Results 201 to 208 of about 11,171 (208)

Quality of Pumpkin Seed Tempeh as a Substitute for Soy Tempeh

Iwona Jasińska-Kuligowska, Maciej Kuligowski, Kornelia Karpiuk   +2 more
openaire   +1 more source

Tempeh attenuates cognitive deficit, antioxidant imbalance, and amyloid β of senescence-accelerated mice by modulating Nrf2 expression via MAPK pathway

Journal of Functional Foods, 2018
Yin-Ching Chan, Ming-Fu Wang
exaly  

Effects of Tempeh Fermentation with Lactobacillus plantarum and Rhizopus oligosporus on Streptozotocin-Induced Type II Diabetes Mellitus in Rats

Nutrients, 2018
Ying-che Huang, Yung-Lin Chu, Ming-Chang Wu   +2 more
exaly  

Neuroprotective effect of tempeh against lipopolysaccharide-induced damage in BV-2 microglial cells

Nutritional Neuroscience, 2019
Juen-Haur Hwang, Yin-Ching Chan
exaly  

Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal Grains

Critical Reviews in Microbiology, 1993
exaly  

Tofu und Tempeh bleiben Klassiker

VDI nachrichten
openaire   +1 more source

Implementing Tempeh in Danish Food Culture: What Can We Learn from Existing Tempeh Users?

Rikke Højer, Margit Dall Aaslyng, Mille Skov Martin   +2 more
openaire   +1 more source

Tempeh research in The Netherlands.

1990
Rombouts, F.M., Nout, M.J.R.
openaire   +1 more source