523 related articles for article (PubMed ID: 24054239)
1. Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time.
Huang X; Cai W; Xu B
Food Chem; 2014 Jan; 143():268-76. PubMed ID: 24054239
[TBL] [Abstract][Full Text] [Related]
2. Bioactive compounds in legumes and their germinated products.
Lin PY; Lai HM
J Agric Food Chem; 2006 May; 54(11):3807-14. PubMed ID: 16719500
[TBL] [Abstract][Full Text] [Related]
3. Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata).
Guo X; Li T; Tang K; Liu RH
J Agric Food Chem; 2012 Nov; 60(44):11050-5. PubMed ID: 23088738
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effects of soybean (Glycine max) germination on biologically active components, nutritional values of seeds, and biological characteristics in rats.
Bau HM; Villaume C; Méjean L
Nahrung; 2000 Feb; 44(1):2-6. PubMed ID: 10702991
[TBL] [Abstract][Full Text] [Related]
6. Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek).
María Landete J; Hernández T; Robredo S; Dueñas M; de Las Rivas B; Estrella I; Muñoz R
Int J Food Sci Nutr; 2015 Mar; 66(2):203-9. PubMed ID: 25582183
[TBL] [Abstract][Full Text] [Related]
7. Isoflavone profiles and antioxidant properties in different parts of soybean sprout.
Kim MA; Kim MJ
J Food Sci; 2020 Mar; 85(3):689-695. PubMed ID: 32078746
[TBL] [Abstract][Full Text] [Related]
8. Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical changes of soybean during germination: Physiological-biochemical change of germinated soybean induced by UV-B.
Ma M; Wang P; Yang R; Gu Z
Food Chem; 2018 Jun; 250():259-267. PubMed ID: 29412920
[TBL] [Abstract][Full Text] [Related]
9. Macronutrients, Phytochemicals, and Antioxidant Activity of Soybean Sprout Germinated with or without Light Exposure.
Chen Y; Chang SK
J Food Sci; 2015 Jun; 80(6):S1391-8. PubMed ID: 25916398
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones.
Xu B; Chang SK
J Agric Food Chem; 2008 Sep; 56(18):8365-73. PubMed ID: 18729453
[TBL] [Abstract][Full Text] [Related]
12. Metabolomic analysis of the polyphenols in germinating mung beans (Vigna radiata) seeds and sprouts.
Tang D; Dong Y; Guo N; Li L; Ren H
J Sci Food Agric; 2014 Jun; 94(8):1639-47. PubMed ID: 24203396
[TBL] [Abstract][Full Text] [Related]
13. Isoflavones of the soybean components and the effect of germination time in the cotyledons and embryonic axis.
Quinhone Júnior A; Ida EI
J Agric Food Chem; 2014 Aug; 62(33):8452-9. PubMed ID: 25070365
[TBL] [Abstract][Full Text] [Related]
14. Phenolic profile and antioxidant activity in selected seeds and sprouts.
Pająk P; Socha R; Gałkowska D; Rożnowski J; Fortuna T
Food Chem; 2014 Jan; 143():300-6. PubMed ID: 24054243
[TBL] [Abstract][Full Text] [Related]
15. Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).
Díaz-Batalla L; Widholm JM; Fahey GC; Castaño-Tostado E; Paredes-López O
J Agric Food Chem; 2006 Mar; 54(6):2045-52. PubMed ID: 16536573
[TBL] [Abstract][Full Text] [Related]
16. Changes of folate and other potential health-promoting phytochemicals in legume seeds as affected by germination.
Shohag MJ; Wei Y; Yang X
J Agric Food Chem; 2012 Sep; 60(36):9137-43. PubMed ID: 22906127
[TBL] [Abstract][Full Text] [Related]
17. Analysis of isoflavone, phenolic, soyasapogenol, and tocopherol compounds in soybean [ Glycine max (L.) Merrill] germplasms of different seed weights and origins.
Kim EH; Ro HM; Kim SL; Kim HS; Chung IM
J Agric Food Chem; 2012 Jun; 60(23):6045-55. PubMed ID: 22577842
[TBL] [Abstract][Full Text] [Related]
18. Effect of ultrasound combined with exogenous GABA treatment on polyphenolic metabolites and antioxidant activity of mung bean during germination.
Wang L; Li X; Gao F; Liu Y; Lang S; Wang C; Zhang D
Ultrason Sonochem; 2023 Mar; 94():106311. PubMed ID: 36738696
[TBL] [Abstract][Full Text] [Related]
19. pH-adjusted solvent extraction and reversed-phase HPLC quantification of isoflavones from soybean (Glycine max (L.) Merr.).
Cho CH; Jung YS; Nam TG; Rha CS; Ko MJ; Jang D; Kim HS; Kim DO
J Food Sci; 2020 Mar; 85(3):673-681. PubMed ID: 32078761
[TBL] [Abstract][Full Text] [Related]
20. Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (
Lopes LAR; Martins MDCCE; Farias LM; Brito AKDS; Lima GM; Carvalho VBL; Pereira CFC; Conde Júnior AM; Saldanha T; Arêas JAG; Silva KJDE; Frota KMG
Nutrients; 2018 Jun; 10(7):. PubMed ID: 29949855
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
