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6 research outputs found
Comparison of Odor and Taste of Commercial Brand Fish Sauces from East and South East Asian Countries
Author
AOAC
Curtis R.I.
+10聽more
Fukami K.
Gunlu A.
Piper D.
Ritthiruangdej P.
Sanceda N.
Sato A.
Sheen R. T.
Shibamoto T.
Thanakorn Yimdee
Xi-Chang Wang
Publication venue
'Informa UK Limited'
Publication date
Field of study
No full text
Crossref
Identification and characterization of the gene encoding an extracellular protease from haloarchaeon Halococcus salifodinae
Author
Akolkar
Dammak
+28聽more
De Castro
De Castro
DelMar
Du
Dumorn茅
Elbanna
Fang
Foophow
Frazier
Gao
Gao
Hou
Hou
Irwin
Kamekura
Kamekura
Li
Liu
Marem
Mokashe
Ruiz
Shi
Stroud
Wang
Xu
Yimdee
Zhang
Zhu
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Statistical optimization for the improved production of an extracellular alkaline nuclease by halotolerant Allobacillus halotolerans MSP69: Scale-up approach and its potential as flavor enhancer of fish sauce
Author
Altschul
Belwal
+41聽more
Chuprom
Demir
Echigo
Elksibi
Esteban-Torres
Felsenstein
Fonteles
Fukuchi
Graziano
Gupta
Guti茅rrez-Arnillas
Hall
Kang
Lambert
Landry
Liu
Logan
Manikandan
Margesin
Mokashe
Morita
Morris
Okado
Park
Patil
Perrin
Rajarajan
Rohban
Saito
Salihu
Sana
Sathishkumar
Sehgal
Sheu
Strillinger
Takenaka
Tamura
Yimdee
Yongsawatdigul
Zhao
Zhou
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Comparison of headspace鈥揝PME and SPME-Arrow鈥揋C鈥揗S methods for the determination of volatile compounds in Korean salt鈥揻ermented fish sauce
Author
A Helin
A Lubeck
+24聽more
CG Beddows
H Kataoka
HN Mohamed
I Bruheim
IS Um
J Dougan
J Pawlizsyn
J Wichaphon
JJ Jiang
K Fukami
KS Oh
KW Moon
L Xiao
LF Huang
LM Feij贸 Barreira
M Mestres
M Shimoda
N Lapsongphon
N Ochiai
Q Zhao
RR Peralta
S Coghe
T Yimdee
W Wardencki
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Quality improvement on half-fin anchovy ( Setipinna taty
Author
Akolkar
Akolkar
+50聽more
Al Bulushi
AOAC
Bard贸cz
Beriain
Bozal
Cerny
Chindapan
Dabad茅
Dissaraphong
Dougan
Fadda
Gildberg
Gildberg
Gill
Gowda
Hernandez-Herrero
Hiraga
Ijong
Jaehyung
Jiang
Jiang
Jiang
Kilinc
Kim
Kim
Klomklao
Kovacs
Lee
Lopetcharat
Lopetcharat
Mah
Marmur
Matsuyama
Mohamed
Murakami
Prester
Reysenbach
Saisithi
Shimoda
Siringan
Stute
Sun
Taira
Uchida
Xu
Yang
Yimdee
Yongsawatdigul
Zaman
Zarei
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
Author
Bao
Bokulich
+50聽more
Caporaso
Dai
Debevere
Duan
Edgar
Edgar
Einson
Feng
Forstner
Fricker
Gao
Gao
Gao
Gemert
Gilart
Gu
He
Holzapfel
Ji
Jiang
John
Jung
Jusino
Ksenofontov
Lee
Li
Lv
Lv
Ly
Osimani
Oyelese
Sikorski
Simona
Sriket
Valyasevi
Vyncke
Wang
Wang
Wang
Weiner
Wichaphon
Yang
Yimdee
Yun
Zeng
Zhang
Zhang
Zhang
Zhao
Zhu
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref