fish sauce
Selected indexed studies
- Nudge interventions to reduce fish sauce consumption in Thailand. (PLoS One, 2020) [PMID:32898855]
- Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review. (Crit Rev Food Sci Nutr, 2023) [PMID:35253552]
- 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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Sources
- Nudge interventions to reduce fish sauce consumption in Thailand. (2020) pubmed
- Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review. (2023) pubmed
- Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture. (2021) pubmed
- [Effect of Soy Sauce, Fish Sauce for Nitrite Determination in Meat Products]. (2021) pubmed
- Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish. (2023) pubmed
- Implications of Thiamine Fortification in Cambodian Fish Sauce. (2016) pubmed
- Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics. (2023) pubmed
- Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction. (2023) pubmed
- The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation. (2023) pubmed
- Preparation of no-salt-added fish sauce with aroma and umami coexistence from yellowfin tuna dark meat. (2025) pubmed