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Journal Abstract Search

364 related items for PubMed ID: 22417591

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  • 23. Analysis of isoflavone, phenolic, soyasapogenol, and tocopherol compounds in soybean [ Glycine max (L.) Merrill] germplasms of different seed weights and origins.
    Kim EH, Ro HM, Kim SL, Kim HS, Chung IM.
    J Agric Food Chem; 2012 Jun 13; 60(23):6045-55. PubMed ID: 22577842
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  • 24. Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.
    Hong KJ, Lee CH, Kim SW.
    J Med Food; 2004 Jun 13; 7(4):430-5. PubMed ID: 15671685
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  • 25. Isoflavone composition and antioxidant capacity of modified-lipoxygenase soybeans grown in Maryland.
    Whent M, Lv J, Luthria DL, Kenworthy W, Yu LL.
    J Agric Food Chem; 2011 Dec 28; 59(24):12902-9. PubMed ID: 22098380
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  • 29. Isoflavone composition, phenol content, and antioxidant activity of soybean seeds from India and Bulgaria.
    Sakthivelu G, Akitha Devi MK, Giridhar P, Rajasekaran T, Ravishankar GA, Nikolova MT, Angelov GB, Todorova RM, Kosturkova GP.
    J Agric Food Chem; 2008 Mar 26; 56(6):2090-5. PubMed ID: 18303813
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  • 30. Antioxidant properties of soybean isoflavone extract and tofu in vitro and in vivo.
    Liu J, Chang SK, Wiesenborn D.
    J Agric Food Chem; 2005 Mar 23; 53(6):2333-40. PubMed ID: 15769177
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  • 32. Changes in the contents of sugars and organic acids during the ripening and storage of sufu, a traditional Oriental fermented product of soybean cubes.
    Moy YS, Chou CC.
    J Agric Food Chem; 2010 Dec 22; 58(24):12790-3. PubMed ID: 21090680
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  • 33. Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient.
    Lin YC, Chou CC.
    Int J Food Sci Nutr; 2009 Nov 22; 60(7):627-36. PubMed ID: 19817642
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  • 34. 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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  • 35. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
    Xu B, Chang SK.
    J Agric Food Chem; 2008 Aug 27; 56(16):7165-75. PubMed ID: 18680298
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  • 37. New fermentation technique for complete digestion of soybean protein.
    Lee JO, Park MH, Choi YH, Ha YL, Ryu CH.
    J Microbiol Biotechnol; 2007 Nov 27; 17(11):1904-7. PubMed ID: 18092480
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