Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking
soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an …

Legumes, an essential component of staple diets, hold a prominent place in global cuisines.
Soybean stands out as a widely cultivated legume and is valued for its high protein content …

Selecting high‐yielding and stable genotypes is the main goal of black soybean breeding.
Testing new lines in multiple environments is one of the development processes in black …

Zearalenone is an estrogenic mycotoxin which is a common food contaminant and has been
implicated in increasing the incidence of carcinogenesis and other reproductive health …

Black soybean (Glycine soja (L.) Merril) is one of the potential agricultural commodities in
Indonesia. The multilocation trial is the primary requirement for variety release before …

The potential of soybean for food, feed, and pharmaceutical industry arises from the
composition of its seed. Since European countries import 95% of the annual demand for …

Malnutrition, food security and food safety will remain major global issues as the world's
population grows and the consequences of climate change prevail, so we need to rethink …

Background: Skin aging occurs along with age. Genetic, nutrients, hormones, and sun
exposure can affect directly and indirectly the structure of the skin. These things will induce …

Unsustainable farming systems for a growing population in Sub-Saharan Africa stress
natural resources and lead to soil degradation. Legume cultivation, however, promotes soil …

Black soybean (Glycine max (L.) Merr.) is a plant that is widely planted and consumed in
Indonesia. In addition, black soybean has unique content of isoflavones, such as daidzein …