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Soy Sauce

Known as: Sauce, Soy 
National Institutes of Health

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Soy Foods

Papers overview

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Review
2015
Review
2015
Soy Sauces of Asia 『Soy Sauce Usage in the Philippines , Thailand and Vietnam』
14 FOOD CULTURE My co-researcher in the Philippines once said to me, “If you are eating sushi and sashimi, you have to use… 
2010
2010
Flavor of soy sauce
The meaning,characteristics and formation of soy sauce flavor were introduced in this paper.The problems and false knowledge in… 
2008
2008
The Sensory Evaluation and Practical Use of Kochujang Sauce Adopted to Home Use Test
The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food… 
2008
2008
[Study on fast discrimination of brands of soy sauce using near infrared spectra].
A new method for the fast discrimination of brands of soy sauce by means of near infrared spectroscopy (NIRS) was developed and… 
2007
2007
Current situations and future applications of China soy sauce
The soy sauce origins from China.Our ancestor through the long-term production practice accumulation,ingenious has used the… 
2006
2006
A Study on Quality Characteristics of Demi-glace Sauce with Added Fresh Basil
This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on… 
2004
2004
The Mineral Contents, viscosity and Sensory Characteristics of Demi-glace Sauce According to the Varying Quantity of Omija added
This study was conducted to examine contents of mineral, viscosity in the Demi-glace with added quantity of Omija extracts… 
2004
2004
The Total Acid, Free Amino Acids Contents and Sensory Characteristics of Demi-glace Sauce based on Omija added Quantity
This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija… 
Review
1985
Review
1985
Nitrosatable precursors of mutagens in vegetables and soy sauce.
Nitrosatable precursors of mutagens that show mutagenicity to Salmonella typhimurium TA100 without S9 mix after treatment with… 
1973
1973
Persistence of aflatoxin during the fermentation of soy sauce.
Aflatoxin was produced by Aspergillus parasiticus NRRL 2999 but not by A. oryzae during fermentation of soy sauce. Little…