Peer-Reviewed Research Database

Soybean Sauce — 297 papers

Papers mentioning soybean sauce or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the soybean sauce research comes from

paper count of indexed corpus · via OpenAlex

Beijing Technology and Business University

Jiangnan University

Shanghai Institute of Technology

State Key Laboratory of Food Science and Technology

Chinese Academy of Agricultural Sciences

Centre National de la Recherche Scientifique

Dienstleistungszentrum Ländlicher Raum

Sichuan University

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2022 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association unrelated

Assessing the genotoxicity and carcinogenicity of 2-chloroethanol through structure activity relationships and in vitro testing approaches.

The detection of 2-chloroethanol in foods generally follows an assumption that the pesticide ethylene oxide has been used at some stage in the supply chain. In this situation the P... Read full abstract on PubMed →

PMID: 35863484 DOI: 10.1016/j.fct.2022.113290

2022 ACS applied materials & interfaces other

Al2O3/ZnO Heterostructure-Based Sensors for Volatile Organic Compounds in Safety Applications.

Monitoring volatile organic compounds (VOCs) in harsh environments, especially for safety applications, is a growing field that requires specialized sensor structures. In this work... Read full abstract on PubMed →

PMID: 35704838 DOI: 10.1021/acsami.2c03704

2021 Neurochemical research other

Volatile Anesthetic Sevoflurane Precursor 1,1,1,3,3,3-Hexafluoro-2-Propanol (HFIP) Exerts an Anti-Prion Activity in Prion-Infected Culture Cells.

Prion disease is a neurodegenerative disorder with progressive neurologic symptoms and accelerated cognitive decline. The causative protein of prion disease is the prion protein (P... Read full abstract on PubMed →

PMID: 34043140 DOI: 10.1007/s11064-021-03344-8 Full text on PMC

2024 Food chemistry: X aroma analysis

Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan.

This study investigated the effects of different storage times (0-24 months) and temperatures (-20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans... Read full abstract on PubMed →

PMID: 39403298 DOI: 10.1016/j.fochx.2024.101761 Full text on PMC

2018 Journal of the science of food and agriculture aroma analysis

Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate.

BACKGROUND: Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice... Read full abstract on PubMed →

PMID: 29457850 DOI: 10.1002/jsfa.8972

2024 ACS omega other

Toluene Oxidation: CO2 vs Benzaldehyde: Current Status and Future Perspectives.

Toluene is a common and significant volatile organic compound (VOC). Although it finds extensive application in various industrial processes (chemical manufacturing, paint and adhe... Read full abstract on PubMed →

PMID: 38947821 DOI: 10.1021/acsomega.4c01023 Full text on PMC

2023 Inorganic chemistry other

Oxidation of Toluene over Mesoporous MnO2/CeO2 Nanosphere Catalysts: Effects of the MnO2 Precursor and the Type of Support.

Toluene is the most common volatile organic compound (VOC), and the MnO2-based catalyst is one of the excellent nonprecious metal catalysts for toluene oxidation. In this study, th... Read full abstract on PubMed →

PMID: 37306510 DOI: 10.1021/acs.inorgchem.3c01201

2022 Journal of chromatography. A other

Comparing and contrasting In-Vial and full-scale systems for sparging volatile analytes.

In-vial sparging was demonstrated as an effective, practical alternative to a full-scale sparging system for supporting the analysis of volatile constituents. Using elemental mercu... Read full abstract on PubMed →

PMID: 35759910 DOI: 10.1016/j.chroma.2022.463256

2020 Frontiers in neuroscience other

Self-Administration of Toluene Vapor in Rats.

Inhalants, including volatile organic solvents such as toluene, continue to be one of the most prevalent, and often first substances abused by adolescents. Like other drugs of abus... Read full abstract on PubMed →

PMID: 32973434 DOI: 10.3389/fnins.2020.00880 Full text on PMC

2010 Toxicology letters other

Neurotoxicity of toluene.

Chemical susceptibility is triggered by a large range of chemicals present both indoors and outdoors including pesticides, cleaning products, perfumes, scented products and cigaret... Read full abstract on PubMed →

PMID: 20599484 DOI: 10.1016/j.toxlet.2010.06.022

1990 Forensic science international other

Driving under the influence of toluene.

Toluene is the most common volatile used for sniffing among adolescents. During 1983-1987, 114 drivers were arrested in Norway with blood toluene concentrations (BTCs) greater than... Read full abstract on PubMed →

PMID: 2303210 DOI: 10.1016/0379-0738(90)90170-4

2023 Journal of toxicology and environmental health. Part A other

In vitro and in vivo acute toxicity of an artificial butter flavoring.

Flavorings used in cookies, electronic cigarettes, popcorn, and breads contain approximately 30 chemical compounds, which makes it difficult to determine and correlate signs and sy... Read full abstract on PubMed →

PMID: 36794368 DOI: 10.1080/15287394.2023.2172502

2022 BMC plant biology gc ms

Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila × Malus asiatica) fruit.

BACKGROUND: Volatile components are important secondary metabolites essential to fruit aroma quality, thus, in the past decades many studies have been extensively performed in clar... Read full abstract on PubMed →

PMID: 36380276 DOI: 10.1186/s12870-022-03896-z Full text on PMC

2018 Frontiers in plant science other

Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review.

Huanglongbing (HLB) or citrus greening is the most severe citrus disease, currently devastating the citrus industry worldwide. The presumed causal bacterial agent Candidatus Liberi... Read full abstract on PubMed →

PMID: 30723488 DOI: 10.3389/fpls.2018.01976 Full text on PMC

2022 Food science and technology international = Ciencia y tecnologia de los alimentos internacional gc ms

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza".

This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic ac... Read full abstract on PubMed →

PMID: 34515545 DOI: 10.1177/10820132211039916

2022 Gels (Basel, Switzerland) aroma analysis

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing.

(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma com... Read full abstract on PubMed →

PMID: 35323273 DOI: 10.3390/gels8030160 Full text on PMC

2024 Journal of the science of food and agriculture other

Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.

BACKGROUND: The present study aimed to determine the components related to sensory properties in soy sauce and to characterize the differences between low-salt solid-state fermente... Read full abstract on PubMed →

PMID: 37574531 DOI: 10.1002/jsfa.12924

2016 Food chemistry gc ms

Determination of volatile marker compounds of common coffee roast defects.

Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (... Read full abstract on PubMed →

PMID: 27283624 DOI: 10.1016/j.foodchem.2016.04.124 Full text on PMC

2023 Food chemistry aroma analysis

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei.... Read full abstract on PubMed →

PMID: 37302308 DOI: 10.1016/j.foodchem.2023.136521

2021 Food chemistry gc ms

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes.

The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes... Read full abstract on PubMed →

PMID: 33127226 DOI: 10.1016/j.foodchem.2020.128124

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.