Results 171 to 180 of about 10,385 (202)

On the Substance of so-called Bacillus natto and Utilization of the Natto

The Japanese Journal of Nutrition and Dietetics, 1948
openaire   +2 more sources

A combined transcriptomic, epigenetic, and functional analysis identifies novel biomarkers in breast cancer. [PDF]

Hereditas
Gari M, Baothman BK, Gari K, Alhomrani M, Alsehli H, Bagarish AG, Hameed Y, Natto M, Alkhatabi H, Abuzenadah A, Karim S, Al-Maghrabi J.   +11 more
europepmc   +1 more source

Regarding: the role of fat-soluble vitamins A, D, E, and K in osteoporosis: mechanisms, interactions, and evidence. [PDF]

Ann Med
Chen S.
europepmc   +1 more source

Genome report of a probiotic <i>Bacillus subtilis</i> strain isolated from healthy human feces in Vietnam. [PDF]

Microbiol Resour Announc
Thi HL, Thanh HHT, Gia BD, Thuy LDT, Thuy NLT, Huu AN, Nhat LB, Quang TV, Tuyet MD, Binh NB, Vu TN.   +10 more
europepmc   +1 more source

Characterization of fermented foods: bone health. [PDF]

Front Nutr
Tamang JP, Agahi F, Yilmaz B, Künili İE, Mardon J, Bulmus-Tuccar T, Torbica A, Nikolovska Nedelkoska D, Kütt ML, Malagón-Rojas J, Parada MA, Mayo B, Frias J.   +12 more
europepmc   +1 more source

Assessment of Satisfaction Rate After Closed Reductions of Nasal Bone Fractures: A Cross-Sectional Study. [PDF]

Cureus
Alharthi A, Natto LY, Alnafie JA, Althqafi AH, Babkour A.   +4 more
europepmc   +1 more source

Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement. [PDF]

Front Nutr
Alhodieb FS.
europepmc   +1 more source

Rapid and Sensitive Detection of <i>Salmonella</i> via Immunomagnetic Separation and Nanoparticle-Enhanced SPR. [PDF]

Microorganisms
Liang F, Li Y, Cui Y, Zhang J.
europepmc   +1 more source

Associations Between Lifestyle Factors and Primary Dysmenorrhea in the Japan Nurses' Health Study. [PDF]

Womens Health Rep (New Rochelle)
Obayashi S, Ideno Y, Kubota T, Takamatsu K, Hayashi K.   +4 more
europepmc   +1 more source

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Natto 3 soybean

Canadian Journal of Plant Science, 2007
Natto 3 is a 3200 crop heat unit soybean [Glycine max (L.) Merr.] cultivar developed for natto soyfood production. Key words: Glycine max (L.) Merr., soybean, cultivar description, natto
V. Poysa, H. Voldeng
openaire   +1 more source