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Journal Abstract Search

573 related items for PubMed ID: 18034738

  • 1. 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; 72(9):M431-6. PubMed ID: 18034738
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  • 2. 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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  • 3. 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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  • 5. 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
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  • 9. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria.
    Rekha CR, Vijayalakshmi G.
    Int J Food Sci Nutr; 2011 Mar 01; 62(2):111-20. PubMed ID: 21091296
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  • 10. Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria.
    Rekha CR, Vijayalakshmi G.
    Appl Biochem Biotechnol; 2008 Dec 01; 151(2-3):452-63. PubMed ID: 18607548
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  • 12. 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 01; 103(3):601-12. PubMed ID: 17714393
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  • 13. Viability and growth characteristics of Lactobacillus in soymilk supplemented with B-vitamins.
    Ewe JA, Wan-Abdullah WN, Liong MT.
    Int J Food Sci Nutr; 2010 Feb 01; 61(1):87-107. PubMed ID: 19961357
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