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Journal Abstract Search

205 related items for PubMed ID: 22098380

  • 21. Isoflavone characterization and antioxidant activity of ohio soybeans.
    Lee J, Renita M, Fioritto RJ, St Martin SK, Schwartz SJ, Vodovotz Y.
    J Agric Food Chem; 2004 May 05; 52(9):2647-51. PubMed ID: 15113172
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  • 23. 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 05; 90(7):1194-202. PubMed ID: 20394001
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  • 26. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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  • 28. High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes.
    Li W, Wei CV, White PJ, Beta T.
    J Agric Food Chem; 2007 Jan 24; 55(2):291-8. PubMed ID: 17227056
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  • 31. Polyphenol content and antioxidant properties of colored soybean seeds from central Europe.
    Malenčić D, Cvejić J, Miladinović J.
    J Med Food; 2012 Jan 24; 15(1):89-95. PubMed ID: 21861721
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  • 33. 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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  • 34. Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars.
    Zhu YL, Zhang HS, Zhao XS, Xue HH, Xue J, Sun YH.
    J AOAC Int; 2018 Mar 01; 101(2):520-528. PubMed ID: 28847347
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  • 36. Composition of transgenic soybean seeds with higher γ-linolenic acid content is equivalent to that of conventional control.
    Qin F, Kang L, Guo L, Lin J, Song J, Zhao Y.
    J Agric Food Chem; 2012 Mar 07; 60(9):2200-4. PubMed ID: 22324875
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  • 38. Phenolic composition and antioxidant activity in seed coats of 60 Chinese black soybean (Glycine max L. Merr.) varieties.
    Zhang RF, Zhang FX, Zhang MW, Wei ZC, Yang CY, Zhang Y, Tang XJ, Deng YY, Chi JW.
    J Agric Food Chem; 2011 Jun 08; 59(11):5935-44. PubMed ID: 21548651
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