Kikkoman Corp SWOT Analysis.

Source: Kikkoman Corporation SWOT Analysis. 1/10/2025, p1-7. 7p.

Subject Terms: *Soy sauce industry, *Agricultural industries, *SWOT analysis

Geographic Terms: Japan

Company/Entity: Kikkoman Corp.

MarketLine Company Profile: Kikkoman Corp.

Source: Kikkoman Corporation MarketLine Company Profile. 1/10/2025, p1-43. 43p.

Subject Terms: *Soy sauce industry

Geographic Terms: Japan

Company/Entity: Kikkoman Corp.

Kikkoman Corp SWOT Analysis.

Source: Kikkoman Corporation SWOT Analysis. 10/7/2024, p1-7. 7p.

Subject Terms: *Soy sauce industry, *Agricultural industries, *SWOT analysis

Geographic Terms: Japan

Company/Entity: Kikkoman Corp.

MarketLine Company Profile: Kikkoman Corp.

Source: Kikkoman Corporation MarketLine Company Profile. 10/7/2024, p1-42. 42p.

Subject Terms: *Soy sauce industry

Geographic Terms: Japan

Company/Entity: Kikkoman Corp.

LIQUID GOLD: JAPAN'S PRODUCTION & EXPORT OF SOY SAUCE AND SAKE.

Authors: Bishop, Patrick¹ wbishop2@utm.edu, Ezell, Derek¹ dezell1@utm.edu

Source: Journal of International Business Disciplines. Nov2024, Vol. 19 Issue 2, p13-20. 8p.

Subject Terms: *Agricultural industries, *Manufacturing industries, Soy sauce, Historicity, Rice wines

Ultrasound-Assisted Enzymatic Extraction and Physicochemical Properties of Soluble Dietary Fiber from Soy Sauce Residue.

Authors: Zhang, Lili¹, lilizhang1126@126.com, Song, Juncheng¹, sjc5307@163.com, Liu, Qi¹, m19153551828@163.com, Liu, Feng², ldsp2018@163.com, Li, Xiangyang^1,3, xiangyang_l@163.com

Source: Applied Sciences (2076-3417); Dec2024, Vol. 14 Issue 24, p11979, 15p

Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces.

Authors: Gientka, Iwona¹, iwona_gientka@sggw.edu.plkhoacac2000@gmail.com, Synowiec, Alicja¹, iwona_gientka@sggw.edu.pl, Roszko, Marek², marek.roszko@ibprs.pl, Nguyen, Cac Ngo Khoa¹, Pobiega, Katarzyna¹, iwona_gientka@sggw.edu.pl, Kot, Anna M.¹, iwona_gientka@sggw.edu.pl

Source: Applied Sciences (2076-3417); May2024, Vol. 14 Issue 9, p3784, 15p

Kikkoman Corp. SWOT Analysis.

Source: Kikkoman Corporation SWOT Analysis. 11/27/2023, p1-7. 7p.

Subject Terms: *Soy sauce industry, *Agricultural industries, *SWOT analysis

Geographic Terms: Japan

Company/Entity: Kikkoman Corp.

MarketLine Company Profile: Kikkoman Corp.

Source: Kikkoman Corporation MarketLine Company Profile. 11/27/2023, p1-7. 7p.

Subject Terms: *Soy sauce industry

Geographic Terms: Japan

Company/Entity: Kikkoman Corp.

Time to Shine.

Authors: GRANDJEAN, PAIGE (AUTHOR)

Source: Food & Wine. Mar2025, Vol. 48 Issue 2, p33-38. 5p. 10 Color Photographs.

Subjects: BARBECUE sauce, GREEN bean, SOY sauce, SESAME oil, HOT peppers, RICE wines, RICE products

Application of a low acetate-producing strain of Tetragenococcus halophilus to soy sauce fermentation.

Authors: Higuchi, Keita¹ (AUTHOR) higuchik@yamasa.com, Nukagawa, Yuya² (AUTHOR), Wakinaka, Takura¹ (AUTHOR), Watanabe, Jun^1,2,3 (AUTHOR), Mogi, Yoshinobu¹ (AUTHOR)

Source: Journal of Bioscience & Bioengineering. Jan2025, Vol. 139 Issue 1, p23-29. 7p.

Subject Terms: *SOY sauce, *LACTIC acid bacteria, *LACTATES, *ACETATES, *METABOLISM

Silver Iocovozzi.

Source: Food & Wine. Oct2024, Vol. 47 Issue 9, p134-137. 4p. 7 Color Photographs.

Subjects: FOOD habits, DUCKS as food, FILIPINO Americans, BARBECUE sauce, SOY sauce

Nicole Cabrera Mills.

Source: Food & Wine. Oct2024, Vol. 47 Issue 9, p126-129. 4p. 12 Color Photographs.

Subjects: RESTAURANTS, COCONUT milk, SOY sauce, LOUISIANA state history, CITIES & towns

Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage.

Authors: Wang, Rui¹ (AUTHOR), Chang, Shiyu¹ (AUTHOR), Liang, Miao¹ (AUTHOR), Wu, Yajian¹ (AUTHOR), Xin, Runhu¹ (AUTHOR), Liu, Yuping¹ (AUTHOR), Chen, Liang² (AUTHOR), Zhou, Shangting² (AUTHOR)

Source: Journal of Food Quality. 9/28/2023, p1-13. 13p.

Subject Terms: Soy sauce, Solvent extraction, Furfuryl alcohol, Olfactory receptors, Acetic acid, Caffeic acid, Storage, Dilution

Soy sauce and vanilla odors improve balance ability in children.

Authors: Inatomi, Junichi^1,2 (AUTHOR), Yasuoka, Kiwa² (AUTHOR), Takebayashi, Hideaki³ (AUTHOR), Yano, Yutaka^1,2 (AUTHOR), Kataoka, Satoko² (AUTHOR), Yamaguchi, Masahiro¹ (AUTHOR) yamaguchi@kochi-u.ac.jp

Source: Journal of Sensory Studies. Dec2023, Vol. 38 Issue 6, p1-8. 8p.

Subject Terms: *SOY sauce, *FOOD aroma, *VANILLA, *CHILDREN with cerebral palsy, *CHILD behavior

Determination of Ne-(1-Carboxymethyl)-L-Lysine in brewing soy sauce by ultrahigh performance liquid chromatography coupled with tandem mass spectrometry.

Authors: Wenfeng Han¹ 254870849@qq.com, Po Qiu², Li Zhang¹

Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 4, p21-30. 10p.

Subject Terms: *LIQUID chromatography-mass spectrometry, *SOY sauce, *HYDROPHILIC interaction liquid chromatography, *GRADIENT elution (Chromatography), *COLUMN chromatography

UNTITLED.

Source: Site Selection; Sep2024, Vol. 69 Issue 5, p50-56, 5p

This result is not displayed to guests.
Login for full access.

Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS‐SMPE‐GC/MS.

Authors: Fu, Miao¹ (AUTHOR), Zou, Chenyang¹ (AUTHOR), Lyu, Chunmao¹ (AUTHOR) syaulcm70@syau.edu.cn, Tian, Chuan² (AUTHOR), Wu, Yanyan¹ (AUTHOR), Chen, Le¹ (AUTHOR), Jiang, Han¹ (AUTHOR)

Source: Flavour & Fragrance Journal. Dec2024, p1. 10p. 6 Illustrations.

Subject Terms: *SOY sauce, *SOYBEAN products, *ETHYL acetate, *HAZELNUTS, *PLANT proteins

Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce.

Authors: Mizuno, Yuichi^1,2 (AUTHOR), Yoshimura, Takashi³ (AUTHOR), Sawada, Kazutaka³ (AUTHOR), Tsuge, Keisuke³ (AUTHOR), Nagano, Yukio^1,4 (AUTHOR), Yoshizaki, Yumiko^1,5 (AUTHOR), Goto, Masatoshi^1,6 (AUTHOR), Kobayashi, Genta^1,6 (AUTHOR) gentak@cc.saga-u.ac.jp

Source: Journal of Bioscience & Bioengineering. Dec2024, Vol. 138 Issue 6, p522-532. 11p.

Subject Terms: *VOLATILE organic compounds, *SOY sauce, *FUNGAL communities, *BACTERIAL communities, *NUCLEOTIDE sequencing