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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

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

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

Development of a new type fish sauce using the soy sauce fermentation methodDOHMOTO, Nobuhiko; KENG CHIH WANG; MORI, Tetsu et al.Nippon Suisan Gakkaishi. 2001, Vol 67, Num 6, pp 1103-1109, issn 0021-5392Article

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

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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

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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

Histamine formation in fish sauce productionBRILLANTES, S; PAKNOI, S; TOTAKIEN, A et al.Journal of food science. 2002, Vol 67, Num 6, pp 2090-2094, issn 0022-1147, 5 p.Article

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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

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