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Articles (22)

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1-10 of 22 results for soybean fermented food

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Select article: Aspergillus oryzae GB-107 Fermentation Improves Nutritional Quality of Food Soybeans and Feed Soybean Meals

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Research article

First published 2004-12

Aspergillus oryzae GB-107 Fermentation Improves Nutritional Quality of Food Soybeans and Feed Soybean Meals

Kee-Jong Hong, Chan-Ho Lee, Sung Woo Kim

Journal of Medicinal Food

Select article: Dry-Fermented Soybean Food (Cheonggukjang) Ameliorates Senile Osteoporosis in the Senescence-Accelerated Mouse Prone 6 Model

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Research article

First published 2019-10

Dry-Fermented Soybean Food (Cheonggukjang) Ameliorates Senile Osteoporosis in the Senescence-Accelerated Mouse Prone 6 Model

Ji-Sun Kim, Hyunjung Lee, Farida Sukma Nirmala [...]

Journal of Medicinal Food

Select article: Purification and Characterization of an Alkaline Serine Protease Producing Angiotensin I-Converting Enzyme Inhibitory Peptide from Bacillus sp. SS103

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Research article

First published 2005-12

Purification and Characterization of an Alkaline Serine Protease Producing Angiotensin I-Converting Enzyme Inhibitory Peptide from Bacillus sp. SS103

Myeonghwa Cha, Jyung Rewng Park, Kyung Young Yoon

Journal of Medicinal Food

Select article: The Anti-Inflammatory Action of Fermented Soybean Products in Kidney of High-Fat-Fed Rats

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Research article

First published 2011-03

The Anti-Inflammatory Action of Fermented Soybean Products in Kidney of High-Fat-Fed Rats

Jehun Choi, Sun-Hwa Kwon, Kun-Young Park [...]

Journal of Medicinal Food

Select article: Soybean Extracts Facilitate Bacterial Agglutination and Prevent Biofilm Formation on Orthodontic Wire

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Research article

First published 2014-01

Soybean Extracts Facilitate Bacterial Agglutination and Prevent Biofilm Formation on Orthodontic Wire

Heon-Jin Lee, Tae-Yub Kwon, Kyo-Han Kim [...]

Journal of Medicinal Food

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: Antibacterial Compound from a Soybean Product Fermented by Rhizopus oligosporus

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Research article

First published 1969-6

Antibacterial Compound from a Soybean Product Fermented by Rhizopus oligosporus

Hwa L. Wang, Doris I. Ruttle, C. W. Hesseltine

Experimental Biology and Medicine

Select article: Evaluation of Antiobesity Activity of Soybean Meal Products Fermented by Lactobacillus plantarum FPS 2520 and Bacillus subtilis N1 in Rats Fed with High-Fat Diet

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First published 2020-06

Evaluation of Antiobesity Activity of Soybean Meal Products Fermented by Lactobacillus plantarum FPS 2520 and Bacillus subtilis N1 in Rats Fed with High-Fat Diet

Chung-Hsiung Huang, Chun-Lung Chen, Shun-Hsien Chang [...]

Journal of Medicinal Food

Select article: A Comparative Evaluation of the Macronutrient and Micronutrient Profiles of Soybean-Fortified Gari and Tapioca

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Research article

First published 2009-3

A Comparative Evaluation of the Macronutrient and Micronutrient Profiles of Soybean-Fortified Gari and Tapioca

Adelodun Lawrence Kolapo, Morenike Olayinka Sanni

Food and Nutrition Bulletin

Select article: The Biochemistry,Chemistry and Physiology of the Isoflavones in Soybeans and their Food Products

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Research article

First published 2010-03

The Biochemistry,Chemistry and Physiology of the Isoflavones in Soybeans and their Food Products

Stephen Barnes

Lymphatic Research and Biology

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