444 related articles for article (PubMed ID: 15080633)
1. 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]
2. Enhancement of tofu isoflavone recovery by pretreatment of soy milk with koji enzyme extract.
Wu ML; Chang JC; Lai YH; Cheng SL; Chiou RY
J Agric Food Chem; 2004 Jul; 52(15):4785-90. PubMed ID: 15264915
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Changes of astringent sensation of soy milk during tofu curd formation.
Al Mahfuz A; Tsukamoto C; Kudou S; Ono T
J Agric Food Chem; 2004 Nov; 52(23):7070-4. PubMed ID: 15537320
[TBL] [Abstract][Full Text] [Related]
5. Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe.
Mo H; Kariluoto S; Piironen V; Zhu Y; Sanders MG; Vincken JP; Wolkers-Rooijackers J; Nout MJ
Food Chem; 2013 Dec; 141(3):2418-25. PubMed ID: 23870976
[TBL] [Abstract][Full Text] [Related]
6. Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu.
Grün IU; Adhikari K; Li C; Li Y; Lin B; Zhang J; Fernando LN
J Agric Food Chem; 2001 Jun; 49(6):2839-43. PubMed ID: 11409975
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Solvent effects on extraction and HPLC analysis of soybean isoflavones and variations of isoflavone compositions as affected by crop season.
Tsai HS; Huang LJ; Lai YH; Chang JC; Lee RS; Chiou RY
J Agric Food Chem; 2007 Sep; 55(19):7712-5. PubMed ID: 17708647
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones.
Mathias K; Ismail B; Corvalan CM; Hayes KD
J Agric Food Chem; 2006 Oct; 54(20):7495-502. PubMed ID: 17002413
[TBL] [Abstract][Full Text] [Related]
12. Daidzein and genistein content of cereals.
Liggins J; Mulligan A; Runswick S; Bingham SA
Eur J Clin Nutr; 2002 Oct; 56(10):961-6. PubMed ID: 12373616
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Formation of succinyl genistin and succinyl daidzin by Bacillus species.
Park CU; Jeong MK; Park MH; Yeu J; Park MS; Kim MJ; Ahn SM; Chang PS; Lee J
J Food Sci; 2010; 75(1):C128-33. PubMed ID: 20492143
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Retention and changes of soy isoflavones and carotenoids in immature soybean seeds (Edamame) during processing.
Simonne AH; Smith M; Weaver DB; Vail T; Barnes S; Wei CI
J Agric Food Chem; 2000 Dec; 48(12):6061-9. PubMed ID: 11141271
[TBL] [Abstract][Full Text] [Related]
17. Daidzein and genistein contents of vegetables.
Liggins J; Bluck LJ; Runswick S; Atkinson C; Coward WA; Bingham SA
Br J Nutr; 2000 Nov; 84(5):717-25. PubMed ID: 11177186
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant properties of soybean isoflavone extract and tofu in vitro and in vivo.
Liu J; Chang SK; Wiesenborn D
J Agric Food Chem; 2005 Mar; 53(6):2333-40. PubMed ID: 15769177
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions.
Huang RY; Chou CC
J Agric Food Chem; 2009 Mar; 57(5):1927-32. PubMed ID: 19256558
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]