Results 161 to 170 of about 11,910 (183)

Miso soup

Physics World, 2016
openaire   +1 more source

Miso

2018
openaire   +1 more source

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

Journal of Food Science, 2012
Jae-Hyung Mah
exaly  

Potential modulation on P-glycoprotein and CYP3A by soymilk and miso: In vivo and ex-vivo 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  

Miso-Spilus

2007
Ania Loomba, Jonathan Burton
openaire   +1 more source

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  

Miso-Vegetable

2010
Brenda Langton, Margaret Stuart
openaire   +1 more source

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
Kenji Kumazawa, Shu Kaneko
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, Uehara Yoshio
exaly