93 related articles for article (PubMed ID: 21370926)
1. Fermentation with Aspergillus awamori enhanced contents of amino nitrogen and total phenolics as well as the low-density lipoprotein oxidation inhibitory activity of black soybeans.
Chen YF; Lee SL; Chou CC
J Agric Food Chem; 2011 Apr; 59(8):3974-9. PubMed ID: 21370926
[TBL] [Abstract][Full Text] [Related]
2. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans.
Hung YH; Huang HY; Chou CC
Int J Food Microbiol; 2007 Aug; 118(1):62-8. PubMed ID: 17628128
[TBL] [Abstract][Full Text] [Related]
3. Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient.
Lin YC; Chou CC
Int J Food Sci Nutr; 2009 Nov; 60(7):627-36. PubMed ID: 19817642
[TBL] [Abstract][Full Text] [Related]
4. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715.
Juan MY; Chou CC
Food Microbiol; 2010 Aug; 27(5):586-91. PubMed ID: 20510775
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation.
Takahashi R; Ohmori R; Kiyose C; Momiyama Y; Ohsuzu F; Kondo K
J Agric Food Chem; 2005 Jun; 53(11):4578-82. PubMed ID: 15913328
[TBL] [Abstract][Full Text] [Related]
6. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans.
Juan MY; Wu CH; Chou CC
Food Microbiol; 2010 Oct; 27(7):918-23. PubMed ID: 20688233
[TBL] [Abstract][Full Text] [Related]
7. Enhancing the antitumor cell proliferation and Cu(2+)-chelating effects of black soybeans through fermentation with Aspergillus awamori.
Chen YF; Chiang ML; Chou CC; Lo YC
J Biosci Bioeng; 2013 Apr; 115(4):400-4. PubMed ID: 23177213
[TBL] [Abstract][Full Text] [Related]
8. Mathematical modeling of the development of antioxidant activity in soybeans fermented with Aspergillus oryzae and Aspergillus awamori in the solid state.
Wardhani DH; Vázquez JA; Pandiella SS
J Agric Food Chem; 2009 Jan; 57(2):540-4. PubMed ID: 19099459
[TBL] [Abstract][Full Text] [Related]
9. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.
Lin CC; Wu PS; Liang DW; Kwan CC; Chen YS
J Food Sci; 2012 Jan; 77(1):C95-101. PubMed ID: 22260104
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Suppression on the mutagenicity of 4-nitroquinoline-N-oxide by the methanol extracts of soybean koji prepared with various filamentous fungi.
Lin CH; Chou CC
Int J Food Microbiol; 2006 Jul; 110(1):19-23. PubMed ID: 16580082
[TBL] [Abstract][Full Text] [Related]
13. Enhanced in vitro and in vivo antioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different beta-glucosidase-producing fungi.
Georgetti SR; Vicentini FT; Yokoyama CY; Borin MF; Spadaro AC; Fonseca MJ
J Appl Microbiol; 2009 Feb; 106(2):459-66. PubMed ID: 19200313
[TBL] [Abstract][Full Text] [Related]
14. Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro.
Xu BJ; Yuan SH; Chang SK
J Food Sci; 2007 Sep; 72(7):S522-7. PubMed ID: 17995667
[TBL] [Abstract][Full Text] [Related]
15. Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures.
Wu CH; Chou CC
J Agric Food Chem; 2009 Nov; 57(22):10695-700. PubMed ID: 19919117
[TBL] [Abstract][Full Text] [Related]
16. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean.
Lee IH; Hung YH; Chou CC
Int J Food Microbiol; 2008 Jan; 121(2):150-6. PubMed ID: 18031859
[TBL] [Abstract][Full Text] [Related]
17. The potential antioxidant capacity and angiotensin I-converting enzyme inhibitory activity of Monascus-fermented soybean extracts: evaluation of Monascus-fermented soybean extracts as multifunctional food additives.
Pyo YH; Lee TC
J Food Sci; 2007 Apr; 72(3):S218-23. PubMed ID: 17995818
[TBL] [Abstract][Full Text] [Related]
18. Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts.
Shin HY; Kim SM; Lee JH; Lim ST
Food Chem; 2019 Jan; 272():235-241. PubMed ID: 30309538
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Virgin olive oil phenolic compounds: binding to human low density lipoprotein (LDL) and effect on LDL oxidation.
Covas MI; Fitó M; Lamuela-Raventós RM; Sebastiá N; de la Torre-Boronat C; Marrugat J
Int J Clin Pharmacol Res; 2000; 20(3-4):49-54. PubMed ID: 11314237
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]