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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
2019
Highly Cited
2019
Magnetic Quantum Dot Nanobead-Based Fluorescent Immunochromatographic Assay for the Highly Sensitive Detection of Aflatoxin B1 in Dark Soy Sauce.
Herein, we synthesized bifunctional magnetic fluorescent beads (MFBs) with a distinct core/shell structure by encapsulating… 
Highly Cited
2013
Highly Cited
2013
Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.
An investigation using the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from a raw Japanese soy… 
Review
2013
Review
2013
Koji--where East meets West in fermentation.
Review
2011
Review
2011
Clinical availability of a self-administered odor questionnaire for patients with olfactory disorders.
Highly Cited
2010
Highly Cited
2010
Antihypertensive effect of peptide-enriched soy sauce-like seasoning and identification of its angiotensin I-converting enzyme inhibitory substances.
We have developed a peptide-enriched soy sauce-like seasoning termed Fermented Soybean Seasoning (FSS), by modifying the process… 
Highly Cited
2008
Highly Cited
2008
Cranberries and cranberry products: powerful in vitro, ex vivo, and in vivo sources of antioxidants.
Cranberry products and especially cranberry juice (CJ) have been consumed for health reasons primarily due to their effect on… 
Review
2006
Review
2006
Linguistic constructions of modernity: English mixing in Korean television commercials
This study investigates the construction of linguistic modernity via English mixing in the discourse of Korean television… 
Highly Cited
2003
Highly Cited
2003
Characteristics of salt-fermented sauces from shrimp processing byproducts.
A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types… 
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
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… 
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