Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities

Published:2020-11-23 Issue: Volume: Page:1-19
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Liu Libo¹²,Chen Xiaoqian¹,Hao Linlin¹,Zhang Guofang¹,Jin Zhao²,Li Chun¹²,Yang Yuzhuo³,Rao Jiajia²,Chen Bingcan²

Affiliation:

1. Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China;

2. Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA;

3. Heilongjiang Green Food Research Institute, Harbin, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1848792

Reference139 articles.

1. Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production

2. Antitumor and antioxidant activities of levan and its derivative from the isolate Bacillus subtilis NRC1aza

3. Accurate determination of ochratoxin A in Korean fermented soybean paste by isotope dilution-liquid chromatography tandem mass spectrometry

4. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

5. The Production of a NewTempeh-like Fermented Soybean Containing a High Level of γ-Aminobutyric Acid by Anaerobic Incubation withRhizopus

Cited by 111 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis;Food Chemistry;2024-12

2. Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China;Food Bioscience;2024-10

3. Characterization of physicochemical properties, volatile compounds and microbial diversities of inoculated Dajiang on industrial scale;Food Bioscience;2024-10

4. Selection of adjunct cultures for the ripening of plant cheese analogues;Food Microbiology;2024-09

5. Shelf life extended: Focus on microbiota identification, nutrition value, color difference and lipid oxidation of puffed bean products;Food Control;2024-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3