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Journal Abstract Search

397 related items for PubMed ID: 16473782

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  • 3. 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
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  • 4. Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.
    Hachmeister KA, Fung DY.
    Crit Rev Microbiol; 1993 Oct; 19(3):137-88. PubMed ID: 8267862
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  • 6. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
    Hu Y, Ge C, Yuan W, Zhu R, Zhang W, Du L, Xue J.
    J Sci Food Agric; 2010 May; 90(7):1194-202. PubMed ID: 20394001
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  • 8. 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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  • 10. Isoflavonoid content of Hong Kong soy foods.
    Chan SG, Murphy PA, Ho SC, Kreiger N, Darlington G, So EK, Chong PY.
    J Agric Food Chem; 2009 Jun 24; 57(12):5386-90. PubMed ID: 19530716
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  • 14. Group B saponins in soy products in the U.S. Department of Agriculture--Iowa State University isoflavone database and their comparison with isoflavone contents.
    Murphy PA, Hu J, Barua K, Hauck CC.
    J Agric Food Chem; 2008 Sep 24; 56(18):8534-40. PubMed ID: 18710246
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  • 15. Variations in isoflavone levels in soy foods and soy protein isolates and issues related to isoflavone databases and food labeling.
    Setchell KD, Cole SJ.
    J Agric Food Chem; 2003 Jul 02; 51(14):4146-55. PubMed ID: 12822960
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  • 18. The production of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid by anaerobic incubation with Rhizopus.
    Aoki H, Uda I, Tagami K, Furuya Y, Endo Y, Fujimoto K.
    Biosci Biotechnol Biochem; 2003 May 02; 67(5):1018-23. PubMed ID: 12834278
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  • 19. Modification of isoflavone profiles in a fermented soy food with almond powder.
    Park M, Jeong MK, Kim M, Lee J.
    J Food Sci; 2012 Jan 02; 77(1):C128-34. PubMed ID: 22182181
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