Found: 68
Select item for more details and to access through your institution.
Genetically modified soybeans: false-positive detection in fermented natural soybean (tempe).
- Published in:
- Biotechnology Letters, 2003, v. 25, n. 18, p. 1485, doi. 10.1023/A:1025449902523
- By:
- Publication type:
- Article
Study of Tortilla Chips Snack from Corn Flour and Tempeh Formulation for Stunting Prevention.
- Published in:
- Amerta Nutrition, 2023, v. 7, n. 3, p. 358, doi. 10.20473/amnt.v7i3.2023.358-364
- By:
- Publication type:
- Article
Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats.
- Published in:
- Amerta Nutrition, 2022, v. 6, n. 4, p. 422, doi. 10.20473/amnt.v7i4.2022.422-431
- By:
- Publication type:
- Article
Substitution of Tempeh Flour with Beetroot Flour (Beta vulgaris L) in Cookies as Alternative High Protein Snack.
- Published in:
- Amerta Nutrition, 2022, v. 6, n. 4, p. 351, doi. 10.20473/amnt.v7i4.2022.351-354
- By:
- Publication type:
- Article
THE IMPACT OF TEMPEH MILK AND SOYMILK ON ADOLESCENT HEMOGLOBIN LEVEL.
- Published in:
- National Nutrition Journal / Media Gizi Indonesia, 2023, v. 18, p. 27, doi. 10.20473/mgi.v18i1SP.27-32
- By:
- Publication type:
- Article
PERBEDAAN KADAR ZAT BESI BERDASARKAN WAKTU PEMASAKAN DAN METODE YANG DITERAPKAN PADA TEMPE DAN HATI SAPI: SEBUAH STUDI EKSPERIMENTAL.
- Published in:
- National Nutrition Journal / Media Gizi Indonesia, 2022, v. 17, n. 2, p. 159, doi. 10.204736/mgi.v17i2.159-167
- By:
- Publication type:
- Article
Effect of substrate type and incubation time on the microbial viability of instant starter for premium tempeh.
- Published in:
- AIMS Agriculture & Food, 2023, v. 8, n. 2, p. 461, doi. 10.3934/agrfood.2023024
- By:
- Publication type:
- Article
Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh.
- Published in:
- AIMS Agriculture & Food, 2022, v. 7, n. 3, p. 567, doi. 10.3934/agrfood.2022035
- By:
- Publication type:
- Article
Vitamin B<sub>12</sub> production in soybean fermentation for tempeh.
- Published in:
- AIMS Agriculture & Food, 2020, v. 5, n. 2, p. 262, doi. 10.3934/agrfood.2020.2.262
- By:
- Publication type:
- Article
Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh.
- Published in:
- Makara Journal of Science, 2018, v. 22, n. 2, p. 89, doi. 10.7454/mss.v22i2.9616
- By:
- Publication type:
- Article
The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh.
- Published in:
- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/6676042
- By:
- Publication type:
- Article
Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage.
- Published in:
- International Journal of Food Science, 2018, p. 1, doi. 10.1155/2018/8591015
- By:
- Publication type:
- Article
Microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by PCR-DGGE and molecular cloning.
- Published in:
- World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 10, p. 1969, doi. 10.1007/s11274-013-1349-6
- By:
- Publication type:
- Article
Dietary antioxidative potential in arteries.
- Published in:
- Clinical Hemorheology & Microcirculation, 2000, v. 23, n. 2-4, p. 113
- By:
- Publication type:
- Article
Bacterial and Fungal Communities in Tempeh as Reveal by Amplified Ribosomal Intergenic Sequence Analysis.
- Published in:
- HAYATI: Journal of Biosciences, 2013, v. 20, n. 2, p. 65, doi. 10.4308/hjb.20.2.65
- By:
- Publication type:
- Article
Tempe fermentation, innovation and functionality: update into the third millenium.
- Published in:
- Journal of Applied Microbiology, 2005, v. 98, n. 4, p. 789, doi. 10.1111/j.1365-2672.2004.02471.x
- By:
- Publication type:
- Article
Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium.
- Published in:
- Journal of Applied Microbiology, 2002, v. 92, n. 1, p. 147, doi. 10.1046/j.1365-2672.2002.01509.x
- By:
- Publication type:
- Article
Tempe as Language--An Indonesian Village Revitalisation Mini-Project.
- Published in:
- PORTAL: Journal of Multidisciplinary International Studies, 2016, v. 13, n. 2, p. 1, doi. 10.5130/portal.v13i2.5066
- By:
- Publication type:
- Article
Tempe Powder Improves Nutritional Status of Malnourished Children In Indonesia.
- Published in:
- Asia Pacific Journal of Clinical Nutrition, 2002, v. 11, p. S48
- By:
- Publication type:
- Article
Indigenous mucuna tempe as functional food<sup>*</sup>.
- Published in:
- Asia Pacific Journal of Clinical Nutrition, 2001, v. 10, n. 3, p. 222, doi. 10.1046/j.1440-6047.2001.00243.x
- By:
- Publication type:
- Article
Tempe, a nutritious and healthy food from Indonesia.
- Published in:
- Asia Pacific Journal of Clinical Nutrition, 2000, v. 9, n. 4, p. 322, doi. 10.1046/j.1440-6047.2000.00176.x
- By:
- Publication type:
- Article
Novel Organic Preservative Made from Eco-Enzyme of Tempeh Waste: The Effect of Substrate and Fermenter Types.
- Published in:
- Ecological Engineering & Environmental Technology (EEET), 2024, v. 25, n. 2, p. 292, doi. 10.12912/27197050/176648
- By:
- Publication type:
- Article
In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour.
- Published in:
- Asian Journal of Dairy & Food Research, 2016, v. 35, n. 3, p. 255, doi. 10.18805/ajdfr.v0iof.9617
- By:
- Publication type:
- Article
Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean ( Phaseolus vulgaris) seeds.
- Published in:
- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 2, p. 359, doi. 10.1002/jsfa.6385
- By:
- Publication type:
- Article
Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product.
- Published in:
- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 3, p. 271, doi. 10.1002/jsfa.1637
- By:
- Publication type:
- Article
Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials.
- Published in:
- Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 307, doi. 10.12944/CRNFSJ.6.2.06
- By:
- Publication type:
- Article
Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus.
- Published in:
- International Journal of Food Science & Technology, 2009, v. 44, n. 4, p. 799, doi. 10.1111/j.1365-2621.2009.01907.x
- By:
- Publication type:
- Article
Nutritional evaluation, with emphasis on protein quality, of maize-based complementary foods enriched with soya bean and cowpea tempe.
- Published in:
- International Journal of Food Science & Technology, 2003, v. 38, n. 7, p. 809, doi. 10.1046/j.1365-2621.2003.00736.x
- By:
- Publication type:
- Article
ANALYSIS.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, p. S20
- Publication type:
- Article
EFFECT OF SUNFLOWER SEEDS ADDITION ON THE NUTRITIONAL VALUE OF GRASS PEA TEMPEH.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2009, v. 59, n. 2, p. 145
- By:
- Publication type:
- Article
Beneficial effects of tempeh in disease prevention and treatment.
- Published in:
- Nutrition Reviews, 1996, v. 54, n. 11, p. S94
- By:
- Publication type:
- Article
PENGARUH KONSUMSI TEMPE KEDELAI GROBOGAN TERHADAP PROFIL SERUM, HEMATOLOGI DAN ANTIOKSIDAN TIKUS.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 155, doi. 10.6066/jtip.2015.26.2.155
- By:
- Publication type:
- Article
MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 168, doi. 10.6066/jtip.2014.25.2.168
- By:
- Publication type:
- Article
Sensory Evaluation of Tempeh Produced by Fermentation of Common Beans.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 123, doi. 10.1111/j.1365-2621.1990.tb06032.x
- By:
- Publication type:
- Article
Effect of Tempeh on Properties of Hams.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1166, doi. 10.1111/j.1365-2621.1989.tb05947.x
- By:
- Publication type:
- Article
Tempeh prepared from germinated soybeans
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1736, doi. 10.1111/j.1365-2621.1987.tb05919.x
- By:
- Publication type:
- Article
Vitamin B{sub}1{sub}2 activity in miso and tempeh
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 493
- By:
- Publication type:
- Article
Reduction in phytic acid levels in soybeans during tempeh production, storage and frying
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 260
- By:
- Publication type:
- Article
Mass production of Rhizopus oligoporus spores and their application in tempeh fermentation
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 168, doi. 10.1111/j.1365-2621.1975.tb03762.x
- By:
- Publication type:
- Article
PROTEOLYSIS IN TEMPEH-TYPE PRODUCTS OBTAINED WITH RHIZOPUS AND ASPERGILLUS STRAINS FROM GRASS PEA (LATHYRUS SATIVUS) SEEDS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 2, p. 125, doi. 10.17306/j.afs.14
- By:
- Publication type:
- Article
An original habitat of tempeh molds.
- Published in:
- Mycoscience (Springer Nature), 2004, v. 45, n. 4, p. 271, doi. 10.1007/s10267-004-0180-1
- By:
- Publication type:
- Article
Tempe as superior functional antioxidant food: From biomechanism to future development of soybean-based functional food.
- Published in:
- Pharmacia (0428-0296), 2024, v. 71, n. 1, p. 1, doi. 10.3897/pharmacia.71.e116748
- By:
- Publication type:
- Article
Inhibition of adhesion of enterotoxigenic Escherichia coli K88 by soya bean tempe.
- Published in:
- Letters in Applied Microbiology, 2002, v. 35, n. 4, p. 311, doi. 10.1046/j.1472-765X.2002.01182.x
- By:
- Publication type:
- Article
A Comparative Study of 'Tempe' Produced from Different Beans as A Protein Source in Malaysia and Japan.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2023, v. 106, p. 1363, doi. 10.3303/CET23106228
- By:
- Publication type:
- Article
Repurposing Tempeh Fermentation: a Promising Protein Source Using Food Residues and Edible Filamentous Fungi.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2022, v. 93, p. 37, doi. 10.3303/CET2293007
- By:
- Publication type:
- Article
THE EFFECT OF TEMPEH FLOUR FROM TREE BEAN (PARKIA TIMORIANA (DC) MERR.) SEEDS ON LIPID PROFILE IN PROTEIN-ENERGY MALNUTRITION RATS.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 173, doi. 10.5219/1525
- By:
- Publication type:
- Article
SHELF LIFE OF TEMPEH PROCESSED WITH SUB-SUPERCRITICAL CARBON DIOXIDES.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 351, doi. 10.5219/1247
- By:
- Publication type:
- Article
THE EFFECT OF PROCESSED TEMPEH GEMBUS TO HIGH SENSITIVITY C-REACTIVE PROTEIN (hsCRP) AND HIGH-DENSITY LIPOPROTEIN (HDL) LEVELS IN WOMEN WITH OBESITY.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 8, doi. 10.5219/1236
- By:
- Publication type:
- Article
EFFECTS OF DIETARY SUPPLEMENTATION OF LYSINE AND METHIONINE IN TEMPEH-BASED DIET ON GROWTH PERFORMANCE AND FEED UTILIZATION OF TIGER GROUPER, Epinephelus fuscoguttatus JUVENILES.
- Published in:
- Malaysian Applied Biology, 2016, v. 45, n. 1, p. 81
- By:
- Publication type:
- Article
SHELF LIFE OF TEMPEH PROCESSED WITH SUB-SUPERCRITICAL CARBON DIOXIDES.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 351, doi. 10.5219/1247
- By:
- Publication type:
- Article