501 related articles for article (PubMed ID: 17485838)
1. 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]
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. DPPH radical-scavenging compounds from dou-chi, a soybean fermented food.
Chen YC; Sugiyama Y; Abe N; Kuruto-Niwa R; Nozawa R; Hirota A
Biosci Biotechnol Biochem; 2005 May; 69(5):999-1006. PubMed ID: 15914921
[TBL] [Abstract][Full Text] [Related]
4. Production of 8-hydroxydaidzein from soybean extract by Aspergillus oryzae KACC 40247.
Seo MH; Kim BN; Kim KR; Lee KW; Lee CH; Oh DK
Biosci Biotechnol Biochem; 2013; 77(6):1245-50. PubMed ID: 23748754
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. A metabolomics approach to evaluate post-fermentation enhancement of daidzein and genistein in a green okara extract.
Gupta S; Chen WN
J Sci Food Agric; 2021 Sep; 101(12):5124-5131. PubMed ID: 33608899
[TBL] [Abstract][Full Text] [Related]
7. 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]
8.
Shahzad R; Shehzad A; Bilal S; Lee IJ
Molecules; 2020 May; 25(10):. PubMed ID: 32443519
[TBL] [Abstract][Full Text] [Related]
9. Studies of the in vitro intestinal metabolism of isoflavones aid in the identification of their urinary metabolites.
Heinonen SM; Wähälä K; Liukkonen KH; Aura AM; Poutanen K; Adlercreutz H
J Agric Food Chem; 2004 May; 52(9):2640-6. PubMed ID: 15113171
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Identification and quantification of daidzein-7-glucuronide-4'-sulfate, genistein-7-glucuronide-4'-sulfate and genistein-4',7-diglucuronide as major metabolites in human plasma after administration of kinako.
Hosoda K; Furuta T; Yokokawa A; Ishii K
Anal Bioanal Chem; 2010 Jun; 397(4):1563-72. PubMed ID: 20437034
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. 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]
16. The intracellular metabolism of isoflavones in endothelial cells.
Toro-Funes N; Morales-Gutiérrez FJ; Veciana-Nogués MT; Vidal-Carou MC; Spencer JP; Rodriguez-Mateos A
Food Funct; 2015 Jan; 6(1):98-108. PubMed ID: 25410768
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Enzymatic formation of ether linkage producing shoyuflavones from genistein and (+/-)-trans-epoxysuccinic acid.
Kinoshita E; Murakami S; Aishima T
J Agric Food Chem; 2000 Jun; 48(6):2149-54. PubMed ID: 10888513
[TBL] [Abstract][Full Text] [Related]
19. Disposition of soy isoflavones in normal human breast tissue.
Bolca S; Urpi-Sarda M; Blondeel P; Roche N; Vanhaecke L; Possemiers S; Al-Maharik N; Botting N; De Keukeleire D; Bracke M; Heyerick A; Manach C; Depypere H
Am J Clin Nutr; 2010 Apr; 91(4):976-84. PubMed ID: 20164315
[TBL] [Abstract][Full Text] [Related]
20. Chlorination and nitration of soy isoflavones.
Boersma BJ; Patel RP; Kirk M; Jackson PL; Muccio D; Darley-Usmar VM; Barnes S
Arch Biochem Biophys; 1999 Aug; 368(2):265-75. PubMed ID: 10441377
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
