Works matching DE "SOY sauce"

Results: 496

两株米曲霉混菌制曲提升酱油品质的研究.

Published in:

China Brewing, 2025, v. 44, n. 7, p. 237, doi. 10.11882/j.issn.0254-5071.2025.07.034

By:

洪钦辉;
王威

Publication type:

Article

3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP).

Published in:

Analytical & Bioanalytical Chemistry, 2010, v. 396, n. 1, p. 443, doi. 10.1007/s00216-009-3177-y

By:

Baer, Ines;
De la Calle, Beatriz;
Taylor, Philip

Publication type:

Article

Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS‐SMPE‐GC/MS.

Published in:

Flavour & Fragrance Journal, 2025, v. 40, n. 3, p. 445, doi. 10.1002/ffj.3845

By:

Fu, Miao;
Zou, Chenyang;
Lyu, Chunmao;
Tian, Chuan;
Wu, Yanyan;
Chen, Le;
Jiang, Han

Publication type:

Article

Comparison of potent odorants in high‐salt liquid‐state fermentation soy sauce before and after sterilization.

Published in:

Flavour & Fragrance Journal, 2023, v. 38, n. 6, p. 442, doi. 10.1002/ffj.3757

By:

Liu, Yuping;
Wang, Rui;
Guan, Wei;
Bai, Jiawei;
Zhou, Shangting;
Chen, Liang

Publication type:

Article

Effects of ultrasound combined with mild heat and potassium sorbate on Pichia membranaefaciens and the quality of soy sauce.

Published in:

Flavour & Fragrance Journal, 2023, v. 38, n. 5, p. 368, doi. 10.1002/ffj.3752

By:

Qian, Jingya;
Zhao, Feng;
Zhang, Zixuan;
Huo, Shuhao;
Ma, Haile

Publication type:

Article

Lessons learned from accidents of soy sauce squeezing residue – risks of spontaneous ignition and oxygen deficiency.

Published in:

Loss Prevention Bulletin, 2012, n. 224, p. 14

By:

Murasawa, Naoharu;
Koseki, Hiroshi;
Iwata, Yusaku

Publication type:

Article

Color control of Japanese soy sauce (shoyu) using membrane technology.

Published in:

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

By:

Atsushi Miyagi;
Takayuki Suzuki;
Hiroshi Nabetam;
Mitsutoshi Nakajima

Publication type:

Article

Comparison of Biogenic Amines in Chinese Commercial Soy Sauces.

Published in:

Molecules, 2019, v. 24, n. 8, p. 1522, doi. 10.3390/molecules24081522

By:

Li, Jia;
Zhou, Linan;
Feng, Wei;
Cheng, Huan;
Muhammad, Aliyu Idris;
Ye, Xingqian;
Zhi, Zijian

Publication type:

Article

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce.

Published in:

Molecules, 2019, v. 24, n. 8, p. 1474, doi. 10.3390/molecules24081474

By:

Zhou, Kai;
Siroli, Lorenzo;
Patrignani, Francesca;
Sun, Yuanming;
Lanciotti, Rosalba;
Xu, Zhenlin;
Morais, Simone

Publication type:

Article

Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste.

Published in:

Molecules, 2010, v. 15, n. 5, p. 3421, doi. 10.3390/molecules15053421

By:

Yan Zhang;
Xin Li;
Chih-Kang Lo;
Shun-Tang Guo

Publication type:

Article

直接稀释-KED碰撞模式-电感耦合等离子体质谱（ICP-MS）法测定酱油中5种重金属.

Published in:

Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue, 2025, v. 15, n. 6, p. 760, doi. 10.20236/j.CJIAC.2025.06.002

By:

夏, 淼;
毛, 旭建;
徐, 梦媛;
霍, 湘芸;
石, 飞云;
黎, 俊宏

Publication type:

Article

Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential.

Published in:

Fermentation (Basel), 2024, v. 10, n. 7, p. 345, doi. 10.3390/fermentation10070345

By:

Bae, Sung-Eun;
Bae, Sungmin;
Park, Sung Jin;
Lee, Pomjoo;
Hyun, Chang-Gu

Publication type:

Article

In vitro Evaluation of Newer Unconventional Feedstuffs for Livestock.

Published in:

Indian Journal of Veterinary Sciences & Biotechnology, 2021, v. 17, n. 3, p. 78, doi. 10.21887/ijvsbt.17.3.17

By:

Banakar, Praveen S.;
Kulangara, Ally;
Soren, Nira M.;
Dominic, George;
Terhuja, Megolhubino;
Prasad, Chikkagoudara K.

Publication type:

Article

The moderating role of dark soy sauce to acrylamide-induced oxidative stress and neurophysiological perturbations in rats.

Published in:

Toxicology Mechanisms & Methods, 2009, v. 19, n. 6-7, p. 434, doi. 10.1080/15376510903136895

By:

Shuming, Chen;
Jilin, Fan;
Xichun, Zhang

Publication type:

Article

Protective role of dark soy sauce against acrylamide-induced neurotoxicity in rats by antioxidative activity.

Published in:

Toxicology Mechanisms & Methods, 2009, v. 19, n. 5, p. 369, doi. 10.1080/15376510902806167

By:

Xichun, Zhang;
Min'ai, Zhang

Publication type:

Article

Determination of Sudan III in Food by Supramolecular Microextraction and Spectrophotometry.

Published in:

Analytical Letters, 2023, v. 56, n. 6, p. 997, doi. 10.1080/00032719.2022.2112047

By:

Soylak, Mustafa;
Ahmed, Hassan Elzain Hassan;
Uzcan, Furkan

Publication type:

Article

Investigation of Microbial Community of Korean Soy Sauce (Ganjang) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics.

Published in:

Microorganisms, 2024, v. 12, n. 12, p. 2559, doi. 10.3390/microorganisms12122559

By:

Chin, Young-Wook;
Hong, Sang-Pil;
Lim, Sang-Dong;
Yi, Sung-Hun

Publication type:

Article

Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 7, p. 3500, doi. 10.1002/fsn3.2291

By:

Wang, Lingchang;
Zhong, Kai;
Luo, Aimin;
Chen, Jian;
Shen, Yi;
Wang, Xi;
He, Qiang;
Gao, Hong

Publication type:

Article

Contamination of Clostridium perfringens in soy sauce, and quantitative microbial risk assessment for C. perfringens through soy sauce consumption.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 4, p. 2139, doi. 10.1002/fsn3.2182

By:

Seo, Yeongeun;
Lee, Yewon;
Kim, Sejeong;
Ha, Jimyeong;
Choi, Yukyung;
Oh, Hyemin;
Kim, Yujin;
Rhee, Min Suk;
Yoon, Yohan

Publication type:

Article

Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 3, p. 1665, doi. 10.1002/fsn3.1453

By:

Xu, Jie;
Jin, Feng;
Hao, Jing;
Regenstein, Joe M.;
Wang, Fengjun

Publication type:

Article

Study on metabolites of Bacillus producing soy sauce‐like aroma in Jiang‐flavor Chinese spirits.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 1, p. 97, doi. 10.1002/fsn3.1266

By:

Zhao, Xingxiu;
Liu, Yuanhao;
Shu, Li;
He, Yiguo

Publication type:

Article

Changes in lipids distribution and fatty acid composition during soy sauce production.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 2, p. 764, doi. 10.1002/fsn3.922

By:

Zou, Mouyong;
Zhu, Xingui;
Li, Xuewei;
Zeng, Xiaobo

Publication type:

Article

Mining online activity data to understand food consumption behavior: A case of Asian fish sauce among Japanese consumers.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 4, p. 791, doi. 10.1002/fsn3.622

By:

Sato, Hiroaki;
Watanabe, Toshihiro;
Sagane, Yoshimasa;
Nakano, Mitsutoshi;
Takano, Katsumi

Publication type:

Article

The content of soyasaponin and soyasapogenol in soy foods and their estimated intake in the Japanese.

Published in:

Food Science & Nutrition, 2014, v. 2, n. 3, p. 289, doi. 10.1002/fsn3.107

By:

Kamo, Shuichi;
Suzuki, Shunsuke;
Sato, Toshiro

Publication type:

Article

Efficacy of commercial curing processes for treatment of quarantinable disease-causing pathogens in salmon roe.

Published in:

Fisheries Science, 2020, v. 86, n. 5, p. 829, doi. 10.1007/s12562-020-01446-w

By:

Nagata, Jun;
Morimoto, Sayo;
Bagenda, Dominic K.;
Kasai, Hisae

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

Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1 H-NMR-Based Metabolomics.

Published in:

Metabolites (2218-1989), 2024, v. 14, n. 5, p. 285, doi. 10.3390/metabo14050285

By:

Uddin, Jalal;
Yasmin, Samra;
Kamal, Ghulam Mustafa;
Asmari, Mufarreh;
Saqib, Muhammad;
Chen, Heyu

Publication type:

Article

Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials.

Published in:

Metabolites (2218-1989), 2020, v. 10, n. 4, p. 137, doi. 10.3390/metabo10040137

By:

Yamana, Tomoyuki;
Taniguchi, Moyu;
Nakahara, Takeharu;
Ito, Yusuke;
Okochi, Natsuki;
Putri, Sastia Prama;
Fukusaki, Eiichiro

Publication type:

Article

Egg quality and isoflavone deposition due to dietary inclusion of isoflavone soy sauce by-product (ISSBP) in laying hens.

Published in:

Journal of the Indonesian Tropical Animal Agriculture, 2019, v. 44, n. 2, p. 187, doi. 10.14710/jitaa.44.2.187-194

By:

Malik, A.;
Suprijatna, E.;
Yunianto, V. D.;
Mahfudz, L. D.;
Suthama, N.

Publication type:

Article

Gıdalarda 3-Monokloropropan-1,2-Diol (3-MCPD) ve Esterlerinin Varlığı, Oluşum Mekanizmaları ve Tespit Yöntemleri.

Published in:

Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 2, p. 102

By:

Ergönül, Pelin Günç;
Göldeli, Tuba

Publication type:

Article

Estabilidad a la congelación-descongelación de emulsiones o/w preparadas con aislados de soja nativos y desnaturalizados con diferente solubilidad.

Published in:

Innotec, 2010, n. 5, p. 66

By:

Palazolo, G. G.;
Wagner, J. R.

Publication type:

Article

The Manufacturing nanofibrils of black soybean and testing of cross polarizers.

Published in:

Bulgarian Journal of Agricultural Science, 2025, v. 31, n. 1, p. 69

By:

Warji, Warji;
Tamrin, Tamrin;
Kuncoro, Sapto

Publication type:

Article

Dietary intake assessment of caramel colours and their processing by-products 4-methylimidazole and 2-acetyl-4-tetrahydroxy-butylimidazole for the Chinese population.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2019, v. 36, n. 7, p. 1009, doi. 10.1080/19440049.2019.1615137

By:

Liang, Jiang;
Cao, Pei;
Wang, Xiaodan;
Gao, Peng;
Xu, Haibin;
Ma, Ning

Publication type:

Article

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2018, v. 35, n. 5, p. 870, doi. 10.1080/19440049.2018.1440639

By:

Alam Shah, Syifaa;
Selamat, Jinap;
Haque Akanda, Md. Jahurul;
Sanny, Maimunah;
Khatib, Alfi

Publication type:

Article

Study of chloropropanols in soy sauce by gas chromatography-triple quadrupole mass spectrometry with coupled column separation without derivatisation.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2013, v. 30, n. 3, p. 421, doi. 10.1080/19440049.2012.755646

By:

Xu, X.-M.;
Wu, H.-W.;
He, H.-L.;
Huang, B.-F.;
Han, J.-L.;
Ren, Y.-P.

Publication type:

Article

Manchuria Masala.

Published in:

American Scholar, 2024, v. 93, n. 2, p. 2

By:

BOSE, SUDIP

Publication type:

Article

汽车座椅用人造麂皮面料的耐沾污性研究.

Published in:

China Textile Leader, 2021, n. 3, p. 58

By:

杨建;
王伟健;
李波

Publication type:

Article

UTILIZATION OF SOYBEAN DREGS FOR SOLID FUEL PRODUCTION THROUGH HYDROTHERMAL CARBONIZATION.

Published in:

Thermal Science, 2021, v. 25, n. 6B, p. 4797, doi. 10.2298/TSCI200216292P

By:

PAMBUDI, Nugroho Agung;
ARDIYANSYAH, Panji;
SYIVARULLI, Riina;
BIDDINIKA, Muhammad Kunta;
SYAMSIRO, Mochamad;
KUNCORO, Ilham Wahyu

Publication type:

Article

A biosensor for direct bioelectrocatalysis detection of 3-MCPD in soy sauce using Cyt-c incorporated in Au@AgNSs/FeMOF nanocomposite.

Published in:

Journal of the Iranian Chemical Society, 2021, v. 18, n. 1, p. 151, doi. 10.1007/s13738-020-02011-z

By:

He, Baoshan;
Wang, Long;
Li, Mannan

Publication type:

Article

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 4, p. 2773, doi. 10.1111/1541-4337.13162

By:

An, Feiyu;
Wu, Junrui;
Feng, Yunzi;
Pan, Guoyang;
Ma, Yuanyuan;
Jiang, Jinhui;
Yang, Xuemeng;
Xue, Ruixia;
Wu, Rina;
Zhao, Mouming

Publication type:

Article

Melanoidins present in traditional fermented foods and beverages.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 5, p. 4164, doi. 10.1111/1541-4337.13022

By:

Yang, Shiqi;
Fan, Wenlai;
Xu, Yan

Publication type:

Article

3-Chloropropane-1,2-diol (3-MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2015, v. 14, n. 1, p. 48, doi. 10.1111/1541-4337.12120

By:

Lee, Bai Qin;
Khor, Sook Mei

Publication type:

Article

Selective HPLC Method Development for Soy Phosphatidylcholine Fatty Acids and Its Mass Spectrometry.

Published in:

Indian Journal of Pharmaceutical Sciences, 2013, v. 75, n. 3, p. 339, doi. 10.4103/0250-474X.117435

By:

JANGLE, R. D.;
GALGE, R. V.;
PATIL, V. V.;
THORAT, B. N.

Publication type:

Article

Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage.

Published in:

Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/6673089

By:

Wang, Rui;
Chang, Shiyu;
Liang, Miao;
Wu, Yajian;
Xin, Runhu;
Liu, Yuping;
Chen, Liang;
Zhou, Shangting

Publication type:

Article

Climacteric symptoms among Japanese women and men: comparison of four symptom checklists.

Published in:

Climacteric, 2006, v. 9, n. 4, p. 298, doi. 10.1080/13697130600868653

By:

Melby, M. K.

Publication type:

Article

Identification of salt-tolerant gene HOG1 in Torulopsis versatilis.

Published in:

Biotechnology Letters, 2011, v. 33, n. 7, p. 1449, doi. 10.1007/s10529-011-0586-8

By:

Xiao-Xong Cao;
Meng Meng;
Yuan-Yuan Wang;
Chun-Ling Wang;
Li-Hua Hou

Publication type:

Article

Extraction, Purification, Structural Characteristics, Health Benefits, and Application of the Polysaccharides from Lonicera japonica Thunb.: A Review.

Published in:

Molecules, 2023, v. 28, n. 12, p. 4828, doi. 10.3390/molecules28124828

By:

Yang, Xinpeng;
Yu, Aiqi;
Hu, Wenjing;
Zhang, Zhaojiong;
Ruan, Ye;
Kuang, Haixue;
Wang, Meng

Publication type:

Article

β-Carboline Alkaloids in Soy Sauce and Inhibition of Monoamine Oxidase (MAO).

Published in:

Molecules, 2023, v. 28, n. 6, p. 2723, doi. 10.3390/molecules28062723

By:

Herraiz, Tomás

Publication type:

Article

A Capillary Electrophoresis Method Based on Molecularly Imprinted Solid-Phase Extraction for Selective and Sensitive Detection of Histamine in Foods.

Published in:

Molecules, 2022, v. 27, n. 20, p. 6987, doi. 10.3390/molecules27206987

By:

Fan, Yixuan;
Yu, Runze;
Chen, Yongfeng;
Sun, Yufeng;
Waterhouse, Geoffrey I. N.;
Xu, Zhixiang

Publication type:

Article

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.

Published in:

Applied Microbiology & Biotechnology, 2013, v. 97, n. 20, p. 9111, doi. 10.1007/s00253-013-5146-9

By:

Wei, Quanzeng;
Wang, Hongbin;
Chen, Zhixin;
Lv, Zhijia;
Xie, Yufeng;
Lu, Fuping

Publication type:

Article