156 related articles for article (PubMed ID: 22555296)
1. Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS.
Mohamed HN; Man YC; Mustafa S; Manap YA
Molecules; 2012 May; 17(5):5062-80. PubMed ID: 22555296
[TBL] [Abstract][Full Text] [Related]
2. Identification and characterization of the aroma-impact components of Thai fish sauce.
Lapsongphon N; Yongsawatdigul J; Cadwallader KR
J Agric Food Chem; 2015 Mar; 63(10):2628-38. PubMed ID: 25730550
[TBL] [Abstract][Full Text] [Related]
3. Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.
Bai J; Baker SM; Goodrich-Schneider RM; Montazeri N; Sarnoski PJ
J Food Sci; 2019 Mar; 84(3):481-489. PubMed ID: 30775780
[TBL] [Abstract][Full Text] [Related]
4. Bacterial community structure, predicted metabolic activities, and formation of volatile compounds attributed to Malaysian fish sauce flavour.
Shanti Dwita Lestari ; Shobirin Meor Hussin A; Mustafa S; Yun Shin Sew ; Ming Gan H; Hashim AM; Hussain N
Food Chem; 2023 Nov; 426():136568. PubMed ID: 37437500
[TBL] [Abstract][Full Text] [Related]
5. Identification of distinctive volatile compounds in fish sauce.
Fukami K; Ishiyama S; Yaguramaki H; Masuzawa T; Nabeta Y; Endo K; Shimoda M
J Agric Food Chem; 2002 Sep; 50(19):5412-6. PubMed ID: 12207484
[TBL] [Abstract][Full Text] [Related]
6. Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
Udomsil N; Rodtong S; Choi YJ; Hua Y; Yongsawatdigul J
J Agric Food Chem; 2011 Aug; 59(15):8401-8. PubMed ID: 21710980
[TBL] [Abstract][Full Text] [Related]
7. Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment.
Gao X; Zhang J; Regenstein JM; Yin Y; Zhou C
Food Res Int; 2018 Apr; 106():156-163. PubMed ID: 29579914
[TBL] [Abstract][Full Text] [Related]
8. Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.
Udomsil N; Rodtong S; Tanasupawat S; Yongsawatdigul J
J Food Sci; 2015 Sep; 80(9):M2015-22. PubMed ID: 26256665
[TBL] [Abstract][Full Text] [Related]
9. Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce.
Russo GL; Langellotti AL; Genovese A; Martello A; Sacchi R
J Sci Food Agric; 2020 Jul; 100(9):3755-3764. PubMed ID: 32253752
[TBL] [Abstract][Full Text] [Related]
10. Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation.
Zheng B; Liu Y; He X; Hu S; Li S; Chen M; Jiang W
J Sci Food Agric; 2017 Oct; 97(13):4484-4493. PubMed ID: 28294344
[TBL] [Abstract][Full Text] [Related]
11. Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant.
Sakpetch P; Benchama O; Masniyom P; Salaipeth L; Kanjan P
J Food Sci Technol; 2022 Feb; 59(2):693-702. PubMed ID: 35153312
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis.
Wang P; Kan Q; Yang L; Huang W; Wen L; Fu J; Liu Z; Lan Y; Huang Q; Ho CT; Cao Y
Food Chem; 2023 Sep; 419():135995. PubMed ID: 37003053
[TBL] [Abstract][Full Text] [Related]
13. Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content.
Lapsongphon N; Cadwallader KR; Rodtong S; Yongsawatdigul J
J Agric Food Chem; 2013 Jul; 61(27):6604-13. PubMed ID: 23768048
[TBL] [Abstract][Full Text] [Related]
14. Volatile compounds of headspace gas in the Japanese fish sauce ishiru.
Michihata T; Yano T; Enomoto T
Biosci Biotechnol Biochem; 2002 Oct; 66(10):2251-5. PubMed ID: 12450144
[TBL] [Abstract][Full Text] [Related]
15. Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.
Giri A; Okamoto A; Okazaki E; Ohshima T
J Food Sci; 2010 Oct; 75(8):S406-17. PubMed ID: 21535514
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
Feng Y; Cai Y; Su G; Zhao H; Wang C; Zhao M
Food Chem; 2014 Feb; 145():126-34. PubMed ID: 24128458
[TBL] [Abstract][Full Text] [Related]
17. Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry.
Yang YF; Chen SR; Ni H; Ye XQ
J Zhejiang Univ Sci B; 2008 Dec; 9(12):977-81. PubMed ID: 19067466
[TBL] [Abstract][Full Text] [Related]
18. Contribution of the retronasal odor of soy sauce to salt reduction.
Manabe M; Sakaue R; Obata A
J Food Sci; 2020 Aug; 85(8):2523-2529. PubMed ID: 32654181
[TBL] [Abstract][Full Text] [Related]
19. Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold
Szudera-Kończal K; Myszka K; Kubiak P; Majcher MA
Molecules; 2021 Oct; 26(20):. PubMed ID: 34684821
[TBL] [Abstract][Full Text] [Related]
20. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.
Feng Y; Su G; Zhao H; Cai Y; Cui C; Sun-Waterhouse D; Zhao M
Food Chem; 2015 Jan; 167():220-8. PubMed ID: 25148982
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
