Identification of key odorant compounds in starch-based polymers intended for food contact materials

Bio-nanocomposite Materials for Food Packaging Applications: Types of Biopolymer and Nano-sized Filler

Siti Hajar Othman · Agriculture and Agricultural Science Procedia · 2014 · 441 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +17

Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science

Petra Steinhaus, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2007 · 289 citations

Agriculture, Food Science, Food Analysis +16

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Yunzi Feng, Yu Cai, Guowan Su et al. · Food Chemistry · 2013 · 189 citations

Agriculture, Agricultural Biotechnology, Food Science +16

Effect of <i>koji</i> fermentation on generation of volatile compounds in soy sauce production

Yunzi Feng, Chun Cui, Haifeng Zhao et al. · International Journal of Food Science & Technology · 2012 · 148 citations

Agriculture, Food Science, Horticultural Sciences +17

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

Xianli Gao, Chun Cui, Haifeng Zhao et al. · Food Science and Biotechnology · 2010 · 134 citations

Agriculture, Biochemistry, Food Science +17