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317 related items for PubMed ID: 25952859

  • 1. Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens.
    Lee JH, Hwang SR, Lee YH, Kim K, Cho KM, Lee YB.
    Food Chem; 2015 Oct 15; 185():205-11. PubMed ID: 25952859
    [Abstract] [Full Text] [Related]

  • 2. Seed isoflavone profiling of 1168 soybean accessions from major growing ecoregions in China.
    Azam M, Zhang S, Abdelghany AM, Shaibu AS, Feng Y, Li Y, Tian Y, Hong H, Li B, Sun J.
    Food Res Int; 2020 Apr 15; 130():108957. PubMed ID: 32156396
    [Abstract] [Full Text] [Related]

  • 3. Comparative investigation on variations of nutritional components in whole seeds and seed coats of Korean black soybeans for different crop years and screening of their antioxidant and anti-aging properties.
    Lee JH, Seo EY, Lee YM.
    Food Chem X; 2023 Mar 30; 17():100572. PubMed ID: 36845484
    [Abstract] [Full Text] [Related]

  • 4. Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties.
    Hwang CE, Kim SC, Kim DH, Lee HY, Suh HK, Cho KM, Lee JH.
    Food Chem; 2021 Mar 15; 340():128199. PubMed ID: 33027719
    [Abstract] [Full Text] [Related]

  • 5. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors.
    Andrade JC, Mandarino JM, Kurozawa LE, Ida EI.
    Food Chem; 2016 Mar 01; 194():1095-101. PubMed ID: 26471658
    [Abstract] [Full Text] [Related]

  • 6. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China.
    Xu L, Du B, Xu B.
    Food Chem; 2015 May 01; 174():202-13. PubMed ID: 25529671
    [Abstract] [Full Text] [Related]

  • 7. Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design.
    Handa CL, de Lima FS, Guelfi MF, Georgetti SR, Ida EI.
    Food Chem; 2016 Apr 15; 197(Pt A):175-84. PubMed ID: 26616938
    [Abstract] [Full Text] [Related]

  • 8. Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties.
    Lee JH, Hwang CE, Son KS, Cho KM.
    Food Chem; 2019 Jan 30; 272():362-371. PubMed ID: 30309556
    [Abstract] [Full Text] [Related]

  • 9. Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time.
    Falcão HG, Handa CL, Silva MBR, de Camargo AC, Shahidi F, Kurozawa LE, Ida EI.
    Food Chem; 2018 Dec 15; 269():404-412. PubMed ID: 30100452
    [Abstract] [Full Text] [Related]

  • 10. Isolation of individual isoflavone species from soybean by solvent extraction followed by the combination of macroporous resin and aluminium oxide separation.
    Hsu C, Wang ST, Wu BY, Hung YT, Su NW.
    Food Chem; 2020 Nov 30; 331():127312. PubMed ID: 32619907
    [Abstract] [Full Text] [Related]

  • 11. Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity.
    Handa CL, de Lima FS, Guelfi MFG, Fernandes MDS, Georgetti SR, Ida EI.
    Food Chem; 2019 Jan 15; 271():274-283. PubMed ID: 30236677
    [Abstract] [Full Text] [Related]

  • 12. Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties.
    Kim DH, Yang WT, Cho KM, Lee JH.
    Food Chem; 2020 Feb 01; 305():125462. PubMed ID: 31618694
    [Abstract] [Full Text] [Related]

  • 13. Isoflavone aglycon and glucoconjugate content of high- and low-soy U.K. foods used in nutritional studies.
    Wiseman H, Casey K, Clarke DB, Barnes KA, Bowey E.
    J Agric Food Chem; 2002 Mar 13; 50(6):1404-10. PubMed ID: 11879011
    [Abstract] [Full Text] [Related]

  • 14. Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions.
    Huang RY, Chou CC.
    J Agric Food Chem; 2009 Mar 11; 57(5):1927-32. PubMed ID: 19256558
    [Abstract] [Full Text] [Related]

  • 15. pH-adjusted solvent extraction and reversed-phase HPLC quantification of isoflavones from soybean (Glycine max (L.) Merr.).
    Cho CH, Jung YS, Nam TG, Rha CS, Ko MJ, Jang D, Kim HS, Kim DO.
    J Food Sci; 2020 Mar 11; 85(3):673-681. PubMed ID: 32078761
    [Abstract] [Full Text] [Related]

  • 16. Transformation profiles of the isoflavones in germinated soybean based on UPLC-DAD quantification and LC-QTOF-MS/MS confirmation.
    Chen H, Aili R, Wang M, Qiu F.
    Food Chem X; 2024 Jun 30; 22():101413. PubMed ID: 38707783
    [Abstract] [Full Text] [Related]

  • 17. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones.
    Xu B, Chang SK.
    J Agric Food Chem; 2008 Sep 24; 56(18):8365-73. PubMed ID: 18729453
    [Abstract] [Full Text] [Related]

  • 18. Isoflavones of the soybean components and the effect of germination time in the cotyledons and embryonic axis.
    Quinhone Júnior A, Ida EI.
    J Agric Food Chem; 2014 Aug 20; 62(33):8452-9. PubMed ID: 25070365
    [Abstract] [Full Text] [Related]

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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
    [Abstract] [Full Text] [Related]

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