NSTL国家科技图书文献中心

1. Chemical, structural and antioxidant properties of melanoidins in fish sauce NSTL国家科技图书文献中心

Zhu, Wenhui | Wang, Wenxuan ... - 《Journal of the Science of Food and Agriculture》 - 2025,105(2) - 1277～1287 - 共11页

摘要： antioxidant mechanism of melanoidins in fish* sauce remains* | antioxidant activity of fish* sauce. There were differences* | activity of melanoidin substances in fish* sauce.RESULTS* | melanoidins. The ultrafiltration component > 10 kDa in fish | sauce exhibited the darkest and reddest color, along

关键词： fish sauce | Maillard reaction | melanoidins | structure | antioxidant activity

2. Elevated levels of branched chain fatty acids in low-salt fish sauce by co-fermentation: flavor improvement and metabolism analysis NSTL国家科技图书文献中心

Zhou, Yue | Wu, Junxiao ... - 《Journal of the Science of Food and Agriculture》 - 2025,105(1) - 305～314 - 共10页

摘要：BACKGROUND: Traditional fish* sauce products* | starter cultures for fish* sauce fermentation. RESULTS* | : The low-salt fish* sauce products were obtained by co* | strains to ferment low-salt fish* sauce has the potential* | rely on relatively long fermentation time and high

关键词： co-fermentation | low-salt fish sauce | < fixed-case > BCFAs | flavor compounds | metabolism | co‐fermentation | low‐salt fish sauce | BCFAs

3. Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation NSTL国家科技图书文献中心

Wu, Changzhen | Hou, Hongwei ... - 《International Journal of Food Microbiology》 - 2025,430 - 共12页

摘要： quick-brewed fish* sauce, and the results showed that* | nitrogen(TSN) in the fermented 30 days fish* sauce met the* | national level fish* sauce standards, but the histamine* | fish sauce (400 mg/kg) set by the International Codex | fermentation of fish* sauce was investigated using high*

关键词： Antarctic krill fish sauce | High-throughput sequencing | Bacterial community composition | Fermentation | Histamine | Double enzymatic method

4. Quality control of fish sauce by simultaneous determination of histamine and tyramine with capillary electrophoresis and contactless conductivity detection NSTL国家科技图书文献中心

Nguyen T.A.H. | Rupasinghe H.S.... - 《Journal of Food Composition and Analysis》 - 2025,138 - 1～8 - 共8页

摘要： approach for fish* sauce quality control. This is based on* | achieved for different fish* sauce samples, with their* | simultaneous determination of histamine and tyrosine in fish | sauce using capillary electrophoresis (CE) coupled | © 2024 Elsevier Inc.In this study, we report

关键词： Capacitively coupled contactless conductivity detection | Capillary electrophoresis | Fish sauce | Histamine | Purpose-made instrumentation | Tyramine

5. Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures NSTL国家科技图书文献中心

Gao P. | Zhang Z.... - 《Food Chemistry》 - 2025,463(Jan.15 Pt.2) - 1.1～1.9 - 共9页 - 被引量：2

摘要： saprophyticus accelerates catfish frame fish sauce | optimizing flavor and quality in fish* sauces from fish by* | © 2024 Elsevier LtdThis study demonstrates | that the co-inoculation with Lactiplantibacillus | plantarum, Pichia fermentans and Staphylococcus

关键词： Co-inoculation | Fermentation | Fish sauce | Flavor | Metabolomics

6. Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures NSTL国家科技图书文献中心

Zhong, Rongbin | Zheng, Tingting ... - 《Food Chemistry》 - 2025,471(Apr.15) - 1.1～1.14 - 共14页

摘要： fish sauce using enzymolysis method, and the impact | browning degree of fish* sauce fermented at 40 degrees C* | . The metabolomics analysis of fish* sauce showed that* | the manufacturing of high-quality fish* sauce.* | -value fish* roes, and provide a promising reference for*

关键词： Fish sauce | Large yellow croaker roe | Enzymolysis | Physicochemical characteristic | Untargeted metabolomics | SENSORY PROPERTIES | COMPONENTS | QUALITY | VISCERA | FLAVOR

7. Identification and molecular mechanism of novel antioxidant peptide from fish sauce: A combined quantum chemistry and molecular simulation NSTL国家科技图书文献中心

Sun C. | Liu Y.... - 《Food Chemistry》 - 2025,463(Jan.15 Pt.1) - 1.1～1.10 - 共10页 - 被引量：3

摘要：© 2024Fish sauce, derived from fermented fish | antioxidant peptides were present in the fish* sauce. We* | antioxidant peptides by using fish* sauce fermented for 6* | peptides in fish* sauce and revealed the antioxidant* | , exhibits a notable antioxidant effect after a six-month

关键词： Antioxidant mechanism | Keap1-Nrf2 | Molecular docking | Structure-activity relationship

8. Promotion of metrological traceability through the provision of a metrologically traceable proficiency testing reference value for the mass fraction of benzoic acid in fish sauce NSTL国家科技图书文献中心

Lau, Jasmine Po-Kwan | Fung, Alvin Wai-Hong - 《Accreditation and quality assurance》 - 2025,30(1) - 103～115 - 共13页

摘要： acid in fish* sauce. This PT programme was organised* | The present paper outlines a joint proficiency | testing (PT) programme established between the Asia | -Pacific Metrology Programme (APMP) and the Asia Pacific | Accreditation Cooperation (APAC). This programme aims to

关键词： Asia-Pacific Metrology Programme (APMP)-Asia Pacific Accreditation Cooperation (APAC) joint | Metrologically traceable assigned value | Benzoic acid | Fish sauce | Traceability

9. Quality characteristics of two types of fish sauces prepared using different fermentation methods by processing Arabushi residue from small-sized Japanese amber jack (Seriola quinqueradiata) caught in Hokkaido NSTL国家科技图书文献中心

Wataru MATSUDA | Shuji YOSHIKAWA ... - 《Food Science and Technology Research》 - 2025,31(2) - 99～110 - 共12页

摘要： fish sauces prepared by processing residues of dried | rouxii into soy sauce* yeast (KY sauce) or commercial* | proteinase powder and soy sauce* yeast (EY sauce). KY and EY* | sauce moromis were fermented at 35 for three and one | EY sauce* than in KY sauce. According to taste*

关键词： Japanese amberjack | fermentation | fish sauce | koji mold | soy sauce yeast | taste sensor | quality

10. Colonizing Condiments: Culinary Experimentation and the Politics of Disgust in Early Modern Britain NSTL国家科技图书文献中心

Amanda E. Herbert | Jack B. Bouchard ... - 《Global Food History》 - 2025,11(1) - 42～71 - 共30页

摘要： achaar (remade as “mango pickle”), and fish sauce | ketchup, pickle, and chili sauce. Yet the creations | mimicked. By contrast, chili sauce* was rejected by* | Condiments are so essential to the modern | British table that it is hard to imagine a time before

关键词： fish sauce | Maillard reaction | melanoidins | structure | antioxidant activity

摘要：BACKGROUND: Traditional fish* sauce products* | starter cultures for fish* sauce fermentation. RESULTS* | : The low-salt fish* sauce products were obtained by co* | strains to ferment low-salt fish* sauce has the potential* | rely on relatively long fermentation time and high

关键词： co-fermentation | low-salt fish sauce | < fixed-case > BCFAs | flavor compounds | metabolism | co‐fermentation | low‐salt fish sauce | BCFAs

摘要： quick-brewed fish* sauce, and the results showed that* | nitrogen(TSN) in the fermented 30 days fish* sauce met the* | national level fish* sauce standards, but the histamine* | fish sauce (400 mg/kg) set by the International Codex | fermentation of fish* sauce was investigated using high*

关键词： Antarctic krill fish sauce | High-throughput sequencing | Bacterial community composition | Fermentation | Histamine | Double enzymatic method

摘要： approach for fish* sauce quality control. This is based on* | achieved for different fish* sauce samples, with their* | simultaneous determination of histamine and tyrosine in fish | sauce using capillary electrophoresis (CE) coupled | © 2024 Elsevier Inc.In this study, we report

关键词： Capacitively coupled contactless conductivity detection | Capillary electrophoresis | Fish sauce | Histamine | Purpose-made instrumentation | Tyramine

摘要： saprophyticus accelerates catfish frame fish sauce | optimizing flavor and quality in fish* sauces from fish by* | © 2024 Elsevier LtdThis study demonstrates | that the co-inoculation with Lactiplantibacillus | plantarum, Pichia fermentans and Staphylococcus

关键词： Co-inoculation | Fermentation | Fish sauce | Flavor | Metabolomics

摘要： fish sauce using enzymolysis method, and the impact | browning degree of fish* sauce fermented at 40 degrees C* | . The metabolomics analysis of fish* sauce showed that* | the manufacturing of high-quality fish* sauce.* | -value fish* roes, and provide a promising reference for*

关键词： Fish sauce | Large yellow croaker roe | Enzymolysis | Physicochemical characteristic | Untargeted metabolomics | SENSORY PROPERTIES | COMPONENTS | QUALITY | VISCERA | FLAVOR

摘要：© 2024Fish sauce, derived from fermented fish | antioxidant peptides were present in the fish* sauce. We* | antioxidant peptides by using fish* sauce fermented for 6* | peptides in fish* sauce and revealed the antioxidant* | , exhibits a notable antioxidant effect after a six-month

关键词： Antioxidant mechanism | Keap1-Nrf2 | Molecular docking | Structure-activity relationship

摘要： acid in fish* sauce. This PT programme was organised* | The present paper outlines a joint proficiency | testing (PT) programme established between the Asia | -Pacific Metrology Programme (APMP) and the Asia Pacific | Accreditation Cooperation (APAC). This programme aims to

关键词： Asia-Pacific Metrology Programme (APMP)-Asia Pacific Accreditation Cooperation (APAC) joint | Metrologically traceable assigned value | Benzoic acid | Fish sauce | Traceability

摘要： fish sauces prepared by processing residues of dried | rouxii into soy sauce* yeast (KY sauce) or commercial* | proteinase powder and soy sauce* yeast (EY sauce). KY and EY* | sauce moromis were fermented at 35 for three and one | EY sauce* than in KY sauce. According to taste*

关键词： Japanese amberjack | fermentation | fish sauce | koji mold | soy sauce yeast | taste sensor | quality

摘要： achaar (remade as “mango pickle”), and fish sauce | ketchup, pickle, and chili sauce. Yet the creations | mimicked. By contrast, chili sauce* was rejected by* | Condiments are so essential to the modern | British table that it is hard to imagine a time before

关键词： Condiments | colonization | disgust | British empire | ketchup | mango pickle | chii sauce

4008-161-200 800-990-8900

国家科技图书文献中心

关键词： fish sauce | Maillard reaction | melanoidins | structure | antioxidant activity

摘要：BACKGROUND: Traditional fish sauce products | starter cultures for fish sauce fermentation. RESULTS | : The low-salt fish sauce products were obtained by co | strains to ferment low-salt fish sauce has the potential | rely on relatively long fermentation time and high

关键词： co-fermentation | low-salt fish sauce | < fixed-case > BCFAs | flavor compounds | metabolism | co‐fermentation | low‐salt fish sauce | BCFAs

摘要： quick-brewed fish sauce, and the results showed that | nitrogen(TSN) in the fermented 30 days fish sauce met the | national level fish sauce standards, but the histamine | fish sauce (400 mg/kg) set by the International Codex | fermentation of fish sauce was investigated using high

关键词： Antarctic krill fish sauce | High-throughput sequencing | Bacterial community composition | Fermentation | Histamine | Double enzymatic method

摘要： approach for fish sauce quality control. This is based on | achieved for different fish sauce samples, with their | simultaneous determination of histamine and tyrosine in fish | sauce using capillary electrophoresis (CE) coupled | © 2024 Elsevier Inc.In this study, we report

关键词： Capacitively coupled contactless conductivity detection | Capillary electrophoresis | Fish sauce | Histamine | Purpose-made instrumentation | Tyramine

摘要： saprophyticus accelerates catfish frame fish sauce | optimizing flavor and quality in fish sauces from fish by | © 2024 Elsevier LtdThis study demonstrates | that the co-inoculation with Lactiplantibacillus | plantarum, Pichia fermentans and Staphylococcus

关键词： Co-inoculation | Fermentation | Fish sauce | Flavor | Metabolomics

摘要： fish sauce using enzymolysis method, and the impact | browning degree of fish sauce fermented at 40 degrees C | . The metabolomics analysis of fish sauce showed that | the manufacturing of high-quality fish sauce. | -value fish roes, and provide a promising reference for

关键词： Fish sauce | Large yellow croaker roe | Enzymolysis | Physicochemical characteristic | Untargeted metabolomics | SENSORY PROPERTIES | COMPONENTS | QUALITY | VISCERA | FLAVOR

摘要：© 2024Fish sauce, derived from fermented fish | antioxidant peptides were present in the fish sauce. We | antioxidant peptides by using fish sauce fermented for 6 | peptides in fish sauce and revealed the antioxidant | , exhibits a notable antioxidant effect after a six-month

关键词： Antioxidant mechanism | Keap1-Nrf2 | Molecular docking | Structure-activity relationship

摘要： acid in fish sauce. This PT programme was organised | The present paper outlines a joint proficiency | testing (PT) programme established between the Asia | -Pacific Metrology Programme (APMP) and the Asia Pacific | Accreditation Cooperation (APAC). This programme aims to

关键词： Asia-Pacific Metrology Programme (APMP)-Asia Pacific Accreditation Cooperation (APAC) joint | Metrologically traceable assigned value | Benzoic acid | Fish sauce | Traceability

摘要： fish sauces prepared by processing residues of dried | rouxii into soy sauce yeast (KY sauce) or commercial | proteinase powder and soy sauce yeast (EY sauce). KY and EY | sauce moromis were fermented at 35 for three and one | EY sauce than in KY sauce. According to taste

关键词： Japanese amberjack | fermentation | fish sauce | koji mold | soy sauce yeast | taste sensor | quality

摘要： achaar (remade as “mango pickle”), and fish sauce | ketchup, pickle, and chili sauce. Yet the creations | mimicked. By contrast, chili sauce was rejected by | Condiments are so essential to the modern | British table that it is hard to imagine a time before

关键词： Condiments | colonization | disgust | British empire | ketchup | mango pickle | chii sauce

4008-161-200 800-990-8900

国家科技图书文献中心

摘要：BACKGROUND: Traditional fish* sauce products* | starter cultures for fish* sauce fermentation. RESULTS* | : The low-salt fish* sauce products were obtained by co* | strains to ferment low-salt fish* sauce has the potential* | rely on relatively long fermentation time and high

摘要： approach for fish* sauce quality control. This is based on* | achieved for different fish* sauce samples, with their* | simultaneous determination of histamine and tyrosine in fish | sauce using capillary electrophoresis (CE) coupled | © 2024 Elsevier Inc.In this study, we report

摘要： saprophyticus accelerates catfish frame fish sauce | optimizing flavor and quality in fish* sauces from fish by* | © 2024 Elsevier LtdThis study demonstrates | that the co-inoculation with Lactiplantibacillus | plantarum, Pichia fermentans and Staphylococcus

摘要： fish sauce using enzymolysis method, and the impact | browning degree of fish* sauce fermented at 40 degrees C* | . The metabolomics analysis of fish* sauce showed that* | the manufacturing of high-quality fish* sauce.* | -value fish* roes, and provide a promising reference for*

摘要：© 2024Fish sauce, derived from fermented fish | antioxidant peptides were present in the fish* sauce. We* | antioxidant peptides by using fish* sauce fermented for 6* | peptides in fish* sauce and revealed the antioxidant* | , exhibits a notable antioxidant effect after a six-month

摘要： acid in fish* sauce. This PT programme was organised* | The present paper outlines a joint proficiency | testing (PT) programme established between the Asia | -Pacific Metrology Programme (APMP) and the Asia Pacific | Accreditation Cooperation (APAC). This programme aims to

摘要： fish sauces prepared by processing residues of dried | rouxii into soy sauce* yeast (KY sauce) or commercial* | proteinase powder and soy sauce* yeast (EY sauce). KY and EY* | sauce moromis were fermented at 35 for three and one | EY sauce* than in KY sauce. According to taste*

摘要： achaar (remade as “mango pickle”), and fish sauce | ketchup, pickle, and chili sauce. Yet the creations | mimicked. By contrast, chili sauce* was rejected by* | Condiments are so essential to the modern | British table that it is hard to imagine a time before