304 related articles for article (PubMed ID: 32388761)
1. Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes.
Zhu YY; Thakur K; Feng JY; Cai JS; Zhang JG; Hu F; Russo P; Spano G; Wei ZJ
Appl Microbiol Biotechnol; 2020 Jul; 104(13):5759-5772. PubMed ID: 32388761
[TBL] [Abstract][Full Text] [Related]
2. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.
Ding WK; Shah NP
J Food Sci; 2010 Apr; 75(3):M140-9. PubMed ID: 20492303
[TBL] [Abstract][Full Text] [Related]
3. β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk.
Hati S; Vij S; Singh BP; Mandal S
J Sci Food Agric; 2015 Jan; 95(1):216-20. PubMed ID: 24838442
[TBL] [Abstract][Full Text] [Related]
4. Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk.
de Queirós LD; de Ávila ARA; Botaro AV; Chirotto DBL; Macedo JA; Macedo GA
Appl Microbiol Biotechnol; 2020 Dec; 104(23):10019-10031. PubMed ID: 33136177
[TBL] [Abstract][Full Text] [Related]
5. Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast.
Rekha CR; Vijayalakshmi G
J Appl Microbiol; 2010 Oct; 109(4):1198-208. PubMed ID: 20477889
[TBL] [Abstract][Full Text] [Related]
6. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
Tang AL; Shah NP; Wilcox G; Walker KZ; Stojanovska L
J Food Sci; 2007 Nov; 72(9):M431-6. PubMed ID: 18034738
[TBL] [Abstract][Full Text] [Related]
7. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
Chien HL; Huang HY; Chou CC
Food Microbiol; 2006 Dec; 23(8):772-8. PubMed ID: 16943081
[TBL] [Abstract][Full Text] [Related]
8. Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
Wei QK; Chen TR; Chen JT
Int J Food Microbiol; 2007 Jun; 117(1):120-4. PubMed ID: 17477997
[TBL] [Abstract][Full Text] [Related]
9. Enhanced Cholesterol-Lowering and Antioxidant Activities of Soymilk by Fermentation with
Han JS; Joung JY; Kim HW; Kim JH; Choi HS; Bae HJ; Jang JH; Oh NS
J Microbiol Biotechnol; 2023 Nov; 33(11):1475-1483. PubMed ID: 37482800
[TBL] [Abstract][Full Text] [Related]
10. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
Chun J; Kim GM; Lee KW; Choi ID; Kwon GH; Park JY; Jeong SJ; Kim JS; Kim JH
J Food Sci; 2007 Mar; 72(2):M39-44. PubMed ID: 17995840
[TBL] [Abstract][Full Text] [Related]
11. Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strains.
Zhang H; Yu H
J Food Biochem; 2019 Apr; 43(4):e12804. PubMed ID: 31353590
[TBL] [Abstract][Full Text] [Related]
12. Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk.
Donkor ON; Shah NP
J Food Sci; 2008 Jan; 73(1):M15-20. PubMed ID: 18211356
[TBL] [Abstract][Full Text] [Related]
13. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria.
Rekha CR; Vijayalakshmi G
Int J Food Sci Nutr; 2011 Mar; 62(2):111-20. PubMed ID: 21091296
[TBL] [Abstract][Full Text] [Related]
14. Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei.
Ahsan S; Khaliq A; Chughtai MFJ; Nadeem M; Tahir AB; Din AA; Ntsefong GN; Shariati MA; Rebezov M; Yessimbekov Z; Thiruvengadam M
Biotechnol Appl Biochem; 2022 Feb; 69(1):172-182. PubMed ID: 33398897
[TBL] [Abstract][Full Text] [Related]
15. Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli.
Pham TT; Shah NP
J Food Sci; 2008 Apr; 73(3):M158-65. PubMed ID: 18387120
[TBL] [Abstract][Full Text] [Related]
16. Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota.
Dai S; Pan M; El-Nezami HS; Wan JMF; Wang MF; Habimana O; Lee JCY; Louie JCY; Shah NP
J Food Sci; 2019 Jul; 84(7):1854-1863. PubMed ID: 31206699
[TBL] [Abstract][Full Text] [Related]
17. Effects of okara and vitamin B
Feng JY; Thakur K; Ni ZJ; Zhu YY; Hu F; Zhang JG; Wei ZJ
Food Res Int; 2021 Jul; 145():110419. PubMed ID: 34112422
[TBL] [Abstract][Full Text] [Related]
18. Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation.
Marazza JA; Garro MS; de Giori GS
Food Microbiol; 2009 May; 26(3):333-9. PubMed ID: 19269578
[TBL] [Abstract][Full Text] [Related]
19. Petit suisse from black soybean: bioactive compounds and antioxidant properties during development process.
de Moraes Filho ML; Hirozawa SS; Prudencio SH; Ida EI; Garcia S
Int J Food Sci Nutr; 2014 Jun; 65(4):470-5. PubMed ID: 24467602
[TBL] [Abstract][Full Text] [Related]
20. Enhanced growth and bioconversion of isoflavones in prebiotic-soymilk fermented by UV-treated lactobacilli and bifidobacteria.
Yeo SK; Liong MT
Int J Food Sci Nutr; 2012 Aug; 63(5):566-79. PubMed ID: 22133079
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
