In vivo antioxidant activity of methanol extract from quinoa fermented with Rhizopus oligosporus von Matsuo, M.(Gifu Women's Univ. (Japan))

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

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

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Hydrophilic antimutagens in fermented defatted soybeans with Neurospora intermedia (D-oncom) von Matsuo, M. (Gifu Women's Univ. (Japan))

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Saccharification of okara fiber by plant dietary fiber hydrolases von Matsuo, M. (Gifu Women's Univ. (Japan))

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Plasma cholesterol reduction by defatted soy ontijom (fermented with Neurospora intermedia) in rats fed a cholesterol-free diet von Matsuo, M. (Gifu Women's Univ. (Japan))

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Suitability of quinoa fermented with Rhizopus oligosporus as an ingredient of biscuit von Matsuo, M.(Gifu Women's Univ. (Japan))

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Preparation and components of okara-ontjom, a traditional Indonesian fermented food von Matsuo, M. (Gifu Women's Univ. (Japan))

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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 von Matsuo, M. (Gifu Women's Univ. (Japan)), Nakamura, N, Shidoji, Y, Muto, Y, Esaki, H, Osawa, T

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Antioxidant activity of quinoa-tempe, the seeds of Chenopodium quinoa fermented with Rhizopus oligosporus von Matsuo, M. (Gifu Women's Univ. (Japan))

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Utilization of dietary fiber in a new foodstuff, okara-tempe, by microflora in rats von Matsuo, M. (Gifu Women's Univ. (Japan))

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Antioxidant activity of fermented defatted soybean with Neurospora intermedia, D-ontjom von Matsuo, M. (Gifu Women's Univ. (Japan))

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Effects of rice bran on properties of "Okara Tempe" von Matsuo, M. (Gifu Women's Univ. (Japan))

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Morphological, compositional and physicochemical properties of "Okara" fermented by Aspergillus oryzae von Matsuo, M. (Gifu Women's Univ. (Japan))

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Preparation of high-fiber biscuit from "okara tempeh" von Matsuo, M. (Gifu Women's Univ. (Japan)), Yumoto, Y

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Application of a new fiber foodstuff, okara-tempe, to hamburger steak and cupcake von Matsuo, M. (Gifu Women's Univ. (Japan))

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Effect of "Okara tempe" on fat digestion and cholic acid metabolism in vitro von Matsuo, M. (Gifu Women's Univ. (Japan))

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Suitability of "Okara Tempe" as foodstuff von Matsuo, M. (Gifu Women's Univ. (Japan))

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