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Food Reviews International Volume 5, 1989 - Issue 2
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Original Articles

Past, present, and future of Chinese fermented food products

Taosheng Chen Department of Biotechnology, Shanghai University of Science and Technology, Shanghai, People's Republic of China
&
Chi‐Tang Ho Translator Department of Food Science, Rutgers University, New Brunswick, New Jersey, U.S.A.
Pages 177-208 | Published online: 03 Nov 2009

Citations (12)

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Read on this site (3)

J.C. Makhubele. (2013) Concoction of Harmful Substances in Homemade Alcoholic Beverages in Rural Areas of Mopani District in Limpopo Province—RSA: Implications for Social Work Practice. Journal of Evidence-Based Social Work 10:5, pages 435-446.
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Zhihong Qiao, Xiao Dong Chen, YongQiang Cheng, Haijie Liu, YaQiong Liu & Lite Li. (2010) Microbiological and Chemical Changes During the Production of Acidic Whey, A Traditional Chinese Tofu-Coagulant. International Journal of Food Properties 13:1, pages 90-104.
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Chi‐Tang Ho, Yuangang Zhang, Huang Shi & Jian Tang. (1989) Flavor chemistry of Chinese foods. Food Reviews International 5:3, pages 253-287.
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Articles from other publishers (9)

Hafiz Arbab Sakandar, Raza Hussain, Qaiser Farid Khan & Heping Zhang. (2020) Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review. Food Research International 138, pages 109830.
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Shihao Min, Chengtuo Niu, Wanxiang Shan, Weikang Sun, Chunfeng Liu, Feiyun Zheng, Jinjing Wang & Qi Li. (2020) Composition, source, and influencing factors of white spots formation in soybean paste. Journal of Food Science 85:10, pages 3113-3123.
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LAN YANG, MOU-MING ZHAO, HAI-FENG ZHAO, GUO-WAN SU & XIAN-LI GAO. (2011) APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND ?-AMINO ACID NITROGEN. Journal of Food Process Engineering 34:6, pages 1982-1999.
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Dirk Lachenmeier, Pham Thi Hoang Anh, Svetlana Popova & Jürgen Rehm. (2009) The Quality of Alcohol Products in Vietnam and Its Implications for Public Health. International Journal of Environmental Research and Public Health 6:8, pages 2090-2101.
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Hau Yin Chung, Wing Chi Joyce Ma, Joo-Shin Kim & Feng Chen. (2004) Odor-Active Headspace Components in Fermented Red Rice in the Presence of a Monascus Species . Journal of Agricultural and Food Chemistry 52:21, pages 6557-6563.
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Bei-Zhong Han, Frans M Rombouts & M.J.Robert Nout. (2001) A Chinese fermented soybean food. International Journal of Food Microbiology 65:1-2, pages 1-10.
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Hau Yin Chung. (2000) Volatile Flavor Components in Red Fermented Soybean ( Glycine max ) Curds . Journal of Agricultural and Food Chemistry 48:5, pages 1803-1809.
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Hau Yin Chung. (1999) Volatile Components in Fermented Soybean ( Glycine max ) Curds . Journal of Agricultural and Food Chemistry 47:7, pages 2690-2696.
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Chi-Tang Ho, Jiangang Li & May-Chien Kuo. 1999. Flavor Chemistry of Ethnic Foods. Flavor Chemistry of Ethnic Foods 55 76 .

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