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Journal Abstract Search

154 related items for PubMed ID: 33006382

  • 21.
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  • 23. 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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  • 24. Grass pea (Lathyrus sativus L.): orphan crop, nutraceutical or just plain food?
    Lambein F, Travella S, Kuo YH, Van Montagu M, Heijde M.
    Planta; 2019 Sep 25; 250(3):821-838. PubMed ID: 30719530
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  • 25. β-N-Oxalyl-l-α,β-diaminopropionic Acid (β-ODAP) Content in Lathyrus sativus: The Integration of Nitrogen and Sulfur Metabolism through β-Cyanoalanine Synthase.
    Xu Q, Liu F, Chen P, Jez JM, Krishnan HB.
    Int J Mol Sci; 2017 Feb 28; 18(3):. PubMed ID: 28264526
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  • 26. Grass pea and neurolathyrism: farmers' perception on its consumption and protective measure in North Shewa, Ethiopia.
    Girma A, Tefera B, Dadi L.
    Food Chem Toxicol; 2011 Mar 28; 49(3):668-72. PubMed ID: 20850494
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  • 27. Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds.
    Lisiewska Z, Korus A, Kmiecik W.
    Nahrung; 2003 Dec 28; 47(6):391-6. PubMed ID: 14727766
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  • 29. The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains.
    Starzynska-Janiszewska A, Stodolak B, Dulinski R, Mickowska B.
    Food Sci Technol Int; 2012 Apr 28; 18(2):113-22. PubMed ID: 22414936
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  • 30. The effect of germination on antioxidant and nutritional parameters of protein isolates from grass pea (Lathyrus sativus) seeds.
    Starzyńska-Janiszewska A, Stodolak B, Mickowska B.
    Food Sci Technol Int; 2010 Feb 28; 16(1):73-7. PubMed ID: 21339123
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  • 31. Lipopolysaccharide neutralizing protein in Miso, Japanese fermented soybean paste.
    Sasaki H, Pham Thi Ngoc D, Nishikawa M, Kanauchi M.
    J Food Sci; 2020 Aug 28; 85(8):2498-2505. PubMed ID: 32632955
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  • 32. 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 28; 75(8):S406-17. PubMed ID: 21535514
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  • 33. Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat.
    Ahhmed A, Özcan C, Karaman S, Öztürk İ, Çam M, Fayemi PO, Kaneko G, Muguruma M, Sakata R, Yetim H.
    Meat Sci; 2017 May 28; 127():35-44. PubMed ID: 28113096
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  • 35. Current scenario of consumption of Lathyrus sativus and lathyrism in three districts of Chhattisgarh State, India.
    Khandare AL, Kumar RH, Meshram II, Arlappa N, Laxmaiah A, Venkaiah K, Rao PA, Validandi V, Toteja GS.
    Toxicon; 2018 Aug 28; 150():228-234. PubMed ID: 29908260
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  • 36. Effect of dehulling and germination on the functional properties of grass pea (Lathyrus sativus) flour.
    Lakshmipathy K, Buvaneswaran M, Rawson A, Chidanand DV.
    Food Chem; 2024 Aug 15; 449():139265. PubMed ID: 38604036
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  • 37. Effect of freezing and canning on the content of selected vitamins and pigments in seeds of two grass pea (Lathyrus sativus L.) cultivars at the not fully mature stage.
    Korus A, Lisiewska Z, Kmiecik W.
    Nahrung; 2002 Aug 15; 46(4):233-7. PubMed ID: 12224416
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  • 38. 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 15; 52(3):216-22. PubMed ID: 16967767
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  • 39. Quantitative analysis of β-ODAP neurotoxin among different varieties of grass pea (Lathyrus sativus L.) flour: A comparative study.
    Miah MK, Alim MA, Haque MA, Begum R.
    Heliyon; 2024 Sep 30; 10(18):e37746. PubMed ID: 39315242
    [Abstract] [Full Text] [Related]

  • 40. 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 30; 50(5):362-6. PubMed ID: 15754498
    [Abstract] [Full Text] [Related]

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