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Journal Abstract Search

432 related items for PubMed ID: 17477997

  • 1. Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
    Wei QK, Chen TR, Chen JT.
    Int J Food Microbiol; 2007 Jun 10; 117(1):120-4. PubMed ID: 17477997
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  • 6. 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 10; 72(2):M39-44. PubMed ID: 17995840
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  • 8. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
    Wang YC, Yu RC, Chou CC.
    Int J Food Microbiol; 2004 Jun 01; 93(2):209-17. PubMed ID: 15135959
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  • 10. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria.
    Wang YC, Yu RC, Chou CC.
    Food Microbiol; 2006 Apr 01; 23(2):128-35. PubMed ID: 16942996
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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 01; 18(3):573-8. PubMed ID: 18388479
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  • 14. Effects of lactulose supplementation on the growth of bifidobacteria and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk.
    Pham TT, Shah NP.
    J Agric Food Chem; 2008 Jun 25; 56(12):4703-9. PubMed ID: 18500812
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  • 18. 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 25; 109(4):1198-208. PubMed ID: 20477889
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  • 19. Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.
    Champagne CP, Tompkins TA, Buckley ND, Green-Johnson JM.
    Food Microbiol; 2010 Oct 25; 27(7):968-72. PubMed ID: 20688240
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  • 20. The effects of processing and extraction conditions on content, profile, and stability of isoflavones in a soymilk system.
    Nufer KR, Ismail B, Hayes KD.
    J Agric Food Chem; 2009 Feb 25; 57(4):1213-8. PubMed ID: 19199598
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