X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Newspaper Article (10104) 10104
Patent (2751) 2751
Journal Article (2200) 2200
Magazine Article (1203) 1203
Government Document (128) 128
Book Chapter (127) 127
Newsletter (98) 98
Trade Publication Article (65) 65
Book / eBook (35) 35
Web Resource (30) 30
Book Review (27) 27
Dissertation (19) 19
Transcript (16) 16
Data Set (15) 15
Reference (14) 14
Streaming Video (13) 13
Conference Proceeding (6) 6
Paper (3) 3
Microfilm (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
fish (6617) 6617
human necessities (2751) 2751
fish as food (2694) 2694
fishes (2682) 2682
restaurants (2606) 2606
foods or foodstuffs (2250) 2250
their treatment, not covered by other classes (2250) 2250
recipes (2214) 2214
chemical ripening of fruit or vegetables (2087) 2087
preserving, e.g. by canning, meat, fish, eggs, fruit,vegetables, edible seeds (2087) 2087
the preserved, ripened, or canned products (2087) 2087
foods, foodstuffs, or non-alcoholic beverages, not covered bysubclasses a23b - a23j (1910) 1910
preservation of foods or foodstuffs, in general (1910) 1910
their preparation or treatment, e.g. cooking, modification ofnutritive qualities, physical treatment (1910) 1910
recipes and menus (1765) 1765
cooking (1289) 1289
salmon (1170) 1170
seafoods (890) 890
food science & technology (669) 669
butchering (641) 641
meat treatment (640) 640
processing meat, poultry, or fish (640) 640
processing poultry or fish (640) 640
food (626) 626
cookery (609) 609
index medicus (543) 543
sauces (542) 542
animals (525) 525
fishing (472) 472
fisheries (439) 439
vegetables (402) 402
humans (394) 394
olive oil (381) 381
fish sauce (355) 355
diet (340) 340
salads (337) 337
cod (325) 325
trout (309) 309
aquaculture (294) 294
meat (292) 292
chefs (279) 279
fish industry (277) 277
fermentation (276) 276
analysis (271) 271
fish oils (265) 265
nutrition (265) 265
restaurant reviews (258) 258
fish and other marine life (248) 248
food science (240) 240
vinegar (233) 233
seafood (227) 227
proteins (226) 226
fatty acids (222) 222
potatoes (218) 218
nutrition & dietetics (217) 217
eggs (215) 215
indexing scheme relating to foods, foodstuffs or non-alcoholicbeverages (205) 205
agriculture (203) 203
rice (203) 203
female (202) 202
microbiology (201) 201
tuna (200) 200
chemistry (199) 199
methods (195) 195
cooks (192) 192
performing operations (191) 191
transporting (191) 191
bacteria (190) 190
male (179) 179
beef (176) 176
mollusks (176) 176
studies (175) 175
garlic (173) 173
bass (170) 170
tomatoes (170) 170
seafood industry (165) 165
chemistry, applied (164) 164
commercial fishing (163) 163
general tagging of cross-sectional technologies spanning over several sections of the ipc (162) 162
general tagging of new technological developments (162) 162
technical subjects covered by former uspc cross-reference art collections [xracs] and digests (162) 162
cooking and cookbooks (157) 157
packing (154) 154
conveying (153) 153
handling thin or filamentary material (153) 153
storing (153) 153
quality (151) 151
tilapia (148) 148
health aspects (141) 141
histamine (141) 141
research (140) 140
taste (138) 138
adult (136) 136
identification (133) 133
fish and fishing industry (131) 131
life sciences (129) 129
supermarkets (129) 129
sandwiches (128) 128
meals (127) 127
hotels & motels (125) 125
more...
Library Location Library Location
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (16262) 16262
French (646) 646
Korean (557) 557
Russian (471) 471
Chinese (349) 349
German (134) 134
Japanese (99) 99
Spanish (37) 37
Ukrainian (10) 10
Portuguese (9) 9
Norwegian (8) 8
Vietnamese (7) 7
Danish (6) 6
Dutch (6) 6
Persian (6) 6
Finnish (5) 5
Croatian (3) 3
Polish (3) 3
Latvian (2) 2
Romanian (2) 2
Slovenian (2) 2
Turkish (2) 2
Hungarian (1) 1
Indonesian (1) 1
Italian (1) 1
Swedish (1) 1
Urdu (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Sensors and actuators. B, Chemical, ISSN 0925-4005, 2016, Volume 228, pp. 774 - 781
Journal Article
European food research & technology, ISSN 1438-2385, 2007, Volume 227, Issue 3, pp. 933 - 944
Mixed soy sauce is one among the Korean traditional fermented soy sauces consumed as condiment for cooking in Korea, especially mixed soy sauce is made of the fresh seafood and the meat different from the soy sauce... 
Biotechnology | Chemistry | Analytical Chemistry | Food Science | 3-Deoxyglucosone | Forestry | Soy sauce | Maillard reaction | Agriculture | Mixed soy sauce | Fermentation | ACID | FOOD SCIENCE & TECHNOLOGY | FISH SAUCE | soy sauce | MELANOIDINS | ASPERGILLUS-ORYZAE | CHUB MACKEREL | POSTMORTEM CHANGES | 3-deoxyglucosone | MODEL SYSTEMS | PRODUCTS | mixed soy sauce | fermentation | Seafood | Amino acids | Muscle proteins | Analysis | Adenosine triphosphate | Studies | Chemical products | Food science
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2016, Volume 51, Issue 1, pp. 133 - 141
Summary This study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short as 3 days... 
fish sauce | fermentation | nutrition property | Aspergillus oryzae | sensory property | Anchovy | Fish sauce | Sensory property | Fermentation | Nutrition property | BACTERIA | QUALITY | FOOD SCIENCE & TECHNOLOGY | SOY-SAUCE | COMPONENTS | VOLATILE COMPOUNDS | BY-PRODUCTS | EVOLUTION | BIOGENIC-AMINES | CHEESE | FLAVOR | Sauces | Biogenic amines | Analysis | Fish | Biochemistry | Food science | Sensory perception | Condiments | Consumption | Amino acids | Taste | Anchovies
Journal Article
LWT, ISSN 0023-6438, 11/2016, Volume 73, pp. 251 - 258
Little is known of the relationship between the chemical characteristics and bacterial community of Myeolchi-Aekjeot, a traditional Korean fermented anchovy sauce... 
Myeolchi-Aekjeot | Bacterial diversity | Nitrogen contents | Tetragenococcus | Anchovy sauce | FOOD SCIENCE & TECHNOLOGY | FISH SAUCE | CULTURE | VOLATILE BASIC NITROGEN | METABOLITE CHANGES | LACTIC-ACID BACTERIA | TETRAGENOCOCCUS-HALOPHILUS | DYNAMICS | MICROBIAL SUCCESSION | SP-NOV | FOOD | Sauces | Bacteria | Salinity
Journal Article