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Journal Abstract Search

145 related items for PubMed ID: 563702

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  • 2. The source and content of vitamin B12 in the tempehs.
    Areekul S, Pattanamatum S, Cheeramakara C, Churdchue K, Nitayapabskoon S, Chongsanguan M.
    J Med Assoc Thai; 1990 Mar; 73(3):152-6. PubMed ID: 2380647
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  • 4. Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation.
    Signorini C, Carpen A, Coletto L, Borgonovo G, Galanti E, Capraro J, Magni C, Abate A, Johnson SK, Duranti M, Scarafoni A.
    Int J Food Sci Nutr; 2018 Jun; 69(4):451-457. PubMed ID: 29041832
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  • 6. The production of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid by anaerobic incubation with Rhizopus.
    Aoki H, Uda I, Tagami K, Furuya Y, Endo Y, Fujimoto K.
    Biosci Biotechnol Biochem; 2003 May; 67(5):1018-23. PubMed ID: 12834278
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  • 11. Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri.
    Gu Q, Zhang C, Song D, Li P, Zhu X.
    Int J Food Microbiol; 2015 Aug 03; 206():56-9. PubMed ID: 25955289
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  • 13. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability.
    Ahnan-Winarno AD, Cordeiro L, Winarno FG, Gibbons J, Xiao H.
    Compr Rev Food Sci Food Saf; 2021 Mar 03; 20(2):1717-1767. PubMed ID: 33569911
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  • 14. 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 03; 18(2):113-22. PubMed ID: 22414936
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  • 15. Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh.
    Nakajima N, Nozaki N, Ishihara K, Ishikawa A, Tsuji H.
    J Biosci Bioeng; 2005 Dec 03; 100(6):685-7. PubMed ID: 16473782
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  • 16. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans.
    Hung YH, Huang HY, Chou CC.
    Int J Food Microbiol; 2007 Aug 15; 118(1):62-8. PubMed ID: 17628128
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  • 17. Isolation and identification of the antimicrobial substance included in tempeh using Rhizopus stolonifer NBRC 30816 for fermentation.
    Ito M, Ito T, Aoki H, Nishioka K, Shiokawa T, Tada H, Takeuchi Y, Takeyasu N, Yamamoto T, Takashiba S.
    Int J Food Microbiol; 2020 Jul 16; 325():108645. PubMed ID: 32353648
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  • 18. Formation of Zearalenone Metabolites in Tempeh Fermentation.
    Borzekowski A, Anggriawan R, Auliyati M, Kunte HJ, Koch M, Rohn S, Karlovsky P, Maul R.
    Molecules; 2019 Jul 24; 24(15):. PubMed ID: 31344953
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  • 19. Growth of lactic acid bacteria and Rhizopus oligosporus during barley tempeh fermentation.
    Feng XM, Eriksson AR, Schnürer J.
    Int J Food Microbiol; 2005 Oct 25; 104(3):249-56. PubMed ID: 15979185
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  • 20. Evaluation of substrates and storage conditions for preparing and maintaining starter cultures for tempeh fermentation.
    Shambuyi M, Beuchat LR, Hung YC, Nakayama T.
    Int J Food Microbiol; 1992 Oct 25; 15(1-2):77-85. PubMed ID: 1622761
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