1. Total isoflavones from soybean and tempeh reversed scopolamine-induced amnesia, improved cholinergic activities and reduced neuroinflammation in brain;Ahmad;Food and Chemical Toxicology,2014
2. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability;Ahnan-Winarno;Comprehensive Reviews in Food Science and Food Safety,2021
3. Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays;Apak;Journal of Agricultural and Food Chemistry,2016
4. The potential of tempeh as a chemopreventive and chemotherapeutic agent targeting breast cancer cells;Bintari;Pakistan Journal of Nutrition,2017
5. Effect of temperature, elevated carbon dioxide, and drought during seed development on the isoflavone content of dwarf soybean [Glycine max (L.) Merrill] grown in controlled environments;Caldwell;Journal of Agricultural and Food Chemistry,2005