Similar articles for PMID: 24731367

Year	Number of Results
1960	2
1961	2
1962	1
1981	2
1982	1
1983	1
1986	1
1993	1
2001	1
2003	1
2004	4
2005	3
2006	1
2007	2
2009	3
2010	5
2011	6
2012	9
2013	17
2014	14
2015	13
2016	16
2017	16
2018	17
2019	21
2020	16
2021	13
2022	10
2023	7
2024	0

1

Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour.

Feng Y, Chen Z, Liu N, Zhao H, Cui C, Zhao M. Feng Y, et al. Food Chem. 2014 Sep 1;158:438-44. doi: 10.1016/j.foodchem.2014.02.147. Epub 2014 Mar 6. Food Chem. 2014. PMID: 24731367

2

Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.

Chen ZY, Feng YZ, Cui C, Zhao HF, Zhao MM. Chen ZY, et al. J Sci Food Agric. 2015 Aug 15;95(10):2145-54. doi: 10.1002/jsfa.6952. Epub 2014 Nov 25. J Sci Food Agric. 2015. PMID: 25312834

3

Soy sauce and its umami taste: a link from the past to current situation.

Lioe HN, Selamat J, Yasuda M. Lioe HN, et al. J Food Sci. 2010 Apr;75(3):R71-6. doi: 10.1111/j.1750-3841.2010.01529.x. J Food Sci. 2010. PMID: 20492309 Review.

4

Changes in lipids distribution and fatty acid composition during soy sauce production.

Zou M, Zhu X, Li X, Zeng X. Zou M, et al. Food Sci Nutr. 2019 Jan 24;7(2):764-772. doi: 10.1002/fsn3.922. eCollection 2019 Feb. Food Sci Nutr. 2019. PMID: 30847155 Free PMC article.

5

Comparative study on the novel umami-active peptides of the whole soybeans and the defatted soybeans fermented soy sauce.

Zhu X, Sun-Waterhouse D, Chen J, Cui C, Wang W. Zhu X, et al. J Sci Food Agric. 2021 Jan 15;101(1):158-166. doi: 10.1002/jsfa.10626. Epub 2020 Aug 12. J Sci Food Agric. 2021. PMID: 32613673

6

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation.

Zhang L, Zhang L, Xu Y. Zhang L, et al. J Sci Food Agric. 2020 Apr;100(6):2782-2790. doi: 10.1002/jsfa.10310. Epub 2020 Feb 19. J Sci Food Agric. 2020. PMID: 32020610

7

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes.

Ito K, Matsuyama A. Ito K, et al. J Fungi (Basel). 2021 Aug 13;7(8):658. doi: 10.3390/jof7080658. J Fungi (Basel). 2021. PMID: 34436196 Free PMC article. Review.

8

Chemical and Sensory Characteristics of Soy Sauce: A Review.

Diez-Simon C, Eichelsheim C, Mumm R, Hall RD. Diez-Simon C, et al. J Agric Food Chem. 2020 Oct 21;68(42):11612-11630. doi: 10.1021/acs.jafc.0c04274. Epub 2020 Sep 17. J Agric Food Chem. 2020. PMID: 32880168 Free PMC article. Review.

9

Soy sauce fermentation: Microorganisms, aroma formation, and process modification.

Devanthi PVP, Gkatzionis K. Devanthi PVP, et al. Food Res Int. 2019 Jun;120:364-374. doi: 10.1016/j.foodres.2019.03.010. Epub 2019 Mar 8. Food Res Int. 2019. PMID: 31000250 Review.

10

Isolation and identification of the umami enhancing compounds in Japanese soy sauce.

Kaneko S, Kumazawa K, Nishimura O. Kaneko S, et al. Biosci Biotechnol Biochem. 2011;75(7):1275-82. doi: 10.1271/bbb.110041. Epub 2011 Jul 7. Biosci Biotechnol Biochem. 2011. PMID: 21737939 Free article.

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