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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, Vol.52(3), pp.216-222

Matsuo, M.(Gifu Women's Univ. (Japan))

2006

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In vivo antioxidant activity of methanol extract from quinoa fermented with Rhizopus oligosporus

Journal of Nutritional Science and Vitaminology, 2005, Vol.51(6), pp.449-452

Matsuo, M.(Gifu Women's Univ. (Japan))

2005

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In Vivo Antioxidant Activity of Okara Koji, a Fermented Okara, by Aspergillus oryzae

Bioscience, biotechnology, and biochemistry, 1997-12, Vol.61 (12), p.1968-1972

Matsuo, Masako

1997

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Low-salt O-miso produced from koji fermentation of oncom improves redox state and cholesterolemia in rats more than low-salt soybean-miso

Journal of Nutritional Science and Vitaminology, 2004, Vol.50(5), pp.362-366

Matsuo, M. (Gifu Women's Univ. (Japan))

2004

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Taste, Antioxidative Activity and Antimutagenicity of Low-Salt Miso Made from Soybeans and Okara Fermented with Neurospora intermedia

Journal of Home Economics of Japan, 2005/08/15, Vol.56(8), pp.503-509

MATSUO, Masako

2005

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Preparation and preferences of peanut-tempeh, peanuts fermented with Rhizopus oligosporus

Food Science and Technology Research, 2006, Vol.12(4), pp.270-274

Matsuo, M

2006

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The thermic effect is greater for structured medium- and long-chain triacylglycerols versus long-chain triacylglycerols in healthy young women

Metabolism, clinical and experimental, 2001-01, Vol.50 (1), p.125-130

2001

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Effects of a liquid diet supplement containing structured medium‐ and long‐chain triacylglycerols on bodyfat accumulation in healthy young subjects

Asia Pacific journal of clinical nutrition, 2001-01, Vol.10 (1), p.46-50

2001

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Hydrophilic antimutagens in fermented defatted soybeans with Neurospora intermedia (D-oncom)

Journal of nutritional science and vitaminology, 2004-12, Vol.50 (6), p.426-430

Matsuo, M. (Gifu Women's Univ. (Japan))

2004

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Saccharification of okara fiber by plant dietary fiber hydrolases

Journal of Nutritional Science and Vitaminology, 2004, Vol.50(4), pp.291-294

Matsuo, M. (Gifu Women's Univ. (Japan))

2004

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Plasma Cholesterol Reduction by Defatted Soy Ontjom (Fermented with Neurospora intermedia) in Rats Fed a Cholesterol-free Diet

Journal of Nutritional Science and Vitaminology, 2000, Vol.46(1), pp.30-33

MATSUO, Masako

2000

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Antioxidant Activity of Hydrophilic Compounds of Defatted Soybean Fermented with Neurospora intermedia (D-Ontjom)

Food Science and Technology Research, 2002, Vol.8(3), pp.235-238

MATSUO, Masako

2002

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Preference of Female Students for “Tempe” Preparations Composed of Glandless Cottonseed and Defatted Soybean or Corn at Various Ratios

Journal of Nutritional Science and Vitaminology, 2000, Vol.46(4), pp.210-213

MATSUO, Masako

2000

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Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity

Food Science and Technology Research, 2003, Vol.9(3), pp.237-241

2003

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Acceleration of Sterol Excretion, Little Meteorism, and Less Inhibition of Iron Absorption by Okara Koji, a New Foodstuff, in Rats

Bioscience, biotechnology, and biochemistry, 1996, Vol.60 (4), p.571-574

Matsuo, Masako

1996

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Utilization of Cooked and Pasted Quinoa-Tempeh as an Ingredient of Bread

Journal of Home Economics of Japan, 2007, Vol.58(1), pp.35-39

MATSUO, Masako

2007

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Utilization of Cooked and Pasted Okara-Tempeh as an Ingredient of Pancake or Croquette

Journal of Home Economics of Japan, 2007, Vol.58(1), pp.41-47

MATSUO, Masako

2007

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Hydrophilic antimutagens in fermented defatted soybeans with Nenrospora intermedia (D-Oncom)

Journal of nutritional science and vitaminology, 2004, Vol.50 (6), p.426-430

MATSUO, Masako

2004

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Hydrophilic Antimutagens in Fermented Defatted Soybeans with Neurospora interedia (D-Oncom)

Journal of Nutritional Science and Vitaminology, 2004, Vol.50(6), pp.426-430

MATSUO, Masako

2004

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Antioxidant activity of quinoa-tempe, the seeds of Chenopodium quinoa fermented with Rhizopus oligosporus

Nippon Eiyo Shokuryo Gakkaishi, 2003/04/10, Vol.56(2), pp.91-95

Matsuo, M. (Gifu Women's Univ. (Japan))

2003

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Preparations of Tasty Improved Defatted Soybean Ontjoms(Fermented Products with Neurospora intermedia)

Food science and technology research, 1999, Vol.5 (2), p.168-170

1999

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Changes in Antioxidant Activity of Miso by Variety, Cooking and Added Spices

Nippon Shokuhin Kagaku Kogaku Kaishi, 2007/11/15, Vol.54(11), pp.503-508

2007

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Preparation and components of okara-ontjom, a traditional Indonesian fermented food

Nippon Shokuhin Kagaku Kogaku Kaishi, 1997/09/15, Vol.44(9), pp.632-639

Matsuo, M. (Gifu Women's Univ. (Japan))

1997

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Antioxidant activity of fermented defatted soybean with Neurospora intermedia, D-ontjom

Nippon Eiyo Shokuryo Gakkaishi, 2001/10/10, Vol.54(5), pp.305-309

Matsuo, M. (Gifu Women's Univ. (Japan))

2001

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Antioxidative mechanism and apoptosis induction by 3-hydroxyanthranilic acid, an antioxidant in Indonesian food Tempeh, in the human hepatoma-derived cell line, HuH-7

Journal of Nutritional Science and Vitaminology, 1997, Vol.43(2), pp.249-259

1997

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Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia

In vivo antioxidant activity of methanol extract from quinoa fermented with Rhizopus oligosporus

In Vivo Antioxidant Activity of Okara Koji, a Fermented Okara, by Aspergillus oryzae

Low-salt O-miso produced from koji fermentation of oncom improves redox state and cholesterolemia in rats more than low-salt soybean-miso

Taste, Antioxidative Activity and Antimutagenicity of Low-Salt Miso Made from Soybeans and Okara Fermented with Neurospora intermedia

Preparation and preferences of peanut-tempeh, peanuts fermented with Rhizopus oligosporus

The thermic effect is greater for structured medium- and long-chain triacylglycerols versus long-chain triacylglycerols in healthy young women

Effects of a liquid diet supplement containing structured medium‐ and long‐chain triacylglycerols on bodyfat accumulation in healthy young subjects

Hydrophilic antimutagens in fermented defatted soybeans with Neurospora intermedia (D-oncom)

Saccharification of okara fiber by plant dietary fiber hydrolases

Plasma Cholesterol Reduction by Defatted Soy Ontjom (Fermented with Neurospora intermedia) in Rats Fed a Cholesterol-free Diet

Antioxidant Activity of Hydrophilic Compounds of Defatted Soybean Fermented with Neurospora intermedia (D-Ontjom)

Preference of Female Students for “Tempe” Preparations Composed of Glandless Cottonseed and Defatted Soybean or Corn at Various Ratios

Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity

Acceleration of Sterol Excretion, Little Meteorism, and Less Inhibition of Iron Absorption by Okara Koji, a New Foodstuff, in Rats

Utilization of Cooked and Pasted Quinoa-Tempeh as an Ingredient of Bread

Utilization of Cooked and Pasted Okara-Tempeh as an Ingredient of Pancake or Croquette

Hydrophilic antimutagens in fermented defatted soybeans with Nenrospora intermedia (D-Oncom)

Hydrophilic Antimutagens in Fermented Defatted Soybeans with Neurospora interedia (D-Oncom)

Antioxidant activity of quinoa-tempe, the seeds of Chenopodium quinoa fermented with Rhizopus oligosporus

Preparations of Tasty Improved Defatted Soybean Ontjoms(Fermented Products with Neurospora intermedia)

Changes in Antioxidant Activity of Miso by Variety, Cooking and Added Spices

Preparation and components of okara-ontjom, a traditional Indonesian fermented food

Antioxidant activity of fermented defatted soybean with Neurospora intermedia, D-ontjom

Antioxidative mechanism and apoptosis induction by 3-hydroxyanthranilic acid, an antioxidant in Indonesian food Tempeh, in the human hepatoma-derived cell line, HuH-7

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