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Journal Abstract Search

338 related items for PubMed ID: 16478253

  • 1.
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  • 2. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans.
    Hung YH, Huang HY, Chou CC.
    Int J Food Microbiol; 2007 Aug 15; 118(1):62-8. PubMed ID: 17628128
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  • 4. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
    Chien HL, Huang HY, Chou CC.
    Food Microbiol; 2006 Dec 15; 23(8):772-8. PubMed ID: 16943081
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  • 5. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean.
    Lee IH, Hung YH, Chou CC.
    Int J Food Microbiol; 2008 Jan 31; 121(2):150-6. PubMed ID: 18031859
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  • 7. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 31; 72(2):M39-44. PubMed ID: 17995840
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  • 8. 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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  • 10. Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures.
    Wu CH, Chou CC.
    J Agric Food Chem; 2009 Nov 25; 57(22):10695-700. PubMed ID: 19919117
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  • 13. Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread.
    Riedl KM, Zhang YC, Schwartz SJ, Vodovotz Y.
    J Agric Food Chem; 2005 Oct 19; 53(21):8253-8. PubMed ID: 16218672
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  • 14. Enhanced in vitro and in vivo antioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different beta-glucosidase-producing fungi.
    Georgetti SR, Vicentini FT, Yokoyama CY, Borin MF, Spadaro AC, Fonseca MJ.
    J Appl Microbiol; 2009 Feb 19; 106(2):459-66. PubMed ID: 19200313
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  • 16. 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 19; 73(8):H187-94. PubMed ID: 19019114
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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 19; 18(3):573-8. PubMed ID: 18388479
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  • 18. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
    Tang AL, Shah NP, Wilcox G, Walker KZ, Stojanovska L.
    J Food Sci; 2007 Nov 19; 72(9):M431-6. PubMed ID: 18034738
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  • 19. 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 19; 90(7):1194-202. PubMed ID: 20394001
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  • 20. 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 19; 69(2):267-72. PubMed ID: 15725649
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