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Year Number of Results
1937 1
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1948 4
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1950 5
1951 3
1952 3
1953 6
1954 6
1955 2
1956 5
1957 8
1958 11
1959 5
1960 4
1961 12
1962 12
1963 2
1964 14
1965 10
1966 2
1967 4
1968 1
1971 2
1972 3
1973 6
1974 3
1975 3
1977 4
1978 12
1979 5
1980 15
1981 26
1982 69
1983 65
1984 77
1985 88
1986 116
1987 99
1988 74
1989 122
1990 115
1991 79
1992 91
1993 80
1994 94
1995 110
1996 106
1997 125
1998 166
1999 155
2000 209
2001 226
2002 256
2003 259
2004 368
2005 353
2006 361
2007 380
2008 420
2009 385
2010 455
2011 502
2012 492
2013 459
2014 485
2015 457
2016 453
2017 495
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2020 634
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2022 615
2023 724
2024 236

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The following term was not found in PubMed: Kucelj
Page 1
Bioactivity of soy-based fermented foods: A review.
Cao ZH, Green-Johnson JM, Buckley ND, Lin QY. Cao ZH, et al. Biotechnol Adv. 2019 Jan-Feb;37(1):223-238. doi: 10.1016/j.biotechadv.2018.12.001. Epub 2018 Dec 4. Biotechnol Adv. 2019. PMID: 30521852 Review.
For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. ...In addition, the contribution of the microbiome to the bioactivities of fermented soy foods, poss …
For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are availa …
Fermentation and the microbial community of Japanese koji and miso: A review.
Allwood JG, Wakeling LT, Bean DC. Allwood JG, et al. J Food Sci. 2021 Jun;86(6):2194-2207. doi: 10.1111/1750-3841.15773. Epub 2021 May 30. J Food Sci. 2021. PMID: 34056716 Review.
Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. ...A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soy …
Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the s …
Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature.
Messina M. Messina M. Nutrients. 2016 Nov 24;8(12):754. doi: 10.3390/nu8120754. Nutrients. 2016. PMID: 27886135 Free PMC article. Review.
This review covers each of the major research areas involving soy focusing primarily on the clinical and epidemiologic research. Background information on Asian soy intake, isoflavones, and nutrient content is also provided....
This review covers each of the major research areas involving soy focusing primarily on the clinical and epidemiologic research. Back …
Soy sauce fermentation: Microorganisms, aroma formation, and process modification.
Devanthi PVP, Gkatzionis K. Devanthi PVP, et al. Food Res Int. 2019 Jun;120:364-374. doi: 10.1016/j.foodres.2019.03.010. Epub 2019 Mar 8. Food Res Int. 2019. PMID: 31000250 Review.
Soy sauce is an increasingly popular oriental fermented condiment produced through a two-step fermentation process called koji (solid-state fermentation) and moromi (brine fermentation). ...This review discusses the role of microorganisms in soy sauce production in …
Soy sauce is an increasingly popular oriental fermented condiment produced through a two-step fermentation process called koji (solid …
Fermented soybean foods and diabetes.
Hashimoto Y, Hamaguchi M, Fukui M. Hashimoto Y, et al. J Diabetes Investig. 2023 Dec;14(12):1329-1340. doi: 10.1111/jdi.14088. Epub 2023 Oct 6. J Diabetes Investig. 2023. PMID: 37799064 Free PMC article. Review.
The production and consumption of fermented soy foods, including natto, miso, douchi, cheonggukjang, doenjang, tempeh, and fermented soy milk, are widespread in Asian countries. ...In recent years, fermented foods, including fermented soybeans, …
The production and consumption of fermented soy foods, including natto, miso, douchi, cheonggukjang, doenjang, tempeh, …
Soy foods, isoflavones, and breast cancer.
Kucuk O. Kucuk O. Cancer. 2017 Jun 1;123(11):1901-1903. doi: 10.1002/cncr.30614. Epub 2017 Mar 6. Cancer. 2017. PMID: 28263364 Free article. No abstract available.
[Soy beverages and women's health: evidence review and experts opinion].
Bailón-Uriza R, Ayala-Méndez JA, Celis-González C, Chávez-Brambila J, Hernández Marín I, Maldonado-Alvarado JD, Montoya-Cossío J, Molina-Segui F, May-Hau A, Riobó Serván P, Neri-Ruz E, Peralta-Sánchez A, Reyes E, Rosado-López R, Santa Rita-Escamilla MT, Tena Alavez G, Laviada Molina H. Bailón-Uriza R, et al. Nutr Hosp. 2023 Oct 6;40(5):1056-1067. doi: 10.20960/nh.04372. Nutr Hosp. 2023. PMID: 37154022 Free article. Review. Spanish.
Soy drinks are an increasingly consumed option within the Western diet. ...The impact of soy-based foods on gut microbiota appears favorable, especially when consuming fermented products. ...
Soy drinks are an increasingly consumed option within the Western diet. ...The impact of soy-based foods on gut microbi …
Significance of bacteriophages in fermented soybeans: A review.
Chukeatirote E, Phongtang W, Kim J, Jo A, Jung LS, Ahn J. Chukeatirote E, et al. Biomol Concepts. 2018 Nov 23;9(1):131-142. doi: 10.1515/bmc-2018-0012. Biomol Concepts. 2018. PMID: 30481150 Free article. Review.
Fermented soybean products, one of the most widely consumed ethnic foods among Asian people, are prepared naturally and include Japanese Natto, Indian Kinema, Korean Chongkukjang and Thai Thua Nao. ...
Fermented soybean products, one of the most widely consumed ethnic foods among Asian people, are prepared naturally and include Japan …
The role of microorganisms in soy sauce production.
O'toole DK. O'toole DK. Adv Appl Microbiol. 2019;108:45-113. doi: 10.1016/bs.aambs.2019.07.002. Epub 2019 Aug 27. Adv Appl Microbiol. 2019. PMID: 31495405 Review.
Soy sauce is a salty condiment commonly used in Eastern Asia that is made from soy beans with varying amounts of wheat or no wheat at all. ...By 1990 there were 2871 manufacturers, 5 of which produced about 50% of the total production (Sasaki & Nunomura, 1993). …
Soy sauce is a salty condiment commonly used in Eastern Asia that is made from soy beans with varying amounts of wheat or no w …
Soy and phytoestrogens: possible side effects.
Jargin SV. Jargin SV. Ger Med Sci. 2014 Dec 15;12:Doc18. doi: 10.3205/000203. eCollection 2014. Ger Med Sci. 2014. PMID: 25587246 Free PMC article. Review.
Phytoestrogens are present in certain edible plants being most abundant in soy; they are structurally and functionally analogous to the estrogens. Phytoestrogens have been applied for compensation of hormone deficiency in the menopause. At the same time, soy product …
Phytoestrogens are present in certain edible plants being most abundant in soy; they are structurally and functionally analogous to t …
11,561 results
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