Works matching DE "SOY sauce"

Results: 484

Development and Characterizing of Soy‐Sauce Like Seasoning from Yellow Pea (Pisum sativum).

Published in:

Lebensmittelchemie, 2025, v. 79, p. S1-031, doi. 10.1002/lemi.202551009

By:

Irwanti, Shelvy;
Grebenteuch, Sandra;
Bogdanova, Mihaela;
Rohn, Sascha

Publication type:

Article

Development of a novel lactic acid bacterium that can reduce histamine in soy sauce.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2025, v. 72, n. 5, p. 135, doi. 10.3136/nskkk.NSKKK-D-24-00101

By:

Natsuko Fukura

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

低溫長時間加熱及醋酸鈣嫩化處理對北京鴨胸排貯存期間品質之影響.

Published in:

Journal of the Chinese Society of Animal Science, 2024, v. 53, p. 363

By:

蘇于容;
賴穆樺;
陳怡文;
張雅琇

Publication type:

Article

包裝處理對軟袋滅菌重組鴨腿肉乾品質之影響.

Published in:

Journal of the Chinese Society of Animal Science, 2024, v. 53, p. 353

By:

余采運;
劉旭彰;
張雅琇

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

不同来源大豆对高盐稀态酱油品质的影响.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 188, doi. 10.11882/j.issn.0254-5071.2025.05.028

By:

梁锦云;
溫林风;
李思颖;
戴伟杰;
陈志韶;
郑仲沐;
曹庸

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

Sensitive determination of parabens in soy sauces by capillary zone electrophoresis with amperometric detection.

Published in:

European Food Research & Technology, 2010, v. 231, n. 6, p. 891, doi. 10.1007/s00217-010-1343-2

By:

Qingcui Chu;
Jinyan Wang;
Dongli Zhang;
Jiannong Ye

Publication type:

Article

A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce.

Published in:

European Food Research & Technology, 2008, v. 227, n. 3, p. 933, doi. 10.1007/s00217-007-0808-4

By:

Ji-Sang Kim;
Young-Soon Lee

Publication type:

Article

TEMPERATURE AND MACHINE SPEED SETTINGS TO REDUCE DEFECTS PRODUCTS IN THE GLASS BOTTLE WASHING PROCESS.

Published in:

Spektrum Industri, 2021, v. 19, n. 2, p. 145, doi. 10.12928/si.v19i2.20301

By:

Pardiyono, Ragil;
Fatullah, Akbar Rizky

Publication type:

Article

不同酿造工艺对黑豆酱油理化特性和感官品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 88, doi. 10.12161/j.issn.1005-6521.2023.18.012

By:

牛丽丽;
崔艳;
闫志华;
刘先印;
刘恺;
卢婷;
宋茜

Publication type:

Article

酱香型白酒酿造过程中高温放线菌的筛选及其特性.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 191, doi. 10.12161/j.issn.1005-6521.2023.08.028

By:

王润楠;
朱华;
王坤;
王红安;
李微微;
李秀婷;
郝建雄

Publication type:

Article

山楂风味豆腐渣酱油的研制.

Published in:

Food Research & Development, 2023, v. 44, n. 3, p. 125, doi. 10.12161/j.issn.1005-6521.2023.03.018

By:

崔艳;
高玉婷;
牛丽丽;
张军;
吕文

Publication type:

Article

均匀设计和模糊数学联用优化香辣猪肉干配方.

Published in:

Food Research & Development, 2022, v. 43, n. 9, p. 138, doi. 10.12161/j.issn.1005-6521.2022.09.019

By:

周慧;
范江平;
李睿;
段连芳;
付晓萍

Publication type:

Article

挤压膨化对酱油渣蛋白溶解度的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 15, p. 61, doi. 10.12161/j.issn.1005-6521.2021.15.010

By:

张海静;
杨哲;
张敏;
曹燕飞;
姜丽君;
李宏军

Publication type:

Article

香辣公干鱼罐头的加工工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 87, doi. 10.12161/j.issn.1005-6521.2020.21.015

By:

李秋玲;
许泽琳;
罗雨;
尚校兰

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

市售老抽酱油滋味品质的评价.

Published in:

Food Research & Development, 2020, v. 41, n. 1, p. 66, doi. 10.12161/j.issn.1005-6521.2020.01.011

By:

吴星茹;
王磊;
雷敏;
郭壮;
赵慧君

Publication type:

Article

酱油渣中乳酸菌的分离鉴定及其生长特性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 20, p. 195, doi. 10.12161/j.issn.1005-6521.2019.20.035

By:

唐素婷;
区锡敏;
孙张乐;
黄桂东;
娄华;
钟先锋

Publication type:

Article

风味鸭爪加工工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 17, p. 158, doi. 10.12161/j.issn.1005-6521.2019.17.028

By:

闵二虎

Publication type:

Article

响应面法优化酱油蛋白质利用率的发酵条件.

Published in:

Food Research & Development, 2019, v. 40, n. 6, p. 52, doi. 10.3969/j.issn.1005-6521.2019.06.010

By:

张凤英;
隋明

Publication type:

Article

茶香型乌鱼肉脯的工艺研究及优化.

Published in:

Food Research & Development, 2019, v. 40, n. 5, p. 128, doi. 10.3969/j.issn.1005-6521.2019.05.023

By:

谢意通;
黄子鸣;
苏伟明;
钟赛意;
吴小禾

Publication type:

Article

Lactase Activity and VFA Production in the Cecum and Colon of Pigs Fed a Corn-Soy or 40 percent Whey Diet

Published in:

Journal of Animal Science, 1978, v. 46, n. 6, p. 1648, doi. 10.2527/jas1978.4661648x

By:

Kim, Kyu-Il;
Benevenga, Norlin J.;
Grummer, Robert H.

Publication type:

Article

Evaluation of Soy Hulls as a Potential Ingredient of Functional Foods for the Prevention of Obesity.

Published in:

Ecology of Food & Nutrition, 2010, v. 49, n. 2, p. 98, doi. 10.1080/03670240903540974

By:

OLGUIN, MARÍA CATALINA;
POSADAS, MARTA DELIA;
REVELANT, GILDA CELINA;
LABOURDETTE, VERÓNICA BEATRIZ;
ELÍAS, HÉCTOR DANIEL;
VENEZIA, MARÍA ROSA

Publication type:

Article

Secondary soy allergy in children with birch pollen allergy may cause both chronic and acute symptoms.

Published in:

Pediatric Allergy & Immunology, 2012, v. 23, n. 2, p. 118, doi. 10.1111/j.1399-3038.2011.01218.x

By:

De Swert, Liliane F. A.;
Gadisseur, Romy;
Sjölander, Sigrid;
Raes, Marc;
Leus, Jasmine;
Van Hoeyveld, Erna

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

Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.

Published in:

Chemical Senses, 2018, v. 43, n. 3, p. 151, doi. 10.1093/chemse/bjx084

By:

Takuya Onuma;
Hiroaki Maruyama;
Nobuyuki Sakai

Publication type:

Article

Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.976206

By:

Guiliang Tan;
Yi Wang;
Min Hu;
Xueyan Li;
Xiangli Li;
Ziqiang Pan;
Mei Li;
Lin Li;
Ziyi Zheng

Publication type:

Article

Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.841529

By:

Tan, Guiliang;
Hu, Min;
Li, Xiangli;
Li, Xueyan;
Pan, Ziqiang;
Li, Mei;
Li, Lin;
Wang, Yi;
Zheng, Ziyi

Publication type:

Article

Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.757542

By:

Zhou, Kai;
Zhang, Xiao;
Li, Bingyong;
Shen, Chaoqun;
Sun, Yuan-Ming;
Yang, Jianyuan;
Xu, Zhen-Lin

Publication type:

Article

Microwave-Assisted Extraction Coupled with Mass Spectrometry for Determining Five Volatile Compounds from Soy Sauces.

Published in:

Journal of Analytical Methods in Chemistry, 2021, p. 1, doi. 10.1155/2021/6625929

By:

Xu, Kai;
Gao, Xun;
Chi, Miaomiao;
Chen, Kexin;
Zhang, Yue;
Kong, Weihao;
Li, Ziying;
Huang, Shengnan;
Qin, Kunming

Publication type:

Article

Microwave-Assisted Extraction Coupled with Mass Spectrometry for Determining Five Volatile Compounds from Soy Sauces.

Published in:

Journal of Analytical Methods in Chemistry, 2021, p. 1, doi. 10.1155/2021/6625929

By:

Xu, Kai;
Gao, Xun;
Chi, Miaomiao;
Chen, Kexin;
Zhang, Yue;
Kong, Weihao;
Li, Ziying;
Huang, Shengnan;
Qin, Kunming

Publication type:

Article

Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 10, p. 1158, doi. 10.1111/j.1365-2621.2006.01161.x

By:

Lee, Kwang Soo;
Lee, Yang Bong;
Lee, Dong Sun;
Chung, Sun Kyung

Publication type:

Article

The influence of mash pre-aging on the development of the flavour-active compound...

Published in:

International Journal of Food Science & Technology, 1997, v. 32, n. 1, p. 11, doi. 10.1046/j.1365-2621.1997.00378.x

By:

Hayashida, Yasuo;
Nishimura, Kenryo

Publication type:

Article

Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw...

Published in:

International Journal of Food Science & Technology, 1996, v. 31, n. 6, p. 511, doi. 10.1046/j.1365-2621.1996.00358.x

By:

Ling, Meei-Yueh;
Chou, Cheng-Chun

Publication type:

Article

An unstructured kinetic model to study NaCl effect on volatile ester fermentation by Candida etchellsii for soy sauce production.

Published in:

Biotechnology & Bioprocess Engineering, 2012, v. 17, n. 2, p. 242, doi. 10.1007/s12257-011-0416-9

By:

Feng, Jie;
Zhan, Xiao-Bei;
Wang, Dong;
Zhang, Li-Min;
Lin, Chi-Chung

Publication type:

Article

THE INFLUENCE OF TENDERAZITION AGENT ON THE SENSORY AND NUTRITIONAL PROFILE OF PORK MEAT.

Published in:

Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2018, v. 20, n. 1, p. 199

By:

NICOLETA, RABA DIANA;
CAMELIA, MOLDOVAN;
GABRIELA, DUMBRAVA DELIA;
VIORICA-MIRELA, POPA;
MARIA, AXINIA SIMONA;
CLAUDIA, SIRBULESCU ELENA;
CORNELIA, PIRVULESCU LUMINITA

Publication type:

Article

Avaliação sensorial e reológica de uma bebida achocolatada elaborada a partir de extrato hidrossolñvel de soja e soro de queijo.

Published in:

Acta Scientiarum: Technology, 2010, v. 32, n. 4, p. 435, doi. 10.4025/actascitechnol.v32i4.5739

By:

Moreira, Ricardo Wagner Mori;
Madrona, Grasiele Scaramal;
Branco, Ivanise Guilherme;
Bergamasco, Rosângela;
Pereira, Nehemias Curvelo

Publication type:

Article

Establishment of a quantitative in vivo method for estimating adipose tissue volumes and the effects of dietary soy sauce oil on adipogenesis in medaka, Oryzias latipes.

Published in:

PLoS ONE, 2018, v. 13, n. 10, p. 1, doi. 10.1371/journal.pone.0205888

By:

Tonoyama, Yasuhiro;
Tsukada, Masaki;
Imai, Yoshimasa;
Sanada, Matoki;
Aota, Syota;
Oka, Gouhei;
Sugiura, Shozo;
Hori, Nobuaki;
Kawachi, Hiroyuki;
Shimizu, Yoshiko;
Shimizu, Nobuyoshi

Publication type:

Article

Posibilidad y límite de las movilizaciones contra las retenciones móviles. Interpretaciones desde una realidad local sobre "el conflicto del campo".

Published in:

Mundo Agrario, 2013, v. 14, n. 26, p. 1

By:

Moltó, Mauricio

Publication type:

Article

Adsorption of Cr<sup>6+</sup> and Pb<sup>2+</sup> on Soy Sauce Residue Biochar from Aqueous Solution.

Published in:

BioResources, 2019, v. 14, n. 2, p. 4653, doi. 10.15376/biores.14.2.4653-4669

By:

Xiaoxun Xu;
Chenying Zhou;
Shirong Zhang;
Zhang Cheng;
Zhanbiao Yang;
Junren Xian;
Yuanxiang Yang

Publication type:

Article

Note: Physiological aspects of the growth of the lactic acid bacterium Tetragenococcus halophila during Indonesian soy sauce (kecap) production.

Published in:

Journal of Applied Microbiology, 1999, v. 86, n. 2, p. 348, doi. 10.1046/j.1365-2672.1999.00660.x

By:

Röling, W. F. M.;
Prasetyo, A. B.;
Stouthamer, A. H.;
van Verseveld, H. W.

Publication type:

Article

Dynamics of microbial communities, ethyl carbamate, biogenic amines, and major metabolites during fermentation of soy sauce.

Published in:: Food Science & Technology Research, 2021, v. 27, n. 3, p. 3, doi. 10.3136/fstr.27.405
Publication type:: Article

Akira Tanaka, Shuji Yoshikawa, Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys.

Published in:: Food Science & Technology Research, 2021, v. 27, n. 2, p. 1
Publication type:: Article

Comparative Aroma Extract Dilution Analysis of Changes in Aroma Components of Seasoned Soy Sauce Prepared from Soy Sauce and Mirin during Heating.

Published in:: Food Science & Technology Research, 2020, v. 26, n. 6, p. 1, doi. 10.3136/fstr.26.725
Publication type:: Article

PHYSICAL AND MECHANICAL PROPERTIES OF MEDIUM-DENSITY FIBREBOARDS USING SOY-LIGNIN ADHESIVES.

Published in:

Journal of Tropical Forest Science, 2014, v. 26, n. 1, p. 41

By:

Nasir, M.;
Gupta, A.;
Beg, M. D. H.;
G. K. Chua;
Kumar, A.

Publication type:

Article

Getting the good without the bad from soy yogurt.

Published in:: Innovation, 2008, v. 8, n. 3, p. 4
Publication type:: Article