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Articles (21)

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1-10 of 21 results for fermented bean

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Select article: Solid state fermentation of mung beans by Bacillus subtilis subsp. natto on static,shaking flask and soft elastic tubular reactors

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Research article

First published 2024-10

Solid state fermentation of mung beans by Bacillus subtilis subsp. natto on static,shaking flask and soft elastic tubular reactors

He Lyu, Saartje Hernalsteens, Haihua Cong [...]

Food Science and Technology International

Select article: Fermentation Product of Soybean,Black Bean,and Green Bean Mixture Induces Apoptosis in a Wide Variety of Cancer Cells

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Research article

First published 2013-5

Fermentation Product of Soybean,Black Bean,and Green Bean Mixture Induces Apoptosis in a Wide Variety of Cancer Cells

Jean-San Chia, Jia-Ling Du, Ming-Shiou Wu [...]

Integrative Cancer Therapies

Select article: Anti-Inflammatory Activity of the Ethanol Extract of Chungkukjang,Korean Fermented Bean: 5-Lipoxygenase Inhibition

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Research article

First published 2008-09

Anti-Inflammatory Activity of the Ethanol Extract of Chungkukjang,Korean Fermented Bean: 5-Lipoxygenase Inhibition

Yong Hwan Choi, Hyun Lim, Moon Young Heo [...]

Journal of Medicinal Food

Select article: Bioactivity of Fermented Green Coffee Bean Extract Containing High Chlorogenic Acid and Surfactin

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Research article

First published 2019-3

Bioactivity of Fermented Green Coffee Bean Extract Containing High Chlorogenic Acid and Surfactin

Boyong Kim, Dong Sook Lee, Hyeong Seok Kim [...]

Journal of Medicinal Food

Select article: Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour

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Research article

First published 1995-9

Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour

Festus A. Numfor, L. Noubi

Food and Nutrition Bulletin

Select article: Physicochemical,Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

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Research article

First published 2010-10

Physicochemical,Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

M. Reyes-Bastidas, E.Z. Reyes-Fernández, J. López-Cervantes [...]

Food Science and Technology International

Select article: Characterization of Three Bacillus cereus Strains Involved in a Major Outbreak of Food Poisoning After Consumption of Fermented Black Beans ( Douchi ) in Yunan,China

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Research article

First published 2014-10

Characterization of Three Bacillus cereus Strains Involved in a Major Outbreak of Food Poisoning After Consumption of Fermented Black Beans ( Douchi ) in Yunan,China

Guoping Zhou, Kai Bester, Bin Liao [...]

Foodborne Pathogens and Disease

Select article: Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes

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Research article

First published 2009-02

Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes

G. Oboh, A.O. Ademiluyi, A.A. Akindahunsi

Food Science and Technology International

Select article: A Comparative Survey of Leguminous Plants as Sources of the Isoflavones,Genistein and Daidzein: Implications for Human Nutrition and Health

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Research article

First published 1997-03

A Comparative Survey of Leguminous Plants as Sources of the Isoflavones,Genistein and Daidzein: Implications for Human Nutrition and Health

Peter B. Kaufman, James A. Duke, Harry Brielmann [...]

Journal of Integrative and Complementary Medicine

Select article: Prebiotics characterization from traditional legumes and fruits sources and their synergistic effects on probiotic growth and short-chain fatty acid (SCFA) production

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Research article

First published 2026

Prebiotics characterization from traditional legumes and fruits sources and their synergistic effects on probiotic growth and short-chain fatty acid (SCFA) production

Pradnya S. Khatav, Archana Sawant, Nitin S. Kadam [...]

Nutrition and Health

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