يعرض 1 - 10 نتائج من 4,173 نتيجة بحث عن '"Soy Sauce"', وقت الاستعلام: 0.94s تنقيح النتائج
  1. 1
    مؤتمر
    Cap Badge Sorting System Based on Image Using Convolutional Neural Methods Network

    المؤلفون: Pratama, Naufal Rizky Toti, Rahayu, Lucky Putri, Priambodo, Joko

    المصدر: 2023 International Conference on Advanced Mechatronics, Intelligent Manufacture and Industrial Automation (ICAMIMIA) Advanced Mechatronics, Intelligent Manufacture and Industrial Automation (ICAMIMIA), 2023 International Conference on. :850-858 Nov, 2023

    Relation: 2023 International Conference on Advanced Mechatronics, Intelligent Manufacture and Industrial Automation (ICAMIMIA)

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  2. 2
    Kikkoman Corp SWOT Analysis.

    المصدر: Kikkoman Corporation SWOT Analysis; 6/25/2024, p1-7, 7p

    مصطلحات موضوعية: SOY sauce industry, AGRICULTURAL industries, SWOT analysis

    مصطلحات جغرافية: JAPAN

    الشركة/الكيان: KIKKOMAN Corp.

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  3. 3
    دورية أكاديمية
    Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis

    المؤلفون: Xie, Kaijun, Zhou, Li, Chen, ShuangAff1, IDs00217024044850_cor3, Xu, Yan

    المصدر: European Food Research and Technology. 250(5):1485-1498

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  4. 4
    دورية أكاديمية
    PACKTEST for L-Glutamate Quantification: Development of On-site and High-throughput Analytical Kits Using L-Glutamate Oxidase Mutant.

    المؤلفون: Keita Murai, Hiroki Yamaguchi, Satoru Furuuchi, Kazutoshi Takahashi, Uno Tagami, Moemi Tatsumi, Toshimi Mizukoshi, Hiroshi Miyano, Shuntaro Okauchi, Masayuki Sugiki

    المصدر: Sensors & Materials; 2024, Vol. 36 Issue 8, Part 1, p3177-3188, 12p

    مصطلحات موضوعية: ION exchange chromatography, AMINO acid analysis, SOY sauce, DEAMINATION

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  5. 5
    دورية أكاديمية
    Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash.

    المؤلفون: He, Wen‐Bin, Hou, Sha, Zeng, Long‐Ying, Tang, Hong‐Biao, Tong, Xing, Wu, Chang‐Zheng, Liu, Xiang, Tan, Ge, Guo, Li‐Qiong, Lin, Jun‐Fang

    المصدر: Journal of the Science of Food & Agriculture; Aug2024, Vol. 104 Issue 10, p5735-5750, 16p

    مصطلحات موضوعية: SOY sauce, BIOCATALYSIS, FERMENTATION, MICROBIAL enzymes, HYDROLASES, PEARSON correlation (Statistics)

    الشركة/الكيان: SOCIETY of Chemical Industry (Great Britain)

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  6. 6
    دورية أكاديمية
    Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI−TOF MS.

    المؤلفون: Cai, Ting, Hai, Nan, Guo, Peng, Feng, Zhi, Zhang, Yu, Wang, Jing, Yu, Zhipeng, Liu, Huan, Ding, Long

    المصدر: Foods; Jul2024, Vol. 13 Issue 14, p2242, 13p

    مصطلحات موضوعية: PEPTIDE mass fingerprinting, UMAMI (Taste), ELECTRONIC tongues, SOY sauce, PEPTIDES

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  7. 7
    دورية أكاديمية
    Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential.

    المؤلفون: Bae, Sung-Eun, Bae, Sungmin, Park, Sung Jin, Lee, Pomjoo, Hyun, Chang-Gu

    المصدر: Fermentation (Basel); Jul2024, Vol. 10 Issue 7, p345, 13p

    مصطلحات موضوعية: FERMENTED foods, MISO, FOOD testing, ETHYL acetate, SOY sauce

    مصطلحات جغرافية: CHEJU Island (Korea)

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  8. 8
    دورية أكاديمية
    Application of graphite carbon black assisted-laser desorption ionization-mass spectrometry for soy sauce product discrimination.

    المؤلفون: Tanaka, Mitsuru, Arima, Keishiro, Ide, Haruna, Koshi, Mariko, Ohno, Naoto, Imamura, Miho, Matsui, Toshiro

    المصدر: Bioscience, Biotechnology & Biochemistry; Jun2024, Vol. 88 Issue 6, p656-664, 9p

    مصطلحات موضوعية: SOY sauce, SOYBEAN products, DESORPTION ionization mass spectrometry, CARBON-black, MATRIX-assisted laser desorption-ionization, ELECTROSPRAY ionization mass spectrometry, GRAPHITE

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  9. 9
    دورية أكاديمية
    Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue.

    المؤلفون: Zhao, Yunhao, Liu, Xiangyue, Zhang, Sijie, Wang, Zhengwei, Tian, Shanlin, Wu, Qiang

    المصدر: Metabolites (2218-1989); Jun2024, Vol. 14 Issue 6, p298, 14p

    مصطلحات موضوعية: OLIGOPEPTIDES, FREE radicals, SOY sauce, LIQUID chromatography-mass spectrometry, ENZYMES, SAUCES

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  10. 10
    دورية أكاديمية
    Preparation of Carboxymethyl Porous Starch by Mechanical Activation Solid Phase Etherification Method Synthesis and Its Application in Powdered Soy Sauce

    المؤلفون: Jiatian YANG, Yu MIAO, Mengting WEI, Guangyuan LU, Yuan CHEN, Huayu HU

    المصدر: Shipin gongye ke-ji, Vol 45, Iss 12, Pp 215-224 (2024)

    مصطلحات موضوعية: mechanical activation, solid phase synthesis, carboxymethyl porous starch, degree of substitution, powdered soy sauce, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/2380dc4a8cd64d7f9921b89e246988ca

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