Works about SAUCES

Results: 329

Clean Label Approach for Thai-Style Condiment Sauces and Pastes.

Published in:

Food Studies: An Interdisciplinary Journal, 2025, v. 15, n. 1, p. 25, doi. 10.18848/2160-1933/CGP/v15i01/25-42

By:

Srikaeo, Khongsak

Publication type:

Article

Discover your secret sauce – an interview with Chien-Yu Chen on career choices and machine learning.

Published in:: Communications Biology, 2022, v. 5, n. 1, p. 1, doi. 10.1038/s42003-022-03080-x
Publication type:: Article

Evaluation of some processed cheese spreads and sauces available in the Egyptian market.

Published in:

Annals of Agricultural Science Moshtohor, 2017, v. 55, n. 2, p. 321

By:

EL-Alfy, M. B.;
Shenana, M. E.;
Gemiel, Dalia G.;
Abdou, Sania M.

Publication type:

Article

不同菌种对蚕豆酱前期发酵的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 19, p. 68, doi. 10.12161/j.issn.1005-6521.2023.19.010

By:

李婷

Publication type:

Article

重组香菇鸭肉脯的配方和加工工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 155, doi. 10.12161/j.issn.1005-6521.2023.14.023

By:

赵立;
廉嘉欣;
邱慧敏;
宋子伟;
时振哲;
卢河东;
陈军

Publication type:

Article

酱香型白酒酿造微生态中酵母菌的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 13, p. 180, doi. 10.12161/j.issn.1005-6521.2022.13.026

By:

戎梓溢;
白茹;
闫学娇;
李超;
林良才;
张翠英

Publication type:

Article

响应面法优化开发单环刺螠罐头食品.

Published in:

Food Research & Development, 2022, v. 43, n. 1, p. 125, doi. 10.12161/j.issn.1005-6521.2022.01.018

By:

林爱齐;
索宁;
刘艳梅;
李润雨;
刘春娥;
张家琪

Publication type:

Article

即食海鲜调味酱的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 146, doi. 10.12161/j.issn.1005-6521.2020.14.023

By:

姚玉静;
杨昭;
黄佳佳;
庄逸桐;
梁健平

Publication type:

Article

酱香型蜂蜜配制酒的工艺优化及体外抗氧化能力分析.

Published in:

Food Research & Development, 2020, v. 41, n. 11, p. 134, doi. 10.12161/j.issn.1005-6521.2020.11.023

By:

何发梅;
徐俐;
陈娟;
魏岸

Publication type:

Article

墨鱼汁酱的制备及其对馒头品质的影响研究.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 100, doi. 10.12161/j.issn.1005-6521.2019.19.018

By:

陈跃文;
欧杨智;
蒋丹丹;
韦剑玲;
蔡文强;
沈诗珂;
张菁娜;
任少天

Publication type:

Article

UPLC-MS/MS测定食品中18种非食用色素的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 174, doi. 10.3969/j.issn.1005-6521.2019.11.031

By:

唐俊;
曾凯;
刘志斌

Publication type:

Article

香椿豆腐罐头的研制.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 100, doi. 10.3969/j.issn.1005-6521.2019.11.018

By:

李素萍;
郭卫芸;
郭书贤;
丁玉峰;
马艳莉

Publication type:

Article

I MADE MARCELLA HAZAN'S BOLOGNESE.

Published in:

Kenyon Review, 2023, v. 45, n. 4, p. 176

By:

BELC, KRYS MALCOLM

Publication type:

Article

Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1671749

By:

Alamu, Emmanuel Oladeji;
Busie, Maziya-Dixon;
Yildiz, Fatih

Publication type:

Article

Physalis (goldenberry): native fruit species of the sub-Andean Yungas with high cultivation potential in Argentina.

Published in:

Argentinian Horticulture / Horticultura Argentina, 2021, v. 40, n. 103, p. 90

By:

Quiroga, R. J.;
Kirschbaum, D. S.

Publication type:

Article

Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue.

Published in:

Metabolites (2218-1989), 2024, v. 14, n. 6, p. 298, doi. 10.3390/metabo14060298

By:

Zhao, Yunhao;
Liu, Xiangyue;
Zhang, Sijie;
Wang, Zhengwei;
Tian, Shanlin;
Wu, Qiang

Publication type:

Article

Berry Sauce for Red Meat.

Published in:: 2014
Publication type:: Recipe

Waht's in an Experiment? Roman Fish Sauce: an Experiment in Archeology.

Published in:

EXARC Journal, 2011, p. 16

By:

Grainger, Sally

Publication type:

Article

Stirring a Secret Sauce: A Literature Review on the Conditions and Effects of Authentic Learning.

Published in:

Educational Psychology Review, 2022, v. 34, n. 3, p. 1479, doi. 10.1007/s10648-022-09676-3

By:

Nachtigall, Valentina;
Shaffer, David Williamson;
Rummel, Nikol

Publication type:

Article

DEVELOPMENT AND QUALITY ASSESSMENT OF NEWLY DEVELOPED ONION SAUCE.

Published in:

Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 25, doi. 10.34302/crpjfst/2024.16.1.3

By:

Yuvatharini, M.;
Beatrice, D. Annette

Publication type:

Article

Usages sociaux des contenants de pesticides chez les cotonculteurs du nord de la Côte d'Ivoire.

Published in:

Environnement, Risques & Santé, 2020, v. 19, n. 5, p. 359, doi. 10.1684/ers.2020.1473

By:

Ouattara, Zié Adama;
Doudou, Dimi Théodore

Publication type:

Article

Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 1, p. 175, doi. 10.1111/jam.12982

By:

Ryang, J.H.;
Kim, N.H.;
Lee, B.S.;
Kim, C.T.;
Lee, S.H.;
Hwang, I.G.;
Rhee, M.S.

Publication type:

Article

Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis.

Published in:

Food Science & Technology Research, 2022, v. 28, n. 3, p. 235, doi. 10.3136/fstr.FSTR-D-21-00303

By:

Aoi OKUBO;
Seiji NOMA;
Mikihide DEMURA;
Nobuyuki HAYASHI

Publication type:

Article

Application of Pressurized Carbon Dioxide during Salt-Reduced Sardine Fish Sauce Production.

Published in:

Food Science & Technology Research, 2020, v. 26, n. 2, p. 195, doi. 10.3136/fstr.26.195

By:

Seiji NOMA;
Lisa KOYANAGI;
Shuhei KAWANO;
Nobuyuki HAYASHI

Publication type:

Article

Sensory and color characteristics of frozen ready-made sauces.

Published in:

2006

By:

Popov-Raljič, Jovanka;
Dodič, Siniša;
Popov, Stevan;
Dodič, Jelena;
Popov-Raljić, Jovanka;
Dodić, Sinisa;
Dodić, Jelena

Publication type:

journal article

Pawpaw Cheesecake & Sauce.

Published in:

2015

By:

Carnes, Cynthia Lehman

Publication type:

Recipe

Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 216, doi. 10.1016/j.fbp.2019.11.004

By:

Saremnejad, Farinaz;
Mohebbi, Mohebbat;
Koocheki, Arash

Publication type:

Article

Shelf life of rainbow trout fillets hot smoking with different sauces.

Published in:

Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS) / Su Ürünleri Dergisi, 2018, v. 35, n. 1, p. 43, doi. 10.12714/egejfas.2018.35.1.08

By:

İnanlı, Ayşe Gürel;
Kuzgun, Nermin Karaton;
Çoban, Özlem Emir;
Özpolat, Emine

Publication type:

Article

RESEARCHES OF THE INFLUENCE OF SEA BUCKTHORN ON THE FORMATION OF QUALITY PARAMETERS OF EMULSION-TYPE SAUCES.

Published in:

Food Science & Technology (2073-8684), 2021, v. 15, n. 4, p. 48, doi. 10.15673/fst.v15i4.2124

By:

Novik, А.;
Farisieiev, A.;
Chernyshenko, Е.;
Zhukov, Y.;
Zaparenko, A.

Publication type:

Article

COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES.

Published in:

Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 53, doi. 10.15673/fst.v12i1.840

By:

Cherevko, O.;
Mykhaylov, V.;
Zahorulko, A.;
Borysova, A.

Publication type:

Article

Screening of Staphylococcus spp. in Moromi and Their Effects on the Fermentation of High-salt Liauid-state Sov Sauce.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 125, doi. 10.16429/j.1009-7848.2023.11.013

By:

Zhang Wei;
Wang Jieli;
Lin Chen;
Liu Junliang;
Yang Junwen;
Zhou Hui;
Zhou Shangting;
Jiang Xuewei

Publication type:

Article

模拟口腔环境下脂肪对沙拉酱顺滑感的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 165, doi. 10.16429/j.1009-7848.2022.12.017

By:

王亮;
钱善华;
丁宗如;
倪自丰;
卞达

Publication type:

Article

New sauces produced by koji fermentation of kamaboko show acceptable sensory characteristics, improved antioxidant activities, and high angiotensin-converting enzyme inhibition.

Published in:

Fisheries Science, 2020, v. 86, n. 5, p. 903, doi. 10.1007/s12562-020-01450-0

By:

Nemoto, Yurika;
Matsuo, Yu;
Yoshie-Stark, Yumiko

Publication type:

Article

Microbiological properties of Myanmar traditional shrimp sauce, hmyin-ngan-pya-ye.

Published in:

Fisheries Science, 2020, v. 86, n. 3, p. 551, doi. 10.1007/s12562-020-01415-3

By:

Kobayashi, Takeshi;
Taguchi, Chihiro;
Futami, Kunihiko;
Matsuda, Hiroko;
Terahara, Takeshi;
Imada, Chiaki;
Khin Gyi, Khin;
Moe, Nant Kay Thwe;
Thwe, Su Myo

Publication type:

Article

Preparation and characterization of fermented seaweed sauce manufactured from low-quality nori (dried and fresh fronds of <italic>Pyropia yezoensis</italic>).

Published in:

Fisheries Science, 2018, v. 84, n. 3, p. 589, doi. 10.1007/s12562-018-1184-7

By:

Uchida, Motoharu;
Kurushima, Hirotaka;
Hideshima, Nobuo;
Araki, Toshiyoshi;
Ishihara, Kenji;
Murata, Yuko;
Touhata, Ken;
Ishida, Noriko

Publication type:

Article

Fixed-bed degradation of histamine in fish sauce by immobilized whole cells of Natrinema gari BCC 24369.

Published in:

Fisheries Science, 2015, v. 81, n. 5, p. 971, doi. 10.1007/s12562-015-0915-2

By:

Chaikaew, Siriporn;
Tepkasikul, Preenapha;
Young, Glenn;
Osako, Kazufumi;
Benjakul, Soottawat;
Visessanguan, Wonnop

Publication type:

Article

Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions.

Published in:

Fisheries Science, 2015, v. 81, n. 3, p. 581, doi. 10.1007/s12562-015-0865-8

By:

Zhong, Chan;
Nakanishi, Masayo;
Geng, Jie-Ting;
Okazaki, Emiko;
Cao, Min-Jie;
Weng, Wu-Yin;
Osako, Kazufumi

Publication type:

Article

Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish.

Published in:

Fisheries Science, 2005, v. 71, n. 6, p. 1347, doi. 10.1111/j.1444-2906.2005.01101.x

By:

Osako, Kazufumi;
Hossain, Mohammed Anwar;
Kuwahara, Koichi;
Okamoto, Akira;
Yamaguchi, Atsuko;
Nozaki, Yukinori

Publication type:

Article

Characterization and distribution ofStaphylococcussp. implicated for improvement of fish sauce odor.

Published in:

Fisheries Science, 2004, v. 70, n. 5, p. 916, doi. 10.1111/j.1444-2906.2004.00887.x

By:

Katsuya Fukami;
Satomi, Masataka;
Funatsu, Yasuhiro;
Kawasaki, Ken-Ichi;
Watabe, Shugo

Publication type:

Article

Identification of dimethylarsinic acid as the major arsenic compound in fish sauce by liquid chromatography/electrospray ionization-mass spectrometry.

Published in:

Fisheries Science, 2004, v. 70, n. 4, p. 695, doi. 10.1111/j.1444-2906.2004.00859.x

By:

Kato, Ayuchi;
Nagashima, Yuji;
Shiomi, Kazuo

Publication type:

Article

Autolysis of unsalted fish protein under pressurization.

Published in:

Fisheries Science, 2003, v. 69, n. 6, p. 1257, doi. 10.1111/j.0919-9268.2003.00753.x

By:

Okazaki, Takashi;
Shigata, Yujin;
Yasushi Aoyama, Yujin;
Kenji Namba, Yujin

Publication type:

Article

Taste-active components in a Vietnamese fish sauce.

Published in:

Fisheries Science, 2002, v. 68, n. 4, p. 913, doi. 10.1046/j.1444-2906.2002.00510.x

By:

PARK, JUNG-NIM;
WATANABE, TAKEHIKO;
ENDOH, KEN-ICHI;
WATANABE, KATSUKO;
ABE, HIROKI

Publication type:

Article

Taste effects of oligopeptides in a Vietnamese fish sauce.

Published in:

Fisheries Science, 2002, v. 68, n. 4, p. 921, doi. 10.1046/j.1444-2906.2002.00511.x

By:

PARK, JUNG-NIM;
ISHIDA, KEISHI;
WATANABE, TAKEHIKO;
ENDOH, KEN-ICHI;
WATANABE, KATSUKO;
MURAKAMI, MASAHIRO;
ABE, HIROKI

Publication type:

Article

Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography.

Published in:

Fisheries Science, 2001, v. 67, n. 6, p. 1163, doi. 10.1046/j.1444-2906.2001.00375.x

By:

Brillantes, supapun;
Samosorn, wararat

Publication type:

Article

Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 444, doi. 10.1111/j.1365-2621.2009.02141.x

By:

Eidhin, Deirdre Ní;
O'Beirne, David

Publication type:

Article

Rheological characteristics of South African commercial sauces.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2230, doi. 10.1111/j.1365-2621.2008.01860.x

By:

Ikhu-Omoregbe, Daniel;
Bushi, Grace Manoja

Publication type:

Article

Thermal conductivity of South African sauces in a shear flow field.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 6, p. 753, doi. 10.1111/j.1365-2621.2007.01557.x

By:

Ikhu-Omoregbe, Daniel I. O.

Publication type:

Article

SUCCESSFUL SPAGHETTI SAUCE.

Published in:: 2015
Publication type:: Recipe

MEDITERRANEAN MARINADE.

Published in:

2014

By:

McQuillan, Carla

Publication type:

Recipe

VIKING SAUCE FOR VEGETABLES AND MEATS.

Published in:

2013

By:

Rovig, Lorraine

Publication type:

Recipe