This study aimed to determine whether fermented soy sauce has a mutually synergistic
effect on the quality and storage properties of pork patties, and to investigate the effects on …

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or
rice incorporated. National brands as well as regional micro-brewed companies constitute …

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type
sodium reduced chicken bibimbap using dandelion complex extract powder of AF-343 …

Abstract Extracts of Styela clava (Korean name: miduduk) tunic, mulberry, and onion were
selected by pre-screening to develop low-salt soy sauce (12% salt content) with anti …

The objective of this study was to investigate the physicochemical properties of Korean
traditional soy sauces made with soybeans sown in different producing regions (Hadong …

The purpose of this study was to compare color, protease, and antioxidant activities of
Korean traditional soy sauce fermented for 120 days in Onggis obtained from five regions …

This study was performed to investigate the changes in antioxidant activity and quality
characteristics of soy sauce with Gastrodia elata (GK) and oak mushroom (MK) in maturation …

In this study, an analytical method for the determination of α-dicarbonyl compounds (α-DCs),
including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DA), in soy sauce was validated …

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic
extract. Methods: We compared quality characteristics and antioxidant activity of 20 days …

Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from
different parts such as fruits, stems, and twigs were prepared according to the Korean …