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Research article

First published 2015-9

Potentially synbiotic fermented beverage with aqueous extracts of quinoa ( Chenopodium quinoa Willd) and soy

F Bianchi, EA Rossi, RG Gomes [...]

Food Science and Technology International

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Research article

First published 2020-10

Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

Rui Liu, Guohuan Gao, Yuwei Bai [...]

Food Science and Technology International

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Research article

First published 2020-05

Fermented Soy Beverage Q-CAN Plus Consumption Improves Serum Cholesterol and Cytokines

Suyavaran Arumugam, Evangelos Dioletis, Ricardo Paiva [...]

Journal of Medicinal Food

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Research article

First published 2018-10

Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk

Shalini Mishra, HN Mishra

Food Science and Technology International

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Research article

First published 2014-09

Anti-Colitic Effects of Kanjangs (Fermented Soy Sauce and Sesame Sauce) in Dextran Sulfate Sodium-Induced Colitis in Mice

Jia-Le Song, Jung-Ho Choi, Jae-Hoon Seo [...]

Journal of Medicinal Food

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Research article

First published 2018-09

Fermented Ganjangs (Soy Sauce and Sesame Sauce) Attenuates Colonic Carcinogenesis in Azoxymethane/Dextran Sodium Sulfate-Treated C57BL/6J Mice

Jia-Le Song, Jung-Ho Choi, Jae-Hoon Seo [...]

Journal of Medicinal Food

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Research article

First published 2015-01

Fermented Soy Permeate Reduces Cytokine Level and Oxidative Stress in Streptozotocin-Induced Diabetic Rats

Ludivine Malardé, Carole Groussard, Luz Lefeuvre-Orfila [...]

Journal of Medicinal Food

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Research article

First published 2013-02

A Fermented Soy Permeate Improves the Skeletal Muscle Glucose Level Without Restoring the Glycogen Content in Streptozotocin-Induced Diabetic Rats

Ludivine Malardé, Sophie Vincent, Luz Lefeuvre-Orfila [...]

Journal of Medicinal Food

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Research article

First published 2019-3

Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

Zuzana Matejčeková, Elena Dujmić, Denisa Liptáková [...]

Food Science and Technology International

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Research article

First published 2025-7

Safety evaluation of Staphylococcus and its application in soy sauce brewing

Xingrong Zhang, Fei Wang, Min Zhang [...]

Food Science and Technology International

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