578 related articles for article (PubMed ID: 19019114)
1. 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]
2. 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]
3. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
Hu Y; Ge C; Yuan W; Zhu R; Zhang W; Du L; Xue J
J Sci Food Agric; 2010 May; 90(7):1194-202. PubMed ID: 20394001
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Variation in isoflavone of soybean cultivars with location and storage duration.
Lee SJ; Ahn JK; Kim SH; Kim JT; Han SJ; Jung MY; Chung IM
J Agric Food Chem; 2003 May; 51(11):3382-9. PubMed ID: 12744671
[TBL] [Abstract][Full Text] [Related]
8. Isoflavone contents in germinated soybean seeds.
Zhu D; Hettiarachchy NS; Horax R; Chen P
Plant Foods Hum Nutr; 2005 Sep; 60(3):147-51. PubMed ID: 16187018
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. 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]
13. 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]
14. 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]
15. 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]
16. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi.
Lee IH; Chou CC
J Agric Food Chem; 2006 Feb; 54(4):1309-14. PubMed ID: 16478253
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region.
Xu B; Chang SK
J Agric Food Chem; 2008 Oct; 56(19):9102-13. PubMed ID: 18781761
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]