360 related articles for article (PubMed ID: 34032287)
1. The association between soy-based food and soy isoflavone intake and the risk of gastric cancer: a systematic review and meta-analysis.
Wang Y; Guo J; Yu F; Tian Y; Wu Y; Cui L; Liu LE
J Sci Food Agric; 2021 Oct; 101(13):5314-5324. PubMed ID: 34032287
[TBL] [Abstract][Full Text] [Related]
2. The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean.
Zhao G; Li J; Zheng F; Yao Y
J Sci Food Agric; 2021 May; 101(7):2920-2929. PubMed ID: 33159694
[TBL] [Abstract][Full Text] [Related]
3. Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh.
Nakajima N; Nozaki N; Ishihara K; Ishikawa A; Tsuji H
J Biosci Bioeng; 2005 Dec; 100(6):685-7. PubMed ID: 16473782
[TBL] [Abstract][Full Text] [Related]
4. Soy isoflavone intake and stomach cancer risk in Japan: From the Takayama study.
Wada K; Tsuji M; Tamura T; Konishi K; Kawachi T; Hori A; Tanabashi S; Matsushita S; Tokimitsu N; Nagata C
Int J Cancer; 2015 Aug; 137(4):885-92. PubMed ID: 25639758
[TBL] [Abstract][Full Text] [Related]
5. Isoflavone intake and risk of gastric cancer: a population-based prospective cohort study in Japan.
Hara A; Sasazuki S; Inoue M; Iwasaki M; Shimazu T; Sawada N; Yamaji T; Tsugane S;
Am J Clin Nutr; 2012 Jan; 95(1):147-54. PubMed ID: 22170362
[TBL] [Abstract][Full Text] [Related]
6. Legume, soy, tofu, and isoflavone intake and endometrial cancer risk in postmenopausal women in the multiethnic cohort study.
Ollberding NJ; Lim U; Wilkens LR; Setiawan VW; Shvetsov YB; Henderson BE; Kolonel LN; Goodman MT
J Natl Cancer Inst; 2012 Jan; 104(1):67-76. PubMed ID: 22158125
[TBL] [Abstract][Full Text] [Related]
7. Adolescent and adult soy food intake and breast cancer risk: results from the Shanghai Women's Health Study.
Lee SA; Shu XO; Li H; Yang G; Cai H; Wen W; Ji BT; Gao J; Gao YT; Zheng W
Am J Clin Nutr; 2009 Jun; 89(6):1920-6. PubMed ID: 19403632
[TBL] [Abstract][Full Text] [Related]
8. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China.
Xu L; Du B; Xu B
Food Chem; 2015 May; 174():202-13. PubMed ID: 25529671
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Inverse association between soy food consumption, especially fermented soy products intake and soy isoflavone, and arterial stiffness in Japanese men.
Uemura H; Katsuura-Kamano S; Nakamoto M; Yamaguchi M; Fujioka M; Iwasaki Y; Arisawa K
Sci Rep; 2018 Jun; 8(1):9667. PubMed ID: 29941884
[TBL] [Abstract][Full Text] [Related]
11. Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies.
Kim J; Kang M; Lee JS; Inoue M; Sasazuki S; Tsugane S
Cancer Sci; 2011 Jan; 102(1):231-44. PubMed ID: 21070479
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Soy, Soy Isoflavones, and Protein Intake in Relation to Mortality from All Causes, Cancers, and Cardiovascular Diseases: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies.
Nachvak SM; Moradi S; Anjom-Shoae J; Rahmani J; Nasiri M; Maleki V; Sadeghi O
J Acad Nutr Diet; 2019 Sep; 119(9):1483-1500.e17. PubMed ID: 31278047
[TBL] [Abstract][Full Text] [Related]
14. Quantification of genistein and genistin in soybeans and soybean products.
Fukutake M; Takahashi M; Ishida K; Kawamura H; Sugimura T; Wakabayashi K
Food Chem Toxicol; 1996 May; 34(5):457-61. PubMed ID: 8655094
[TBL] [Abstract][Full Text] [Related]
15. LC/UV/ESI-MS analysis of isoflavones in Edamame and Tofu soybeans.
Wu Q; Wang M; Sciarappa WJ; Simon JE
J Agric Food Chem; 2004 May; 52(10):2763-9. PubMed ID: 15137811
[TBL] [Abstract][Full Text] [Related]
16. Enhancement of β-secretase inhibition and antioxidant activities of tempeh, a fermented soybean cake through enrichment of bioactive aglycones.
Ahmad A; Ramasamy K; Majeed AB; Mani V
Pharm Biol; 2015 May; 53(5):758-66. PubMed ID: 25756802
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Soy food intake and risk of gastric cancer: A dose-response meta-analysis of prospective studies.
Weng KG; Yuan YL
Medicine (Baltimore); 2017 Aug; 96(33):e7802. PubMed ID: 28816973
[TBL] [Abstract][Full Text] [Related]
19. High soy isoflavone or soy-based food intake during infancy and in adulthood is associated with an increased risk of uterine fibroids in premenopausal women: a meta-analysis.
Qin H; Lin Z; Vásquez E; Luan X; Guo F; Xu L
Nutr Res; 2019 Nov; 71():30-42. PubMed ID: 31668644
[TBL] [Abstract][Full Text] [Related]
20. Soy and isoflavone consumption and risk of gastrointestinal cancer: a systematic review and meta-analysis.
Tse G; Eslick GD
Eur J Nutr; 2016 Feb; 55(1):63-73. PubMed ID: 25547973
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]