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Articles (21)

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1-10 of 21 results for soy sauce

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Select article: Fish Sauce,Soy Sauce,and Vegetable Oil Fortification in Cambodia: Where do we Stand to Date?

Free access

Research article

First published 2013-6

Fish Sauce,Soy Sauce,and Vegetable Oil Fortification in Cambodia: Where do we Stand to Date?

Chan Theary, Dora Panagides, Arnaud Laillou [...]

Food and Nutrition Bulletin

Select article: Rapid Quantification of Iron Content in Fish Sauce and Soy Sauce: A Promising Tool for Monitoring Fortification Programs

Free access

Research article

First published 2013-6

Rapid Quantification of Iron Content in Fish Sauce and Soy Sauce: A Promising Tool for Monitoring Fortification Programs

Arnaud Laillou, Christèle Icard-Vernière, Isabelle Rochette [...]

Food and Nutrition Bulletin

Select article: Safety evaluation of Staphylococcus and its application in soy sauce brewing

Retricted access

Research article

First published 2025-7

Safety evaluation of Staphylococcus and its application in soy sauce brewing

Xingrong Zhang, Fei Wang, Min Zhang [...]

Food Science and Technology International

Select article: Fortification of Soy Sauce Using Various Iron Sources: Sensory Acceptability and Shelf Stability

Free access

Research article

First published 2006-3

Fortification of Soy Sauce Using Various Iron Sources: Sensory Acceptability and Shelf Stability

Ratana Watanapaisantrakul, Visith Chavasit, Ratchanee Kongkachuichai

Food and Nutrition Bulletin

Select article: Studies on the Effectiveness of Nafeedta-Fortified Soy Sauce in Controlling Iron Deficiency: A Population-Based Intervention Trial

Free access

Research article

First published 2005

Studies on the Effectiveness of Nafeedta-Fortified Soy Sauce in Controlling Iron Deficiency: A Population-Based Intervention Trial

Junshi Chen, Xianfeng Zhao, Xin Zhang [...]

Food and Nutrition Bulletin

Select article: Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

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Research article

First published 2020-10

Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

Rui Liu, Guohuan Gao, Yuwei Bai [...]

Food Science and Technology International

Select article: Antiglycation and Antioxidant Properties of Soy Sauces

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Research article

First published 2011-12

Antiglycation and Antioxidant Properties of Soy Sauces

Changwe Mashilipa, Qiuyu Wang, Mark Slevin [...]

Journal of Medicinal Food

Select article: Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection

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Research article

First published 2013-8

Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection

Jiewen Zhao, Qin Ouyang, Quansheng Chen [...]

Food Science and Technology International

Select article: Soy sauce as a stimulative agent in the development of beriberi in pigeons.

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Research article

First published 1926-4

Soy sauce as a stimulative agent in the development of beriberi in pigeons.

A. A. Horvath

Experimental Biology and Medicine

Select article: Anti-Colitic Effects of Kanjangs (Fermented Soy Sauce and Sesame Sauce) in Dextran Sulfate Sodium-Induced Colitis in Mice

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Research article

First published 2014-09

Anti-Colitic Effects of Kanjangs (Fermented Soy Sauce and Sesame Sauce) in Dextran Sulfate Sodium-Induced Colitis in Mice

Jia-Le Song, Jung-Ho Choi, Jae-Hoon Seo [...]

Journal of Medicinal Food

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