Accelerating aroma formation of raw soy sauce using low intensity sonication-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Accelerating aroma formation of raw soy sauce using low intensity sonication

Published:2020-11 Issue: Volume:329 Page:127118
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gao Xianli^ORCID,Liu Ermeng,Zhang Junke,Yang Lixin,Huang Qingrong^ORCID,Chen Sui,Ma Haile^ORCID,Ho Chi-Tang^ORCID,Liao Lan

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Special Fund for Science and Technology Development of Zhongshan

Jiangsu University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution;Chen;Journal of Agricultural and Food Chemistry,2013

2. On-line ultrasound stimulates the secretion and production of gentamicin by Micromonospora echinospora;Chu;Process Biochemistry,2000

3. Aroma impact components in commercial plain sufu;Chung;Journal of Agricultural and Food Chemistry,2005

4. Effects of low intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae;Dai;Ultrasonics Sonochemistry,2017

5. Application of ultrasound to improve lees ageing processes in red wines;Del Fresno;Food Chemistry,2018

Cited by 69 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. Research advances in technologies and mechanisms to regulate vinegar flavor;Food Chemistry;2024-12

2. Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers;Food Chemistry;2024-12

3. Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients;Food Bioscience;2024-06

4. Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria;Food Bioscience;2024-06

5. Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics;Metabolites;2024-05-15

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