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There are 30185 results for: content related to: Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law Exponents

  1. Volatile aroma components of Thai fish sauce in relation to product categorization

    Flavour and Fragrance Journal

    Volume 27, Issue 2, March 2012, Pages: 149–156, Jetsada Wichaphon, Chaufah Thongthai, Apinya Assavanig and Sittiwat Lertsiri

    Version of Record online : 1 DEC 2011, DOI: 10.1002/ffj.2095

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    Erratum: Volatile aroma components of Thai fish sauce in relation to product categorization

    Vol. 27, Issue 3, 262–263, Version of Record online: 23 MAR 2012

  2. QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY-PRODUCTS FROM FISH GEL AND KAMABOKO PROCESSING

    Journal of Food Quality

    Volume 35, Issue 3, June 2012, Pages: 217–227, T. TAKANO, K. SHOZEN, M. SATOMI, W. TAIRA, H. ABE and Y. FUNATSU

    Version of Record online : 23 APR 2012, DOI: 10.1111/j.1745-4557.2012.00434.x

  3. Categorization of Thai Fish Sauce Based on Aroma Characteristics

    Journal of Food Quality

    Volume 36, Issue 2, April 2013, Pages: 91–97, Jetsada Wichaphon, Wilatsana Posri, Apinya Assavanig, Chaufah Thongthai and Sittiwat Lertsiri

    Version of Record online : 3 APR 2013, DOI: 10.1111/jfq.12017

  4. Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products

    Fisheries Science

    Volume 73, Issue 4, August 2007, Pages: 913–923, Wakako TAIRA, Yasuhiro FUNATSU, Masataka SATOMI, Takashi TAKANO and Hiroki ABE

    Version of Record online : 31 JUL 2007, DOI: 10.1111/j.1444-2906.2007.01414.x

  5. Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: M382–M390, J. Yongsawatdigul, S. Rodtong and N. Raksakulthai

    Version of Record online : 17 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00532.x

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    Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: S150–S155, Hue Linh Huynh, Robert Danhi and See Wan Yan

    Version of Record online : 27 NOV 2015, DOI: 10.1111/1750-3841.13171

  7. Effect of koji fermentation on generation of volatile compounds in soy sauce production

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 609–619, Yunzi Feng, Chun Cui, Haifeng Zhao, Xianli Gao, Mouming Zhao and Weizheng Sun

    Version of Record online : 3 DEC 2012, DOI: 10.1111/ijfs.12006

  8. Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: M2015–M2022, Natteewan Udomsil, Sureelak Rodtong, Somboon Tanasupawat and Jirawat Yongsawatdigul

    Version of Record online : 7 AUG 2015, DOI: 10.1111/1750-3841.12986

  9. Desalination of Fish Sauce by Electrodialysis: Effect on Selected Aroma Compounds and Amino Acid Compositions

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: S451–S457, Nathamol Chindapan, Sakamon Devahastin, Naphaporn Chiewchan and Shyam S. Sablani

    Version of Record online : 5 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02296.x

  10. Effect of Sucrose and Halophilic Lactic Acid Bacterium Tetragenococuus halophilus on Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation

    Journal of Food Safety

    Volume 32, Issue 4, November 2012, Pages: 389–398, Kei-Ichi Shozen, Masataka Satomi, Yutaka Yano, Mitsuhiro Yoshida, Yohei Fukui, Takashi Takano and Yasuhiro Funatsu

    Version of Record online : 7 SEP 2012, DOI: 10.1111/j.1745-4565.2012.00392.x

  11. Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish

    Fisheries Science

    Volume 71, Issue 6, December 2005, Pages: 1347–1355, Kazufumi OSAKO, Mohammed Anwar HOSSAIN, Koichi KUWAHARA, Akira OKAMOTO, Atsuko YAMAGUCHI and Yukinori NOZAKI

    Version of Record online : 2 DEC 2005, DOI: 10.1111/j.1444-2906.2005.01101.x

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    Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation

    Journal of Applied Microbiology

    Volume 109, Issue 1, July 2010, Pages: 44–53, A.V. Akolkar, D. Durai and A.J. Desai

    Version of Record online : 14 NOV 2009, DOI: 10.1111/j.1365-2672.2009.04626.x

  13. Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography

    Fisheries Science

    Volume 67, Issue 6, December 2001, Pages: 1163–1168, Supapun Brillantes and Wararat Samosorn

    Version of Record online : 5 JAN 2002, DOI: 10.1046/j.1444-2906.2001.00375.x

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    Novel epidemiologic evidence for the association between fermented fish sauce and esophageal cancer in South China

    International Journal of Cancer

    Volume 99, Issue 3, 20 May 2002, Pages: 424–426, Li Ke, Ping Yu and Z. Xin Zhang

    Version of Record online : 20 MAR 2002, DOI: 10.1002/ijc.10293

  15. Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 12, September 2006, Pages: 1970–1976, Patcharin Siringan, Nongnuch Raksakulthai and Jirawat Yongsawatdigul

    Version of Record online : 31 JUL 2006, DOI: 10.1002/jsfa.2581

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    Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 133–141, Jianan Sun, Xiaohang Yu, Bohuan Fang, Lei Ma, Changhu Xue, Zhaohui Zhang and Xiangzhao Mao

    Version of Record online : 14 NOV 2015, DOI: 10.1111/ijfs.12981

  17. Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor

    Fisheries Science

    Volume 70, Issue 5, October 2004, Pages: 916–923, Katsuya FUKAMI, Masataka SATOMI, Yasuhiro FUNATSU, Ken-Ichi KAWASAKI and Shugo WATABE

    Version of Record online : 6 OCT 2004, DOI: 10.1111/j.1444-2906.2004.00887.x

  18. Soy sauce allergy

    Journal of the European Academy of Dermatology and Venereology

    Volume 24, Issue 7, July 2010, Pages: 852–855, K Sugiura and M Sugiura

    Version of Record online : 23 NOV 2009, DOI: 10.1111/j.1468-3083.2009.03512.x

  19. Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets

    Annals of the New York Academy of Sciences

    Maria Nieves García-Casal, Juan Pablo Peña-Rosas and Heber Gómez- Malavé

    Version of Record online : 6 MAY 2016, DOI: 10.1111/nyas.13045

  20. Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: S205–S218, Jessica L. Childs, Michele D. Yates and MaryAnne Drake

    Version of Record online : 1 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01187.x