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1951 3
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1953 6
1954 6
1955 2
1956 5
1957 8
1958 11
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1960 4
1961 12
1962 12
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1964 14
1965 10
1966 2
1967 4
1968 1
1971 2
1972 3
1973 6
1974 3
1975 3
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1978 12
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1988 74
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1990 115
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1995 110
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1997 125
1998 166
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2002 256
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2004 368
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2011 502
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2013 459
2014 485
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11,633 results

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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 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 …
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 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.
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 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 …
[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 …
Soy food consumption and breast cancer.
Mourouti N, Panagiotakos DB. Mourouti N, et al. Maturitas. 2013 Oct;76(2):118-22. doi: 10.1016/j.maturitas.2013.07.006. Epub 2013 Aug 2. Maturitas. 2013. PMID: 23916376 Review.
As regards diet numerous studies all over the world have associated the disease with many foods and nutrients including soy and its compounds. Soy food and soy products are rich in phytoestrogens, naturally occurring hormone-like compounds with weak es …
As regards diet numerous studies all over the world have associated the disease with many foods and nutrients including soy an …
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 …
11,633 results
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