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sauce

Known as: sauces 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2015
2015
Using food to reduce stress: Effects of choosing meal components and preparing a meal
2014
2014
Precise determination of strontium isotope ratios by TIMS to authenticate tomato geographical origin.
2010
2010
Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae ) and halotolerant… 
2009
2009
Comparative Analysis and Functional Annotation of a Large Expressed Sequence Tag Collection of Apple
A total of 34 apple (Malus × domestica Borkh.) cDNA libraries were constructed from root, leaf, bud, shoot, flower, and fruit… 
2008
2008
Modelling the unexpected effect of acetic and lactic acid in combination with pH and aw on the growth/no growth interface of Zygosaccharomyces bailii.
Review
2006
Review
2006
Dry Edible Beans: Indigenous Staple and Healthy Cuisine
Abstract The common dry bean (Phaseolus vulgaris L.) is a diverse food resource of high nutritional value (protein, energy, fiber… 
2003
2003
Application of stable isotope dilution assays based on liquid chromatography-tandem mass spectrometry for the assessment of folate bioavailability.
1990
1990
Perceptions of and preferences for sweet taste in uremic children.
Highly Cited
1986
Highly Cited
1986
Detection of 1-nitropyrene in yakitori (grilled chicken).
Highly Cited
1983
Highly Cited
1983
Presence of 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid, a precursor of a mutagenic nitroso compound, in soy sauce.
After treatment with nitrite, Japanese soy sauce was strongly mutagenic to Salmonella typhimurium TA100 without S9 mixture. Two… 
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