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Journal Abstract Search

410 related items for PubMed ID: 17907774

  • 21. Effects of fermentation on antioxidant properties and phytochemical composition of soy germ.
    Sheih IC, Fang TJ, Wu TK, Chen RY.
    J Sci Food Agric; 2014 Dec; 94(15):3163-70. PubMed ID: 24652711
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  • 22. Antioxidant activity of ethanolic and aqueous extracts of Uncaria tomentosa (Willd.) DC.
    Pilarski R, Zieliński H, Ciesiołka D, Gulewicz K.
    J Ethnopharmacol; 2006 Mar 08; 104(1-2):18-23. PubMed ID: 16202551
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  • 23. Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient.
    Lin YC, Chou CC.
    Int J Food Sci Nutr; 2009 Nov 08; 60(7):627-36. PubMed ID: 19817642
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  • 24. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans.
    Juan MY, Wu CH, Chou CC.
    Food Microbiol; 2010 Oct 08; 27(7):918-23. PubMed ID: 20688233
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  • 25. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity.
    Klopotek Y, Otto K, Böhm V.
    J Agric Food Chem; 2005 Jul 13; 53(14):5640-6. PubMed ID: 15998127
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  • 27. Effects of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and cheonggukjang (fermented unsalted soybean paste).
    Jeong PH, Shin DH, Kim YS.
    J Food Sci; 2008 Oct 13; 73(8):H187-94. PubMed ID: 19019114
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  • 29. Mathematical modeling of the development of antioxidant activity in soybeans fermented with Aspergillus oryzae and Aspergillus awamori in the solid state.
    Wardhani DH, Vázquez JA, Pandiella SS.
    J Agric Food Chem; 2009 Jan 28; 57(2):540-4. PubMed ID: 19099459
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  • 30. Antioxidant activity and inhibition of lipid peroxidation in germinating seeds of transgenic soybean expressing OsHGGT.
    Kim YH, Lee YY, Kim YH, Choi MS, Jeong KH, Lee SK, Seo MJ, Yun HT, Lee CK, Kim WH, Lee SC, Park SK, Park HM.
    J Agric Food Chem; 2011 Jan 26; 59(2):584-91. PubMed ID: 21175184
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  • 31. Chemical compositions, antioxidant capacities, and antiproliferative activities of selected fruit seed flours.
    Parry J, Su L, Moore J, Cheng Z, Luther M, Rao JN, Wang JY, Yu LL.
    J Agric Food Chem; 2006 May 31; 54(11):3773-8. PubMed ID: 16719495
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  • 37. Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh.
    Nakajima N, Nozaki N, Ishihara K, Ishikawa A, Tsuji H.
    J Biosci Bioeng; 2005 Dec 31; 100(6):685-7. PubMed ID: 16473782
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  • 38. Isoflavone composition and antioxidant capacity of modified-lipoxygenase soybeans grown in Maryland.
    Whent M, Lv J, Luthria DL, Kenworthy W, Yu LL.
    J Agric Food Chem; 2011 Dec 28; 59(24):12902-9. PubMed ID: 22098380
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  • 39. Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting.
    Zielinski H, Michalska A, Amigo-Benavent M, del Castillo MD, Piskula MK.
    J Agric Food Chem; 2009 Jun 10; 57(11):4771-6. PubMed ID: 19415894
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