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Journal Abstract Search

548 related items for PubMed ID: 17995840

  • 41. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.
    Mufandaedza J, Viljoen BC, Feresu SB, Gadaga TH.
    Int J Food Microbiol; 2006 Apr 15; 108(1):147-52. PubMed ID: 16387379
    [Abstract] [Full Text] [Related]

  • 42. 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
    [Abstract] [Full Text] [Related]

  • 43. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
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  • 44. Formation of succinyl genistin and succinyl daidzin by Bacillus species.
    Park CU, Jeong MK, Park MH, Yeu J, Park MS, Kim MJ, Ahn SM, Chang PS, Lee J.
    J Food Sci; 2010 Feb 01; 75(1):C128-33. PubMed ID: 20492143
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  • 45. Bioavailability of isoflavones after ingestion of soy beverages in healthy adults.
    Kano M, Takayanagi T, Harada K, Sawada S, Ishikawa F.
    J Nutr; 2006 Sep 01; 136(9):2291-6. PubMed ID: 16920843
    [Abstract] [Full Text] [Related]

  • 46. Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk.
    de Queirós LD, de Ávila ARA, Botaro AV, Chirotto DBL, Macedo JA, Macedo GA.
    Appl Microbiol Biotechnol; 2020 Dec 01; 104(23):10019-10031. PubMed ID: 33136177
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  • 47. Enhancement of tofu isoflavone recovery by pretreatment of soy milk with koji enzyme extract.
    Wu ML, Chang JC, Lai YH, Cheng SL, Chiou RY.
    J Agric Food Chem; 2004 Jul 28; 52(15):4785-90. PubMed ID: 15264915
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  • 48. Fermented goats' milk produced with selected multiple starters as a potentially functional food.
    Minervini F, Bilancia MT, Siragusa S, Gobbetti M, Caponio F.
    Food Microbiol; 2009 Sep 28; 26(6):559-64. PubMed ID: 19527829
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  • 49. Effects of riboflavin photosensitization on the changes of isoflavones in soymilk.
    Lee SW, Chang PS, Lee JH.
    J Food Sci; 2008 Sep 28; 73(7):C551-5. PubMed ID: 18803701
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  • 50. 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
    [Abstract] [Full Text] [Related]

  • 51. Enhanced growth of lactobacilli in soymilk upon immobilization on agrowastes.
    Teh SS, Ahmad R, Wan-Abdullah WN, Liong MT.
    J Food Sci; 2010 Apr 25; 75(3):M155-64. PubMed ID: 20492305
    [Abstract] [Full Text] [Related]

  • 52. Enhanced growth and bioconversion of isoflavones in prebiotic-soymilk fermented by UV-treated lactobacilli and bifidobacteria.
    Yeo SK, Liong MT.
    Int J Food Sci Nutr; 2012 Aug 25; 63(5):566-79. PubMed ID: 22133079
    [Abstract] [Full Text] [Related]

  • 53. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
    [Abstract] [Full Text] [Related]

  • 54. Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota.
    Dai S, Pan M, El-Nezami HS, Wan JMF, Wang MF, Habimana O, Lee JCY, Louie JCY, Shah NP.
    J Food Sci; 2019 Jul 31; 84(7):1854-1863. PubMed ID: 31206699
    [Abstract] [Full Text] [Related]

  • 55. Enrichment of two isoflavone aglycones in black soymilk by immobilized β-glucosidase on solid carriers.
    Chen KI, Lo YC, Su NW, Chou CC, Cheng KC.
    J Agric Food Chem; 2012 Dec 26; 60(51):12540-6. PubMed ID: 23190054
    [Abstract] [Full Text] [Related]

  • 56. Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strains.
    Zhang H, Yu H.
    J Food Biochem; 2019 Apr 26; 43(4):e12804. PubMed ID: 31353590
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  • 57. Defined multi-species semi-liquid ready-to-use sourdough starter.
    Gaggiano M, Di Cagno R, De Angelis M, Arnault P, Tossut P, Fox PF, Gobbetti M.
    Food Microbiol; 2007 Feb 26; 24(1):15-24. PubMed ID: 16943090
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  • 58. High Expression of β-Glucosidase in Bifidobacterium bifidum BGN4 and Application in Conversion of Isoflavone Glucosides During Fermentation of Soy Milk.
    You HJ, Ahn HJ, Kim JY, Wu QQ, Ji GE.
    J Microbiol Biotechnol; 2015 Apr 26; 25(4):469-78. PubMed ID: 25348696
    [Abstract] [Full Text] [Related]

  • 59. Enhanced Cholesterol-Lowering and Antioxidant Activities of Soymilk by Fermentation with Lactiplantibacillus plantarum KML06.
    Han JS, Joung JY, Kim HW, Kim JH, Choi HS, Bae HJ, Jang JH, Oh NS.
    J Microbiol Biotechnol; 2023 Nov 28; 33(11):1475-1483. PubMed ID: 37482800
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  • 60. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M, Hébert EM, Mozzi F, de Valdez GF.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):73-81. PubMed ID: 20483186
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