fermented bean curd
Selected indexed studies
- Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study. (Front Public Health, 2023) [PMID:37181698]
- Effects of consuming red furu (fermented bean curd) on serum vitamin B-12, homocysteine and other cardiometabolic risk factors in young healthy volunteers: A randomized controlled trial. (Asia Pac J Clin Nutr, 2020) [PMID:32674237]
- Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd. (J Agric Food Chem, 2014) [PMID:25029555]
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- Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study. (2023) pubmed
- Effects of consuming red furu (fermented bean curd) on serum vitamin B-12, homocysteine and other cardiometabolic risk factors in young healthy volunteers: A randomized controlled trial. (2020) pubmed
- Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd. (2014) pubmed
- Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd. (2020) pubmed
- Purification and characterization of a H(2)O(2)-tolerant alkaline protease from Bacillus sp. ZJ1502, a newly isolated strain from fermented bean curd. (2019) pubmed
- High-throughput sequencing-based study on bacterial community structure and functional prediction of fermented bean curd from different regions in China. (2025) pubmed
- Repression of acute gastric mucosal lesions by antioxidant-containing fraction from fermented products of okara (bean-curd residue). (1996) pubmed
- Methane fermentation of bean curd refuse. (2001) pubmed
- [Determination of kojic acid in fermented foods by solid-phase extraction coupled with ultra performance liquid chromatography-tandem mass spectrometry]. (2023) pubmed
- Possibility of breast cancer prevention: use of soy isoflavones and fermented soy beverage produced using probiotics. (2015) pubmed