The latest advances on soy sauce research in the past decade: Emphasis on the advances in China-Reference-Cited by-同舟云学术

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The latest advances on soy sauce research in the past decade: Emphasis on the advances in China

Published:2023-11 Issue: Volume:173 Page:113407
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gao Xianli^ORCID,Zhao Xue,Hu Feng,Fu Jiangyan,Zhang Zhankai,Liu Zhan,Wang Bo,He Ronghai,Ma Haile^ORCID,Ho Chi-Tang

Publisher

Elsevier BV

Subject

Food Science

Reference155 articles.

1. Occurrence of ethyl carbamate in foods and beverages: Review of the formation mechanisms, advances in analytical methods, and mitigation strategies;Abt;Journal of Food Protection,2021

2. Random mutagenesis of super Koji (Aspergillus oryzae): Improvement in production and thermal stability of alpha-amylases for maltose syrup production;Aleem;BMC Microbiology,2018

3. Controlling aflatoxin contamination and propagation of Aspergillus flavus by a soy-fermenting Aspergillus oryzae strain;Alshannaq;Scientific Reports,2018

4. Purification and characterization of neutral protease from Aspergillus oryzae Y1 isolated from naturally fermented broad beans;Ao;AMB Express,2018

5. Metabolic engineering of Aspergillus oryzae NRRL 3488 for increased production of L-malic acid;Brown;Applied Microbiology and Biotechnology,2013

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1. Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics;Food Chemistry;2025-01

2. Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature;Food Chemistry;2024-12

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

4. Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale;Food Chemistry;2024-11

5. An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community;Food Research International;2024-11

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