Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has
recently emerged as a functional food that improves blood circulation and intestinal …

Soybean, one of the major food and fodder crops, yield is significantly reduced by different
abiotic and biotic stresses, and salinity is one of the major abiotic stresses. The research …

The microorganism control in packaged tofu by radio frequency (RF) heating combined with
antimicrobial agents was investigated. The inactivation of vegetative cells and spores by RF …

Abstract The efficacy of Cold Atmospheric Pressure Plasma (CAPP) for the inactivation of
Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, Listeria …

The control of biogenic amines (BAs) is crucial to guarantee the safety of fermented soybean
products. In this study, the BAs composition of eleven shuidouchi samples was analyzed …

Isoflavones are phenolic secondary metabolites mainly occurring in soy and soybean
products. Compared to glycoside forms, isoflavone aglycones present higher biological …

Soilborne fungal diseases are most common among vegetable crops and have major
implications for crop yield and productivity. Eco-friendly sustainable agriculture practices that …

The intrinsic defense mechanisms of plants toward pathogenic bacteria have been widely
investigated for years and are still at the center of interest in plant biosciences research. This …

Flavonoids have important biological activities, such as anti-inflammatory, antibacterial,
antioxidant and whitening, which is a potential functional food raw material. However, the …

Soybean (Glycine max L.) is a good source of natural antioxidants and commonly consumed
as fermented products such as cheonggukjang, miso, tempeh, and sufu in Asian countries …