Concepedia

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

Thin Thin Wah, Supawan Walaisri, Apinya Assavanig, Nuttawee Niamsiri, Sittiwat Lertsiri

International Journal of Food Microbiology · 2012 · 112 citations · 27 references

References

27

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

Sensory evaluation of food—Principles and practices 1998

D. Kilcast · Food Quality and Preference · 1998 · 1.7K citations

Agriculture, Food Science, Food Analysis +14

Industrialization of indigenous fermented foods

Research in Microbiology · 1989 · 191 citations

Agriculture, Biotechnology, Food Science +10

Traditional fermented foods

C. W. Hesseltine, Hwa L. Wang · Biotechnology and Bioengineering · 1967 · 165 citations

Agriculture, Food Science, Microbiology +15

Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol

Luís G. Dias, Sandra de Cássia Dias, Thaísa Giselle da Silva Sancho et al. · Food Microbiology · 2003 · 138 citations · Full text

Agriculture, Enology, Microbiology +12