258 related articles for article (PubMed ID: 24200796)
21. Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce.
Meng Q; Hatakeyama M; Sugawara E
Biosci Biotechnol Biochem; 2014; 78(1):109-14. PubMed ID: 25036492
[TBL] [Abstract][Full Text] [Related]
22. Characterization of volatile aroma compounds in different brewing barley cultivars.
Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
[TBL] [Abstract][Full Text] [Related]
23. Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure.
Liang R; Huang J; Wu X; Xu Y; Fan J; Wu C; Jin Y; Zhou R
Food Res Int; 2019 Sep; 123():801-808. PubMed ID: 31285030
[TBL] [Abstract][Full Text] [Related]
24. Fermentation of high-salt liquid-state soy sauce without any additives by inoculation of lactic acid bacteria and yeast.
Liu R; Gao G; Bai Y; Hou L
Food Sci Technol Int; 2020 Oct; 26(7):642-654. PubMed ID: 32375497
[TBL] [Abstract][Full Text] [Related]
25. Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation.
Zhang L; Zhang L; Xu Y
J Sci Food Agric; 2020 Apr; 100(6):2782-2790. PubMed ID: 32020610
[TBL] [Abstract][Full Text] [Related]
26. Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.
Lee SM; Oh J; Hurh BS; Jeong GH; Shin YK; Kim YS
J Food Sci; 2016 Dec; 81(12):C2915-C2922. PubMed ID: 27925257
[TBL] [Abstract][Full Text] [Related]
27. Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.
Xu L; Li Y; Xu N; Hu Y; Wang C; He J; Cao Y; Chen S; Li D
J Agric Food Chem; 2014 Dec; 62(51):12294-8. PubMed ID: 25437796
[TBL] [Abstract][Full Text] [Related]
28. Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.
Qi W; Hou LH; Guo HL; Wang CL; Fan ZC; Liu JF; Cao XH
J Sci Food Agric; 2014 Jun; 94(8):1537-42. PubMed ID: 24154976
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone aroma component specific to miso by halo-tolerant yeast.
Sugawara E; Ohata M; Kanazawa T; Kubota K; Sakurai Y
Biosci Biotechnol Biochem; 2007 Jul; 71(7):1761-3. PubMed ID: 17617718
[TBL] [Abstract][Full Text] [Related]
31. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
Xiao Z; Dai S; Niu Y; Yu H; Zhu J; Tian H; Gu Y
J Food Sci; 2011 Oct; 76(8):C1125-35. PubMed ID: 22417575
[TBL] [Abstract][Full Text] [Related]
32. Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters.
Jiang X; Peng D; Zhang W; Duan M; Ruan Z; Huang S; Zhou S; Fang Q
Food Chem; 2021 May; 344():128681. PubMed ID: 33279349
[TBL] [Abstract][Full Text] [Related]
33. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.
Jeong DW; Heo S; Lee B; Lee H; Jeong K; Her JY; Lee KG; Lee JH
Int J Food Microbiol; 2017 Dec; 262():8-13. PubMed ID: 28950164
[TBL] [Abstract][Full Text] [Related]
34. Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.
Feng Y; Xie Z; Huang M; Tong X; Hou S; Tin H; Zhao M
Food Res Int; 2024 Feb; 177():113756. PubMed ID: 38225154
[TBL] [Abstract][Full Text] [Related]
35. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.
Moy YS; Lu TJ; Chou CC
J Biosci Bioeng; 2012 Feb; 113(2):196-201. PubMed ID: 22051578
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.
Xu N; Liu Y; Hu Y; Zhou M; Wang C; Li D
J Food Sci; 2016 Aug; 81(8):C1883-90. PubMed ID: 27464006
[TBL] [Abstract][Full Text] [Related]
38. Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce.
Gao X; Feng T; Sheng M; Wang B; Wang Z; Shan P; Zhang Y; Ma H
Food Chem; 2021 Dec; 364():130334. PubMed ID: 34174649
[TBL] [Abstract][Full Text] [Related]
39. Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation.
Jeong DW; Lee H; Jeong K; Kim CT; Shim ST; Lee JH
J Microbiol Biotechnol; 2019 Feb; 29(2):191-199. PubMed ID: 30602270
[TBL] [Abstract][Full Text] [Related]
40. Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor.
Wang J; Zhao M; Xie N; Huang M; Feng Y
Int J Food Microbiol; 2022 Jun; 370():109652. PubMed ID: 35390573
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
