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Journal Abstract Search

429 related items for PubMed ID: 15264915

  • 1. Enhancement of tofu isoflavone recovery by pretreatment of soy milk with koji enzyme extract.
    Wu ML, Chang JC, Lai YH, Cheng SL, Chiou RY.
    J Agric Food Chem; 2004 Jul 28; 52(15):4785-90. PubMed ID: 15264915
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  • 3. Changes of astringent sensation of soy milk during tofu curd formation.
    Al Mahfuz A, Tsukamoto C, Kudou S, Ono T.
    J Agric Food Chem; 2004 Nov 17; 52(23):7070-4. PubMed ID: 15537320
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  • 4. 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 19; 52(10):2763-9. PubMed ID: 15137811
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  • 5. Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji.
    Huang RY, Chou CC.
    J Agric Food Chem; 2008 Sep 24; 56(18):8484-9. PubMed ID: 18729461
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  • 8. Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.
    Toda K, Chiba K, Ono T.
    J Food Sci; 2007 Mar 24; 72(2):C108-13. PubMed ID: 17995824
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  • 9. Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu.
    Grün IU, Adhikari K, Li C, Li Y, Lin B, Zhang J, Fernando LN.
    J Agric Food Chem; 2001 Jun 24; 49(6):2839-43. PubMed ID: 11409975
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  • 10. Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl.
    Chiou RY, Cheng SL.
    J Agric Food Chem; 2001 Aug 24; 49(8):3656-60. PubMed ID: 11513643
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  • 12. Antioxidant properties of soybean isoflavone extract and tofu in vitro and in vivo.
    Liu J, Chang SK, Wiesenborn D.
    J Agric Food Chem; 2005 Mar 23; 53(6):2333-40. PubMed ID: 15769177
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  • 13. Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe.
    Mo H, Kariluoto S, Piironen V, Zhu Y, Sanders MG, Vincken JP, Wolkers-Rooijackers J, Nout MJ.
    Food Chem; 2013 Dec 01; 141(3):2418-25. PubMed ID: 23870976
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  • 14. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi.
    Lee IH, Chou CC.
    J Agric Food Chem; 2006 Feb 22; 54(4):1309-14. PubMed ID: 16478253
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  • 15. Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones.
    Mathias K, Ismail B, Corvalan CM, Hayes KD.
    J Agric Food Chem; 2006 Oct 04; 54(20):7495-502. PubMed ID: 17002413
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  • 16. Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures.
    Otieno DO, Ashton JF, Shah NP.
    Int J Food Microbiol; 2007 Apr 01; 115(1):79-88. PubMed ID: 17174431
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  • 17. Stability of isoflavones in soy milk stored at elevated and ambient temperatures.
    Eisen B, Ungar Y, Shimoni E.
    J Agric Food Chem; 2003 Apr 09; 51(8):2212-5. PubMed ID: 12670158
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  • 18. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage.
    Rau De Almeida Callou K, Sadigov S, Lajolo FM, Genovese MI.
    J Agric Food Chem; 2010 Apr 14; 58(7):4284-91. PubMed ID: 20199084
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  • 19. Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions.
    Huang RY, Chou CC.
    J Agric Food Chem; 2009 Mar 11; 57(5):1927-32. PubMed ID: 19256558
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  • 20. 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 11; 34(5):457-61. PubMed ID: 8655094
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