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Journal Abstract Search

256 related items for PubMed ID: 19919117

  • 1. Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures.
    Wu CH, Chou CC.
    J Agric Food Chem; 2009 Nov 25; 57(22):10695-700. PubMed ID: 19919117
    [Abstract] [Full Text] [Related]

  • 2. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
    Hu Y, Ge C, Yuan W, Zhu R, Zhang W, Du L, Xue J.
    J Sci Food Agric; 2010 May 25; 90(7):1194-202. PubMed ID: 20394001
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  • 4. 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
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  • 5. Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto.
    Kuo LC, Cheng WY, Wu RY, Huang CJ, Lee KT.
    Appl Microbiol Biotechnol; 2006 Nov 22; 73(2):314-20. PubMed ID: 16715232
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  • 6. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans.
    Juan MY, Wu CH, Chou CC.
    Food Microbiol; 2010 Oct 22; 27(7):918-23. PubMed ID: 20688233
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  • 7. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
    Chien HL, Huang HY, Chou CC.
    Food Microbiol; 2006 Dec 22; 23(8):772-8. PubMed ID: 16943081
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  • 8. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans.
    Hung YH, Huang HY, Chou CC.
    Int J Food Microbiol; 2007 Aug 15; 118(1):62-8. PubMed ID: 17628128
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  • 9. Fermentation as a bio-process to obtain functional soybean flours.
    Fernandez-Orozco R, Frias J, Muñoz R, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C.
    J Agric Food Chem; 2007 Oct 31; 55(22):8972-9. PubMed ID: 17907774
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  • 10. 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
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  • 11. Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process.
    Fan J, Zhang Y, Chang X, Saito M, Li Z.
    Biosci Biotechnol Biochem; 2009 Dec 24; 73(12):2749-53. PubMed ID: 19966472
    [Abstract] [Full Text] [Related]

  • 12. Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa.
    Amoa-Awua WK, Terlabie NN, Sakyi-Dawson E.
    Int J Food Microbiol; 2006 Feb 15; 106(3):343-7. PubMed ID: 16427153
    [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
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  • 15. 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 01; 75(1):C128-33. PubMed ID: 20492143
    [Abstract] [Full Text] [Related]

  • 16. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.
    Lin CC, Wu PS, Liang DW, Kwan CC, Chen YS.
    J Food Sci; 2012 Jan 01; 77(1):C95-101. PubMed ID: 22260104
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  • 17. Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh.
    Nakajima N, Nozaki N, Ishihara K, Ishikawa A, Tsuji H.
    J Biosci Bioeng; 2005 Dec 01; 100(6):685-7. PubMed ID: 16473782
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  • 18. The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa.
    Terlabie NN, Sakyi-Dawson E, Amoa-Awua WK.
    Int J Food Microbiol; 2006 Feb 01; 106(2):145-52. PubMed ID: 16253367
    [Abstract] [Full Text] [Related]

  • 19. Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241).
    Ali MW, Kim ID, Bilal S, Shahzad R, Saeed MT, Adhikari B, Nabi RBS, Kyo JR, Shin DH.
    Molecules; 2017 Dec 11; 22(12):. PubMed ID: 29232930
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  • 20. Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe.
    Mo H, Kariluoto S, Piironen V, Zhu Y, Sanders MG, Vincken JP, Wolkers-Rooijackers J, Nout MJ.
    Food Chem; 2013 Dec 01; 141(3):2418-25. PubMed ID: 23870976
    [Abstract] [Full Text] [Related]

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