These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

277 related items for PubMed ID: 20688240

  • 1. Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.
    Champagne CP, Tompkins TA, Buckley ND, Green-Johnson JM.
    Food Microbiol; 2010 Oct; 27(7):968-72. PubMed ID: 20688240
    [Abstract] [Full Text] [Related]

  • 2. 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; 75(3):M140-9. PubMed ID: 20492303
    [Abstract] [Full Text] [Related]

  • 3. 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; 23(8):772-8. PubMed ID: 16943081
    [Abstract] [Full Text] [Related]

  • 4. Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria.
    Wagar LE, Champagne CP, Buckley ND, Raymond Y, Green-Johnson JM.
    J Food Sci; 2009 Oct; 74(8):M423-30. PubMed ID: 19799669
    [Abstract] [Full Text] [Related]

  • 5. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar; 72(2):M39-44. PubMed ID: 17995840
    [Abstract] [Full Text] [Related]

  • 6. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
    Wang YC, Yu RC, Chou CC.
    Int J Food Microbiol; 2004 Jun 01; 93(2):209-17. PubMed ID: 15135959
    [Abstract] [Full Text] [Related]

  • 7. 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 01; 72(9):M431-6. PubMed ID: 18034738
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses.
    Charlet M, Duboz G, Faurie F, Le Quéré JL, Berthier F.
    Int J Food Microbiol; 2009 Apr 30; 131(1):10-9. PubMed ID: 18842314
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria.
    Rekha CR, Vijayalakshmi G.
    Int J Food Sci Nutr; 2011 Mar 30; 62(2):111-20. PubMed ID: 21091296
    [Abstract] [Full Text] [Related]

  • 13. The effect of probiotic-fermented soy milk on enhancing the NO-mediated vascular relaxation factors.
    Cheng CP, Tsai SW, Chiu CP, Pan TM, Tsai TY.
    J Sci Food Agric; 2013 Mar 30; 93(5):1219-25. PubMed ID: 22996620
    [Abstract] [Full Text] [Related]

  • 14. Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria.
    Rekha CR, Vijayalakshmi G.
    Appl Biochem Biotechnol; 2008 Dec 30; 151(2-3):452-63. PubMed ID: 18607548
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Petit suisse from black soybean: bioactive compounds and antioxidant properties during development process.
    de Moraes Filho ML, Hirozawa SS, Prudencio SH, Ida EI, Garcia S.
    Int J Food Sci Nutr; 2014 Jun 30; 65(4):470-5. PubMed ID: 24467602
    [Abstract] [Full Text] [Related]

  • 17. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
    [Abstract] [Full Text] [Related]

  • 18. Cell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions.
    Gandhi A, Shah NP.
    Int J Food Sci Nutr; 2014 Dec 15; 65(8):937-41. PubMed ID: 25095898
    [Abstract] [Full Text] [Related]

  • 19. Biotransformation of isoflavone glycosides by Bifidobacterium animalis in soymilk supplemented with skim milk powder.
    Pham TT, Shah NP.
    J Food Sci; 2007 Oct 15; 72(8):M316-24. PubMed ID: 17995612
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 14.