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242 related items for PubMed ID: 19256558

  • 1. Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions.
    Huang RY, Chou CC.
    J Agric Food Chem; 2009 Mar 11; 57(5):1927-32. PubMed ID: 19256558
    [Abstract] [Full Text] [Related]

  • 2. Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji.
    Huang RY, Chou CC.
    J Agric Food Chem; 2008 Sep 24; 56(18):8484-9. PubMed ID: 18729461
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Isoflavones of the soybean components and the effect of germination time in the cotyledons and embryonic axis.
    Quinhone Júnior A, Ida EI.
    J Agric Food Chem; 2014 Aug 20; 62(33):8452-9. PubMed ID: 25070365
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Solvent effects on extraction and HPLC analysis of soybean isoflavones and variations of isoflavone compositions as affected by crop season.
    Tsai HS, Huang LJ, Lai YH, Chang JC, Lee RS, Chiou RY.
    J Agric Food Chem; 2007 Sep 19; 55(19):7712-5. PubMed ID: 17708647
    [Abstract] [Full Text] [Related]

  • 7. Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time.
    Falcão HG, Handa CL, Silva MBR, de Camargo AC, Shahidi F, Kurozawa LE, Ida EI.
    Food Chem; 2018 Dec 15; 269():404-412. PubMed ID: 30100452
    [Abstract] [Full Text] [Related]

  • 8. Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones.
    Mathias K, Ismail B, Corvalan CM, Hayes KD.
    J Agric Food Chem; 2006 Oct 04; 54(20):7495-502. PubMed ID: 17002413
    [Abstract] [Full Text] [Related]

  • 9. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors.
    Andrade JC, Mandarino JM, Kurozawa LE, Ida EI.
    Food Chem; 2016 Mar 01; 194():1095-101. PubMed ID: 26471658
    [Abstract] [Full Text] [Related]

  • 10. Isoflavone aglycon and glucoconjugate content of high- and low-soy U.K. foods used in nutritional studies.
    Wiseman H, Casey K, Clarke DB, Barnes KA, Bowey E.
    J Agric Food Chem; 2002 Mar 13; 50(6):1404-10. PubMed ID: 11879011
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Variation in isoflavone of soybean cultivars with location and storage duration.
    Lee SJ, Ahn JK, Kim SH, Kim JT, Han SJ, Jung MY, Chung IM.
    J Agric Food Chem; 2003 May 21; 51(11):3382-9. PubMed ID: 12744671
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens.
    Lee JH, Hwang SR, Lee YH, Kim K, Cho KM, Lee YB.
    Food Chem; 2015 Oct 15; 185():205-11. PubMed ID: 25952859
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Isoflavone Profiles and Kinetic Changes during Ultra-High Temperature Processing of Soymilk.
    Zhang Y, Chang SK.
    J Food Sci; 2016 Mar 28; 81(3):C593-9. PubMed ID: 26814612
    [Abstract] [Full Text] [Related]

  • 17. Soy isoflavone analysis: quality control and a new internal standard.
    Song T, Barua K, Buseman G, Murphy PA.
    Am J Clin Nutr; 1998 Dec 28; 68(6 Suppl):1474S-1479S. PubMed ID: 9848519
    [Abstract] [Full Text] [Related]

  • 18. Stability of isoflavones in soy milk stored at elevated and ambient temperatures.
    Eisen B, Ungar Y, Shimoni E.
    J Agric Food Chem; 2003 Apr 09; 51(8):2212-5. PubMed ID: 12670158
    [Abstract] [Full Text] [Related]

  • 19. Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV.
    Toro-Funes N, Odriozola-Serrano I, Bosch-Fusté J, Latorre-Moratalla ML, Veciana-Nogués MT, Izquierdo-Pulido M, Vidal-Carou MC.
    Food Chem; 2012 Dec 15; 135(4):2832-8. PubMed ID: 22980879
    [Abstract] [Full Text] [Related]

  • 20. 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]

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