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Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 9, p. 7418, doi. 10.1007/s11694-024-02737-x
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- Article
Highly sensitive detection of kojic acid in food samples using fluorescent carbon dots derived from pomegranate peel.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-70844-2
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- Article
Application of graphite carbon black assisted-laser desorption ionization-mass spectrometry for soy sauce product discrimination.
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- Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 6, p. 656, doi. 10.1093/bbb/zbae034
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- Article
CRISPR/Cas9 genome editing for comparative genetic analysis related to soy sauce brewing in Aspergillus sojae industrial strains.
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- Bioscience, Biotechnology & Biochemistry, 2023, v. 87, n. 10, p. 1236, doi. 10.1093/bbb/zbad101
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- Article
Correlation between bacterial diversity and flavor substances in Longgang soy sauce.
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- Bioscience, Biotechnology & Biochemistry, 2023, v. 87, n. 5, p. 541, doi. 10.1093/bbb/zbad017
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Identification of the putative N-acetylglucosaminidase CseA associated with daughter cell separation in Tetragenococcus halophilus.
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- Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 8, p. 1724, doi. 10.1080/09168451.2020.1764329
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Identification of SFL1 as a positive regulator for flor formation in Zygosaccharomyces rouxii.
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- Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 6, p. 1291, doi. 10.1080/09168451.2020.1732187
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- Article
Soy sauce increased the oxidative stress tolerance of nematode via p38 MAPK pathway.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 4, p. 709, doi. 10.1080/09168451.2018.1562873
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- Article
Survival strategy of the salt-tolerant lactic acid bacterium, Tetragenococcus halophilus, to counteract koji mold, Aspergillus oryzae, in soy sauce brewing.
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- Bioscience, Biotechnology & Biochemistry, 2018, v. 82, n. 8, p. 1437, doi. 10.1080/09168451.2018.1460574
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Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce.
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- Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 10, p. 1984, doi. 10.1080/09168451.2017.1364620
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- Article
Isolation and identification of a humanTRPV1 activating compound from soy sauce.
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- Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 5, p. 987, doi. 10.1080/09168451.2017.1279849
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- Article
Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce.
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- Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 1, p. 109, doi. 10.1080/09168451.2014.877820
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Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 11, p. 2192, doi. 10.1271/bbb.130362
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Lessons learned from accidents of soy sauce squeezing residue – risks of spontaneous ignition and oxygen deficiency.
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- Loss Prevention Bulletin, 2012, n. 224, p. 14
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- Article
Color control of Japanese soy sauce (shoyu) using membrane technology.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 4, p. 507, doi. 10.1016/j.fbp.2013.05.002
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- Article
Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential.
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- Fermentation (Basel), 2024, v. 10, n. 7, p. 345, doi. 10.3390/fermentation10070345
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Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 123, doi. 10.3390/fermentation10030123
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- Article
Characteristics of Koji Using Liquid Starter for Soy Sauce Production.
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- Fermentation (Basel), 2023, v. 9, n. 11, p. 979, doi. 10.3390/fermentation9110979
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Comparative Analysis of Microbial and Mycotoxin Contamination in Korean Traditional Soybean Paste and Soy Sauce Production with and without Starter.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 621, doi. 10.3390/fermentation9070621
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- Article
A Novel Salt-Tolerant L-Glutaminase: Efficient Functional Expression, Computer-Aided Design, and Application.
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- Fermentation (Basel), 2022, v. 8, n. 9, p. N.PAG, doi. 10.3390/fermentation8090444
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- Article
Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation.
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- Fermentation (Basel), 2022, v. 8, n. 8, p. 409, doi. 10.3390/fermentation8080409
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Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High Pressure.
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- Fermentation (Basel), 2022, v. 8, n. 7, p. 338, doi. 10.3390/fermentation8070338
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Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 73, doi. 10.3390/fermentation8020073
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Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 73, doi. 10.3390/fermentation8020073
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Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020052
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- Article
酱油鲜味物质及其检测方法研究进展.
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- China Brewing, 2024, v. 43, n. 8, p. 7, doi. 10.11882/j.issn.0254-5071.2024.08.002
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- Article
不同盐浓度对酱醪中微生物群落及酱油品质的影响.
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- China Brewing, 2023, v. 42, n. 7, p. 65, doi. 10.11882/j.issn.0254-5071.2023.07.011
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黄水的化学组分、微生物组成及综合利用研究进展.
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- China Brewing, 2023, v. 42, n. 7, p. 25, doi. 10.11882/j.issn.0254-5071.2023.07.005
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- Article
酱香酵母抽提物的特征风味物质分析.
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- China Brewing, 2023, v. 42, n. 6, p. 198, doi. 10.11882/j.issn.0254-5071.2023.06.032
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- Article
米曲霉盐胁迫对酱油发酵理化指标及微生物群落的影响.
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- China Brewing, 2023, v. 42, n. 6, p. 97, doi. 10.11882/j.issn.0254-5071.2023.06.016
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- Article
气相色谱一质谱联用法测定液体调味料中4种氯丙醇的含量.
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- China Brewing, 2023, v. 42, n. 1, p. 226, doi. 10.11882/j.issn.0254-5071.2023.01.038
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- Article
产酯酵母在发酵食品中的应用研究进展.
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- China Brewing, 2023, v. 42, n. 1, p. 15, doi. 10.11882/j.issn.0254-5071.2023.01.003
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- Article
一株耐盐产香鲁氏接合酵母FA-1的鉴定及其在酱油酿造中的应用 .
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- China Brewing, 2022, v. 41, n. 12, p. 31, doi. 10.11882/j.issn.0254-5071.2022.12.006
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外源添加物对酱油发酵的影响.
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- China Brewing, 2022, v. 41, n. 4, p. 152, doi. 10.11882/j.issn.0254-5071.2022.04.025
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- Article
酿造鲜味酱油调节大鼠血压机制的研究.
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- China Brewing, 2022, v. 41, n. 3, p. 130, doi. 10.11882/j.issn.0254-5071.2022.03.022
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- Article
酵母抽提物添加时间对酱油风味的影响.
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- China Brewing, 2022, v. 41, n. 3, p. 146, doi. 10.11882/j.issn.0254-5071.2022.03.025
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- Article
不同电渗析条件下酱油主要风味组分迁移规律研究.
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- China Brewing, 2022, v. 41, n. 3, p. 125, doi. 10.11882/j.issn.0254-5071.2022.03.021
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- Article
全自动氨基酸分析仪测定酱油中游离氨基酸的不确定度评定.
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- China Brewing, 2022, v. 41, n. 2, p. 234, doi. 10.11882/j.issn.0254-5071.2022.02.039
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- Article
酱油中鲁氏接合酵母的安全性初步评价.
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- China Brewing, 2022, v. 41, n. 1, p. 70, doi. 10.11882/j.issn.0254-5071.2022.01.012
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- Article
17种市售广式酱油中风味物质的检测分析.
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- China Brewing, 2021, v. 40, n. 12, p. 165, doi. 10.11882/j.issn.0254-5071.2021.12.030
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花生粕酱油制曲工艺条件优化.
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- China Brewing, 2021, v. 40, n. 9, p. 52, doi. 10.11882/j.issn.0254-5071.2021.09.010
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- Article
蒸汽爆破花生壳对花生酱油风味的影响.
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- China Brewing, 2021, v. 40, n. 9, p. 70, doi. 10.11882/j.issn.0254-5071.2021.09.013
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- Article
黑曲霉固态发酵产羧肽酶条件优化及在酱油酿造中的应用.
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- China Brewing, 2021, v. 40, n. 7, p. 83, doi. 10.11882/j.issn.0254-5071.2021.07.016
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- Article
酱油变质微生物因素及乳酸菌在防腐中的应用.
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- China Brewing, 2021, v. 40, n. 7, p. 22, doi. 10.11882/j.issn.0254-5071.2021.07.005
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- Article
酸度计法测定酱油中氨基酸态氮的不确定度评价.
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- China Brewing, 2021, v. 40, n. 5, p. 182, doi. 10.11882/j.issn.0254-5071.2021.05.034
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- Article
市售国产酱油中大豆、小麦过敏原分析.
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- China Brewing, 2021, v. 40, n. 5, p. 49, doi. 10.11882/j.issn.0254-5071.2021.05.009
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- Article
高盐稀态发酵法制作扇贝裙边海鲜酱油的工艺研究.
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- China Brewing, 2021, v. 40, n. 4, p. 122, doi. 10.11882/j.issn.0254-5071.2021.04.023
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- Article
风味物质4-乙烯基愈创木酚的研究进展.
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- China Brewing, 2021, v. 40, n. 4, p. 15, doi. 10.11882/j.issn.0254-5071.2021.04.004
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- Article
酱油中挥发性风味物质的气相色谱-离子迁移谱分析.
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- China Brewing, 2021, v. 40, n. 3, p. 149, doi. 10.11882/j.issn.0254-5071.2021.03.028
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- Article
合成微生物群落及在发酵食品中应用研究进展.
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- China Brewing, 2021, v. 40, n. 3, p. 17, doi. 10.11882/j.issn.0254-5071.2021.03.004
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- Article