Miso (English Wikipedia)

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

refsWebsite

Global rank English rank

8nih.gov

4^th place

5doi.org

2^nd place

4web.archive.org

1^st place

3worldcat.org

5^th place

2books.google.com

3^rd place

2archive.org

6^th place

1researchandmarkets.com

low place

1yamajirushi.co.jp

low place

1panasonic.com

8,392^nd place

low place

1abokichi.com

low place

1indoindians.com

low place

1yabai.com

low place

1fda.gov

447^th place

338^th place

1naturalimport.com

low place

1oed.com

360^th place

231^st place

1whats4eats.com

low place

1vegsoc.org

low place

1umm.edu

9,624^th place

low place

1semanticscholar.org

11^th place

8^th place

abokichi.com

"The origin of miso". Abokichi.com. Yumi Miyamoto. 2017-03-02. Retrieved 2022-05-18.

archive.org

Albala, Ken (2007). Beans: a history. Berg Publishers. p. 216. ISBN 978-1-84520-430-3.
Shurtleff, William; Aoyagi, Akiko (2001). The book of miso. savory, high-protein seasoning (2nd ed.). Berkeley: Ten Speed Press. pp. 232–237. ISBN 978-1580083362.

books.google.com

Shurtleff, William; Aoyagi, Akiko (2009). History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009). Soyinfo Center. p. 627. ISBN 978-1-928914-22-8.
Shurtleff, William; Aoyagi, Akiko (2001). The book of miso: savory, high-protein seasoning. Soyinfo Center. p. 48. ISBN 978-1-58008-336-2.

doi.org

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Inoue, Yutaka (2016). "Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)". Food Chemistry. 213: 521–528. doi:10.1016/j.foodchem.2016.06.106. PMID 27451212.
Ito, Koji (2020-08-31). "Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate". Environmental Health and Preventive Medicine. 25 (1): 45. doi:10.1186/s12199-020-00883-4. ISSN 1347-4715. PMC 7461326. PMID 32867671.
Kondo, Hiroaki; Sakuyama Tomari, Hiroe; Yamakawa, Shoko; Kitagawa, Manabu; Yamada, Minami; Itou, Seiki; Yamamoto, Tetsuro; Uehara, Yoshio (November 2019). "Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension". Hypertension Research. 42 (11): 1757–1767. doi:10.1038/s41440-019-0304-9. ISSN 1348-4214. PMC 8076009. PMID 31371810.
Du, Dong Dong; Yoshinaga, Mariko; Sonoda, Masaru; Kawakubo, Kiyoshi; Uehara, Yoshio (2014). "Blood pressure reduction by Japanese traditional Miso is associated with increased diuresis and natriuresis through dopamine system in Dahl salt-sensitive rats". Clinical and Experimental Hypertension. 36 (5): 359–366. doi:10.3109/10641963.2013.827702. ISSN 1525-6006. PMID 24047246. S2CID 207516579.

fda.gov

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.

indoindians.com

khintan (2020-12-02). "All About Miso & Miso Soup Recipe". Indoindians.com. Retrieved 2021-06-15.

naturalimport.com

"Recipes for Hatcho Miso". NaturalImport.com. Archived from the original on 8 September 2015. Retrieved 15 August 2015.

nih.gov

pubmed.ncbi.nlm.nih.gov

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Inoue, Yutaka (2016). "Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)". Food Chemistry. 213: 521–528. doi:10.1016/j.foodchem.2016.06.106. PMID 27451212.
Ito, Koji (2020-08-31). "Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate". Environmental Health and Preventive Medicine. 25 (1): 45. doi:10.1186/s12199-020-00883-4. ISSN 1347-4715. PMC 7461326. PMID 32867671.
Kondo, Hiroaki; Sakuyama Tomari, Hiroe; Yamakawa, Shoko; Kitagawa, Manabu; Yamada, Minami; Itou, Seiki; Yamamoto, Tetsuro; Uehara, Yoshio (November 2019). "Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension". Hypertension Research. 42 (11): 1757–1767. doi:10.1038/s41440-019-0304-9. ISSN 1348-4214. PMC 8076009. PMID 31371810.
Du, Dong Dong; Yoshinaga, Mariko; Sonoda, Masaru; Kawakubo, Kiyoshi; Uehara, Yoshio (2014). "Blood pressure reduction by Japanese traditional Miso is associated with increased diuresis and natriuresis through dopamine system in Dahl salt-sensitive rats". Clinical and Experimental Hypertension. 36 (5): 359–366. doi:10.3109/10641963.2013.827702. ISSN 1525-6006. PMID 24047246. S2CID 207516579.

ncbi.nlm.nih.gov

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Ito, Koji (2020-08-31). "Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate". Environmental Health and Preventive Medicine. 25 (1): 45. doi:10.1186/s12199-020-00883-4. ISSN 1347-4715. PMC 7461326. PMID 32867671.
Kondo, Hiroaki; Sakuyama Tomari, Hiroe; Yamakawa, Shoko; Kitagawa, Manabu; Yamada, Minami; Itou, Seiki; Yamamoto, Tetsuro; Uehara, Yoshio (November 2019). "Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension". Hypertension Research. 42 (11): 1757–1767. doi:10.1038/s41440-019-0304-9. ISSN 1348-4214. PMC 8076009. PMID 31371810.

oed.com

"amylolytic, adj". OED Online. Oxford University Press. Retrieved 12 March 2016.

panasonic.com

gccatapult.panasonic.com

"Open innovation of Marukome and Panasonic to create "New Miso Life"". Panasonic.com. Naoaki Yamamoto. 2018-03-07. Retrieved 2022-05-18.

researchandmarkets.com

Global Miso Market 2018-2022 (Technical report). Research and Markets. 27 March 2018. IRTNTR21132. Retrieved 20 September 2018.

semanticscholar.org

api.semanticscholar.org

Du, Dong Dong; Yoshinaga, Mariko; Sonoda, Masaru; Kawakubo, Kiyoshi; Uehara, Yoshio (2014). "Blood pressure reduction by Japanese traditional Miso is associated with increased diuresis and natriuresis through dopamine system in Dahl salt-sensitive rats". Clinical and Experimental Hypertension. 36 (5): 359–366. doi:10.3109/10641963.2013.827702. ISSN 1525-6006. PMID 24047246. S2CID 207516579.

umm.edu

Ehrlich, Steven D. (2011-05-24). "Lactobacillus acidophilus". University of Maryland Medical Center (UMMC). Retrieved 2013-11-20.

vegsoc.org

"Vitamin B12". The Vegetarian Society. The Vegetarian Society of the United Kingdom Limited. Archived from the original on August 22, 2008. Retrieved December 28, 2010.

web.archive.org

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
"Recipes for Hatcho Miso". NaturalImport.com. Archived from the original on 8 September 2015. Retrieved 15 August 2015.
"Misozuke Recipe (Japanese miso pickle)". Whats4eats.com. Brad Harvey. 26 July 2008. Archived from the original on 2006-11-21. Retrieved 2013-11-20.
"Vitamin B12". The Vegetarian Society. The Vegetarian Society of the United Kingdom Limited. Archived from the original on August 22, 2008. Retrieved December 28, 2010.

whats4eats.com

"Misozuke Recipe (Japanese miso pickle)". Whats4eats.com. Brad Harvey. 26 July 2008. Archived from the original on 2006-11-21. Retrieved 2013-11-20.

worldcat.org

search.worldcat.org

Ito, Koji (2020-08-31). "Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate". Environmental Health and Preventive Medicine. 25 (1): 45. doi:10.1186/s12199-020-00883-4. ISSN 1347-4715. PMC 7461326. PMID 32867671.
Kondo, Hiroaki; Sakuyama Tomari, Hiroe; Yamakawa, Shoko; Kitagawa, Manabu; Yamada, Minami; Itou, Seiki; Yamamoto, Tetsuro; Uehara, Yoshio (November 2019). "Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension". Hypertension Research. 42 (11): 1757–1767. doi:10.1038/s41440-019-0304-9. ISSN 1348-4214. PMC 8076009. PMID 31371810.
Du, Dong Dong; Yoshinaga, Mariko; Sonoda, Masaru; Kawakubo, Kiyoshi; Uehara, Yoshio (2014). "Blood pressure reduction by Japanese traditional Miso is associated with increased diuresis and natriuresis through dopamine system in Dahl salt-sensitive rats". Clinical and Experimental Hypertension. 36 (5): 359–366. doi:10.3109/10641963.2013.827702. ISSN 1525-6006. PMID 24047246. S2CID 207516579.

yabai.com

Writers, YABAI (16 May 2017). "Everything You Need to Know About Miso Paste | YABAI - The Modern, Vibrant Face of Japan". YABAI. Retrieved 2021-06-15.

yamajirushi.co.jp

"お味噌の歴史 (The History of Miso)" (in Japanese). Yamajirushi Jyozo. Retrieved 2013-11-20.