ReviewFood science & nutrition2022
Miso: A traditional nutritious & health-endorsing fermented product.
Review in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Exploring the traditional Chinese diet and its association with health status-a systematic review.Nutrition reviews · 2025Pooled it
- Perlolyrine Formation and Isoflavones Hydrolysis During Miso Fermentation Affected by Tryptophan and Tryptamine.Journal of food science · 2026Article
- Salt Concentration Is Associated with Flavor Divergence and Microbial Succession in Naturally Fermented Watermelon Soybean Paste: Integrating Volatile Metabolite Profiling with Community Dynamics.Foods (Basel, Switzerland) · 2026Article
- Functional Foods as Vehicles for Bioactive Compounds: Chemical and Nutritional Perspectives on Health and Disease Prevention.International journal of molecular sciences · 2026Review
- Microbial Omics Analysis for Multispecies Symbioses in Staple and Traditional Fermented Foods.Methods in molecular biology (Clifton, N.J.) · 2026Article
- Miso without kōji: nesashi miso ecology driven by spontaneous fermentation withFrontiers in microbiology · 2026Article
- From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.Foods (Basel, Switzerland) · 2025Review
- Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes.Foods (Basel, Switzerland) · 2025Article
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes.Foods (Basel, Switzerland) · 2025Review
- Food fermentation in space: Opportunities and challenges.iScience · 2025Article
- Population Genomics of Aspergillus sojae is Shaped by the Food Environment.Genome biology and evolution · 2025Article
- The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study.Foods (Basel, Switzerland) · 2025Article
- Probiotics and Plant-Based Foods as Preventive Agents of Urinary Tract Infection: A Narrative Review of Possible Mechanisms Related to Health.Nutrients · 2025Review
- A review on the microbiology of Ethiopian traditional fermented beverage products.Frontiers in nutrition · 2025Review
- Article
- Miso: A traditional nutritious & health-endorsing fermented product.Food science & nutrition · 2022Review
- Probiotic significance ofGut microbesReview
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumer demand for fermented foods with a well-balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. Among those functional foods, miso is a well-known traditional fermented food with a distinctive savory flavor and aroma that is most commonly used as a seasoning in miso soup. Among different fermented products, miso is derived from soybeans and grains as a result of the activities of
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.