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Journal Abstract Search

123 related items for PubMed ID: 17477279

  • 21.
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  • 22. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.
    Wang J, Guo Z, Zhang Q, Yan L, Chen W, Liu XM, Zhang HP.
    J Dairy Sci; 2009 Jun; 92(6):2468-76. PubMed ID: 19447978
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  • 23. Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage.
    Zhao D, Shah NP.
    Food Chem; 2014 Sep 01; 158():262-9. PubMed ID: 24731340
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  • 24. Experimental databases on inhibition of the bacterial mutagenicity of 4-nitroquinoline 1-oxide and cigarette smoke.
    Camoirano A, Balansky RM, Bennicelli C, Izzotti A, D'Agostini F, De Flora S.
    Mutat Res; 1994 Apr 01; 317(2):89-109. PubMed ID: 7511795
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  • 27. Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei.
    Ahsan S, Khaliq A, Chughtai MFJ, Nadeem M, Tahir AB, Din AA, Ntsefong GN, Shariati MA, Rebezov M, Yessimbekov Z, Thiruvengadam M.
    Biotechnol Appl Biochem; 2022 Feb 01; 69(1):172-182. PubMed ID: 33398897
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  • 29. In vitro protective effects of Terminalia arjuna bark extracts against the 4-nitroquinoline-N-oxide genotoxicity.
    Pasquini R, Scassellati-Sforzolini G, Villarini M, Moretti M, Marcarelli M, Fatigoni C, Kaur S, Kumar S, Grover IS.
    J Environ Pathol Toxicol Oncol; 2002 Feb 01; 21(1):33-44. PubMed ID: 11934011
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  • 32. A comparative study on the antimutagenic properties of aqueous extracts of Aspalathus linearis (rooibos), different Cyclopia spp. (honeybush) and Camellia sinensis teas.
    van der Merwe JD, Joubert E, Richards ES, Manley M, Snijman PW, Marnewick JL, Gelderblom WC.
    Mutat Res; 2006 Dec 10; 611(1-2):42-53. PubMed ID: 16949333
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  • 33. Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
    Kaneko D, Igarashi T, Aoyama K.
    J Agric Food Chem; 2014 Feb 19; 62(7):1658-63. PubMed ID: 24495115
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  • 36. Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes.
    Zhu YY, Thakur K, Feng JY, Cai JS, Zhang JG, Hu F, Russo P, Spano G, Wei ZJ.
    Appl Microbiol Biotechnol; 2020 Jul 19; 104(13):5759-5772. PubMed ID: 32388761
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  • 37. Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota.
    Dai S, Pan M, El-Nezami HS, Wan JMF, Wang MF, Habimana O, Lee JCY, Louie JCY, Shah NP.
    J Food Sci; 2019 Jul 19; 84(7):1854-1863. PubMed ID: 31206699
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  • 38. Functional relevance and health benefits of soymilk fermented by lactic acid bacteria.
    Kumari M, Kokkiligadda A, Dasriya V, Naithani H.
    J Appl Microbiol; 2022 Jul 19; 133(1):104-119. PubMed ID: 34724304
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  • 39. 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 19; 72(2):M39-44. PubMed ID: 17995840
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  • 40. Inhibitory effect of dairy products on the mutagenicities of chemicals and dietary mutagens.
    Cassand P, Abdelali H, Bouley C, Denariaz G, Narbonne JF.
    J Dairy Res; 1994 Nov 19; 61(4):545-52. PubMed ID: 7829757
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