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Journal Abstract Search

548 related items for PubMed ID: 17995840

  • 1. 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; 72(2):M39-44. PubMed ID: 17995840
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  • 2. 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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  • 3. 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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  • 4. Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures.
    Otieno DO, Ashton JF, Shah NP.
    Int J Food Microbiol; 2007 Apr 01; 115(1):79-88. PubMed ID: 17174431
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  • 5. 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. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
    Tang AL, Shah NP, Wilcox G, Walker KZ, Stojanovska L.
    J Food Sci; 2007 Nov 10; 72(9):M431-6. PubMed ID: 18034738
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  • 7. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.
    Ding WK, Shah NP.
    J Food Sci; 2010 Apr 10; 75(3):M140-9. PubMed ID: 20492303
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  • 9. Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria.
    Rekha CR, Vijayalakshmi G.
    Appl Biochem Biotechnol; 2008 Dec 10; 151(2-3):452-63. PubMed ID: 18607548
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  • 10. 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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  • 11. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi.
    Lee IH, Chou CC.
    J Agric Food Chem; 2006 Feb 22; 54(4):1309-14. PubMed ID: 16478253
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  • 16. 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 22; 27(7):968-72. PubMed ID: 20688240
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  • 18. Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.
    Di Cagno R, Mazzacane F, Rizzello CG, Vincentini O, Silano M, Giuliani G, De Angelis M, Gobbetti M.
    J Agric Food Chem; 2010 Oct 13; 58(19):10338-46. PubMed ID: 20822177
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