ArticleFood chemistry. Molecular sciences2025
Exploring microbial dynamics and metabolomic profiling of isoflavone transformation in black and yellow soybean tempe for sustainable functional foods.
Article in Food chemistry. Molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Unraveling Tempeh through omics: a scoping review of fermentation pathways and functional health benefits.NPJ science of food · 2026Review
- Fermentation-Induced Changes in Phytochemical Composition and Pharmacological Activities ofDrug design, development and therapy · 2026Review
- Multi-omics insights into co-fermentation byFrontiers in nutrition · 2026Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tempe, a traditional Indonesian fermented food, is rich in bioactive isoflavones and peptides, offering significant health benefits. This study explores how fermentation methods and soybean varieties shape isoflavone profiles and microbial communities. Two fermentation approaches were compared: Raprima™ starter culture and a co-culture of
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Registered trials
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