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Journal Abstract Search

548 related items for PubMed ID: 17995840

  • 21. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria.
    Wang YC, Yu RC, Chou CC.
    Food Microbiol; 2006 Apr; 23(2):128-35. PubMed ID: 16942996
    [Abstract] [Full Text] [Related]

  • 22. Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4.
    Chun J, Kim JS, Kim JH.
    Food Chem; 2008 Jul 15; 109(2):278-84. PubMed ID: 26003348
    [Abstract] [Full Text] [Related]

  • 23. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 15; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 24. Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics.
    Yeo SK, Liong MT.
    Int J Food Sci Nutr; 2010 Mar 15; 61(2):161-81. PubMed ID: 20085504
    [Abstract] [Full Text] [Related]

  • 25. Soymilk processing with higher isoflavone aglycone content.
    Baú TR, Ida EI.
    Food Chem; 2015 Sep 15; 183():161-8. PubMed ID: 25863624
    [Abstract] [Full Text] [Related]

  • 26. Biotransformation of isoflavone glycosides by Bifidobacterium animalis in soymilk supplemented with skim milk powder.
    Pham TT, Shah NP.
    J Food Sci; 2007 Oct 15; 72(8):M316-24. PubMed ID: 17995612
    [Abstract] [Full Text] [Related]

  • 27. Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread.
    Riedl KM, Zhang YC, Schwartz SJ, Vodovotz Y.
    J Agric Food Chem; 2005 Oct 19; 53(21):8253-8. PubMed ID: 16218672
    [Abstract] [Full Text] [Related]

  • 28. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):220-8. PubMed ID: 18710789
    [Abstract] [Full Text] [Related]

  • 29. Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria.
    Hsieh ML, Chou CC.
    Int J Food Microbiol; 2006 Aug 15; 111(1):43-7. PubMed ID: 16875752
    [Abstract] [Full Text] [Related]

  • 30. Enhanced growth of lactobacilli and bioconversion of isoflavones in biotin-supplemented soymilk by electroporation.
    Ewe JA, Wan-Abdullah WN, Alias AK, Liong MT.
    Int J Food Sci Nutr; 2012 Aug 15; 63(5):580-96. PubMed ID: 22149599
    [Abstract] [Full Text] [Related]

  • 31. Enrichment of two isoflavone aglycones in black soymilk by Rhizopus oligosporus NTU 5 in a plastic composite support bioreactor.
    Liu CT, Erh MH, Lin SP, Lo KY, Chen KI, Cheng KC.
    J Sci Food Agric; 2016 Aug 15; 96(11):3779-86. PubMed ID: 26676892
    [Abstract] [Full Text] [Related]

  • 32. Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.
    Shen HW, Yu RC, Chou CC.
    Int J Food Microbiol; 2007 Mar 20; 114(3):380-5. PubMed ID: 17218032
    [Abstract] [Full Text] [Related]

  • 33. Enhanced growth of lactobacilli and bioconversion of isoflavones in biotin-supplemented soymilk upon ultrasound-treatment.
    Ewe JA, Wan Abdullah WN, Bhat R, Karim AA, Liong MT.
    Ultrason Sonochem; 2012 Jan 20; 19(1):160-73. PubMed ID: 21775184
    [Abstract] [Full Text] [Related]

  • 34. The conversion and deglycosylation of isoflavones and anthocyanins in black soymilk process.
    Hsiao YH, Hsieh JF.
    Food Chem; 2018 Sep 30; 261():8-14. PubMed ID: 29739609
    [Abstract] [Full Text] [Related]

  • 35. Fermentation of soymilk by Lactobacillus acidipiscis isolated from Chinese stinky tofu capable of efficiently biotransforming isoflavone glucosides to dihydrodaidzein and dihydrogenistein.
    Guo X, Zang X, Dou SJ, Wang DY, Wang XL.
    J Sci Food Agric; 2022 Dec 30; 102(15):7221-7230. PubMed ID: 35730767
    [Abstract] [Full Text] [Related]

  • 36. A comparison of changes in the transformation of isoflavones in soymilk using varying concentrations of exogenous and probiotic-derived endogenous beta-glucosidases.
    Otieno DO, Shah NP.
    J Appl Microbiol; 2007 Sep 30; 103(3):601-12. PubMed ID: 17714393
    [Abstract] [Full Text] [Related]

  • 37. Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation.
    Marazza JA, Garro MS, de Giori GS.
    Food Microbiol; 2009 May 30; 26(3):333-9. PubMed ID: 19269578
    [Abstract] [Full Text] [Related]

  • 38. Optimizing time and temperature of enzymatic conversion of isoflavone glucosides to aglycones in soy germ flour.
    Tipkanon S, Chompreeda P, Haruthaithanasan V, Suwonsichon T, Prinyawiwatkul W, Xu Z.
    J Agric Food Chem; 2010 Nov 10; 58(21):11340-5. PubMed ID: 20942463
    [Abstract] [Full Text] [Related]

  • 39. Phytase activity from Lactobacillus spp. in calcium-fortified soymilk.
    Tang AL, Wilcox G, Walker KZ, Shah NP, Ashton JF, Stojanovska L.
    J Food Sci; 2010 Aug 01; 75(6):M373-6. PubMed ID: 20722939
    [Abstract] [Full Text] [Related]

  • 40. 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 01; 104(13):5759-5772. PubMed ID: 32388761
    [Abstract] [Full Text] [Related]

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