Concepedia

Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu

Hanifah Nuryani Lioe, Kōji Wada, Takayoshi Aoki, Masaaki Yasuda

Food Chemistry · 2006 · 113 citations · 24 references

Concepts

AgricultureFood ScienceFood AnalysisFood ChemistrySensory EvaluationChromatographic Food AnalysisFlavor ChemistryFlavor EvaluationFood Texture ChemistryProteins In FoodsSpectroscopic Food AnalysisFlavor Compound AnalysisFood Flavor AnalysisFood Protein FractionationSensory CharacteristicsVegetable SaucesWeight-average Molecular Weight

References

24

Official Methods of Analysis of the Association of Official Analytical Chemists

Journal of Pharmaceutical Sciences · 1971 · 6.4K citations

Natural Sciences, Chemistry, Analytical Chemistry +6

Official methods of analysis of the association of official analytical chemists

Analytica Chimica Acta · 1991 · 3.6K citations

Natural Sciences, Chemistry, Analytical Chemistry +6

The application of the anthrone reagent to the estimation of starch in cereals

K. Mary Clegg · Journal of the Science of Food and Agriculture · 1956 · 700 citations

Agriculture, Food Science, Nutritional Sciences +8

Quantitative chemical analysis

James M. Pappenhagen · Journal of Chemical Education · 1969 · 488 citations

Natural Sciences, Chemistry, Analytical Chemistry +9

Taste of amino acids, peptides, and proteins

J. Solms · Journal of Agricultural and Food Chemistry · 1969 · 233 citations

Agriculture, Biochemistry, Food Science +17