Keyword

soybean paste

Description: A fermented soybean food used as a seasoning and ingredient in East Asian cuisines, with flavor and quality shaped by processing.

Primary topic: Food Quality and Safety Studies (31%)

Wikidata ID: wiki/Q235169

OpenAlex ID: keywords/soybean-paste

Fermented Foods and Beverages of the World

2010 · CRC Press eBooks · 235

Microbial community analysis of Korean soybean pastes by next-generation sequencing

2012 · Young-Do Nam, So-Young Lee, et al. · International Journal of Food Microbiology · 193

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

2011 · Mee-Ra Rhyu, Eun-Young Kim · Food Chemistry · 162

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

2023 · Feiyu An, Junrui Wu, et al. · Comprehensive Reviews in Food Science and Food Safety · 125

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Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods

2012 · Nadeeka Bandara, Junhee Jo, et al. · Food Microbiology · 105

Taste enhancer from the long-term ripening of miso (soybean paste)

2005 · Masashi Ogasawara, Yuki Yamada, et al. · Food Chemistry · 104

Isolation, purification and characterization of exopolysaccharide produced by Leuconostoc pseudomesenteroides YF32 from soybean paste

2018 · Yanfang Yang, Fang Feng, et al. · International Journal of Biological Macromolecules · 99

Kimchi and soybean pastes are risk factors of gastric cancer

2005 · Hong-Mei Nan · World Journal of Gastroenterology · 95

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Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas

2011 · Xuetuan Wei, Mingfang Luo, et al. · Journal of Agricultural and Food Chemistry · 90

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

2014 · N. Toro-Funes, J. Bosch-Fuste, et al. · Food Chemistry · 86

Sodium and potassium intake patterns and trends in South Korea

2012 · H-S Lee, K J Duffey, et al. · Journal of Human Hypertension · 86

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Evaluation of taste compounds in water-soluble extract of a doenjang (soybean paste)

2003 · Seung-Ho Kim, Kyung-Ae Lee · Food Chemistry · 80

Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t

2020 · Xiqing Yue, Mohan Li, et al. · Current Opinion in Food Science · 77

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

2013 · Maria Dermiki, Rana Mounayar, et al. · Journal of the Science of Food and Agriculture · 77

Japanese Soybean Paste Miso Scavenges Free Radicals and Inhibits Lipid Peroxidation.

1992 · Librado A. SANTIAGO, Midori HIRAMATSU, et al. · Journal of Nutritional Science and Vitaminology · 73

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Flavor differences between commercial and traditional soybean paste

2021 · Xiao Zhang, Jianping Wei, et al. · LWT · 70

Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

2015 · Seung-Beom Hong, Dae-Ho Kim, et al. · Mycobiology · 65

Determination of ethyl carbamate in some fermented Korean foods and beverages

2000 · Young-Kyunge Le Kim, Eunmi Koh, et al. · Food Additives & Contaminants · 65

Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage

2021 · Hongzhi Ling, Huiling Shi, et al. · Food Chemistry · 63

Estimated dietary isoflavone intake of Korean population based on National Nutrition Survey

2001 · Jong-Sang Kim, Chong-Suk Kwon · Nutrition Research · 63

Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea

2015 · Dayeon Ryu, Bogyoung Choi, et al. · Toxicological Research · 62

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Natural Occurrence of Aflatoxin B1 in Marketed Foods and Risk Estimates of Dietary Exposure in Koreans

2007 · Hyun Ee Ok, Hyun Jung Kim, et al. · Journal of Food Protection · 58

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Analyses of microbial community of naturally homemade soybean pastes in Liaoning Province of China by Illumina Miseq Sequencing

2018 · Xiaodong Sun, Guozhong Lyu, et al. · Food Research International · 57

Diet and stomach cancer in Korea

1997 · Yoon-Ok Ahn · International Journal of Cancer · 57

Subacute (28 day) Toxicity of Surfactin C, a Lipopeptide Produced by Bacillus subtilis, in Rats

2009 · Youn-Hwan Hwang, Myoung-Seok Kim, et al. · Eisei kagaku · 56

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Works count: 944

Citation count: 6,601