Results 171 to 180 of about 11,910 (183)

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  

Development of a miso production process to make low sodium miso with the flavor of Sendai miso

Nippon Shokuhin Kagaku Kogaku Kaishi
openaire   +1 more source

Determination of biogenic amines in Japanese miso products

Food Science and Biotechnology, 2011
Shruti Shukla, Myunghee Kim, Shukla Shruti   +2 more
exaly  

Hypoallergenicity of Various Miso Pastes Manufactured in Japan

Journal of Nutritional Science and Vitaminology, 2013
Erika Yano, Kyoko Nakano, Nobuhiro Zaima   +2 more
exaly  

Newly manufactured Marukome MK-34-1 miso with angiotensin-converting enzyme inhibitory activity and its antihypertensive effects in genetic hypertensive rat models

Hypertension Research, 2019
Yoshio Uehara, Uehara Yoshio
exaly  

Miso (Fermented Soybean Paste) Suppresses Visceral Fat Accumulation in Mice, Especially in Combination with Exercise

Nutrients, 2019
Tsuyoshi Tsuduki, Tsuduki Tsuyoshi
exaly  

Miso Fermentation

2010
openaire   +1 more source

1,1-Diphenyl-2-picrylhydrazyl Radical-scavenging Compounds from Soybean Miso and Antiproliferative Activity of Isoflavones from Soybean Miso toward the Cancer Cell Lines

Bioscience, Biotechnology and Biochemistry, 2000
Akira Hirota, Satoru Kawaii, A Hirota
exaly  

Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation

Analytical Letters, 2019
Shuo Wang, Xiaofang Liu, Yoshinobu Akiyama   +2 more
exaly  

Some MISO perspectives

IEEE Power and Energy Magazine, 2004
openaire   +1 more source