Türk Mutfağı’nda Kahvaltıda Tüketilen Çorbalar ve İllere Göre Dağılımı by Osman Güldemir, Gülperi Haklı, Nermin Işık

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Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions by Na Liu, Likang Qin, Haiying Zeng, Anyan Wen, Song Miao

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Acute Toxicity and Neuroprotective Effect of “RJ6601”, a Newly Formulated Instant Soup, in Geriatric Rats by Rujikarn Chaisanam, Jintanaporn Wattanathorn

Subjects: “…instant soup…”
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Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup by Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao

Subjects: “…chicken soup…”
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Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup by Na Liu, Likang Qin, Laili Hu, Song Miao

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Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn by LU Jiaxin, REN Weizhao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao

Subjects: “…prepared food; pork rib soup with carrot and corn; quick-freeze; reheating methods; flavor; quality…”
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Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product by Asha Kumari, Nutan Kaushik, Rasa Slizyte, Khushboo .

Subjects: “…nutrient-rich soup…”
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Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup by Ziyan Yue, Qiuyu Yu, Yuchen Qin, Yuchun He, Jiali Liu, Yingchun Zhu

Subjects: “…Chicken soup…”
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