1.Chemical Components, Palatability, Antioxidant Activity and Antimutagenicity of Oncom Miso Using a Mixture of Fermented Soybeans and Okara with Neurospora intermedia

作　　者：Masako MATSUO

出　　处：Journal of Nutritional Science and Vitaminology. 2006 ;52(3):216-222.doi:10.3177/jnsv.52.216

出版社：Center for Academic Publications Japan

文章 ID：104029950

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2.Plasma Cholesterol Reduction by Defatted Soy Ontjom (Fermented with Neurospora intermedia) in Rats Fed a Cholesterol-free Diet

作　　者：Masako MATSUO

出　　处：Journal of Nutritional Science and Vitaminology. 2000 ;46(1):30-33.doi:10.3177/jnsv.46.30

出版社：Center for Academic Publications Japan

文章 ID：194240343

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3.In Vivo Antioxidant Activity of Methanol Extract from Quinoa Fermented with Rhizopus oligosporus

作　　者：Masako MATSUO

出　　处：Journal of Nutritional Science and Vitaminology. 2005 ;51(6):449-452.doi:10.3177/jnsv.51.449

出版社：Center for Academic Publications Japan

文章 ID：194327372

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4.Saccharification of Okara Fiber by Plant Dietary Fiber Hydrolases

作　　者：Masako MATSUO

出　　处：Journal of Nutritional Science and Vitaminology. 2004 ;50(4):291-294.doi:10.3177/jnsv.50.291

出版社：Center for Academic Publications Japan

文章 ID：194328820

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5.Antioxidative Mechanism and Apoptosis Induction by 3-Hydroxyanthranilic Acid, an Antioxidant in Indonesian Food Tempeh, in the Human Hepatoma-Derived Cell Line, HuH-7

作　　者：Masako MATSUO ;Noriaki NAKAMURA ;Yoshihiro SHIDOJI 等

出　　处：Journal of Nutritional Science and Vitaminology. 1997 ;43(2):249-259.doi:10.3177/jnsv.43.249

出版社：Center for Academic Publications Japan

文章 ID：194329233

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6.Hydrophilic Antimutagens in Fermented Defatted Soybeans with Neurospora interedia (D-Oncom)

作　　者：Masako MATSUO

出　　处：Journal of Nutritional Science and Vitaminology. 2004 ;50(6):426-430.doi:10.3177/jnsv.50.426

出版社：Center for Academic Publications Japan

文章 ID：194238933

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7.Low-Salt O-Miso Produced from Koji Fermentation of Oncom Improves Redox State and Cholesterolemia in Rats More than Low-Salt Soybean-Miso

作　　者：Masako MATSUO

出　　处：Journal of Nutritional Science and Vitaminology. 2004 ;50(5):362-366.doi:10.3177/jnsv.50.362

出版社：Center for Academic Publications Japan

文章 ID：194238947

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8.Preference of Female Students for “Tempe” Preparations Composed of Glandless Cottonseed and Defatted Soybean or Corn at Various Ratios

作　　者：Masako MATSUO

出　　处：Journal of Nutritional Science and Vitaminology. 2000 ;46(4):210-213.doi:10.3177/jnsv.46.210

出版社：Center for Academic Publications Japan

文章 ID：194240321

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	Masako MATSUO	8篇
	Hideo ESAKI	1篇
	Noriaki NAKAMURA	1篇
	Toshihiko OSAWA	1篇
	Yasutoshi MUTO	1篇

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	2006	1篇
	2005	1篇
	2004	3篇
	2000	2篇
	1997	1篇