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244 related items for PubMed ID: 24894499

  • 1. Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.
    Wally-Vallim AP, Vanier NL, Zavareze Eda R, Zambiazi RC, de Castro LA, Schirmer MA, Elias MC.
    J Food Sci; 2014 Jul; 79(7):E1351-8. PubMed ID: 24894499
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  • 2. Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate.
    Ziegler V, Ferreira CD, Hoffmann JF, de Oliveira M, Elias MC.
    Food Chem; 2018 Mar 01; 242():37-44. PubMed ID: 29037703
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  • 3. 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
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  • 6. 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
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  • 7. Ultrasonic extraction of soy protein isolate: Characterization and comparison with microwave and enzymatic extraction methods.
    Das D, Panesar PS, Saini CS.
    J Food Sci; 2023 Jul 25; 88(7):2758-2779. PubMed ID: 37282624
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  • 9. Relationships between different hydration properties of commercial and laboratory soybean isolates.
    Añón MC, Sorgentini DA, Wagner JR.
    J Agric Food Chem; 2001 Oct 25; 49(10):4852-8. PubMed ID: 11600034
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  • 12. Novel process of hydration, followed by incubation and thermal processing, for high isoflavone bioconversion in soybeans.
    Salces FR, Rostagno MA, Amaya-Farfan J.
    Food Res Int; 2019 Jul 25; 121():691-696. PubMed ID: 31108797
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  • 13. Isoflavone aglycone-rich extract without soy protein attenuates atherosclerosis development in cholesterol-fed rabbits.
    Yamakoshi J, Piskula MK, Izumi T, Tobe K, Saito M, Kataoka S, Obata A, Kikuchi M.
    J Nutr; 2000 Aug 25; 130(8):1887-93. PubMed ID: 10917898
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  • 14. Effects of phytase-assisted processing method on physicochemical and functional properties of soy protein isolate.
    Wang H, Chen Y, Hua Y, Kong X, Zhang C.
    J Agric Food Chem; 2014 Nov 12; 62(45):10989-97. PubMed ID: 25333697
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  • 15. Chemical modification of isoflavones in soyfoods during cooking and processing.
    Coward L, Smith M, Kirk M, Barnes S.
    Am J Clin Nutr; 1998 Dec 12; 68(6 Suppl):1486S-1491S. PubMed ID: 9848521
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  • 17. Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours.
    Pinto Mda S, Lajolo FM, Genovese MI.
    J Agric Food Chem; 2005 Aug 10; 53(16):6340-6. PubMed ID: 16076116
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  • 18. 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
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  • 19. Effect of temperature, elevated carbon dioxide, and drought during seed development on the isoflavone content of dwarf soybean [Glycine max (L.) Merrill] grown in controlled environments.
    Caldwell CR, Britz SJ, Mirecki RM.
    J Agric Food Chem; 2005 Feb 23; 53(4):1125-9. PubMed ID: 15713029
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  • 20. Soymilk processing with higher isoflavone aglycone content.
    Baú TR, Ida EI.
    Food Chem; 2015 Sep 15; 183():161-8. PubMed ID: 25863624
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