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Oncology Reports, ISSN 1021-335X, 12/2018, Volume 40, Issue 6, pp. 3323 - 3334
A mounting body of evidence has revealed that microRNAs (miRs) serve pivotal roles in various developmental processes, and in tumourigenesis, by binding to... 
MicroRNA-194 | Wnt/β-catenin | SUFU negative regulator of hedgehog signaling | Apoptosis | TRANSCRIPTION FACTORS | catenin | SONIC HEDGEHOG | apoptosis | CELL-PROLIFERATION | BETA-CATENIN | GENE | ONCOLOGY | microRNA-194 | SUFU | SUFU negative regulator of edgehog signaling | Wnt | HELICOBACTER-PYLORI | EXPRESSION | MEDULLOBLASTOMA
Journal Article
Genes and Development, ISSN 0890-9369, 11/2014, Volume 28, Issue 22, pp. 2547 - 2563
Journal Article
Journal of Food Science, ISSN 0022-1147, 01/2020, Volume 85, Issue 1, pp. 165 - 172
Sufu is a form of food derived from traditional Chinese fermented soybean. It has a unique flavor and contains abundant nutrients. With demands for healthy... 
flavor | GABA | Lactobacillus brevis | metabolites | sufu
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 08/2014, Volume 49, Issue 8, pp. 1834 - 1841
Summary This study aims to investigate the nutritional value of sufu and reduce environmental problems caused by okara, which results from the traditional... 
fermentation | textural | microstructure | whole‐soya bean cotyledon sufu | Biochemical changes | Whole-soya bean cotyledon sufu | Textural | Fermentation | Microstructure | ISOFLAVONES | whole-soya bean cotyledon sufu | PROTEIN | TEMPERATURE | FOOD SCIENCE & TECHNOLOGY | OKARA | NACL | TOFU | Soybean | Beans | Biochemistry | Food science | Nutrition | Enzymes | Soya beans | Sufu | Tofu | Okara
Journal Article
Developmental Dynamics, ISSN 1058-8388, 01/2018, Volume 247, Issue 1, pp. 156 - 169
Journal Article
Journal of Cellular Biochemistry, ISSN 0730-2312, 03/2020, Volume 121, Issue 3, pp. 2225 - 2235
Purpose Long‐chain noncoding RNAs (lncRNAs) are involved in regulating the sensitivity of cancer cells to chemotherapeutic drugs, but the specific mechanism of... 
long‐chain chain noncoding RNA GAS5 | triple‐negative breast cancer | SUFU | miR‐378a‐5p
Journal Article
Oncogene, ISSN 0950-9232, 05/2014, Volume 33, Issue 20, pp. 2674 - 2680
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2018, Volume 98, Issue 11, pp. 4216 - 4226
BACKGROUND Sufu is a fermented soybean food with unique odor, flavor, and texture, which might not be appreciated by nonregular consumers. To identify the... 
nonregular consumers | ideal profile method | sufu (fermented soybean curd) | sensory analysis | CONSISTENCY | FOOD SCIENCE & TECHNOLOGY | COMMERCIAL PLAIN SUFU | IPM | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | Profile method (forecasting) | Soybeans | Fermented food | Consumers | Data processing | Flavor | Texture | Organic chemistry | Odors | Sensory evaluation | Sesame oil | Flavors | Aroma | Odor
Journal Article
Critical Reviews in Biotechnology, ISSN 0738-8551, 01/2000, Volume 20, Issue 4, pp. 265 - 291
Control of the foodborne pathogens Escherichia coli O157:H7, Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes during sufu fermentation... 
sufu
Journal Article
Journal Article
by Xu, FF and Li, H and Hu, CJ
BIOSCIENCE REPORTS, ISSN 0144-8463, 07/2019, Volume 39, Issue 7, p. 1
Numerous evidence has recently demonstrated that long non-coding RNAs (lncRNAs) play vital roles in the oncogenesis and development of a wide range of human... 
SUPPRESSOR | REGULATOR | INVASION | METASTASIS | RNA | BIOCHEMISTRY & MOLECULAR BIOLOGY | RESISTANCE | GLI1 | FUSED SUFU | LNCRNA | CELL BIOLOGY | Cell proliferation | Colonies | Leukemia | Leukemia inhibitory factor | Antisense RNA | Breast cancer | Ribonucleic acid--RNA | Gene expression | Neoplasms | Cell growth | Molecular modelling | Overexpression | Cell lines | Breast | Tumorigenesis | Cell migration | Tumors
Journal Article
LWT, ISSN 0023-6438, 01/2020, Volume 117, p. 108637
Natural fermentation of sufu yields large amounts of biogenic amines (BAs) and other risk factor, which pose significant health risks. To improve the safety... 
Pure-culture fermentation | Mucor | Biogenic amines | Sufu | Quality control | POLYAMINES | REDUCTION | FOOD SCIENCE & TECHNOLOGY | GROWTH | HISTAMINE | BACTERIAL
Journal Article
LWT, ISSN 0023-6438, 11/2019, Volume 114, p. 108379
In this study, we investigated microbial community succession and the metabolite changes during 84 days of sufu ripening (a traditional fermented soybean... 
Microbial diversity | Flavour | Correlation analysis | Sufu fermentation | Biogenic amine | WINE | QUALITY | METABOLITE CHANGES | FOOD SCIENCE & TECHNOLOGY | DIVERSITY | BACTERIAL | IDENTIFICATION
Journal Article
Biochemical and Biophysical Research Communications, ISSN 0006-291X, 11/2018, Volume 506, Issue 1, pp. 194 - 203
Osteoporosis is widely viewed as a major public health concern, but the exact magnitude of the problem is uncertain. MicroRNAs play a key role in maintaining... 
Osteoporosis | SUFU | Osteoblast | MicroRNA-874 | Hedgehog signaling pathway | Proliferation | Differentiation | SUPPRESSOR | OVEREXPRESSION | BIOPHYSICS | BIOCHEMISTRY & MOLECULAR BIOLOGY | Animal experimentation | Bone morphogenetic proteins | MicroRNA
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 114, Issue 2, pp. 600 - 609
In this study, the volatile compounds in nine fermented soybean pastes were extracted and analysed by simultaneous steam distillation and extraction (SDE) and... 
GC–MS | Sensory analysis | Soybean | Fermentation | SDE | Volatile | GC-MS | PROTEIN | FOOD SCIENCE & TECHNOLOGY | NUTRITION & DIETETICS | SUFU | ETHANOL | CHEMISTRY, APPLIED | FLAVOR | Comparative analysis | Water reuse
Journal Article
American Journal of Biochemistry and Biotechnology, ISSN 1553-3468, 2018, Volume 14, Issue 4, pp. 285 - 297
Journal Article
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