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Journal Abstract Search

338 related items for PubMed ID: 16478253

  • 1. 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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  • 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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  • 6. 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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  • 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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  • 9. 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. 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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  • 11. Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi.
    Lin CH, Wei YT, Chou CC.
    Food Microbiol; 2006 Oct 25; 23(7):628-33. PubMed ID: 16943061
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  • 12. Enrichment of two isoflavone aglycones in black soymilk by Rhizopus oligosporus NTU 5 in a plastic composite support bioreactor.
    Liu CT, Erh MH, Lin SP, Lo KY, Chen KI, Cheng KC.
    J Sci Food Agric; 2016 Aug 25; 96(11):3779-86. PubMed ID: 26676892
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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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  • 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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