Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products

An absorption apparatus for the micro-determination of certain volatile substances. The micro-determination of ammonia

Conway Ej · The Journal of Biochemistry · 1936 · 430 citations

Natural Sciences, Chemistry, Analytical Chemistry +9

Tetragenococcus muriaticus sp. nov., a New Moderately Halophilic Lactic Acid Bacterium Isolated from Fermented Squid Liver Sauce

Miwa Satomi, Bon Kimura, M. Mizoi et al. · International Journal of Systematic Bacteriology · 1997 · 156 citations

Life Sciences, Food Science, Microbiology +15

Chemical Composition of Fish Sauces Produced in Southeast and East Asian Countries

Jung-Nim Park, Yuki Fukumoto, Eriko Fujita et al. · Journal of Food Composition and Analysis · 2001 · 144 citations

Agriculture, Chemistry, Food Science +11

Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria

Ying I. Tsai, Chiu‐Yue Lin, Liang-Tan Chien et al. · Food Chemistry · 2005 · 138 citations

Agriculture, Food Science, Microbiology +15

Microbiology and Chemistry of Fermented Fish

Prasert Saisithi, RUNG‐ORN KASEMSARN, J. Liston et al. · Journal of Food Science · 1966 · 125 citations

Agriculture, Food Science, Microbiology +17