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Soy Sauce

Known as: Sauce, Soy 
National Institutes of Health

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Broader (1)

Soy Foods

Papers overview

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Highly Cited
2011
Highly Cited
2011
Determination of 4(5)-methylimidazole in soy sauce and other foods by LC-MS/MS after solid-phase extraction.
A method for the determination of 4(5)-methylimidazole (4MeI) in naturally brewed soy sauce was developed for the first time… 
Highly Cited
2010
Highly Cited
2010
Biochemical changes in low-salt solid-state fermented soy sauce
Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the… 
2003
2003
Determination of 1,3-dichloropropanol in soy and related sauces by using gas chromatography/mass spectrometry
A gas chromatography/mass spectrometry method for 3-MCPD in foods and food ingredients was modified for the determination of 1,3… 
2003
2003
Analysis of estrogenic activity of foodstuffs and cigarette smoke condensates using a yeast estrogen screening method.
Highly Cited
1998
Highly Cited
1998
Reduction of Escherichia coli O157:H7 populations in soy sauce, a fermented seasoning.
We studied five Escherichia coli O157:H7 strains in soy sauce which was incubated at 4, 18, or 30 degrees C after inoculation… 
Highly Cited
1992
Highly Cited
1992
Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia by a principal flavor component of Japanese-style fermented soy sauce.
A refined diet supplemented with Japanese-style fermented soy sauce (shoyu) inhibits benzo[a]pyrene-induced forestomach neoplasia… 
1991
1991
Inhibition of benzo(a)pyrene-induced mouse forestomach neoplasia by dietary soy sauce.
We show that Japanese-style fermented soy sauce (shoyu) contains anticarcinogenic activity. Female ICR mice were fed a… 
1987
1987
Glycemic Effects of Spaghetti and Potato Consumed as Part of Mixed Meal on IDDM Patients
Recently, we demonstrated that spaghetti caused a significantly lower glycemic response in isoinsulinemic insulin-dependent… 
Highly Cited
1980
Highly Cited
1980
Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce
Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality… 
1980
1980
Isolation and Analysis of Molds from Soy Sauce Koji in Thailand
Five different isolates of Aspergillus and one of Mucor were compared with a Japanese commercial strain of Aspergillus oryzae for… 
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