CrossRef Text and Data Mining
Result of CrossRef Text and Data Mining Search is the related articles with entitled article. If you click link1 or link2 you will be able to reach the full text site of selected articles; however, some links do not show the full text immediately at now. If you click CrossRef Text and Data Mining Download icon, you will be able to get whole list of articles from literature included in CrossRef Text and Data Mining.
Effect of Fermented Soybean “Natto” Supplement on Egg Production and Qualities
K. Fujiwara, Y. Miyaguchi, A. Toyoda, Y. Nakamura, M. Yamazaki, K. Nakashima, H. Abe
Asian-Australas J Anim Sci. 2008;21(11):1610-1615.   Published online November 4, 2008
DOI: https://doi.org/10.5713/ajas.2008.70654

Excel Download

CHARACTERISTICS OF FERMENTED NATTO PRODUCTS AS AFFECTED BY SOYBEAN CULTIVARS
Journal of Food Processing and Preservation. 2004;28(4):251-273   Crossref logo
Link1

Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation
Journal of the Science of Food and Agriculture. 2010;90(7):1194-1202   Crossref logo
Link1 Link2 Link3

95 A very strong activity of pro-urokinase activator in “natto”, the traditional fermented soybean in Japan
Fibrinolysis. 1996;10:31   Crossref logo
Link1 Link2

EFFECT OF DRYING METHODS ON Γ-PGA, ISOFLAVONE CONTENTS AND ACE INHIBITORY ACTIVITY OF NATTO (A FERMENTED SOYBEAN FOOD)
Journal of Food Processing and Preservation. 2012;36(6):483-488   Crossref logo
Link1

Effect of Bacillus subtilis natto–fermented Radix astragali on collagen production in human skin fibroblasts
Process Biochemistry. 2009;44(1):83-90   Crossref logo
Link1 Link2

Anti-hypertensive substances in fermented soybean, natto
Plant Foods for Human Nutrition. 1995;47(1):39-47   Crossref logo
Link1 Link2 Link3

UNIAXIAL COMPRESSION AND STRUCTURAL DEFORMATION OF FERMENTED SOYBEAN SEED
Journal of Texture Studies. 2011;42(6):435-440   Crossref logo
Link1

Changes in biotin levels during production of natto, Japanese fermented soybean
International Journal of Food and Allied Sciences. 2017;3(1):1   Crossref logo
Link1

Effect of vitamin K 2 (menaquinone-7) in fermented soybean ( natto ) on bone loss in ovariectomized rats
Journal of Bone and Mineral Metabolism. 1999;17(1):23-29   Crossref logo
Link1 Link2 Link3

Antioxidative effect of crude antioxidant preparation from soybean fermented by Bacillus natto
LWT - Food Science and Technology. 1995;28(1):135-138   Crossref logo
Link1 Link2