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Journal Abstract Search

154 related items for PubMed ID: 15725649

  • 1. Effects of fermentation temperature on the content and composition of isoflavones and beta-glucosidase activity in sufu.
    Yin LJ, Li LT, Liu H, Saito M, Tatsumi E.
    Biosci Biotechnol Biochem; 2005 Feb; 69(2):267-72. PubMed ID: 15725649
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  • 6. 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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  • 8. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria.
    Rekha CR, Vijayalakshmi G.
    Int J Food Sci Nutr; 2011 Mar 01; 62(2):111-20. PubMed ID: 21091296
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  • 9. High Expression of β-Glucosidase in Bifidobacterium bifidum BGN4 and Application in Conversion of Isoflavone Glucosides During Fermentation of Soy Milk.
    You HJ, Ahn HJ, Kim JY, Wu QQ, Ji GE.
    J Microbiol Biotechnol; 2015 Apr 01; 25(4):469-78. PubMed ID: 25348696
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  • 10. Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials.
    Ahn-Jarvis JH, Riedl KM, Schwartz SJ, Vodovotz Y.
    J Agric Food Chem; 2013 Mar 27; 61(12):3111-20. PubMed ID: 23451757
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  • 17. Hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 isolated from humans.
    Chun J, Jeong WJ, Kim JS, Lim J, Park CS, Kwon DY, Choi I, Kim JH.
    J Microbiol Biotechnol; 2008 Mar 27; 18(3):573-8. PubMed ID: 18388479
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  • 19. 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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  • 20. High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant.
    Fei Y, Li L, Chen L, Zheng Y, Yu B.
    Food Microbiol; 2018 Dec 01; 76():69-77. PubMed ID: 30166192
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