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kw.\*:("Salsa pescado")

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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

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

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

Photostability of sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) in stored fish sauce and soy sauceFIDLER, M. C; KRZYSTEK, A; WALCZYK, T et al.Journal of food science. 2004, Vol 69, Num 9, pp S380-S383, issn 0022-1147Article

Effective Removal of Cadmium from Fish Sauce Using TanninSASAKI, Tetsuya; MICHIHATA, Toshihide; KATSUYAMA, Yoko et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 6, pp 1189-1193, issn 0021-8561, 5 p.Article

CHARACTERIZATION OF A SALT-TOLERANT ACID PROTEASE PRODUCED BY BACILLUS MEGATERIUM KLP-98 AND ITS POTENTIAL AS A FERMENTATION STARTER FOR THE MANUFACTURE OF FISH SAUCEXIAO TING FU; SANG GUAN YOU; SANG MOO KIM et al.Journal of food biochemistry. 2008, Vol 32, Num 3, pp 279-298, issn 0145-8884, 20 p.Article

NaCI-activated extracellular proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentationSINSUWAN, S; RODTONG, S; YONGSAWATDIGUL, J et al.Journal of food science. 2007, Vol 72, Num 5, issn 0022-1147, C264-C269Article

Chemical, microbiological and sensory changes associated with fish sauce processingKILINC, Berna; CAKLI, Sukran; TOLASA, Sebnem et al.European food research & technology (Print). 2006, Vol 222, Num 5-6, pp 604-613, issn 1438-2377, 10 p.Article

Improvement of fish-sauce odor by treatment with bacteria isolated from the fish-sauce mush (moromi) made from frigate mackerelFUKAMI, K; FUNATSU, Y; KAWASAKI, K et al.Journal of food science. 2004, Vol 69, Num 2, pp FMS45-FMS49, issn 0022-1147Article

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

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

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

Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscarius sp. nov. from fish sauce in ThailandNAMWONG, Sirilak; TANASUPAWAT, Somboon; SMITINONT, Thitapha et al.International journal of systematic and evolutionary microbiology (Print). 2005, Vol 55, pp 315-320, issn 1466-5026, 6 p., 1Article

Autolysis and biochemical properties of endogenous proteinases in Japanese sandfish (Arctoscopus japonicus)KLOMKLAO, Sappasith; KISHIMURA, Hideki; BENJAKUL, Soottawat et al.International journal of food science & technology. 2009, Vol 44, Num 7, pp 1344-1350, issn 0950-5423, 7 p.Article

Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauceWALCZYK, T; TUNTIPOPIPAT, S; ZEDER, C et al.European journal of clinical nutrition. 2005, Vol 59, Num 5, pp 668-674, issn 0954-3007, 7 p.Article

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

Natrinema gari sp. nov., a halophilic archaeon isolated from fish sauce in ThailandTAPINGKAE, Wanaporn; TANASUPAWAT, Somboon; ITCH, Takashi et al.International journal of systematic and evolutionary microbiology (Print). 2008, Vol 58, pp 2378-2383, issn 1466-5026, 6 p., 10Article

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

Lentibacillus halophilus sp. nov., from fish sauce in ThailandTANASUPAWAT, Somboon; PAKDEETO, Amnat; NAMWONG, Sirilak et al.International journal of systematic and evolutionary microbiology (Print). 2006, Vol 56, pp 1859-1863, issn 1466-5026, 5 p., 8Article

Bacterial communities in fish sauce mash using culture-dependent and -independent methodsFUKUI, Youhei; YOSHIDA, Mitsuhiro; SHOZEN, Kei-Ichi et al.Journal of General and Applied Microbiology. 2012, Vol 58, Num 4, pp 273-281, issn 0022-1260, 9 p.Article

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce FermentationUDOMSIL, Natteewan; RODTONG, Sureelak; JOON CHOI, Yeung et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 15, pp 8401-8408, issn 0021-8561, 8 p.Article

Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)KLOMKLAO, Sappasith; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2006, Vol 98, Num 3, pp 440-452, issn 0308-8146, 13 p.Article

The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentationDISSARAPHONG, Sirima; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Bioresource technology. 2006, Vol 97, Num 16, pp 2032-2040, issn 0960-8524, 9 p.Article

Purification and properties of a protease produced by Bacillus subtilis CN2 isolated from a Vietnamese fish sauceUCHIDA, Hiroyuki; KONDO, Daisaku; YAMASHITA, Satoko et al.World journal of microbiology & biotechnology. 2004, Vol 20, Num 6, pp 579-582, issn 0959-3993, 4 p.Article

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