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Journal Abstract Search

345 related items for PubMed ID: 17174431

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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; 23(8):772-8. PubMed ID: 16943081
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  • 7. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria.
    Rekha CR, Vijayalakshmi G.
    Int J Food Sci Nutr; 2011 Mar; 62(2):111-20. PubMed ID: 21091296
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  • 11. 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; 18(3):573-8. PubMed ID: 18388479
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  • 12. Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast.
    Rekha CR, Vijayalakshmi G.
    J Appl Microbiol; 2010 Oct; 109(4):1198-208. PubMed ID: 20477889
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  • 13. β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk.
    Hati S, Vij S, Singh BP, Mandal S.
    J Sci Food Agric; 2015 Jan; 95(1):216-20. PubMed ID: 24838442
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  • 14. Endogenous beta-glucosidase and beta-galactosidase activities from selected probiotic micro-organisms and their role in isoflavone biotransformation in soymilk.
    Otieno DO, Shah NP.
    J Appl Microbiol; 2007 Oct; 103(4):910-7. PubMed ID: 17897193
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  • 16. Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria.
    Rekha CR, Vijayalakshmi G.
    Appl Biochem Biotechnol; 2008 Dec; 151(2-3):452-63. PubMed ID: 18607548
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  • 18. Effects of riboflavin photosensitization on the changes of isoflavones in soymilk.
    Lee SW, Chang PS, Lee JH.
    J Food Sci; 2008 Sep; 73(7):C551-5. PubMed ID: 18803701
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  • 19. Soymilk processing with higher isoflavone aglycone content.
    Baú TR, Ida EI.
    Food Chem; 2015 Sep 15; 183():161-8. PubMed ID: 25863624
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