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THE DEATH OF ROTTED BARLEY.
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- Petits Propos Culinaires, 2012, n. 95, p. 116, doi. 10.1558/ppc.28643
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Simultaneous and selective production of levan and poly(?-glutamic acid) byBacillus subtilis.
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- Biotechnology Letters, 2005, v. 27, n. 2, p. 103, doi. 10.1007/s10529-004-6936-z
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- Article
Asperenone: an inhibitor of 15-lipoxygenase and of human platelet aggregation from Aspergillus niger.
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- Biotechnology Letters, 2002, v. 24, n. 23, p. 1967, doi. 10.1023/A:1021125731940
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The potential role of soyfoods in weight and adiposity reduction: an evidence-based review.
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- Obesity Reviews, 2008, v. 9, n. 3, p. 219, doi. 10.1111/j.1467-789X.2007.00390.x
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- Article
Quantification of 21 free amino acids in traditional and nontraditional soybean pastes.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3569, doi. 10.1007/s11694-021-00908-8
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- Article
NAGAMESE FERMENTED SOYBEAN (AXONE) REDUCES AGE AT FIRST PARTURITION, INCREASES LITTER SIZE AND MODULATES IMMUNE RESPONSE IN MOUSE MODEL.
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- International Journal of Probiotics & Prebiotics, 2014, v. 9, n. 1/2, p. 49
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- Article
Techniques of Transmitting Beamforming with a Fixed Total Number of Feedback Bits.
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- International Review on Modelling & Simulations, 2010, v. 3, n. 5, p. 1017
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- Article
NATTO KINASE PRODUCTION: MEDIUM COMPONENTS AND FEEDING STRATEGY STUDIES.
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- Chemical Industry & Chemical Engineering Quarterly, 2014, v. 20, n. 4, p. 541, doi. 10.2298/CICEQ130928037B
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- Article
Bacterial and Fungal Communities in Tempeh as Reveal by Amplified Ribosomal Intergenic Sequence Analysis.
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- HAYATI: Journal of Biosciences, 2013, v. 20, n. 2, p. 65, doi. 10.4308/hjb.20.2.65
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- Article
Effects of Ripening Process on the Mutagenicity and Antimutagenicity of Sufu, a Chinese Traditional Fermented Product of Soybean.
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- Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 2972, doi. 10.1007/s11947-011-0601-z
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- Article
Computational design of glutamate dehydrogenase in Bacillus subtilis natto.
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- Journal of Molecular Modeling, 2013, v. 19, n. 4, p. 1919, doi. 10.1007/s00894-013-1755-6
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- Article
Soy Sauce.
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- Economy, Culture & History Japan Spotlight Bimonthly, 2008, v. 27, n. 1, p. 42
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- Article
Salt Reduction in Foods Using Naturally Brewed Soy Sauce.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S255, doi. 10.1111/j.1750-3841.2009.01232.x
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- Article
Optimization Process of Black Soybean Natto Using Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M294, doi. 10.1111/j.1750-3841.2009.01238.x
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- Article
Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S319, doi. 10.1111/j.1750-3841.2004.tb18024.x
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- Article
Utilization of fermented soybean meal for fishmeal substitution in diets of Pacific white shrimp (<italic>Litopenaeus vannamei</italic>).
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- Aquaculture Nutrition, 2018, v. 24, n. 3, p. 1092, doi. 10.1111/anu.12648
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- Article
ISOFLAVONES SUPPLEMENTATION OF A PROBIOTIC FERMENTED SOY PRODUCT: EFFECTS ON QUALITY CHARACTERISTICS AND ISOFLAVONES PROFILE.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2010, v. 21, n. 2, p. 175
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- Article
Improvement in the growth performance of white shrimp, Litopenaeus vannamei, by a protease-producing probiotic, Bacillus subtilis E20, from natto.
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- Journal of Applied Microbiology, 2009, v. 107, n. 3, p. 1031, doi. 10.1111/j.1365-2672.2009.04284.x
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- Article
Image analysis for monitoring the barley tempeh fermentation process.
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- Journal of Applied Microbiology, 2007, v. 103, n. 4, p. 1113, doi. 10.1111/j.1365-2672.2007.03341.x
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- Article
PHYSIOLOGICAL ACTIVITIES OF CHUNGKOOKJANG (KOREAN TRADITIONAL SOYBEAN PASTE) PILL AS A FUNCTIONAL FOOD.
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- Journal of Food Biochemistry, 2007, v. 31, n. 1, p. 108, doi. 10.1111/j.1745-4514.2007.00103.x
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- Article
Tempe, a nutritious and healthy food from Indonesia.
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- Asia Pacific Journal of Clinical Nutrition, 2000, v. 9, n. 4, p. 322, doi. 10.1046/j.1440-6047.2000.00176.x
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Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential.
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- European Food Research & Technology, 2012, v. 234, n. 5, p. 797, doi. 10.1007/s00217-012-1689-8
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Fermented soy product supplemented with isoflavones affects adipose tissue in a regional-specific manner and improves HDL-cholesterol in rats fed on a cholesterol-enriched diet.
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- European Food Research & Technology, 2008, v. 227, n. 6, p. 1591, doi. 10.1007/s00217-008-0883-1
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- Article
Foodborne Botulism from Home-Prepared Fermented Tofu -- California, 2006.
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- MMWR: Morbidity & Mortality Weekly Report, 2007, v. 56, n. 5, p. 96
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Application of the ideal profile method to identify an ideal sufu for nonregular consumers.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4216, doi. 10.1002/jsfa.8943
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- Article
Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 4, p. 658, doi. 10.1002/jsfa.4228
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- Article
Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 3, p. 271, doi. 10.1002/jsfa.1637
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- Article
OPTIMIZATION OF NATTOKINASE PRODUCTION CONDUCTION USING RESPONSE SURFACE METHODOLOGY.
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- Journal of Food Process Engineering, 2006, v. 29, n. 1, p. 22, doi. 10.1111/j.1745-4530.2006.00051.x
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Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials.
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- Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 307, doi. 10.12944/CRNFSJ.6.2.06
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- Article
Effect of corn inclusion on soybean hull-based diet digestibility and growth performance in continuous culture fermenters and beef cattle.
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- Journal of Animal Science, 2016, v. 94, n. 7, p. 2919, doi. 10.2527/jas.2015-0180
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- Article
Digestibility of Phosphorus by Growing Pigs of Fermented and Conventional Soybean Meal Without and With Microbial Phytase.
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- Journal of Animal Science, 2012, v. 90, n. 5, p. 1506, doi. 10.2527/jas.2011-4103
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Effects of fermented soybean meal and specialty animal protein sources on nursery pig performance<sup>1'2</sup>.
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- Journal of Animal Science, 2010, v. 88, n. 5, p. 1725, doi. 10.2527/jas.2009-2110
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Fermented soybean meal as a vegetable protein source for nursery pigs: I. Effects on growth performance of nursery pigs.
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- Journal of Animal Science, 2010, v. 88, n. 1, p. 214, doi. 10.2527/jas.2009-1993
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Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand.
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- International Food Research Journal, 2011, v. 18, n. 2, p. 595
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Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal.
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- Emirates Journal of Food & Agriculture (EJFA), 2010, v. 22, n. 6, p. 456, doi. 10.9755/ejfa.v22i6.4663
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The effect of fermented soy (FSWW08) on blood hematology and cachexia in cancer patients.
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- Hormone Molecular Biology & Clinical Investigation, 2012, v. 12, n. 3, p. 407, doi. 10.1515/hmbci-2012-0028
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Brief Report: Foodborne Botulism From Home-Prepared Fermented Tofu-- California, 2006.
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- JAMA: Journal of the American Medical Association, 2007, v. 297, n. 12, p. 1311, doi. 10.1001/jama.297.12.1311
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- Article
Effects of Germination and Fermentation on the Functionality of Whole Soy Flour.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2016, v. 73, n. 2, p. 126, doi. 10.15835/buasvmcn-asb:12150
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- Article
Partial Replacement of Fish Meal by Fermented Soybean Meal in Diets for Black Sea Bream, Acanthopagrus schlegelii, Juveniles.
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- Journal of the World Aquaculture Society, 2011, v. 42, n. 2, p. 184, doi. 10.1111/j.1749-7345.2011.00455.x
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Beneficial effects of tempeh in disease prevention and treatment.
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- Nutrition Reviews, 1996, v. 54, n. 11, p. S94
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- Article
Effect of different moisture Bacillus subtilis LYSl fermented soybean meal on growth performance, carcass trait and economic benefit in broilers.
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- Journal of the Chinese Society of Animal Science, 2019, v. 48, p. 321
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Effect of different Bacillus spp. fermented soybean meal on growth performance, carcass trait and economic benefit in broilers.
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- Journal of the Chinese Society of Animal Science, 2019, v. 48, p. 320
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- Article
The Effects of Fermented Soybean Meal on Growth Performance and Immune Characteristics in Weaned Piglets.
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- Turkish Journal of Veterinary & Animal Sciences, 2007, v. 31, n. 5, p. 341
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The fermented soy beverage Q-CAN® plus induces beneficial changes in the oral and intestinal microbiome.
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- BMC Nutrition, 2021, v. 7, n. 1, p. 1, doi. 10.1186/s40795-021-00408-4
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- Article
QUALITY AND SENSORY EVALUATIONS OF TEMPE PREPARED FROM VARIOUS PARTICLE SIZES OF LUPIN BEANS.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2013, v. 24, n. 2, p. 209, doi. 10.6066/jtip.2013.24.2.209
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- Article
MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 168, doi. 10.6066/jtip.2014.25.2.168
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- Article
Identification of Antagonistic Bacteria Isolated from Thai Fermented Soybean (Thua Nao) for Biocontrol of Lasiodiplodia theobromae.
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- Acta Phytopathologica et Entomologica Hungarica, 2018, v. 53, n. 1, p. 19, doi. 10.1556/038.53.2018.004
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- Article
Processing Properties of Extruded Corn-Soy Blends.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 1, p. 347, doi. 10.1111/j.1365-2621.2002.tb11408.x
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Lactobacillus salivarius for conversion of soy molasses into lactic acid.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 863, doi. 10.1111/j.1365-2621.1993.tb09378.x
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- Article
Process Design of the Antioxidant Shuidouchi and Its Effect on Preventing Dextran Sulfate Sodium (DSS)-Induced Colitis in Mice via Antioxidant Activity.
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- Applied Sciences (2076-3417), 2019, v. 9, n. 1, p. 5, doi. 10.3390/app9010005
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- Article