"Soy Foods" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.
| Descriptor ID |
D045730
|
| MeSH Number(s) |
G07.203.200.775 G07.203.300.850.450.500 J02.350.775 J02.500.850.800.500
|
| Concept/Terms |
Soy Foods- Soy Foods
- Food, Soy
- Foods, Soy
- Soy Food
Soy Cheese- Soy Cheese
- Cheese, Soy
- Cheeses, Soy
- Soy Cheeses
Texturized Soy Protein- Texturized Soy Protein
- Protein, Texturized Soy
- Proteins, Texturized Soy
- Soy Protein, Texturized
- Soy Proteins, Texturized
- Texturized Soy Proteins
- Texturized Vegetable Protein
- Protein, Texturized Vegetable
- Vegetable Protein, Texturized
- Vegetable Proteins, Texturized
Tofu- Tofu
- Bean Curd, Soy
- Bean Curds, Soy
- Curd, Soy Bean
- Curds, Soy Bean
- Soy Bean Curd
- Soy Bean Curds
|
Below are MeSH descriptors whose meaning is more general than "Soy Foods".
Below are MeSH descriptors whose meaning is more specific than "Soy Foods".
This graph shows the total number of publications written about "Soy Foods" by people in this website by year, and whether "Soy Foods" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2021 | 1 | 0 | 1 |
| 2024 | 3 | 0 | 3 |
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Below are the most recent publications written about "Soy Foods" by people in Profiles.
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Mo Z, Zhan M, Yang X, Xie P, Xiao J, Cao Y, Xiao H, Song M. Fermented dietary fiber from soy sauce residue exerts antidiabetic effects through regulating the PI3K/AKT signaling pathway and gut microbiota-SCFAs-GPRs axis in type 2 diabetic mellitus mice. Int J Biol Macromol. 2024 Jun; 270(Pt 2):132251.
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Zhang G, Zheng C, Ding YH, Mello C. Casein kinase II promotes piRNA production through direct phosphorylation of USTC component TOFU-4. Nat Commun. 2024 Mar 28; 15(1):2727.
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Iman MN, Haslam DE, Liang L, Guo K, Joshipura K, P?rez CM, Clish C, Tucker KL, Manson JE, Bhupathiraju SN, Fukusaki E, Lasky-Su J, Putri SP. Multidisciplinary approach combining food metabolomics and epidemiology identifies meglutol as an important bioactive metabolite in tempe, an Indonesian fermented food. Food Chem. 2024 Jul 15; 446:138744.
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Ahnan-Winarno AD, Cordeiro L, Winarno FG, Gibbons J, Xiao H. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Compr Rev Food Sci Food Saf. 2021 03; 20(2):1717-1767.