Chemical and sensory changes associated Yu-lu fermentation process - : A traditional Chinese fish sauceJIANG, Jin-Jin; ZENG, Qing-Xiao; ZHU, Zhi-Wei et al.Food chemistry. 2007, Vol 104, Num 4, pp 1629-1634, issn 0308-8146, 6 p.Article

Characterization of Ca²⁺-activated cell-bound proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentationSINSUWAN, Sornchai; RODTONG, Sureelak; YONGSAWATDIGUL, Jirawat et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 10, pp 2166-2174, issn 0023-6438, 9 p.Article

Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)HELGI HJALMARSSON, Gustaf; PARK, Jae W; KRISTBERGSSON, Kristberg et al.Food chemistry. 2007, Vol 103, Num 2, pp 495-504, issn 0308-8146, 10 p.Article

Biogenic amines formation in Fish sauce prepared from fresh and temperature-abused Indian anchovy (Stolephorus indicus)YONGSAWATDIGUL, J; CHOI, Y. J; UDOMPORN, S et al.Journal of food science. 2004, Vol 69, Num 4, pp FCT312-FCT319, issn 0022-1147Article

Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauceWEI JIANG; YING XU; CHUNSHENG LI et al.Food additives & contaminants. Part B, Surveillance (Print). 2014, Vol 7, Num 1, pp 25-29, issn 1939-3210, 5 p.Article

Desalination of Fish Sauce by Electrodialysis: Effect on Selected Aroma Compounds and Amino Acid CompositionsCHINDAPAN, Nathamol; DEVAHASTIN, Sakamon; CHIEWCHAN, Naphaporn et al.Journal of food science. 2011, Vol 76, Num 7, issn 0022-1147, S451-S457Article

Characterization of Protein Hydrolysis and Odor-Active Compounds of Fish Sauce Inoculated with Virgibacillus sp. SK37 under Reduced Salt ContentLAPSONGPHON, Nawaporn; CADWALLADER, Keith R; RODTONG, Sureelak et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 27, pp 6604-6613, issn 0021-8561, 10 p.Article

Characterization of Fish Sauce Aroma-Impact Compounds Using GC-MS, SPME-Osme-GCO, and Stevens' Power Law ExponentsPHAM, A. J; SCHILLING, M. W; YOON, Y et al.Journal of food science. 2008, Vol 73, Num 4, issn 0022-1147, C268-C274Article

Determination and Quantification of γ-Glutamyl-valyl-glycine in Commercial Fish SaucesKURODA, Motonaka; KATO, Yumiko; YAMAZAKI, Junko et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 29, pp 7271-7276, issn 0021-8561, 6 p.Article

Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauceMUHAMMAD ZUKHRUFUZ ZAMAN; FATIMAH ABU BAKAR; SELAMAT, Jinap et al.Food control. 2014, Vol 40, pp 58-63, issn 0956-7135, 6 p.Article

Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanineOHMORI, Taketo; MUTAGUCHI, Yuta; YOSHIKAWA, Shuji et al.Journal of bioscience and bioengineering. 2011, Vol 112, Num 3, pp 256-258, issn 1389-1723, 3 p.Article

A NaCl-stable serine proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauceSINSUWAN, Sornchai; RODTONG, Sureelak; YONGSAWATDIGUL, Jirawat et al.Food chemistry. 2010, Vol 119, Num 2, pp 573-579, issn 0308-8146, 7 p.Article

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce productsGIRI, Anupam; OSAKO, Kazufumi; OKAMOTO, Akira et al.Food research international. 2010, Vol 43, Num 4, pp 1027-1040, issn 0963-9969, 14 p.Article

Anti-hydrogen peroxide activity of fish and soy sauceAOSHIMA, H; OOSHIMA, S.Food chemistry. 2009, Vol 112, Num 2, pp 339-343, issn 0308-8146, 5 p.Article

Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauceSATOMI, Masataka; FURUSHITA, Manabu; OIKAWA, Hiroshi et al.International journal of food microbiology. 2008, Vol 126, Num 1-2, pp 202-209, issn 0168-1605, 8 p.Article

Amino acids and minerals in ancient remnants of fish sauce (garum) sampled in the Garum Shop of Pompeii, ItalySMRIGA, Miro; MIZUKOSHI, Toshimi; IWAHATA, Daigo et al.Journal of food composition and analysis (Print). 2010, Vol 23, Num 5, pp 442-446, issn 0889-1575, 5 p.Article

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compoundsUDOMSIL, Natteewan; RODTONG, Sureelak; TANASUPAWAT, Somboon et al.International journal of food microbiology. 2010, Vol 141, Num 3, pp 186-194, issn 0168-1605, 9 p.Article

Evidence of Cell-Associated Proteinases from Virgibacillus sp. SK33 Isolated from Fish Sauce FermentationSINSUWAN, Sornchai; RODTONG, Sureelak; YONGSAWATDIGUL, Jirawat et al.Journal of food science. 2011, Vol 76, Num 3, issn 0022-1147, C413-C419Article

Evaluation of new fish sauces prepared by fermenting hot-water extraction waste of stock from dried fish using various kojisMURAKAMI, Miyuki; SATOMI, Masataka; ANDO, Masashi et al.International journal of food, agriculture and environment (Print). 2009, Vol 7, Num 2, pp 175-181, issn 1459-0255, 7 p.Article

Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: Analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE)YOSHIKAWA, Shuji; YASOKAWA, Daisuke; NAGASHIMA, Koji et al.Food microbiology. 2010, Vol 27, Num 4, pp 509-514, issn 0740-0020, 6 p.Article

Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter CulturesYONGSAWATDIGUL, J; RODTONG, S; RAKSAKULTHAI, N et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, M382-M390Article

Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauceICHIMURA, Toshiaki; JIANEN HU; DUONG QUA AITA et al.Journal of bioscience and bioengineering. 2003, Vol 96, Num 5, pp 496-499, issn 1389-1723, 4 p.Article

Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentationAKOLKAR, A. V; DURAI, D; DESAI, A. J et al.Journal of applied microbiology (Print). 2010, Vol 109, Num 1, pp 44-53, issn 1364-5072, 10 p.Article

Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentationSIRINGAN, Patcharin; RAKSAKULTHAI, Nongnuch; YONGSAWATDIGUL, Jirawat et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 12, pp 1970-1976, issn 0022-5142, 7 p.Article

Stabilitätsstudie von asiatischen Fischsossen auf dem deutschen Markt = Long-term stability study on Asian fish sauce distributed in GermanySCHRÖDER, Von Ute; MANTHEY-KARL, Monika; LEHMANN, Ines et al.Fleischwirtschaft (Frankfurt). 2011, Vol 91, Num 6, pp 95-101, issn 0015-363X, 7 p.Article