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Retricted access

Research article

First published 2007-06

Coagulant Modulates the Hypocholesterolemic Effect of Tofu (Coagulated Soymilk)

Ganiyu Oboh

Journal of Medicinal Food

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Research article

First published 2014-11-21

Tofu Intake is Associated with Poor Cognitive Performance among Community-Dwelling Elderly in China

Xin Xu, Shifu Xiao, Tri Budi Rahardjo [...]

Journal of Alzheimer’s Disease

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Research article

First published 2007-1

Coagulants Modulate the Antioxidant Properties & Hypocholesterolemic Effect of Tofu (Curdled Soymilk)

G. Oboh, M.M. Ekperigin, A.A. Akindahunsi

Nutrition and Health

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Research article

First published 1998-1

Evaluation of Soya Bean Quality for Tofu Processing by near Infrared Spectroscopy

T.L. Hong, Samson C.S. Tsou, S.-J. Tsai

Journal of Near Infrared Spectroscopy

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Research article

First published 2020-06-30

Tempe,Tofu,and Amyloid-β 1–40 Serum Levels in Ovariectomized Rats

Atik Kridawati, Hardinsyah Hardinsyah, Ahmad Sulaeman [...]

Journal of Alzheimer’s Disease

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Research article

First published 2012-12

Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu

Michele Rosset, Sandra Helena Prudencio, Adelaide Del Pino Beléia

Food Science and Technology International

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Letter

First published 2008-7

Hold the Tofu?

Tannis Jurgens

Canadian Pharmacists Journal / Revue des Pharmaciens du Canada

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Research article

First published 2017-08

The Story of Crispy Golden Tofu

Thomas W. Bryan, Catherine H. Middlecamp

Sustainability and Climate Change

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Research article

First published 2018-4

Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey

Olatunji T Joyce, Subir K Chakraborty, Manoj K Tripathi [...]

Food Science and Technology International

Open access

Editorial

First published 2020-6

Tofu Is Not Cheese: Rethinking Education Amid the COVID-19 Pandemic

Yong Zhao

ECNU Review of Education

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