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223 related items for PubMed ID: 19835685

  • 1. Chromatographic quantification of isoflavone content from soy derivates using HPLC technique.
    Mantovani D, Cardozo Filho L, Santos LC, de Souza VL, Watanabe CS.
    J Chromatogr Sci; 2009 Oct; 47(9):766-9. PubMed ID: 19835685
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate.
    Moras B, Rey S, Vilarem G, Pontalier PY.
    Food Chem; 2017 Jan 01; 214():9-15. PubMed ID: 27507441
    [Abstract] [Full Text] [Related]

  • 4. Changes in isoflavone profiles of soybean treated with gamma irradiation.
    Aguiar CL, Baptista AS, Walder JM, Tsai SM, Carrão-Panizzi MC, Kitajima EW.
    Int J Food Sci Nutr; 2009 Aug 01; 60(5):387-94. PubMed ID: 22519677
    [Abstract] [Full Text] [Related]

  • 5. Quantification of genistein and genistin in soybeans and soybean products.
    Fukutake M, Takahashi M, Ishida K, Kawamura H, Sugimura T, Wakabayashi K.
    Food Chem Toxicol; 1996 May 01; 34(5):457-61. PubMed ID: 8655094
    [Abstract] [Full Text] [Related]

  • 6. Determination of isoflavones in soy and selected foods containing soy by extraction, saponification, and liquid chromatography: collaborative study.
    Klump SP, Allred MC, MacDonald JL, Ballam JM.
    J AOAC Int; 2001 May 01; 84(6):1865-83. PubMed ID: 11767157
    [Abstract] [Full Text] [Related]

  • 7. LC/UV/ESI-MS analysis of isoflavones in Edamame and Tofu soybeans.
    Wu Q, Wang M, Sciarappa WJ, Simon JE.
    J Agric Food Chem; 2004 May 19; 52(10):2763-9. PubMed ID: 15137811
    [Abstract] [Full Text] [Related]

  • 8. Soy isoflavone analysis: quality control and a new internal standard.
    Song T, Barua K, Buseman G, Murphy PA.
    Am J Clin Nutr; 1998 Dec 19; 68(6 Suppl):1474S-1479S. PubMed ID: 9848519
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Isoflavones in soy-based foods consumed in Brazil: levels, distribution, and estimated intake.
    Genovese MI, Lajolo FM.
    J Agric Food Chem; 2002 Oct 09; 50(21):5987-93. PubMed ID: 12358470
    [Abstract] [Full Text] [Related]

  • 11. Stabilities of daidzin, glycitin, genistin, and generation of derivatives during heating.
    Xu Z, Wu Q, Godber JS.
    J Agric Food Chem; 2002 Dec 04; 50(25):7402-6. PubMed ID: 12452666
    [Abstract] [Full Text] [Related]

  • 12. Evaluation of isoflavone aglycon and glycoside distribution in soy plants and soybeans by fast column high-performance liquid chromatography coupled with a diode-array detector.
    Klejdus B, Mikelová R, Petrlová J, Potesil D, Adam V, Stiborová M, Hodek P, Vacek J, Kizek R, Kubán V.
    J Agric Food Chem; 2005 Jul 27; 53(15):5848-52. PubMed ID: 16028964
    [Abstract] [Full Text] [Related]

  • 13. Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles.
    Manchón N, D'Arrigo M, García-Lafuente A, Guillamón E, Villares A, Ramos A, Martínez JA, Rostagno MA.
    Talanta; 2010 Oct 15; 82(5):1986-94. PubMed ID: 20875606
    [Abstract] [Full Text] [Related]

  • 14. Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu.
    Grün IU, Adhikari K, Li C, Li Y, Lin B, Zhang J, Fernando LN.
    J Agric Food Chem; 2001 Jun 15; 49(6):2839-43. PubMed ID: 11409975
    [Abstract] [Full Text] [Related]

  • 15. Influence of the application of three different elicitors on soybean plants on the concentrations of several isoflavones in soybean seeds.
    Zhang B, Hettiarachchy N, Chen P, Horax R, Cornelious B, Zhu D.
    J Agric Food Chem; 2006 Jul 26; 54(15):5548-54. PubMed ID: 16848544
    [Abstract] [Full Text] [Related]

  • 16. Variations in isoflavone levels in soy foods and soy protein isolates and issues related to isoflavone databases and food labeling.
    Setchell KD, Cole SJ.
    J Agric Food Chem; 2003 Jul 02; 51(14):4146-55. PubMed ID: 12822960
    [Abstract] [Full Text] [Related]

  • 17. Chemical modification of isoflavones in soyfoods during cooking and processing.
    Coward L, Smith M, Kirk M, Barnes S.
    Am J Clin Nutr; 1998 Dec 02; 68(6 Suppl):1486S-1491S. PubMed ID: 9848521
    [Abstract] [Full Text] [Related]

  • 18. pH-adjusted solvent extraction and reversed-phase HPLC quantification of isoflavones from soybean (Glycine max (L.) Merr.).
    Cho CH, Jung YS, Nam TG, Rha CS, Ko MJ, Jang D, Kim HS, Kim DO.
    J Food Sci; 2020 Mar 02; 85(3):673-681. PubMed ID: 32078761
    [Abstract] [Full Text] [Related]

  • 19. Quantification of the group B soyasaponins by high-performance liquid chromatography.
    Hu J, Lee SO, Hendrich S, Murphy PA.
    J Agric Food Chem; 2002 Apr 24; 50(9):2587-94. PubMed ID: 11958627
    [Abstract] [Full Text] [Related]

  • 20. 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 Apr 24; 75(1):C128-33. PubMed ID: 20492143
    [Abstract] [Full Text] [Related]

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