality

Source: Future Foods, Vol 11, Iss , Pp 100505- (2025)

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Investigation of Microbial Community of Korean Soy Sauce ( Ganjang ) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics

Authors : Young-Wook Chin; Sang-Pil Hong; Sang-Dong Lim

Subjects: metagenome; soy sauce; ganjang

Source: Microorganisms, Vol 12, Iss 12, p 2559 (2024)

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La sauce soja, championne du goût planétaire

Authors : Fumey, Gilles;

Subjects: Sauce soja; [SHS]Humanities and Social Sciences; [SHS.ANTHRO-SE]Humanities and Social Sciences/Social Anthropology and ethnology

Source: ISSN: 1165-2721 ; Papilles. Cultures et patrimoines gourmands ; https://hal.science/hal-04844155 ; Papilles. Cultures et patrimoines gourmands, 2024, 62.

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Characterization of Papaya (Carica papaya L.) Addition on Physicochemical and Organoleptic Properties of Tomato and Chili Sauce Making ; Karakterisasi Penambahan Pepaya (Carica papaya l.) pada Sifat Fisikokimia dan Organoleptik Pembuatan Saus Tomat dan Cabai

Authors : Adhamatika, Adhima

Subjects: chili; papaya; sauce

Source: Food Scientia: Journal of Food Science and Technology; Vol. 4 No. 2 (2024): July - December (in Progress); 114-123 ; Food Scientia : Journal of Food Science and Technology; Vol 4 No 2 (2024): Juli -

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فلترة النتائج

Physicochemical and Sensory Characteristics of Rebon (Acetes SP.) Shrimp Paste Sauce

Quality Evaluation of Fresh Cayenne Pepper for Chili Sauce from Different Origins

Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS

Biomasa en pre y post cosecha en plantaciones de sauce en el Delta del Paraná (Zarate)

Identification of fermented soy sauce and blended soy sauce based on dielectric spectra

Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal

Investigation of Microbial Community of Korean Soy Sauce ( Ganjang ) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics

La sauce soja, championne du goût planétaire

Characterization of Papaya (Carica papaya L.) Addition on Physicochemical and Organoleptic Properties of Tomato and Chili Sauce Making ; Karakterisasi Penambahan Pepaya (Carica papaya l.) pada Sifat Fisikokimia dan Organoleptik Pembuatan Saus Tomat dan Cabai

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