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There are 27779 results for: content related to: The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup Systems

  1. You have free access to this content
    Multifunctional rapidly adapting mechanosensitive enteric neurons (RAMEN) in the myenteric plexus of the guinea pig ileum

    The Journal of Physiology

    Volume 587, Issue 19, October 2009, Pages: 4681–4694, Gemma Mazzuoli and Michael Schemann

    Article first published online : 29 SEP 2009, DOI: 10.1113/jphysiol.2009.177105

  2. Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: C368–C379, Ye-Jin Jo, In Hee Cho, Chi Kwang Song, Hye Won Shin and Young-Suk Kim

    Article first published online : 16 MAR 2011, DOI: 10.1111/j.1750-3841.2011.02068.x

  3. Antimicrobial Activity of Lauric Arginate-Coated Polylactic Acid Films against Listeria monocytogenes and Salmonella Typhimurium on Cooked Sliced Ham

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: M142–M149, Pornpun Theinsathid, Wonnop Visessanguan, Jittiporn Kruenate, Yutthana Kingcha and Suwimon Keeratipibul

    Article first published online : 6 FEB 2012, DOI: 10.1111/j.1750-3841.2011.02526.x

  4. Effect of Antibrowning Agents on Browning and Intermediate Formation in the Glucose–Glutamic Acid Model

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: C678–C683, Seong-Il Lim, Eun-Jung Kwak, Ok-Hwan Lee and Boo-Yong Lee

    Article first published online : 23 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01797.x

  5. Enhancing the Biotransformation of Isoflavones in Soymilk Supplemented with Lactose Using Probiotic Bacteria during Extended Fermentation

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: M140–M149, W.K. Ding and N.P. Shah

    Article first published online : 9 FEB 2010, DOI: 10.1111/j.1750-3841.2010.01526.x

  6. Microbial Composition of the Korean Traditional Food “kochujang” Analyzed by a Massive Sequencing Technique

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: M250–M256, Young-Do Nam, So-lim Park and Seong-Il Lim

    Article first published online : 19 APR 2012, DOI: 10.1111/j.1750-3841.2012.02656.x

  7. Instant Noodles as an Antifriction Device: Making the BOP with PPP in PNG

    American Anthropologist

    Volume 114, Issue 1, March 2012, Pages: 19–31, Frederick Errington, Tatsuro Fujikura and Deborah Gewertz

    Article first published online : 19 MAR 2012, DOI: 10.1111/j.1548-1433.2011.01394.x

  8. Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang)

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: S375–S383, H.G. Kim, J.H. Hong, C.K. Song, H.W. Shin and K.O. Kim

    Article first published online : 22 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01771.x

  9. Correlating Consumer Perception and Consumer Acceptability of Traditional Doenjang in Korea

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: S2330–S2336, Mina K. Kim and Kwang-Geun Lee

    Article first published online : 13 OCT 2014, DOI: 10.1111/1750-3841.12676

  10. Cross-Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: S676–S688, L. Chung and S.-J. Chung

    Article first published online : 25 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00542.x

  11. Prevalence, Genetic Diversity, and Antibiotic Resistance of Bacillus cereus Isolated from Korean Fermented Soybean Products

    Journal of Food Science

    Cheol-Woo Kim, Seung-Hak Cho, Suk-Ho Kang, Yong-Bae Park, Mi-Hye Yoon, Jong-Bok Lee, Wan-Seob No and Jung-Beom Kim

    Article first published online : 3 DEC 2014, DOI: 10.1111/1750-3841.12720

  12. Antihypertensive Effect of Salt-Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats

    Journal of Food Science

    Volume 75, Issue 4, May 2010, Pages: H129–H134, Toshiro Matsui, Xiao-Lin Zhu, Koso Shiraishi, Tatsuro Ueki, Yoshiharu Noda and Kiyoshi Matsumoto

    Article first published online : 3 MAY 2010, DOI: 10.1111/j.1750-3841.2010.01599.x

  13. Occurrence of Biogenic Amines in Miso, Japanese Traditional Fermented Soybean Paste

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: T216–T223, Bo Young Byun and Jae-Hyung Mah

    Article first published online : 9 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02983.x

  14. Identification of Proteolytic Bacteria from Thai Traditional Fermented Foods and Their Allergenic Reducing Potentials

    Journal of Food Science

    Volume 73, Issue 4, May 2008, Pages: M189–M195, P. Phromraksa, H. Nagano, T. Boonmars and C. Kamboonruang

    Article first published online : 2 APR 2008, DOI: 10.1111/j.1750-3841.2008.00721.x

  15. Detection of Soybean Proteins in Fermented Soybean Products by Using Heating Extraction

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: T1049–T1054, Naoki Morishita, Takashi Matsumoto, Fumiki Morimatsu and Masatake Toyoda

    Article first published online : 8 MAY 2014, DOI: 10.1111/1750-3841.12461

  16. Mathematical Modeling of Growth of Non-O157 Shiga Toxin-Producing Escherichia coli in Raw Ground Beef

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: M217–M225, Lihan Huang, Shu-I Tu, John Phillips and Pina Fratamico

    Article first published online : 19 APR 2012, DOI: 10.1111/j.1750-3841.2012.02647.x

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    The Rheology of Colloidal and Noncolloidal Food Dispersions

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: R11–R20, D. B. Genovese, J. E. Lozano and M. A. Rao

    Article first published online : 5 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00253.x

  18. Study of Optimal Extraction Conditions for Achieving High Yield and Antioxidant Activity of Tomato Seed Oil

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: E202–E208, Dongyan Shao, Griffiths G. Atungulu, Zhongli Pan, Tianli Yue, Ang Zhang and Xuan Li

    Article first published online : 18 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02804.x

  19. Inactivation Kinetics of Vibrio Vulnificus in Phosphate-Buffered Saline at Different Freezing and Storage Temperatures and Times

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: E232–E239, Diana M. Seminario, Murat O. Balaban and Gary Rodrick

    Article first published online : 1 MAR 2011, DOI: 10.1111/j.1750-3841.2010.02036.x

  20. Thermal and Rheological Properties of L-Polylactide/Polyethylene Glycol/Silicate Nanocomposites Films

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: N97–N108, Jasim Ahmed, Sunil K. Varshney, Rafael Auras and Sung W. Hwang

    Article first published online : 24 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01809.x