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Journal Abstract Search

161 related items for PubMed ID: 32632955

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  • 2. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste).
    Inoue Y, Kato S, Saikusa M, Suzuki C, Otsubo Y, Tanaka Y, Watanabe H, Hayase F.
    Food Chem; 2016 Dec 15; 213():521-528. PubMed ID: 27451212
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  • 4. Low-salt O-miso produced from Koji fermentation of oncom improves redox state and cholesterolemia in rats more than low-salt soybean-miso.
    Matsuo M.
    J Nutr Sci Vitaminol (Tokyo); 2004 Oct 15; 50(5):362-6. PubMed ID: 15754498
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  • 7. Presence of Modified Peptides with High Bioavailability and Angiotensin-Converting Enzyme Inhibitory Activity in Japanese Fermented Soybean Paste (Miso).
    Nagao A, Nakamoto Y, Miyauchi S, Sato K.
    J Agric Food Chem; 2024 Aug 28; 72(34):18942-18956. PubMed ID: 39145497
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  • 11. Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.
    Hong KJ, Lee CH, Kim SW.
    J Med Food; 2004 Aug 28; 7(4):430-5. PubMed ID: 15671685
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  • 12. Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.
    Ohata M, Tominaga T, Dubourdieu D, Kubota K, Sugawara E.
    J Agric Food Chem; 2009 Mar 25; 57(6):2481-5. PubMed ID: 19231859
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  • 16. Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh).
    Watanabe N, Fujimoto K, Aoki H.
    Int J Food Sci Nutr; 2007 Dec 25; 58(8):577-87. PubMed ID: 17852485
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  • 18. Urinary isoflavonoid excretion is similar after consuming soya milk and miso soup in Japanese-American women.
    Maskarinec G, Watts K, Kagihara J, Hebshi SM, Franke AA.
    Br J Nutr; 2008 Aug 25; 100(2):424-9. PubMed ID: 18275624
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  • 20. Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.
    Giri A, Okamoto A, Okazaki E, Ohshima T.
    J Food Sci; 2010 Oct 25; 75(8):S406-17. PubMed ID: 21535514
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