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Journal Abstract Search

161 related items for PubMed ID: 32632955

  • 21. Identification and characterization of multifunctional cationic peptides from traditional Japanese fermented soybean Natto extracts.
    Taniguchi M, Aida R, Saito K, Ochiai A, Takesono S, Saitoh E, Tanaka T.
    J Biosci Bioeng; 2019 Apr; 127(4):472-478. PubMed ID: 30337232
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  • 22. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
    Kumazawa K, Kaneko S, Nishimura O.
    J Agric Food Chem; 2013 Dec 11; 61(49):11968-73. PubMed ID: 24274062
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  • 23. Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia.
    Matsuo M.
    J Nutr Sci Vitaminol (Tokyo); 2006 Jun 11; 52(3):216-22. PubMed ID: 16967767
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  • 25. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
    Hu Y, Ge C, Yuan W, Zhu R, Zhang W, Du L, Xue J.
    J Sci Food Agric; 2010 May 11; 90(7):1194-202. PubMed ID: 20394001
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  • 27. Introduction and nutritional evaluation of germinated soy germ.
    Kim SL, Lee JE, Kwon YU, Kim WH, Jung GH, Kim DW, Lee CK, Lee YY, Kim MJ, Kim YH, Hwang TY, Chung IM.
    Food Chem; 2013 Jan 15; 136(2):491-500. PubMed ID: 23122089
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  • 32. Soy isoflavone intake and prevalence of depressive symptoms during pregnancy in Japan: baseline data from the Kyushu Okinawa Maternal and Child Health Study.
    Miyake Y, Tanaka K, Okubo H, Sasaki S, Furukawa S, Arakawa M.
    Eur J Nutr; 2018 Mar 15; 57(2):441-450. PubMed ID: 27744546
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  • 36. Development of soybeans with low P34 allergen protein concentration for reduced allergenicity of soy foods.
    Watanabe D, Adányi N, Takács K, Maczó A, Nagy A, Gelencsér É, Pachner M, Lauter K, Baumgartner S, Vollmann J.
    J Sci Food Agric; 2017 Feb 15; 97(3):1010-1017. PubMed ID: 27247268
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  • 39. Feasibility and effect on blood pressure of 6-week trial of low sodium soy sauce and miso (fermented soybean paste).
    Nakamura M, Aoki N, Yamada T, Kubo N.
    Circ J; 2003 Jun 15; 67(6):530-4. PubMed ID: 12808272
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  • 40. Japanese Traditional Miso and Koji Making.
    Kusumoto KI, Yamagata Y, Tazawa R, Kitagawa M, Kato T, Isobe K, Kashiwagi Y.
    J Fungi (Basel); 2021 Jul 20; 7(7):. PubMed ID: 34356958
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