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Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.
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- Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 1, p. 168, doi. 10.1080/09168451.2016.1238295
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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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- 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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The Importance of Traditional Fermented Foods.
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- BioScience, 1980, v. 30, n. 6, p. 402, doi. 10.2307/1308003
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- Article
Bacillus subtilis natto fermentation to improve aglycone isoflavones content of black soybean varieties detam 2.
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- International Food Research Journal, 2015, v. 22, n. 6, p. 2558
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- Article
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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- Article
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
A Pilot Study on the Serum Pharmacokinetics of Nattokinase in Humans Following a Single, Oral, Daily Dose.
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- Alternative Therapies in Health & Medicine, 2013, v. 19, n. 3, p. 16
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- Article
Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing.
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- PLoS ONE, 2018, v. 13, n. 3, p. 1, doi. 10.1371/journal.pone.0194876
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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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- Article
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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- Article
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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- Article
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
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
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
Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria.
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- Applied Biochemistry & Biotechnology, 2008, v. 151, n. 2/3, p. 452, doi. 10.1007/s12010-008-8213-4
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- Article
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
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
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
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
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
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
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
Characterization of γ-Glutamyl Hydrolase Produced by Bacillus sp. Isolated from Thai Thua-nao.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 11, p. 2779, doi. 10.1271/bbb.60280
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- Article
Functional myo-Inositol Catabolic Genes of Bacillus subtilis Natto Are Involved in Depletion of Pinitol in Natto (Fermented Soybean).
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 8, p. 1913, doi. 10.1271/bbb.60084
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- Article
Identification and Typing of Miso and Soy Sauce Fermentation Yeasts, Candida etchellsii and C. versatilis, Based on Sequence Analyses of the D1D2 Domain of the 26S Ribosomal RNA Gene, and the Region of Internal Transcribed Spacer 1, 5.8S Ribosomal RNA Gene and Internal Transcribed Spacer 2
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 2, p. 348, doi. 10.1271/bbb.70.348
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- Article
DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 5, p. 999, doi. 10.1271/bbb.69.999
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- Article
Isolation of 8-Hydroxyglycitein and 6-Hydroxydaidzein from Soybean Miso.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 6, p. 1372, doi. 10.1271/bbb.68.1372
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- Article
Isoflavones Found in Korean Soybean Paste as 3-Hydroxy-3-methylglutaryl Coenzyme A Reductase Inhibitors.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 5, p. 1051, doi. 10.1271/bbb.68.1051
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- Article
Maturation of Fermented Rice-koji Miso Can be Monitored by an Increase in Fatty Acid Ethyl Ester.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 1, p. 250, doi. 10.1271/bbb.68.250
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- Article
Effect of γ-Aminobutyric Acid-enriched Tempeh-like Fermented Soybean (GABA-Tempeh) on the Blood Pressure of Spontaneously Hypertensive Rats.
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- Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 8, p. 1806, doi. 10.1271/bbb.67.1806
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- Article
An original habitat of tempeh molds.
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- Mycoscience (Springer Nature), 2004, v. 45, n. 4, p. 271, doi. 10.1007/s10267-004-0180-1
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- Article
Microbiological quality of commercial Thua Nao, a Thai fermented soybean product.
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- Pharmaceutical Sciences Asia, 2018, v. 45, n. 4, p. 231, doi. 10.29090/psa.2018.04.017.0061
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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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- Article
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
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
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
Purification and characterization of a fibrinolytic subtilisin-like protease of Bacillus subtilis TP-6 from an Indonesian fermented soybean, Tempeh.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 6, p. 436, doi. 10.1007/s10295-006-0085-4
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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
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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- Article
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
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
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
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
Beneficial Biological Effects of Miso with Reference to Radiation Injury, Cancer and Hypertension.
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- Journal of Toxicologic Pathology, 2013, v. 26, n. 2, p. 91, doi. 10.1293/tox.26.91
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- Article
CHARACTERISTICS OF FERMENTED NATTO PRODUCTS AS AFFECTED BY SOYBEAN CULTIVARS.
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- Journal of Food Processing & Preservation, 2004, v. 28, n. 4, p. 251, doi. 10.1111/j.1745-4549.2004.23047.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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- Article