tofu
Botanicalexperimental
Tofu or bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, and extra firm. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian and Southeast Asian cuisines; in modern Western cooking, it is often used as a meat substitute. — Wikipedia
Clinical trial activity
6 trials · 8 clinical orgs · 0 marketing orgs
Phase 1
0
Phase 2
0
Phase 3
0
Phase 4
0
Earliest trial started Jun 15, 2017 (NCT03844958)
Timeline
No events for the selected filters.
Clinical trials
| NCT ID | Phase | Start date | Sponsor(s) |
|---|---|---|---|
| NCT07254403 | N/A | Oct 31, 2025 | Texas A&M University |
| NCT06874400 | N/A | Apr 1, 2025 | University of Toronto |
| NCT04896619 | N/A | Sep 7, 2021 | Asahimatsu Foods, Wageningen University |
| NCT04784806 | N/A | Apr 30, 2021 | Rockefeller University, University of California, Davis |
| NCT03179462 | N/A | Jul 1, 2017 | Hoosier Cancer Research Network |
| NCT03844958 | N/A | Jun 15, 2017 | Zhejiang University |
Showing 6 of 6 trials
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Organizations
Research & Development (8)
| Organization | Org type | Trials | As lead sponsor | Phases | Earliest year |
|---|---|---|---|---|---|
| Asahimatsu Foods | For profit | 1 | 0 | 1 | 2021 |
| Hoosier Cancer Research Network | Academic/Hospital | 1 | 1 | 1 | 2017 |
| Rockefeller University | Academic/Hospital | 1 | 0 | 1 | 2021 |
| Texas A&M University | Academic/Hospital | 1 | 1 | 1 | 2025 |
| University of California, Davis | Academic/Hospital | 1 | 1 | 1 | 2021 |
| University of Toronto | Academic/Hospital | 1 | 1 | 1 | 2025 |
| Wageningen University | Academic/Hospital | 1 | 1 | 1 | 2021 |
| Zhejiang University | Academic/Hospital | 1 | 1 | 1 | 2017 |
8 organizations
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