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Miso (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Miso" in German language version.

Last modified:

Ref.Un. Ref.Website
Global rank German rank
5320doi.org
2nd place
3rd place
5019nih.gov
5th place
7th place
211web.archive.org
1st place
1st place
22mext.go.jp
2,561st place
low place
22books.google.de
88th place
4th place
21abokichi.com
low place
low place
11zdb-katalog.de
107th place
5th place
11faz.net
282nd place
12th place
11maff.go.jp
2,286th place
low place
11mayoclinic.org
2,191st place
9,399th place
11statista.com
1,214th place
256th place
11jstor.org
23rd place
101st place
11miso.or.jp
low place
low place
11researchandmarkets.com
low place
low place
11soyinfocenter.com
low place
low place
11panasonic.com
9,646th place
8,166th place
11n-tv.de
1,358th place
74th place
11cell.com
2,821st place
2,617th place

abokichi.com (Global: low place; German: low place)

  • Yumi Miyamoto: The History of Miso. The origin of miso. In: abokichi.com. 2. März 2017, abgerufen am 1. Januar 2024 (englisch).

books.google.de (Global: 88th place; German: 4th place)

cell.com (Global: 2,821st place; German: 2,617th place)

  • Maggie Coblentz, Joshua D. Evans, Caroline Isabel Kothe, Tiffany Mak, Nabila Rodríguez Valerón, Patrick Chwalek, Kim Wejendorp, Shilpa Garg, Louisa Pless, Sarah Mak Pia M. Sörensen, Leonie Johanna Jahn, Ariel Ekblaw: Food fermentation in space: Opportunities and challenges. In: iScience (2025), Nr. 112189.

doi.org (Global: 2nd place; German: 3rd place)

  • Y. Inoue, S. Kato, M. Saikusa, C. Suzuki, Y. Otsubo, Y. Tanaka, H. Watanabe, F. Hayase: Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste). In: Food chemistry. Band 213, Dezember 2016, S. 521–528, doi:10.1016/j.foodchem.2016.06.106, PMID 27451212.
  • K. I. Kusumoto, Y. Yamagata, R. Tazawa, M. Kitagawa, T. Kato, K. Isobe, Y. Kashiwagi: Japanese Traditional and Making. In: Journal of fungi. Band 7, Nummer 7, Juli 2021, doi:10.3390/jof7070579, PMID 34356958, PMC 8307815 (freier Volltext).
  • Etsuko Sugawara, Yuichi Yonekura: Comparison of Aroma Components in Five Types of Miso. In: Nippon Shokuhin Kagaku Kogaku Kaishi. 1998, Band 45, Nummer 5, S. 323–329 doi:10.3136/nskkk.45.323. (Japanisch)
  • M. Ohata, T. Tominaga, D. Dubourdieu, K. Kubota, E. Sugawara: Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso. In: Journal of agricultural and food chemistry. Band 57, Nummer 6, März 2009, S. 2481–2485, doi:10.1021/jf803258c, PMID 19231859.
  • E. Sugawara, Y. Sakurai: Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone aroma component specific to miso. In: Bioscience, biotechnology, and biochemistry. Band 63, Nummer 4, April 1999, S. 749–752, doi:10.1271/bbb.63.749, PMID 10361688.
  • K. H. Steinkraus: Industrialization of Indigenous Fermented Foods, Revised and Expanded. In: CRC Press eBooks, 2004. doi:10.1201/9780203022047. S. 99–142.
  • K. Kumazawa, S. Kaneko, O. Nishimura: Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products. In: Journal of agricultural and food chemistry. Band 61, Nummer 49, Dezember 2013, S. 11968–11973, doi:10.1021/jf404082a, PMID 24274062.
  • K. H. Chin, P. E. Koehler: Effect of Salt Concentration and Incubation Temperature on Formation of Histamine, Phenethylamine, Tryptamine and Tyramine During Miso Fermentation. In: Journal of food protection. Band 49, Nummer 6, Juni 1986, S. 423–427, doi:10.4315/0362-028X-49.6.423, PMID 30959661.
  • Delores D. Truesdell, Nancy R. Green, Phyllis B. Acosta: Vitamin B12 Activity in Miso and Tempeh. In: Journal of Food Science. 1987, Band 52, Nummer 2, S. 493–494 doi:10.1111/j.1365-2621.1987.tb06650.x.
  • T. Moriyama, E. Yano, Y. Suemori, K. Nakano, N. Zaima, Y. Kawamura: Hypoallergenicity of various miso pastes manufactured in Japan. In: Journal of nutritional science and vitaminology. Band 59, Nummer 5, 2013, S. 462–469, doi:10.3177/jnsv.59.462, PMID 24418881.
  • B. Y. Byun, J. H. Mah: Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste. In: Journal of food science. Band 77, Nummer 12, Dezember 2012, S. T216–T223, doi:10.1111/j.1750-3841.2012.02983.x, PMID 23140362.
  • J. G. Allwood, L. T. Wakeling, D. C. Bean: Fermentation and the microbial community of Japanese koji and miso: A review. In: Journal of food science. Band 86, Nummer 6, Juni 2021, S. 2194–2207, doi:10.1111/1750-3841.15773, PMID 34056716.
  • K. G. Weng, Y. L. Yuan: Soy food intake and risk of gastric cancer: A dose-response meta-analysis of prospective studies. In: Medicine. Band 96, Nummer 33, August 2017, S. e7802, doi:10.1097/MD.0000000000007802, PMID 28816973, PMC 5571710 (freier Volltext).
  • C. H. Jang, J. Oh, J. S. Lim, H. J. Kim, J. S. Kim: Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases. In: Foods. Band 10, Nummer 3, März 2021, doi:10.3390/foods10030636, PMID 33803607, PMC 8003083 (freier Volltext).
  • S. Dwivedi, V. Singh, K. Sharma, A. Sliti, M. Baunthiyal, J. H. Shin: Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases. In: Plant foods for human nutrition. Band 79, Nummer 1, März 2024, S. 1–11, doi:10.1007/s11130-023-01130-1, PMID 38117392.
  • Roger T. Koide, Makoto Kanauchi, Yasushi Hashimoto: Variation Among Japanese Miso Breweries in Indoor Microbiomes is Mainly Ascribed to Variation in Type of Indoor Surface. In: Current Microbiology. 2024, Band 81, Nummer 2 doi:10.1007/s00284-023-03591-8. PMID 38236285 PMC 10796754 (freier Volltext).
  • T. Kobayashi, K. Abe, K. Asai, K. Gomi, P. R. Juvvadi, M. Kato, K. Kitamoto, M. Takeuchi, M. Machida: Genomics of Aspergillus oryzae. In: Bioscience, biotechnology, and biochemistry. Band 71, Nummer 3, März 2007, S. 646–670, doi:10.1271/bbb.60550, PMID 17341818.
  • T. Kumazawa, A. Nishimura, N. Asai, T. Adachi: Isolation of immune-regulatory Tetragenococcus halophilus from miso. In: PLOS ONE. Band 13, Nummer 12, 2018, S. e0208821, doi:10.1371/journal.pone.0208821, PMID 30586377, PMC 6306251 (freier Volltext).
  • T. Fujiwara, A. Matsura, M. Fukuda, K. Kuroki, T. Ogata: Isolation and characterization of Zygosaccharomyces sp. yeast strains from miso. In: The Journal of general and applied microbiology. Band 68, Nummer 6, März 2023, S. 295–302, doi:10.2323/jgam.2022.07.002, PMID 35934805.
  • Y. Suezawa, M. Suzuki, H. Mori: Genotyping of a miso and soy sauce fermentation yeast, Zygosaccharomyces rouxii, based on sequence analysis of the partial 26S ribosomal RNA gene and two internal transcribed spacers. In: Bioscience, biotechnology, and biochemistry. Band 72, Nummer 9, September 2008, S. 2452–2455, doi:10.1271/bbb.80211, PMID 18776675.

faz.net (Global: 282nd place; German: 12th place)

jstor.org (Global: 23rd place; German: 101st place)

  • K. Shibasaki, and C. W. Hesseltine. Miso Fermentation. In: Economic Botany (1962), Band 16, Heft 3, S. 180–95.

maff.go.jp (Global: 2,286th place; German: low place)

mayoclinic.org (Global: 2,191st place; German: 9,399th place)

mext.go.jp (Global: 2,561st place; German: low place)

miso.or.jp (Global: low place; German: low place)

n-tv.de (Global: 1,358th place; German: 74th place)

nih.gov (Global: 5th place; German: 7th place)

ncbi.nlm.nih.gov

  • Y. Inoue, S. Kato, M. Saikusa, C. Suzuki, Y. Otsubo, Y. Tanaka, H. Watanabe, F. Hayase: Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste). In: Food chemistry. Band 213, Dezember 2016, S. 521–528, doi:10.1016/j.foodchem.2016.06.106, PMID 27451212.
  • K. I. Kusumoto, Y. Yamagata, R. Tazawa, M. Kitagawa, T. Kato, K. Isobe, Y. Kashiwagi: Japanese Traditional and Making. In: Journal of fungi. Band 7, Nummer 7, Juli 2021, doi:10.3390/jof7070579, PMID 34356958, PMC 8307815 (freier Volltext).
  • M. Ohata, T. Tominaga, D. Dubourdieu, K. Kubota, E. Sugawara: Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso. In: Journal of agricultural and food chemistry. Band 57, Nummer 6, März 2009, S. 2481–2485, doi:10.1021/jf803258c, PMID 19231859.
  • E. Sugawara, Y. Sakurai: Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone aroma component specific to miso. In: Bioscience, biotechnology, and biochemistry. Band 63, Nummer 4, April 1999, S. 749–752, doi:10.1271/bbb.63.749, PMID 10361688.
  • K. Kumazawa, S. Kaneko, O. Nishimura: Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products. In: Journal of agricultural and food chemistry. Band 61, Nummer 49, Dezember 2013, S. 11968–11973, doi:10.1021/jf404082a, PMID 24274062.
  • K. H. Chin, P. E. Koehler: Effect of Salt Concentration and Incubation Temperature on Formation of Histamine, Phenethylamine, Tryptamine and Tyramine During Miso Fermentation. In: Journal of food protection. Band 49, Nummer 6, Juni 1986, S. 423–427, doi:10.4315/0362-028X-49.6.423, PMID 30959661.
  • T. Moriyama, E. Yano, Y. Suemori, K. Nakano, N. Zaima, Y. Kawamura: Hypoallergenicity of various miso pastes manufactured in Japan. In: Journal of nutritional science and vitaminology. Band 59, Nummer 5, 2013, S. 462–469, doi:10.3177/jnsv.59.462, PMID 24418881.
  • B. Y. Byun, J. H. Mah: Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste. In: Journal of food science. Band 77, Nummer 12, Dezember 2012, S. T216–T223, doi:10.1111/j.1750-3841.2012.02983.x, PMID 23140362.
  • J. G. Allwood, L. T. Wakeling, D. C. Bean: Fermentation and the microbial community of Japanese koji and miso: A review. In: Journal of food science. Band 86, Nummer 6, Juni 2021, S. 2194–2207, doi:10.1111/1750-3841.15773, PMID 34056716.
  • V. Van den Eynde, P. K. Gillman, B. B. Blackwell: The Prescriber's Guide to the MAOI Diet-Thinking Through Tyramine Troubles. In: Psychopharmacology bulletin. Band 52, Nummer 2, Mai 2022, S. 73–116, PMID 35721816, PMC 9172554 (freier Volltext).
  • X. Tong, W. Li, L. Q. Qin: [Meta-analysis of the relationship between soybean product consumption and gastric cancer]. In: Zhonghua yu fang yi xue za zhi [Chinese journal of preventive medicine]. Band 44, Nummer 3, März 2010, S. 215–220, PMID 20450742.
  • K. G. Weng, Y. L. Yuan: Soy food intake and risk of gastric cancer: A dose-response meta-analysis of prospective studies. In: Medicine. Band 96, Nummer 33, August 2017, S. e7802, doi:10.1097/MD.0000000000007802, PMID 28816973, PMC 5571710 (freier Volltext).
  • C. H. Jang, J. Oh, J. S. Lim, H. J. Kim, J. S. Kim: Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases. In: Foods. Band 10, Nummer 3, März 2021, doi:10.3390/foods10030636, PMID 33803607, PMC 8003083 (freier Volltext).
  • S. Dwivedi, V. Singh, K. Sharma, A. Sliti, M. Baunthiyal, J. H. Shin: Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases. In: Plant foods for human nutrition. Band 79, Nummer 1, März 2024, S. 1–11, doi:10.1007/s11130-023-01130-1, PMID 38117392.
  • Roger T. Koide, Makoto Kanauchi, Yasushi Hashimoto: Variation Among Japanese Miso Breweries in Indoor Microbiomes is Mainly Ascribed to Variation in Type of Indoor Surface. In: Current Microbiology. 2024, Band 81, Nummer 2 doi:10.1007/s00284-023-03591-8. PMID 38236285 PMC 10796754 (freier Volltext).
  • T. Kobayashi, K. Abe, K. Asai, K. Gomi, P. R. Juvvadi, M. Kato, K. Kitamoto, M. Takeuchi, M. Machida: Genomics of Aspergillus oryzae. In: Bioscience, biotechnology, and biochemistry. Band 71, Nummer 3, März 2007, S. 646–670, doi:10.1271/bbb.60550, PMID 17341818.
  • T. Kumazawa, A. Nishimura, N. Asai, T. Adachi: Isolation of immune-regulatory Tetragenococcus halophilus from miso. In: PLOS ONE. Band 13, Nummer 12, 2018, S. e0208821, doi:10.1371/journal.pone.0208821, PMID 30586377, PMC 6306251 (freier Volltext).
  • T. Fujiwara, A. Matsura, M. Fukuda, K. Kuroki, T. Ogata: Isolation and characterization of Zygosaccharomyces sp. yeast strains from miso. In: The Journal of general and applied microbiology. Band 68, Nummer 6, März 2023, S. 295–302, doi:10.2323/jgam.2022.07.002, PMID 35934805.
  • Y. Suezawa, M. Suzuki, H. Mori: Genotyping of a miso and soy sauce fermentation yeast, Zygosaccharomyces rouxii, based on sequence analysis of the partial 26S ribosomal RNA gene and two internal transcribed spacers. In: Bioscience, biotechnology, and biochemistry. Band 72, Nummer 9, September 2008, S. 2452–2455, doi:10.1271/bbb.80211, PMID 18776675.

panasonic.com (Global: 9,646th place; German: 8,166th place)

gccatapult.panasonic.com

researchandmarkets.com (Global: low place; German: low place)

  • Global Miso Market 2018–2022. In: researchandmarkets.com. Research and Markets, 27. März 2018, abgerufen am 14. März 2025 (englisch, ID: IRTNTR21132).

soyinfocenter.com (Global: low place; German: low place)

  • William Shurtleff, Akiko Aoyagi: History of Miso and Soybean Chiang – Page 1. A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods, 1100 B.C. to the 1980s. In: soyinfocenter.com. Soyinfo Center, abgerufen am 14. März 2025 (englisch).

statista.com (Global: 1,214th place; German: 256th place)

web.archive.org (Global: 1st place; German: 1st place)

  • William Shurtleff, Akiko Aoyagi: The Book of Miso. Vol. I: Savory, High-Protein Seasoning. Zweite Auflage. Ten Speed Press, Berkeley (CA) 2001, ISBN 1-58008-336-6, archiviert (PDF; 38 MB) In: archive.org (englisch).

zdb-katalog.de (Global: 107th place; German: 5th place)