BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

166 related articles for article (PubMed ID: 23790893)

  • 1. Sequential extraction of polysaccharides from enzymatically hydrolyzed okara byproduct: physicochemical properties and in vitro fermentability.
    Villanueva-Suárez MJ; Pérez-Cózar ML; Redondo-Cuenca A
    Food Chem; 2013 Nov; 141(2):1114-9. PubMed ID: 23790893
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions.
    Bedani R; Rossi EA; Isay Saad SM
    Food Microbiol; 2013 Jun; 34(2):382-9. PubMed ID: 23541206
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara.
    Vong WC; Lim XY; Liu SQ
    Appl Microbiol Biotechnol; 2017 Oct; 101(19):7129-7140. PubMed ID: 28801839
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk.
    Stanojevic SP; Barac MB; Pesic MB; Vucelic-Radovic BV
    J Agric Food Chem; 2012 Sep; 60(36):9221-8. PubMed ID: 22906059
    [TBL] [Abstract][Full Text] [Related]  

  • 5. In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota.
    Pérez-López E; Cela D; Costabile A; Mateos-Aparicio I; Rupérez P
    Br J Nutr; 2016 Sep; 116(6):1116-24. PubMed ID: 27469454
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk.
    Stanojevic SP; Barac MB; Pesic MB; Jankovic VS; Vucelic-Radovic BV
    J Agric Food Chem; 2013 Sep; 61(38):9210-9. PubMed ID: 23978042
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Hydrolysis kinetics of okara and characterization of its water-soluble polysaccharides.
    Yoshii H; Furuta T; Maeda H; Mori H
    Biosci Biotechnol Biochem; 1996 Sep; 60(9):1406-9. PubMed ID: 8987586
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of sequential twin screw extrusion and fungal pretreatment to release soluble nutrients from soybean residue for carotenoid production.
    Lee JJ; Cooray ST; Mark R; Chen WN
    J Sci Food Agric; 2019 Mar; 99(5):2646-2650. PubMed ID: 30411355
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance.
    Bedani R; Campos MM; Castro IA; Rossi EA; Saad SM
    J Sci Food Agric; 2014 Jan; 94(1):119-25. PubMed ID: 23649523
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts.
    Vong WC; Liu SQ
    J Sci Food Agric; 2017 Jan; 97(1):135-143. PubMed ID: 26940283
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quality assessment of dried okara as a source of production of gluten-free flour.
    Ostermann-Porcel MV; Rinaldoni AN; Rodriguez-Furlán LT; Campderrós ME
    J Sci Food Agric; 2017 Jul; 97(9):2934-2941. PubMed ID: 27861962
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Isolation and structural characterisation of okara polysaccharides.
    Li B; Lu F; Nan H; Liu Y
    Molecules; 2012 Jan; 17(1):753-61. PubMed ID: 22245942
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods.
    Redondo-Cuenca A; Villanueva-Suárez MJ; Mateos-Aparicio I
    Food Chem; 2008 Jun; 108(3):1099-105. PubMed ID: 26065777
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Production and characterization of okara dietary fiber produced by fermentation with Monascus anka.
    Sun C; Wu X; Chen X; Li X; Zheng Z; Jiang S
    Food Chem; 2020 Jun; 316():126243. PubMed ID: 32036177
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B
    Wang R; Thakur K; Feng JY; Zhu YY; Zhang F; Russo P; Spano G; Zhang JG; Wei ZJ
    Food Chem; 2022 Sep; 387():132947. PubMed ID: 35427869
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Mineral elements, lipoxygenase activity, and antioxidant capacity of okara as a byproduct in hydrothermal processing of soy milk.
    Stanojevic SP; Barac MB; Pesic MB; Zilic SM; Kresovic MM; Vucelic-Radovic BV
    J Agric Food Chem; 2014 Sep; 62(36):9017-23. PubMed ID: 25167333
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Enzymatic high digestion of soybean milk residue (okara).
    Kasai N; Murata A; Inui H; Sakamoto T; Kahn RI
    J Agric Food Chem; 2004 Sep; 52(18):5709-16. PubMed ID: 15373413
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.