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Journal of Food Engineering, ISSN 0260-8774, 05/2012, Volume 110, Issue 2, pp. 175 - 181
► Microfiltered soy sauce (∼15% w/v NaCl) was desalted in a lab-scale electrodialyser. ► Under constant electric current (6.5 A), 75% desalting was achieved in... 
Soy sauce desalting | Sensory properties | Desalination degree | Electrodialysis | AQUEOUS-SOLUTIONS | QUALITY | FOOD SCIENCE & TECHNOLOGY | DESALINATION | MODEL | REVERSE-OSMOSIS CONCENTRATION | COOKING JUICES | ENGINEERING, CHEMICAL | RECOVERY | EXTRACT | FLAVOR | WATER | Aquatic resources | Saline water conversion | Electrical conductivity | Desalination | Soy sauce | Risk | Cations | Taste | Foods | Freezing
Journal Article
Journal of Food Science, ISSN 0022-1147, 10/2019, Volume 84, Issue 10, pp. 2758 - 2776
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 113, Issue 1, pp. 262 - 266
Content of Maillard reaction products (MRPs) such as pentosidine, carboxymethyllysine and furosine in soybean sauce, sour-sweet sauce, tomato sauce, barbecue... 
Maillard reaction | Soybean sauce | Carboxymethyllysine | Barbecue sauce | Pentosidine | OXIDATION | LIPID-PEROXIDATION | FOOD SCIENCE & TECHNOLOGY | FUROSINE | DIABETIC-NEPHROPATHY | GLYCOTOXINS | NUTRITION & DIETETICS | RISK-FACTOR | FREE AMINO-ACIDS | CHEMISTRY, APPLIED | MAILLARD REACTION-PRODUCTS | END-PRODUCTS
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 03/2018, Volume 66, Issue 9, pp. 2108 - 2113
Citrulline, the major precursor of ethyl carbamate in soy sauce, is an intermediate catabolite of arginine produced by bacteria present in soy sauce moromi... 
WINE | PRECURSOR | fatty acids | FOOD SCIENCE & TECHNOLOGY | soy sauce | FOODS | ethanol | arginine deiminase pathway | LACTIC-ACID BACTERIA | AGRICULTURE, MULTIDISCIPLINARY | DEIMINASE PATHWAY | BEVERAGES | ethyl carbamate | CHEMISTRY, APPLIED | BACILLUS | citrulline
Journal Article
Spectrochimica Acta Part B: Atomic Spectroscopy, ISSN 0584-8547, 08/2018, Volume 146, pp. 16 - 20
Soy sauce is a widespread food commodity very common in East and Southeast Asia. It features a complex matrix, including a highly saline matrix (NaCl up to... 
Trace elements | ICP-MS | Risk assessment | Soy sauce | TXRF | SPECTROSCOPY | Fluorescence | X-ray spectroscopy | Mass spectrometry | Analysis
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 4, pp. 1027 - 1040
Aroma active compounds in commercial fermented fish meat paste product (fish miso), fermented soy paste (soy miso), fish sauce and soy sauces were... 
Olfactometry | Fish sauce | Soy sauce | Aroma active compounds | Fish miso | Organoleptic | Soy miso | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPONENTS | CHEESE | IDENTIFICATION | FLAVOR | Pastes | Odors | Sauces | Perception | Fish | Aroma | Aldehydes
Journal Article
European Food Research and Technology, ISSN 1438-2377, 7/2008, Volume 227, Issue 3, pp. 933 - 944
Journal Article
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, ISSN 0889-1575, 06/2019, Volume 79, pp. 148 - 150
In a recent paper published in this journal by Morais et al., carbon and nitrogen (N) isotopic compositions were determined by element analyzer-isotope ratio... 
FOOD SCIENCE & TECHNOLOGY | Soy sauce | Maize | Isotopic composition | CHEMISTRY, APPLIED | EA | GEOGRAPHICAL ORIGIN | Isotope ratio mass spectrometry (IRMS) | ELEMENTAL ANALYZER | RATIO ANALYSIS | MILK | Corn | Nuclear energy | Explosives | Mass spectrometry
Journal Article
Food Research International, ISSN 0963-9969, 06/2019, Volume 120, pp. 364 - 374
Journal Article
Journal of Separation Science, ISSN 1615-9306, 09/2019, Volume 42, Issue 18, pp. 2942 - 2948
A novel solid‐phase microextraction Arrow was used to separate volatile organic compounds from soy sauce, and the results were verified by using gas... 
volatile extraction | mass spectrometry | soy sauce | gas chromatography