Corn sauce (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Corn sauce" in English language version.

refsWebsite

Global rank English rank

7worldcat.org

5^th place

5doi.org

2^nd place

4nih.gov

4^th place

1fil-idf.org

low place

doi.org

Charve, J; Manganiello, S; Glabasnia, A (2018). "Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation". Journal of Agricultural and Food Chemistry. 66 (8): 1863–1871. doi:10.1021/acs.jafc.7b05633. ISSN 0021-8561. PMID 29397710.
Dunkel, A; Köster, J; Hofmann, T (2007). "Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgarisL.)". Journal of Agricultural and Food Chemistry. 55 (16): 6712–6719. doi:10.1021/jf071276u. ISSN 0021-8561. PMID 17616213.
Yoshida, Yoshiko (1998). "Umami taste and traditional seasonings". Food Reviews International. 14 (2–3): 213–246. doi:10.1080/87559129809541158. ISSN 8755-9129.
Shin, N.-R.; Jung, M.-J.; Kim, M.-S.; Roh, S. W.; Nam, Y.-D.; Bae, J.-W. (2010-11-12). "Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter". International Journal of Systematic and Evolutionary Microbiology. 61 (10): 2430–2434. doi:10.1099/ijs.0.027763-0. ISSN 1466-5026. PMID 21075904.
Tafazoli, S; Vo, TD; Petersen, A; Constable, A; Coulet, M; Phothirath, P; Lang, J; Baldwin, N (2017). "Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients". Regulatory Toxicology and Pharmacology. 87: 71–87. doi:10.1016/j.yrtph.2017.05.006. ISSN 0273-2300. PMID 28487066.

fil-idf.org

store.fil-idf.org

"Bulletin of the IDF 455/ 2012: Safety Demonstration of Microbial Food Cultures (MFC) in Fermented Food Products, The 2012 inventory of the microbial species with technological beneficial role in fermented food products". 2012. pp. 22–61.

nih.gov

pubmed.ncbi.nlm.nih.gov

Charve, J; Manganiello, S; Glabasnia, A (2018). "Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation". Journal of Agricultural and Food Chemistry. 66 (8): 1863–1871. doi:10.1021/acs.jafc.7b05633. ISSN 0021-8561. PMID 29397710.
Dunkel, A; Köster, J; Hofmann, T (2007). "Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgarisL.)". Journal of Agricultural and Food Chemistry. 55 (16): 6712–6719. doi:10.1021/jf071276u. ISSN 0021-8561. PMID 17616213.
Shin, N.-R.; Jung, M.-J.; Kim, M.-S.; Roh, S. W.; Nam, Y.-D.; Bae, J.-W. (2010-11-12). "Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter". International Journal of Systematic and Evolutionary Microbiology. 61 (10): 2430–2434. doi:10.1099/ijs.0.027763-0. ISSN 1466-5026. PMID 21075904.
Tafazoli, S; Vo, TD; Petersen, A; Constable, A; Coulet, M; Phothirath, P; Lang, J; Baldwin, N (2017). "Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients". Regulatory Toxicology and Pharmacology. 87: 71–87. doi:10.1016/j.yrtph.2017.05.006. ISSN 0273-2300. PMID 28487066.

worldcat.org

search.worldcat.org

Charve, J; Manganiello, S; Glabasnia, A (2018). "Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation". Journal of Agricultural and Food Chemistry. 66 (8): 1863–1871. doi:10.1021/acs.jafc.7b05633. ISSN 0021-8561. PMID 29397710.
Dunkel, A; Köster, J; Hofmann, T (2007). "Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgarisL.)". Journal of Agricultural and Food Chemistry. 55 (16): 6712–6719. doi:10.1021/jf071276u. ISSN 0021-8561. PMID 17616213.
Yoshida, Yoshiko (1998). "Umami taste and traditional seasonings". Food Reviews International. 14 (2–3): 213–246. doi:10.1080/87559129809541158. ISSN 8755-9129.
F., Stanbury, Peter (1984). Principles of fermentation technology. Pergamon Press. p. 99. ISBN 9781483292915. OCLC 563540490.{{cite book}}: CS1 maint: multiple names: authors list (link)
F., Haard, Norman (1999). Fermented cereals a global perspective. Food and Agriculture Organization of the United Nations. ISBN 978-9251042960. OCLC 803037972.{{cite book}}: CS1 maint: multiple names: authors list (link)
Shin, N.-R.; Jung, M.-J.; Kim, M.-S.; Roh, S. W.; Nam, Y.-D.; Bae, J.-W. (2010-11-12). "Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter". International Journal of Systematic and Evolutionary Microbiology. 61 (10): 2430–2434. doi:10.1099/ijs.0.027763-0. ISSN 1466-5026. PMID 21075904.
Tafazoli, S; Vo, TD; Petersen, A; Constable, A; Coulet, M; Phothirath, P; Lang, J; Baldwin, N (2017). "Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients". Regulatory Toxicology and Pharmacology. 87: 71–87. doi:10.1016/j.yrtph.2017.05.006. ISSN 0273-2300. PMID 28487066.