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Journal Abstract Search

410 related items for PubMed ID: 17907774

  • 1. Fermentation as a bio-process to obtain functional soybean flours.
    Fernandez-Orozco R, Frias J, Muñoz R, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C.
    J Agric Food Chem; 2007 Oct 31; 55(22):8972-9. PubMed ID: 17907774
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  • 2. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla.
    Doblado R, Zielinski H, Piskula M, Kozlowska H, Muñoz R, Frías J, Vidal-Valverde C.
    J Agric Food Chem; 2005 Feb 23; 53(4):1215-22. PubMed ID: 15713044
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  • 3. Immunoreactivity and amino acid content of fermented soybean products.
    Frias J, Song YS, Martínez-Villaluenga C, González de Mejia E, Vidal-Valverde C.
    J Agric Food Chem; 2008 Jan 09; 56(1):99-105. PubMed ID: 18072744
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  • 4. Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds.
    Fernandez-Orozco R, Zieliński H, Piskuła MK.
    Nahrung; 2003 Oct 09; 47(5):291-9. PubMed ID: 14609082
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  • 5. 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 09; 90(7):1194-202. PubMed ID: 20394001
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  • 6. Antioxidant activity of fermented soybean extract.
    Hu CC, Hsiao CH, Huang SY, Fu SH, Lai CC, Hong TM, Chen HH, Lu FJ.
    J Agric Food Chem; 2004 Sep 08; 52(18):5735-9. PubMed ID: 15373417
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  • 7. 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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  • 8. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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  • 9. Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae.
    Hwan Nam D, Jung Kim H, Sun Lim J, Heon Kim K, Park CS, Hwan Kim J, Lim J, Young Kwon D, Kim IH, Kim JS.
    J Food Sci; 2011 Oct 07; 76(8):H194-200. PubMed ID: 22417591
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  • 13. Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region.
    Xu B, Chang SK.
    J Agric Food Chem; 2008 Oct 08; 56(19):9102-13. PubMed ID: 18781761
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  • 14. Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh).
    Watanabe N, Fujimoto K, Aoki H.
    Int J Food Sci Nutr; 2007 Dec 08; 58(8):577-87. PubMed ID: 17852485
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  • 19. Composition and safety analysis of Chinese traditional fermented soybean paste made by transgenic soybean.
    Yukui R, Wenya W, Hongxing Z, Fusuo Z, Yinhua J, Jing G.
    Int J Food Sci Nutr; 2009 Dec 08; 60(1):89-92. PubMed ID: 18608534
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