These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
286 related articles for article (PubMed ID: 19591484)
1. Metabolomic insight into soy sauce through (1)H NMR spectroscopy. Ko BK; Ahn HJ; van den Berg F; Lee CH; Hong YS J Agric Food Chem; 2009 Aug; 57(15):6862-70. PubMed ID: 19591484 [TBL] [Abstract][Full Text] [Related]
2. Compositional differences among Chinese soy sauce types studied by (13)C NMR spectroscopy coupled with multivariate statistical analysis. Kamal GM; Wang X; Bin Yuan ; Wang J; Sun P; Zhang X; Liu M Talanta; 2016 Sep; 158():89-99. PubMed ID: 27343582 [TBL] [Abstract][Full Text] [Related]
3. (13)C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces. Kamal GM; Yuan B; Hussain AI; Wang J; Jiang B; Zhang X; Liu M Molecules; 2016 Sep; 21(9):. PubMed ID: 27598115 [TBL] [Abstract][Full Text] [Related]
4. Low molecular weight compounds responsible for savory taste of Indonesian soy sauce. Lioe HN; Apriyantono A; Takara K; Wada K; Naoki H; Yasuda M J Agric Food Chem; 2004 Sep; 52(19):5950-6. PubMed ID: 15366848 [TBL] [Abstract][Full Text] [Related]
5. Soy sauce and its umami taste: a link from the past to current situation. Lioe HN; Selamat J; Yasuda M J Food Sci; 2010 Apr; 75(3):R71-6. PubMed ID: 20492309 [TBL] [Abstract][Full Text] [Related]
6. Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce. Kobayashi M J Biosci Bioeng; 2005 Aug; 100(2):144-51. PubMed ID: 16198255 [TBL] [Abstract][Full Text] [Related]
7. Metabolomic assessment of fermentative capability of soybean starter treated with high pressure. Ko BK; Kim KM; Hong YS; Lee CH J Agric Food Chem; 2010 Aug; 58(15):8738-47. PubMed ID: 20681663 [TBL] [Abstract][Full Text] [Related]
8. Metabolite profiling of doenjang, fermented soybean paste, during fermentation. Namgung HJ; Park HJ; Cho IH; Choi HK; Kwon DY; Shim SM; Kim YS J Sci Food Agric; 2010 Aug; 90(11):1926-35. PubMed ID: 20572059 [TBL] [Abstract][Full Text] [Related]
9. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis. Tanaka Y; Watanabe J; Mogi Y Food Microbiol; 2012 Aug; 31(1):100-6. PubMed ID: 22475947 [TBL] [Abstract][Full Text] [Related]
10. Yang Y; Pan D; Sun Y; Wang Y; Xu F; Cao J Food Res Int; 2019 Jul; 121():658-665. PubMed ID: 31108793 [TBL] [Abstract][Full Text] [Related]
11. Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation. Harada R; Yuzuki M; Ito K; Shiga K; Bamba T; Fukusaki E J Biosci Bioeng; 2017 Feb; 123(2):203-208. PubMed ID: 27939139 [TBL] [Abstract][Full Text] [Related]
12. (1)H NMR-based metabolomic approach for understanding the fermentation behaviors of wine yeast strains. Son HS; Hwang GS; Kim KM; Kim EY; van den Berg F; Park WM; Lee CH; Hong YS Anal Chem; 2009 Feb; 81(3):1137-45. PubMed ID: 19115855 [TBL] [Abstract][Full Text] [Related]
13. Antihypertensive effect of peptide-enriched soy sauce-like seasoning and identification of its angiotensin I-converting enzyme inhibitory substances. Nakahara T; Sano A; Yamaguchi H; Sugimoto K; Chikata H; Kinoshita E; Uchida R J Agric Food Chem; 2010 Jan; 58(2):821-7. PubMed ID: 19994857 [TBL] [Abstract][Full Text] [Related]
14. The identification of antioxidants in dark soy sauce. Wang H; Jenner AM; Lee CY; Shui G; Tang SY; Whiteman M; Wenk MR; Halliwell B Free Radic Res; 2007 Apr; 41(4):479-88. PubMed ID: 17454130 [TBL] [Abstract][Full Text] [Related]
15. The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean. Zhao G; Li J; Zheng F; Yao Y J Sci Food Agric; 2021 May; 101(7):2920-2929. PubMed ID: 33159694 [TBL] [Abstract][Full Text] [Related]
16. Metabonomics profiling of marinated meat in soy sauce during processing. Yang Y; Ye Y; Pan D; Sun Y; Wang Y; Cao J J Sci Food Agric; 2018 Mar; 98(4):1325-1331. PubMed ID: 28758223 [TBL] [Abstract][Full Text] [Related]
17. Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce. Jung JY; Chun BH; Jeon CO J Food Sci; 2015 Dec; 80(12):M2853-9. PubMed ID: 26495904 [TBL] [Abstract][Full Text] [Related]
18. An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation. Liu X; Qian M; Shen Y; Qin X; Huang H; Yang H; He Y; Bai W Food Chem; 2021 Jul; 349():129131. PubMed ID: 33581434 [TBL] [Abstract][Full Text] [Related]
19. Examining the impact of Wang Q; Cui R; Liu X; Zheng X; Yao Y; Zhao G Crit Rev Food Sci Nutr; 2024; 64(29):10873-10884. PubMed ID: 37395610 [TBL] [Abstract][Full Text] [Related]
20. Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce. Cao X; Hou L; Lu M; Wang C; Zeng B J Sci Food Agric; 2010 Jan; 90(2):281-5. PubMed ID: 20355043 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]