Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Tomomi Asakawa
Antioxidative Stability of Tempeh and Liberation of Isoflavones by Fermentation
Agricultural and Biological Chemistry
Related publications
Tempeh Antioxidant Activity Using DPPH Method: Effects of Fermentation, Processing, and Microorganisms
Journal of Food Engineering and Technology
Hydrolysis of Isoflavones and Consumption of Oligosaccharides During Lactic Acid Fermentation of Soybean Milk
Japan Agricultural Research Quarterly
Ecology
Crop Science
Animal Science
Zoology
Biotechnology
Agronomy
Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation WithMucor Flavusat Low Temperature
International Journal of Food Properties
Food Science
Can Tempeh Be Greenly Marketed by the Indonesian Tempeh Movement (ITM)?
Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Antioxidative Activity of Philippine Salt-Fermented Shrimp and Variation of Its Constituents During Fermentation
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Bioethanol From Guinea Grass (Panicum Maximum) and Ragi Tempeh as Fermentation Starter Using Bioreactor and Shaker
Oriental Journal of Chemistry
Biochemistry
Environmental Chemistry
Drug Discovery
Chemistry
Enhancement of pH Values Stability and Photo-Fermentation Biohydrogen Production by Phosphate Buffer
Bioengineered
Applied Microbiology
Biotechnology
Medicine
Bioengineering
Effects of Tempeh Fermentation With Lactobacillus Plantarum and Rhizopus Oligosporus on Streptozotocin-Induced Type II Diabetes Mellitus in Rats
