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Milk Sauce and Paprika : Migration, Childhood and Memories of the Interwar Belgian-Hungarian Child Relief Project

• Authors : Vera Hajto

Subjects: Children--Hungary--20th century; Immigrants--Belgium--20th century; Emigration and immigration--History--20th centuryHISTORY / Social History

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Phase behavior of Cacio and Pepe sauce

• Authors : Bartolucci, Giacomo; Busiello, Daniel Maria; Ciarchi, Matteo

Subjects: Condensed Matter - Soft Condensed Matter

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Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa.

• Authors : Fatima, Siti¹ ; Masriani¹; Abdullah¹

• Source: Indonesian Journal of Agricultural Sciences / Jurnal Ilmu Pertanian Indonesia. Apr2024, Vol. 29 Issue 2, p231-235. 5p.

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Fast Preparation of Fish Sauce Treated With Marine Protease‐Producing Bacillus zhangzhouensis sp.

• Authors : Bai, Niuniu¹ (AUTHOR) ; He, Jianlin² (AUTHOR); Hong, Bihong² (AUTHOR)

• Source: Journal of Food Processing & Preservation. 1/6/2025, Vol. 2025, p1-12. 12p.

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Potential stabilization effect of native and modified anchote (Coccinia abyssinica) starches in tomato sauce.

• Authors : Hailu, Gebremichael Gebremedhin^1,2 (AUTHOR); Admassu, Habtamu^3,4 (AUTHOR)

Subjects: *TOMATO sauces; *THICKENING agents; *FUNCTIONAL foods

• Source: International Journal of Food Properties. 2024, Vol. 27 Issue 1, p12-33. 22p.

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Evaluasi Kecukupan Panas Proses Pasteurisasi Saus Tomat di PT XYZ dan Dampaknya terhadap Umur Simpan.

• Authors : Mahdiyar, Dewangga¹; Purnomo, Eko Hari^1,2 ; Hermanianto, dan Joko¹

Subjects: *TOMATO sauces; *LISTERIA monocytogenes; *FOOD pasteurization

• Source: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan. Dec2024, Vol. 35 Issue 2, p153-161. 10p.

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SAUCE: Synchronous and Asynchronous User-Customizable Environment for Multi-Agent LLM Interaction

• Authors : Neuberger, Shlomo; Eckhaus, Niv; Berger, Uri

Subjects: Computer Science - Computation and Language; Computer Science - Human-Computer Interaction

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

• Authors : Jinge XU; Zhuoqi ZHENG; Pengjie HOU

Subjects: cayenne pepper; origin; chili sauce processing

• Source: Shipin gongye ke-ji, Vol 46, Iss 1, Pp 317-332 (2025)

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Potential stabilization effect of native and modified anchote (Coccinia abyssinica) starches in tomato sauce

• Authors : Gebremichael Gebremedhin Hailu; Habtamu Admassu

Subjects: Anchote starch; tomato sauce; physicochemical

• Source: International Journal of Food Properties, Vol 27, Iss 1, Pp 12-33 (2024)

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Determination of Ne-(1-Carboxymethyl)-L-Lysine in brewing soy sauce by ultrahigh performance liquid chromatography coupled with tandem mass spectrometry.

• Authors : Wenfeng Han¹ ; Po Qiu²; Li Zhang¹

Subjects: *LIQUID chromatography-mass spectrometry; *SOY sauce; *HYDROPHILIC interaction liquid chromatography

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 4, p21-30. 10p.

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