fish sauce vietnamese
Selected indexed studies
- Histamine and biogenic amines in Vietnamese traditional fish sauce by hydrophilic interaction liquid chromatography-tandem mass spectrometry. (Food Addit Contam Part B Surveill, 2025) [PMID:40105692]
- Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction. (J Biotechnol, 2023) [PMID:36933867]
- Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture. (Food Sci Nutr, 2021) [PMID:33598150]
_Worker-drafted node — pending editorial review._
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- Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture. (2021) pubmed
- Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction. (2023) pubmed
- [Vitamin B12 activity of the vietnamese fish sauce nuoc-mam]. (1954) pubmed
- [Nuoc mam or Vietnamese fish sauce]. (1962) pubmed
- Mining online activity data to understand food consumption behavior: A case of Asian fish sauce among Japanese consumers. (2018) pubmed
- Histamine and biogenic amines in Vietnamese traditional fish sauce by hydrophilic interaction liquid chromatography-tandem mass spectrometry. (2025) pubmed
- Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women. (2003) pubmed
- Bacillus vietnamensis sp. nov., a moderately halotolerant, aerobic, endospore-forming bacterium isolated from Vietnamese fish sauce. (2004) pubmed
- Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products. (2019) pubmed
- Normative data for the Vietnamese smell identification test. (2023) pubmed