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Academic Journal

Quality assessment of soy sauce using underivatized amino acids by capillary electrophoresis.

Authors : Luo, Tian¹; Xie, Yunfei¹; Dong, Yue¹

Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, pS3052-S3061. 10p. 3 Charts, 3 Graphs.

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Academic Journal

Drying of soy sauce residue in superheated steam at atmospheric pressure.

Authors : Liu, Jianbo¹ (AUTHOR); Zang, Litao² (AUTHOR); Xu, Qing¹ (AUTHOR)

Source: Drying Technology. 2017, Vol. 35 Issue 13, p1656-1662. 8p.

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Academic Journal

Degradation and removal of soybean allergen in Japanese soy sauce.

Authors : NORIHIRO MAGISHI¹ ; NAOYA YUIKAWA¹; MAKIO KOBAYASHI¹

Source: Molecular Medicine Reports. Aug2017, Vol. 16 Issue 2, p2264-2268. 5p.

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Academic Journal

Composición y abundancia del mesozooplancton en una laguna Pampeana (Provincia de Buenos Aires, Argentina).

Authors : Alejandra Baleani, Carla¹ ; Clara Menéndez, María¹; Belén Alfonso, María¹

Source: Anales de Biología. 2017, Issue 39, p137-147. 11p.

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Academic Journal

Fast Extraction and Detection of 4-Methylimidazole in Soy Sauce Using Magnetic Molecularly Imprinted Polymer by HPLC.

Authors : Zufei Feng¹ ; Yan Lu¹ ; Yingjuan Zhao¹

Source: Molecules. Nov2017, Vol. 22 Issue 11, p1885. 12p.

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Academic Journal

해외 소비자의 식초기반 소스에 대한 인식 비교분석 - 미국과 중국을 중심으로 -

Authors : 진양호¹; 권혁성¹; 배세정¹

Source: Journal of the Korean Society of Food Culture. Oct2017, Vol. 32 Issue 5, p412-420. 9p.

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Academic Journal

Fatty Acid Compositions of Raw Fish White Sardinella (Oom), Fish Paste (Tareeh), and Fish Sauce (Mehiawh): Fermented Fish Products Rich in Polyunsaturated Fatty Acids.

Authors : Freije, Afnan¹

Source: Bahrain Medical Bulletin. Dec2017, Vol. 39 Issue 4, p200-209. 10p.

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Academic Journal

Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing.

Authors : Farawahida, A. H.¹ (AUTHOR); Jinap, S.^1,2 (AUTHOR) ; Nor-Khaizura, M. A. R.¹ (AUTHOR)

Source: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Dec2017, Vol. 34 Issue 12, p2242-2250. 9p.

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Academic Journal

AVALIAÇÃO DA DISPONIBILIDADE DE SÓDIO EM MOLHO DE SOJA UTILIZANDO A TÉCNICA DE ESPECTROMETRIA DE ABSORÇÃO ATÔMICA.

Authors : Marques Gomes, Vinícius¹; Ângelo Macena, Daniel¹ ; Aparecida Dias Pereira, Dayanne¹

Source: Colloquium Exactarum. Jul-Sep2017, Vol. 9 Issue 3, p13-20. 8p.

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Academic Journal

Investigation of volatile components and identification of the most potent odour-active component in fermented meat sauce.

Authors : Ohata, Motoko^1,2 ; Zhou, Lanxi¹; Higuchi, Kaori¹

Source: Flavour & Fragrance Journal. May2017, Vol. 32 Issue 3, p171-177. 7p.

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نتائج البحث

فلترة النتائج

Quality assessment of soy sauce using underivatized amino acids by capillary electrophoresis.

Drying of soy sauce residue in superheated steam at atmospheric pressure.

Degradation and removal of soybean allergen in Japanese soy sauce.

Composición y abundancia del mesozooplancton en una laguna Pampeana (Provincia de Buenos Aires, Argentina).

Fast Extraction and Detection of 4-Methylimidazole in Soy Sauce Using Magnetic Molecularly Imprinted Polymer by HPLC.

해외 소비자의 식초기반 소스에 대한 인식 비교분석 - 미국과 중국을 중심으로 -

Fatty Acid Compositions of Raw Fish White Sardinella (Oom), Fish Paste (Tareeh), and Fish Sauce (Mehiawh): Fermented Fish Products Rich in Polyunsaturated Fatty Acids.

Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing.

AVALIAÇÃO DA DISPONIBILIDADE DE SÓDIO EM MOLHO DE SOJA UTILIZANDO A TÉCNICA DE ESPECTROMETRIA DE ABSORÇÃO ATÔMICA.

Investigation of volatile components and identification of the most potent odour-active component in fermented meat sauce.

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