324 related articles for article (PubMed ID: 12822960)
1. Variations in isoflavone levels in soy foods and soy protein isolates and issues related to isoflavone databases and food labeling.
Setchell KD; Cole SJ
J Agric Food Chem; 2003 Jul; 51(14):4146-55. PubMed ID: 12822960
[TBL] [Abstract][Full Text] [Related]
2. LC/UV/ESI-MS analysis of isoflavones in Edamame and Tofu soybeans.
Wu Q; Wang M; Sciarappa WJ; Simon JE
J Agric Food Chem; 2004 May; 52(10):2763-9. PubMed ID: 15137811
[TBL] [Abstract][Full Text] [Related]
3. Accumulation of genistein and daidzein, soybean isoflavones implicated in promoting human health, is significantly elevated by irrigation.
Bennett JO; Yu O; Heatherly LG; Krishnan HB
J Agric Food Chem; 2004 Dec; 52(25):7574-9. PubMed ID: 15675806
[TBL] [Abstract][Full Text] [Related]
4. Isoflavonoid content of Hong Kong soy foods.
Chan SG; Murphy PA; Ho SC; Kreiger N; Darlington G; So EK; Chong PY
J Agric Food Chem; 2009 Jun; 57(12):5386-90. PubMed ID: 19530716
[TBL] [Abstract][Full Text] [Related]
5. Group B saponins in soy products in the U.S. Department of Agriculture--Iowa State University isoflavone database and their comparison with isoflavone contents.
Murphy PA; Hu J; Barua K; Hauck CC
J Agric Food Chem; 2008 Sep; 56(18):8534-40. PubMed ID: 18710246
[TBL] [Abstract][Full Text] [Related]
6. Higher bioavailability of isoflavones after a single ingestion of a soya-based supplement than a soya-based food in young healthy males.
Vergne S; Bennetau-Pelissero C; Lamothe V; Chantre P; Potier M; Asselineau J; Perez P; Durand M; Moore N; Sauvant P
Br J Nutr; 2008 Feb; 99(2):333-44. PubMed ID: 17678570
[TBL] [Abstract][Full Text] [Related]
7. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage.
Rau De Almeida Callou K; Sadigov S; Lajolo FM; Genovese MI
J Agric Food Chem; 2010 Apr; 58(7):4284-91. PubMed ID: 20199084
[TBL] [Abstract][Full Text] [Related]
8. Low aglycone content in commercial soy drink products.
Nguyen HT; Pourian M; Bystrom B; Dahlin I; Duc PT; Nguyen TV; von Schoultz B; Hirschberg AL
Asia Pac J Clin Nutr; 2012; 21(1):52-6. PubMed ID: 22374560
[TBL] [Abstract][Full Text] [Related]
9. Identification and concentration of soy isoflavones in commercial cat foods.
Court MH; Freeman LM
Am J Vet Res; 2002 Feb; 63(2):181-5. PubMed ID: 11843115
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Use of a simplified HPLC-UV analysis for soyasaponin B determination: study of saponin and isoflavone variability in soybean cultivars and soy-based health food products.
Hubert J; Berger M; Daydé J
J Agric Food Chem; 2005 May; 53(10):3923-30. PubMed ID: 15884818
[TBL] [Abstract][Full Text] [Related]
12. Changes in isoflavone profiles of soybean treated with gamma irradiation.
Aguiar CL; Baptista AS; Walder JM; Tsai SM; Carrão-Panizzi MC; Kitajima EW
Int J Food Sci Nutr; 2009 Aug; 60(5):387-94. PubMed ID: 22519677
[TBL] [Abstract][Full Text] [Related]
13. Exposure of infants to phyto-oestrogens from soy-based infant formula.
Setchell KD; Zimmer-Nechemias L; Cai J; Heubi JE
Lancet; 1997 Jul; 350(9070):23-7. PubMed ID: 9217716
[TBL] [Abstract][Full Text] [Related]
14. Establishment of an isoflavone database for usual Korean foods and evaluation of isoflavone intake among Korean children.
Park MK; Song Y; Joung H; Li SJ; Paik HY
Asia Pac J Clin Nutr; 2007; 16(1):129-39. PubMed ID: 17215190
[TBL] [Abstract][Full Text] [Related]
15. Isoflavone content of infant formulas and the metabolic fate of these phytoestrogens in early life.
Setchell KD; Zimmer-Nechemias L; Cai J; Heubi JE
Am J Clin Nutr; 1998 Dec; 68(6 Suppl):1453S-1461S. PubMed ID: 9848516
[TBL] [Abstract][Full Text] [Related]
16. Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh.
Nakajima N; Nozaki N; Ishihara K; Ishikawa A; Tsuji H
J Biosci Bioeng; 2005 Dec; 100(6):685-7. PubMed ID: 16473782
[TBL] [Abstract][Full Text] [Related]
17. Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs.
Amigo-Benavent M; Silván JM; Moreno FJ; Villamiel M; Del Castillo MD
J Agric Food Chem; 2008 Aug; 56(15):6498-505. PubMed ID: 18620400
[TBL] [Abstract][Full Text] [Related]
18. [Determination of soybean isoflavones in foods by HPLC].
Mi J; Li Y; Zeng H; Zhang J
Sichuan Da Xue Xue Bao Yi Xue Ban; 2003 Jan; 34(1):151-4. PubMed ID: 15600210
[TBL] [Abstract][Full Text] [Related]
19. Effect of water-to-bean ratio on the contents and compositions of isoflavones in tofu.
Kao FJ; Su NW; Lee MH
J Agric Food Chem; 2004 Apr; 52(8):2277-81. PubMed ID: 15080633
[TBL] [Abstract][Full Text] [Related]
20. Quality, labeling accuracy, and cost comparison of purified soy isoflavonoid products.
Chua R; Anderson K; Chen J; Hu M
J Altern Complement Med; 2004 Dec; 10(6):1053-60. PubMed ID: 15674001
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
