139 related articles for article (PubMed ID: 34925783)
1. Novel green soybean shuidouchi fermented by
Liu H; Luo S; Liu J; Yan Q; Yang S; Jiang Z
Food Sci Nutr; 2021 Dec; 9(12):6538-6547. PubMed ID: 34925783
[TBL] [Abstract][Full Text] [Related]
2. Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean.
Chen YH; Liu XW; Huang JL; Baloch S; Xu X; Pei XF
Food Res Int; 2019 Feb; 116():1289-1297. PubMed ID: 30716918
[TBL] [Abstract][Full Text] [Related]
3. Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi.
Chen Y; Luo W; Fu M; Yu Y; Wu J; Xu Y; Li L
Int J Food Microbiol; 2023 Mar; 388():110084. PubMed ID: 36657185
[TBL] [Abstract][Full Text] [Related]
4.
Basu P; Maier C
Pharmacognosy Res; 2016; 8(4):258-264. PubMed ID: 27695265
[TBL] [Abstract][Full Text] [Related]
5. Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury.
Suo H; Feng X; Zhu K; Wang C; Zhao X; Kan J
Molecules; 2015 Nov; 20(11):19748-63. PubMed ID: 26540032
[TBL] [Abstract][Full Text] [Related]
6.
Shahzad R; Shehzad A; Bilal S; Lee IJ
Molecules; 2020 May; 25(10):. PubMed ID: 32443519
[TBL] [Abstract][Full Text] [Related]
7. Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi.
Chen Y; Qin F; Dong M
Front Nutr; 2022; 9():926637. PubMed ID: 35769377
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Antioxidant Capacity of Herzegovinian Wildflowers Evaluated by UV-VIS and Cyclic Voltammetry Analysis.
Zlatić G; Arapović A; Martinović I; Martinović Bevanda A; Bošković P; Prkić A; Paut A; Vukušić T
Molecules; 2022 Aug; 27(17):. PubMed ID: 36080233
[TBL] [Abstract][Full Text] [Related]
10. Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241).
Ali MW; Kim ID; Bilal S; Shahzad R; Saeed MT; Adhikari B; Nabi RBS; Kyo JR; Shin DH
Molecules; 2017 Dec; 22(12):. PubMed ID: 29232930
[TBL] [Abstract][Full Text] [Related]
11. Optimization of Ultrasonic-Assisted Enzymatic Extraction Conditions for Improving Total Phenolic Content, Antioxidant and Antitumor Activities In Vitro from Trapa quadrispinosa Roxb. Residues.
Li F; Mao YD; Wang YF; Raza A; Qiu LP; Xu XQ
Molecules; 2017 Mar; 22(3):. PubMed ID: 28272313
[TBL] [Abstract][Full Text] [Related]
12. Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds.
Tyagi A; Yeon SJ; Daliri EB; Chen X; Chelliah R; Oh DH
Antioxidants (Basel); 2021 Apr; 10(4):. PubMed ID: 33921826
[TBL] [Abstract][Full Text] [Related]
13. Bioactive Compounds of Shrimp Shell Waste from
Maia ML; Grosso C; Barroso MF; Silva A; Delerue-Matos C; Domingues VF
Antioxidants (Basel); 2023 Feb; 12(2):. PubMed ID: 36829994
[TBL] [Abstract][Full Text] [Related]
14. Bacillus velezensis DP-2 isolated from Douchi and its application in soybean meal fermentation.
Liu Z; Guan X; Zhong X; Zhou X; Yang F
J Sci Food Agric; 2021 Mar; 101(5):1861-1868. PubMed ID: 32898288
[TBL] [Abstract][Full Text] [Related]
15. Phytochemical Composition and Antioxidant Activities of
Akinrinde AS; Afolayan AJ; Bradley G
Pharmacogn Mag; 2018; 14(54):195-202. PubMed ID: 29720831
[TBL] [Abstract][Full Text] [Related]
16. Characteristics and antioxidant effect of garlic in the fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4.
Kim JH; Hwang CE; Lee CK; Lee JH; Kim GM; Jeong SH; Shin JH; Kim JS; Cho KM
J Microbiol Biotechnol; 2014 Jul; 24(7):959-68. PubMed ID: 24690635
[TBL] [Abstract][Full Text] [Related]
17. Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (
Ali MW; Shahzad R; Bilal S; Adhikari B; Kim ID; Lee JD; Lee IJ; Kim BO; Shin DH
J Food Sci Technol; 2018 Aug; 55(8):2871-2880. PubMed ID: 30065396
[TBL] [Abstract][Full Text] [Related]
18. Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.
Xiong L; Yang J; Jiang Y; Lu B; Hu Y; Zhou F; Mao S; Shen C
J Food Sci; 2014 Apr; 79(4):C517-25. PubMed ID: 24621197
[TBL] [Abstract][Full Text] [Related]
19. Fermentation of black soybean with
Sanjukta S; Sahoo D; Rai AK
J Food Sci Technol; 2022 Apr; 59(4):1353-1361. PubMed ID: 35250060
[TBL] [Abstract][Full Text] [Related]
20. Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures.
Delgado-Licon E; Ayala AL; Rocha-Guzman NE; Gallegos-Infante JA; Atienzo-Lazos M; Drzewiecki J; Martínez-Sánchez CE; Gorinstein S
Int J Food Sci Nutr; 2009 Sep; 60(6):522-32. PubMed ID: 18608556
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
