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Journal of the Korean Society of Food Science and Nutrition, ISSN 1226-3311, 12/2018, Volume 47, Issue 12, pp. 1294 - 1300
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2019, Volume 298, p. 124928
Sonication can significantly enhance amino acids (AAs) release to accelerate maturation during short-term and low-salt soy sauce fermentation. Here, sonication... 
Amino acid | Soybean | Taste compound | Ultrasound | Soy sauce | TOLERANCE | FOOD SCIENCE & TECHNOLOGY | NUTRITION & DIETETICS | PURIFICATION | SEQUENCE | GROWTH | CHEMISTRY, APPLIED | EFFICIENCY
Journal Article
Preventive Nutrition and Food Science, ISSN 2287-1098, 2018, Volume 23, Issue 4, pp. 356 - 363
Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were... 
enzymatic hydrolysate | response surface methodology | reaction flavor | soy sauce residue | 식품과학
Journal Article
British Food Journal, ISSN 0007-070X, 11/2019, Volume 121, Issue 11, pp. 2746 - 2758
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2016, Volume 190, pp. 338 - 344
In this study, the performance and separation characteristics of four macroporous resins for purifying umami peptides from soy sauce were examined. Results... 
Enrichment | Macroporous resins | Umami peptide | Separation | Adsorption | Soy sauce | NUTRITION & DIETETICS | ANTIOXIDANT | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | EXTRACTS | CHROMATOGRAPHY | Peptides - isolation & purification | Taste | Porosity | Resins, Plant - chemistry | Soy Foods - analysis | Peptides | Analysis
Journal Article
Journal Article
Journal of Chromatography A, ISSN 0021-9673, 03/2019, Volume 1588, pp. 25 - 32
Journal Article
Food Science and Biotechnology, ISSN 1226-7708, 10/2017, Volume 26, Issue 5, pp. 1271 - 1279
This study investigated acceptability and consumer segmentation of soy sauce and famous Korean dish, bulgogi. A total of 123 participants evaluated intensity... 
Flavor intensity | Chemistry | Food Science | Nutrition | Soy sauce | Bulgogi | Consumer acceptability | US consumers | PATTIES | PRICE | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | GREEN TEA | THAILAND | PRODUCTS | ACCEPTANCE | RATINGS | BEEF | CHLORIDE | Consumer groups | Consumer behavior | Analysis | 식품과학
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2016, Volume 194, pp. 1034 - 1039
Journal Article
Journal Article