Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness

Ultrafast clustering algorithms for metagenomic sequence analysis

Weizhong Li, Li‐Chen Fu, Bing Niu et al. · Briefings in Bioinformatics · 2012 · 516 citations · Full text

Life Sciences, Bioinformatics, Microbiology +8

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

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

Eric Conway, A. S. Byrne · PubMed · 1933 · 204 citations · Full text

Natural Sciences, Chemistry, Analytical Chemistry +10

Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria

Ling Guan, Kyeung Hee Cho, Jong‐Hoon Lee · Food Microbiology · 2010 · 175 citations

Agriculture, Food Science, Microbiology +13

Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures

Jirawat Yongsawatdigul, Sureelak Rodtong, Nońgnuch Raksakulthai · Journal of Food Science · 2007 · 150 citations

Agriculture, Food Science, Microbiology +17