150 related articles for article (PubMed ID: 10540753)
1. New potent antioxidative o-dihydroxyisoflavones in fermented Japanese soybean products.
Esaki H; Kawakishi S; Morimitsu Y; Osawa T
Biosci Biotechnol Biochem; 1999 Sep; 63(9):1637-9. PubMed ID: 10540753
[TBL] [Abstract][Full Text] [Related]
2. Isolation, bioactivity, and production of ortho-hydroxydaidzein and ortho-hydroxygenistein.
Chang TS
Int J Mol Sci; 2014 Apr; 15(4):5699-716. PubMed ID: 24705463
[TBL] [Abstract][Full Text] [Related]
3. Metabolism of the soy isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods.
Chang TS; Ding HY; Tai SS; Wu CY
Biosci Biotechnol Biochem; 2007 May; 71(5):1330-3. PubMed ID: 17485838
[TBL] [Abstract][Full Text] [Related]
4. Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi.
Esaki H; Onozaki H; Morimitsu Y; Kawakishi S; Osawa T
Biosci Biotechnol Biochem; 1998; 62(4):740-6. PubMed ID: 27392558
[TBL] [Abstract][Full Text] [Related]
5. Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi.
Esaki H; Watanabe R; Onozaki H; Kawakishi S; Osawa T
Biosci Biotechnol Biochem; 1999; 63(5):851-8. PubMed ID: 27385568
[TBL] [Abstract][Full Text] [Related]
6.
Shahzad R; Shehzad A; Bilal S; Lee IJ
Molecules; 2020 May; 25(10):. PubMed ID: 32443519
[TBL] [Abstract][Full Text] [Related]
7. Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl.
Chiou RY; Cheng SL
J Agric Food Chem; 2001 Aug; 49(8):3656-60. PubMed ID: 11513643
[TBL] [Abstract][Full Text] [Related]
8. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China.
Xu L; Du B; Xu B
Food Chem; 2015 May; 174():202-13. PubMed ID: 25529671
[TBL] [Abstract][Full Text] [Related]
9. Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae.
Hwan Nam D; Jung Kim H; Sun Lim J; Heon Kim K; Park CS; Hwan Kim J; Lim J; Young Kwon D; Kim IH; Kim JS
J Food Sci; 2011 Oct; 76(8):H194-200. PubMed ID: 22417591
[TBL] [Abstract][Full Text] [Related]
10. Quantification of genistein and genistin in soybeans and soybean products.
Fukutake M; Takahashi M; Ishida K; Kawamura H; Sugimura T; Wakabayashi K
Food Chem Toxicol; 1996 May; 34(5):457-61. PubMed ID: 8655094
[TBL] [Abstract][Full Text] [Related]
11. Incorporation of esterified soybean isoflavones with antioxidant activity into low density lipoprotein.
Meng QH; Lewis P; Wähälä K; Adlercreutz H; Tikkanen MJ
Biochim Biophys Acta; 1999 Jun; 1438(3):369-76. PubMed ID: 10366779
[TBL] [Abstract][Full Text] [Related]
12. Targeted metabolomics for Aspergillus oryzae-mediated biotransformation of soybean isoflavones, showing variations in primary metabolites.
Lee S; Seo MH; Oh DK; Lee CH
Biosci Biotechnol Biochem; 2014; 78(1):167-74. PubMed ID: 25036500
[TBL] [Abstract][Full Text] [Related]
13. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF-κB activation.
Falcão HG; Silva MBR; de Camargo AC; Shahidi F; Franchin M; Rosalen PL; Alencar SM; Kurozawa LE; Ida EI
J Food Biochem; 2019 Nov; 43(11):e13018. PubMed ID: 31441957
[TBL] [Abstract][Full Text] [Related]
14. Effects of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and cheonggukjang (fermented unsalted soybean paste).
Jeong PH; Shin DH; Kim YS
J Food Sci; 2008 Oct; 73(8):H187-94. PubMed ID: 19019114
[TBL] [Abstract][Full Text] [Related]
15. 1,1-Diphenyl-2-picrylhydrazyl radical-scavenging compounds from soybean miso and antiproliferative activity of isoflavones from soybean miso toward the cancer cell lines.
Hirota A; Taki S; Kawaii S; Yano M; Abe N
Biosci Biotechnol Biochem; 2000 May; 64(5):1038-40. PubMed ID: 10879475
[TBL] [Abstract][Full Text] [Related]
16. Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji.
Huang RY; Chou CC
J Agric Food Chem; 2008 Sep; 56(18):8484-9. PubMed ID: 18729461
[TBL] [Abstract][Full Text] [Related]
17. 8-Hydroxydaidzein, an aldose reductase inhibitor from okara fermented with Aspergillus sp. HK-388.
Fujita T; Funako T; Hayashi H
Biosci Biotechnol Biochem; 2004 Jul; 68(7):1588-90. PubMed ID: 15277768
[TBL] [Abstract][Full Text] [Related]
18. Enhancement of β-secretase inhibition and antioxidant activities of tempeh, a fermented soybean cake through enrichment of bioactive aglycones.
Ahmad A; Ramasamy K; Majeed AB; Mani V
Pharm Biol; 2015 May; 53(5):758-66. PubMed ID: 25756802
[TBL] [Abstract][Full Text] [Related]
19. Determination of the levels of isoflavonoids in soybeans and soy-derived foods and estimation of isoflavonoids in the Japanese daily intake.
Nakamura Y; Tsuji S; Tonogai Y
J AOAC Int; 2000; 83(3):635-50. PubMed ID: 10868587
[TBL] [Abstract][Full Text] [Related]
20. Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi.
Lin CH; Wei YT; Chou CC
Food Microbiol; 2006 Oct; 23(7):628-33. PubMed ID: 16943061
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]