Results 151 to 160 of about 15,205 (165)

Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with Glycemic Variability in Patients with Type 2 Diabetes: A Cross-Sectional Study

Nutrients, 2021
Takafumi Senmaru, Masahiro Yamazaki, Takuro Okamura   +2 more
exaly  

Quantification and Odor Contribution of 2-Furanmethanethiol in Different Types of Fermented Soybean Paste Miso

Journal of Agricultural and Food Chemistry, 2009
Motoko Ohata, Denis Dubourdieu, Etsuko Sugawara   +2 more
exaly  

Occurrence of Biogenic Amines in Miso, Japanese Traditional Fermented Soybean Paste

Journal of Food Science, 2012
Jae-Hyung Mah
exaly  

Effect of soybean varieties on the content and composition of isoflavone in rice-koji miso

Food Chemistry, 2007
Kazuo Kobayashi-Hattori, Toshichika Takita   +1 more
exaly  

Potential modulation on P-glycoprotein and CYP3A by soymilk and miso: and studies

Food Chemistry, 2014
Parameswaran Hariharan
exaly  

Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein

Journal of Bioscience and Bioengineering, 2009
Naoyuki Yamamoto
exaly  

Chemical Components, Palatability, Antioxidant Activity and Antimutagenicity of Oncom Miso Using a Mixture of Fermented Soybeans and Okara with Neurospora intermedia

Journal of Nutritional Science and Vitaminology, 2006
Masako Matsuo
exaly  

Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension

Hypertension Research, 2019
Yoshio Uehara
exaly  

Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products

Journal of Agricultural and Food Chemistry, 2013
Shu Kaneko, Kenji Kumazawa
exaly  

Hypoallergenicity of Various Miso Pastes Manufactured in Japan

Journal of Nutritional Science and Vitaminology, 2013
Yukio Kawamura, Tatsuya Moriyama, Nobuhiro Zaima   +2 more
exaly