Found: 18
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Comparison of the genomes and transcriptomes associated with the different protease secretions of Aspergillus oryzae 100-8 and 3.042.
- Published in:
- Biotechnology Letters, 2014, v. 36, n. 10, p. 2053, doi. 10.1007/s10529-014-1574-6
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- Article
Multi-residue determination of organophosphorus and organochlorine pesticides in environmental samples using solid-phase extraction with cigarette filter followed by gas chromatography-mass spectrometry.
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- Journal of Separation Science, 2012, v. 35, n. 4, p. 534, doi. 10.1002/jssc.201100870
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- Article
Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce.
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- BioMed Research International, 2015, v. 2015, p. 1, doi. 10.1155/2015/456802
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- Article
Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses.
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- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.579808
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- Article
The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2920, doi. 10.1002/jsfa.10924
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- Article
Evaluating the total antioxidant capacity of processed milk: utilising applicable antioxidant assays and key antioxidant components.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 1351, doi. 10.1111/ijfs.16876
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- Article
Enhancing flavour with non‐Saccharomyces during vinegar alcoholisation: a mechanism study.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 10, p. 5001, doi. 10.1111/ijfs.16584
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- Article
Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongue.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 6, p. 2599, doi. 10.1111/ijfs.14513
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- Article
Functional properties of soy sauce and metabolism genes of strains for fermentation.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 5, p. 903, doi. 10.1111/j.1365-2621.2012.03219.x
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- Article
Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation.
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- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01872
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- Article
Liposoluble vitamin B<sub>1</sub> microcapsules: Preparation, characterization, stabilization, and bioaccessibility.
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- European Journal of Lipid Science & Technology, 2023, v. 125, n. 10, p. 1, doi. 10.1002/ejlt.202300015
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- Article
Effects of co‐fermentation of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine.
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- JSFA Reports, 2024, v. 4, n. 2, p. 78, doi. 10.1002/jsf2.167
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- Article
Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes.
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- Toxins, 2020, v. 12, n. 2, p. 78, doi. 10.3390/toxins12020078
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- Article
Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean Oil.
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- Foods, 2024, v. 13, n. 1, p. 29, doi. 10.3390/foods13010029
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- Article
Zeaxanthin Combined with Tocopherol to Improve the Oxidative Stability of Chicken Oil.
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- Journal of Oleo Science, 2023, v. 72, n. 12, p. 1063, doi. 10.5650/jos.ess23079
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- Article
Effects of Low-melting-point Fractions of Cocoa Butter on Rice Bran Wax-corn Oil Mixtures: Thermal, Crystallization and Rheological Properties.
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- Journal of Oleo Science, 2021, v. 70, n. 4, p. 491, doi. 10.5650/jos.ess20250
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- Article
The Effect of Cooling Rate on the Microstructure and Macroscopic Properties of Rice Bran Wax Oleogels.
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- Journal of Oleo Science, 2021, v. 70, n. 1, p. 135, doi. 10.5650/jos.ess20112
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- Article
The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China.
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- Journal of Oleo Science, 2019, v. 68, n. 7, p. 625, doi. 10.5650/jos.ess19005
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- Article