has been cited by the following article(s):
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[1]
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Preparation of Polylactic Acid/Modified Natto Composite Films and Property Evaluation
ACS Omega,
2026
DOI:10.1021/acsomega.5c06426
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[2]
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Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics
Food Chemistry: X,
2026
DOI:10.1016/j.fochx.2025.103430
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[3]
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Effect of spore formation on quality, digestive stability and functional properties of Bacillus subtilis BSNK-5 fermented soymilk
Food Bioscience,
2025
DOI:10.1016/j.fbio.2025.106717
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[4]
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Health benefits of ethnic fermented foods
Frontiers in Nutrition,
2025
DOI:10.3389/fnut.2025.1677478
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[5]
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Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas
Fermentation,
2023
DOI:10.3390/fermentation9050461
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[6]
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Natto: A medicinal and edible food with health function
Chinese Herbal Medicines,
2023
DOI:10.1016/j.chmed.2023.02.005
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[7]
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Bitter Peptides in Fermented Soybean Foods - A Review
Plant Foods for Human Nutrition,
2023
DOI:10.1007/s11130-023-01077-3
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[8]
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Understanding the concept of Nattokinase use: a few years after beginning
Biotechnology & Biotechnological Equipment,
2023
DOI:10.1080/13102818.2023.2249552
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[9]
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Poly(glutamic acid): From natto to drug delivery systems
Biocatalysis and Agricultural Biotechnology,
2022
DOI:10.1016/j.bcab.2022.102292
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