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For: Wang S, Tamura T, Kyouno N, Liu X, Zhang H, Akiyama Y, Yu Chen J. Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1570244] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Number Cited by Other Article(s)
1
Rodríguez Valerón N, Mak T, Jahn LJ, Arboleya JC, Sörensen PM. Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients. Foods 2023;12:4297. [PMID: 38231764 DOI: 10.3390/foods12234297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/18/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024]  Open
2
Study on the taste active compounds in Douchi using metabolomics method. Food Chem 2023;412:135343. [PMID: 36701969 DOI: 10.1016/j.foodchem.2022.135343] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/18/2022] [Accepted: 12/27/2022] [Indexed: 12/30/2022]
3
Jo Y, Lee J, Kim MK. Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults. Food Sci Biotechnol 2023;32:949-957. [PMID: 37123067 PMCID: PMC10130271 DOI: 10.1007/s10068-022-01224-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 12/01/2022] [Accepted: 12/08/2022] [Indexed: 01/07/2023]  Open
4
Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms 2022;10:microorganisms10081606. [PMID: 36014024 PMCID: PMC9416513 DOI: 10.3390/microorganisms10081606] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 12/15/2022]  Open
5
Hellwig C, Taherzadeh MJ, Bolton K, Lundin M, Häggblom-Kronlöf G, Rousta K. Aspects that affect tasting studies of emerging food – a review. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100109] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]  Open
6
Kim DB, Nam TG, Lee S, Kim S, Seo DW, Yoo M. Quantification of 21 free amino acids in traditional and nontraditional soybean pastes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00908-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
7
Wang S, Liu X, Tamura T, Kyouno N, Zhang H, Chen JY. Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1858092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
8
Shiferaw Terefe N, Augustin MA. Fermentation for tailoring the technological and health related functionality of food products. Crit Rev Food Sci Nutr 2019;60:2887-2913. [PMID: 31583891 DOI: 10.1080/10408398.2019.1666250] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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