These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

195 related articles for article (PubMed ID: 21670517)

  • 21. Utilization of soybeans and their components through the development of textured soy protein foods.
    Katayama M; Wilson LA
    J Food Sci; 2008 Apr; 73(3):S158-64. PubMed ID: 18387129
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Development of Pretreatment Protocols for Determination of Soybean β-Conglycinin in Processed Soybean Foods Using Commercial ELISA Kits.
    Moriyama T; Yano E; Zaima N; Miyazaki K; Shirotsuki K; Sato A; Sawaguchi M
    J Nutr Sci Vitaminol (Tokyo); 2020; 66(3):270-277. PubMed ID: 32612090
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
    Zhang Y; Guo S; Liu Z; Chang SK
    J Agric Food Chem; 2012 Aug; 60(30):7457-62. PubMed ID: 22812487
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Impact of soybean aging conditions on tofu sensory characteristics and acceptance.
    Kamizake NKK; Silva LCP; Prudencio SH
    J Sci Food Agric; 2018 Feb; 98(3):1132-1139. PubMed ID: 28731503
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Chemical and nutritional characteristics of United States soybeans and soybean meals.
    Grieshop CM; Kadzere CT; Clapper GM; Flickinger EA; Bauer LL; Frazier RL; Fahey GC
    J Agric Food Chem; 2003 Dec; 51(26):7684-91. PubMed ID: 14664529
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. 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]  

  • 29. The localization of phytate in tofu curd formation and effects of phytate on tofu texture.
    Ishiguro T; Ono T; Nakasato K
    J Food Sci; 2008 Mar; 73(2):C67-71. PubMed ID: 18298718
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.
    Katayama M; Wilson LA
    J Food Sci; 2008 Apr; 73(3):S152-7. PubMed ID: 18387128
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Cholesterol-lowering effect of kori-tofu protein and its high-molecular-weight fraction content.
    Ishiguro T; Tatsunokuchi S; Mitsui N; Kayahara H; Murasawa H; Konishi Y; Nagaoka S
    Biosci Biotechnol Biochem; 2011; 75(3):575-7. PubMed ID: 21389611
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Fermentation as a bio-process to obtain functional soybean flours.
    Fernandez-Orozco R; Frias J; Muñoz R; Zielinski H; Piskula MK; Kozlowska H; Vidal-Valverde C
    J Agric Food Chem; 2007 Oct; 55(22):8972-9. PubMed ID: 17907774
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Processing of soybean products by semipurified plant and microbial alpha-galactosidases.
    Falkoski DL; Guimarães VM; Callegari CM; Reis AP; de Barros EG; de Rezende ST
    J Agric Food Chem; 2006 Dec; 54(26):10184-90. PubMed ID: 17177558
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of soybean genotype and growing location on oil and fatty acids in tofu.
    Bhardwaj HL; Hamama AA; Rangappa M; Joshi JM; Sapra VT
    Plant Foods Hum Nutr; 2003; 58(3):197-205. PubMed ID: 15366260
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration.
    Kamizake NKK; Silva LCP; Prudencio SH
    Food Chem; 2016 Jan; 190():90-96. PubMed ID: 26212945
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.
    Moy YS; Lu TJ; Chou CC
    J Biosci Bioeng; 2012 Feb; 113(2):196-201. PubMed ID: 22051578
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil.
    Iwanaga D; Gray DA; Fisk ID; Decker EA; Weiss J; McClements DJ
    J Agric Food Chem; 2007 Oct; 55(21):8711-6. PubMed ID: 17880158
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
    Jo YJ; Cho IH; Song CK; Shin HW; Kim YS
    J Food Sci; 2011 Apr; 76(3):C368-79. PubMed ID: 21535802
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica.
    Vong WC; Au Yang KL; Liu SQ
    Int J Food Microbiol; 2016 Oct; 235():1-9. PubMed ID: 27391864
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.