Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research
). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.
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Beans & Legumes
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Eggs & Dairy
Herbs & Spices
- Akhter M, Inoue M, Kurahashi N et al. Dietary soy and isoflavone intake and risk of colorectal cancer in the Japan public health center-based prospective study. Cancer Epidemiol Biomarkers Prev. 2008 Aug;17(8):2128-35. 2008.
- Chang TS, Ding HY, Tai SS et al. Metabolism of the soy isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods. Biosci Biotechnol Biochem. 2007 May;71(5):1330-3. Epub 2007 May 7. 2007.
- El-Shenawy NS, Abu Zaid A and Amin GA. Preparation of different types of miso with mixture of starters and their effects on endogenous antioxidant of liver and kidney of mice. J Anim Physiol Anim Nutr (Berl). 2011 Feb 2. doi: 10.1111/j.1439-0396.2011.01129.x. [Epub ahead of print]. 2011.
- Hwang YW, Kim SY, Jee SH et al. Soy food consumption and risk of prostate cancer: a meta-analysis of observational studies. Nutr Cancer. 2009;61(5):598-606. 2009.
- Inoue K, Gotou T, Kitajima H et al. Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein. J Biosci Bioeng. 2009 Aug;108(2):111-5. 2009.
- Jiang X, Ren Q, Chen SP et al. UVC mutagenicity is suppressed in Japanese miso-treated human RSa cells, possibly via GRP78 expression. Biosci Biotechnol Biochem. 2011;75(9):1685-91. Epub 2011 Sep 7. 2011.
- Jorgensen TR. Identification and toxigenic potential of the industrially important fungi, Aspergillus oryzae and Aspergillus sojae. J Food Prot. 2007 Dec;70(12):2916-34. 2007.
- Kawano K. History and functional components of miso (in Japanese). Nippon Aji Nioi Gakkaishi 2007; 14:137-144. 2007.
- Kim TW, Lee J, Park M et al. Analysis of Bacterial and Fungal Communities in Japanese- and Chinese-Fermented Soybean Pastes Using Nested PCR-DGGE. Current Microbiology 60. 5 (May 2010): 315-20. 2010.
- Koga R, Tanaka M, Tsuda H et al. Daily exercise fluctuations and dietary patterns during training predict visceral fat regain in obese women. Am J Med Sci. 2008 Dec;336(6):450-7. 2008.
- Kokubo Y, Iso H, Ishihara J et al. Association of dietary intake of soy, beans, and isoflavones with risk of cerebral and myocardial infarctions in Japanese populations: the Japan Public Health Center-based (JPHC) study cohort I. Circulation. 2007 Nov 27;116(22):2553-62. Epub 2007 Nov 19. 2007.
- Machida M, Yamada O and Gomi K. Genomics of Aspergillus oryzae: learning from the history of Koji mold and exploration of its future. DNA Res. 2008 Aug;15(4):173-83. 2008.
- Maskarinec G, Watts K, Kagihara J et al. Urinary Isoflavonoid Excretion is Similar after Consuming Soy Milk and Miso Soup in Japanese-American Women. Br J Nutr. 2008 August; 100(2): 424—429. 2008.
- Murooka Y and Yamshita M. Traditional healthful fermented products of Japan. J Ind Microbiol Biotechnol. 2008 Aug;35(8):791-8. Epub 2008 May 7. 2008.
- Nishio K, Niwa Y, Toyoshima H et al. Consumption of soy foods and the risk of breast cancer: findings from the Japan Collaborative Cohort (JACC) Study. Cancer Causes Control. 2007 Oct;18(8):801-8. Epub 2007 Jul 6. 2007.
- Ohata M, Tominaga T, Dubourdieu D et al. Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso. J Agric Food Chem. 2009 Mar 25;57(6):2481-5. 2009.
- Okubo H, Miyake Y, Sasaki S et al. Nutritional adequacy of three dietary patterns defined by cluster analysis in 997 pregnant Japanese women: the Osaka Maternal and Child Health Study. Public Health Nutr. 2011 Apr;14(4):611-21. Epub 2010 Sep 21. 2011.
- Shurtleff W and Aoyagi A. History of Miso, Soybean Jiang (China), Jang (Korea), and Tauco / Taotjo (Indonesia) (200 B.C. to 2009). (2009). Soyinfo Center, Lafayette, CA. ISBN: ISBN 978-1-928914-22-8. 2009.
- Sugiyama Y, Sakurai Y and Hirota A. Isolation of 2,4,4'-trihydroxydeoxybenzoin and 3'-hydroxydaidzein from soybean miso. Biosci Biotechnol Biochem. 2010;74(6):1293-4. Epub 2010 Jun 7. 2010.
- Uenishi T, Sugiura H, Tanaka T et al. Aggravation of atopic dermatitis in breast-fed infants by tree nut-related foods and fermented foods in breast milk. J Dermatol. 2011 Feb;38(2):140-5. doi: 10.1111/j.1346-8138.2010.00968.x. Epub 2010 Sep 2. 2011.
- Watanabe H, Kashimoto N, Kajimura J et al. A miso (Japanese soybean paste) diet conferred greater protection against hypertension than a sodium chloride diet in Dahl salt-sensitive rats. Hypertens Res. 2006 Sep;29(9):731-8. 2006.
- Wilson S, Martinez-Villaluenga C and De Mejia EG. Purification, thermal stability, and antigenicity of the immunodominant soybean allergen P34 in soy cultivars, ingredients, and products. J Food Sci. 2008 Aug;73(6):T106-14. 2008.