miso
Selected indexed studies
- Fermentation and the microbial community of Japanese koji and miso: A review. (J Food Sci, 2021) [PMID:34056716]
- Measuring dissolved oxygen in Miso for forensic medicine and semisolid food analysis. (Sci Rep, 2025) [PMID:40866554]
- Ingestion of miso regulates immunological robustness in mice. (PLoS One, 2022) [PMID:35061718]
_Worker-drafted node — pending editorial review._
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Sources
- Fermentation and the microbial community of Japanese koji and miso: A review. (2021) pubmed
- Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature. (2016) pubmed
- Measuring dissolved oxygen in Miso for forensic medicine and semisolid food analysis. (2025) pubmed
- Ingestion of miso regulates immunological robustness in mice. (2022) pubmed
- From miso, saké and shoyu to cosmetics: a century of science for kojic acid. (2006) pubmed
- Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate. (2020) pubmed
- Miso (Fermented Soybean Paste) Suppresses Visceral Fat Accumulation in Mice, Especially in Combination with Exercise. (2019) pubmed
- Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study. (2020) pubmed
- Isolation and characterization of Zygosaccharomyces sp. yeast strains from miso. (2023) pubmed
- Evaluating estrogenic activity of isoflavones in miso using yeast two-hybrid method. (2023) pubmed