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Keyword

fermented fish paste

Description: A food paste made by fermenting fish, often with salt, for preservation and development of characteristic flavor and texture.
OpenAlex ID: keywords/fermented-fish-paste
Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
2009 · Anupam Giri, Kazufumi Osako, et al. · Food Chemistry · 445
Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
2010 · Anupam Giri, Kazufumi Osako, et al. · Food Research International · 252
Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus
2005 · Wonnop Visessanguan, Soottawat Benjakul, et al. · LWT · 83
Some characteristics of commercial Som-fug produced in Thailand
2004 · Siriporn Riebroy, Soottawat Benjakul, et al. · Food Chemistry · 70
Purification and Characterization of Two Novel Halotolerant Extracellular Proteases fromBacillus subtilisStrain FP-133
2006 · Endang SETYORINI, Shinji TAKENAKA, et al. · Bioscience Biotechnology and Biochemistry · 61
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Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods
2015 · Apri Dwi Anggo, Widodo F. Ma’ruf, et al. · Procedia Environmental Sciences · 58
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A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes
2023 · Sharon Xi Ying Chan, Nursyah Fitri, et al. · Foods · 52
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Enzymatic Activity and Flavor Compound Production in Fermented Silver Carp Fish Paste Inoculated with Douchi Starter Culture
2011 · Ladislaus M. Kasankala, Youling L. Xiong, et al. · Journal of Agricultural and Food Chemistry · 50
The role of microbes in free fatty acids release and oxidation in fermented fish paste
2018 · Yanshun Xu, Lin Li, et al. · LWT · 46
Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste
2017 · Luyun Cai, Qingjun Wang, et al. · Journal of Aquatic Food Product Technology · 36
Changes During Fermentation and Properties of Som-fug Produced From Different Marine Fish
2007 · SIRIPORN RIEBROY, SOOTTAWAT BENJAKUL, et al. · Journal of Food Processing and Preservation · 35
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Biochemical changes occurring during the manufacture of budu
1979 · Clifford G. Beddows, Arshes G. Ardeshir, et al. · Journal of the Science of Food and Agriculture · 34
Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters
2009 · Anupam Giri, Kazufumi Osako, et al. · Fisheries Science · 28
Chemical and Aerobic Bacterial Composition of “Terasi”, a Traditional Fermented Product from Indonesia
1994 · Ingrid S. SURONO, Akiyoshi HOSONO · Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) · 28
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Chemical composition and microbial dynamics ofbudufermentation, a traditional Malaysian fish sauce
2014 · K.Y Sim, F.Y. Chye, et al. · Acta Alimentaria · 27
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Amines in Fermented Fish Paste
1979 · D. FARDIAZ, P. MARKAKIS · Journal of Food Science · 26
Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties
2018 · Guanmian Wei, Keyu Wang, et al. · International Journal of Food Science & Technology · 24
Lactic Acid Bacteria in Philippine Traditional Fermented Foods
2013 · Charina Gracia B. Banaay, Marilen P., et al. · InTech eBooks · 24
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Microflora and Their Enzyme Profile in “Terasi” Starter
1994 · Ingrid S. Surono, Akiyoshi Hosono · Bioscience Biotechnology and Biochemistry · 23
Microbiological and Biochemical Changes in Thua nao Fermentation
2006 · Saisamorn Lumyong · Research Journal of Microbiology · 22
Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso
2009 · Anupam Giri, Kazufumi Osako, et al. · Fisheries Science · 21
Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste
2022 · Li Yuan, Qianqian Zhang, et al. · Journal of Aquatic Food Product Technology · 20
Total volatile base nitrogen (TVBN) and trimethylamine (TMA) content of “Bunyi youri” as influenced by the addition of glucose and clove during storage
2016 · Py. Idakwo, Ca. Negbenebor, et al. · International Journal of Biotechnology and Food Sciences · 20
Quality Characteristics of Sulgidduk with Tomato Powder
2008 · Mun-Yong Kim, Soon-Sil Chun · 20
Thai traditional fermented fish paste Ka‐pi‐plaa : Chemical compositions and physical properties
2022 · Pakteera Sripokar, Sappasith Klomklao, et al. · Journal of Food Processing and Preservation · 17
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Works count: 478
Citation count: 2,043
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