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Journal Abstract Search

174 related items for PubMed ID: 26460145

  • 21. Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto.
    Kuo LC, Cheng WY, Wu RY, Huang CJ, Lee KT.
    Appl Microbiol Biotechnol; 2006 Nov; 73(2):314-20. PubMed ID: 16715232
    [Abstract] [Full Text] [Related]

  • 22. Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation.
    Marazza JA, Garro MS, de Giori GS.
    Food Microbiol; 2009 May; 26(3):333-9. PubMed ID: 19269578
    [Abstract] [Full Text] [Related]

  • 23. Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir.
    Yang M, Yang X, Chen X, Wang J, Liao Z, Wang L, Zhong Q, Fang X.
    Front Nutr; 2020 May; 7():587665. PubMed ID: 33392237
    [Abstract] [Full Text] [Related]

  • 24. The conversion and deglycosylation of isoflavones and anthocyanins in black soymilk process.
    Hsiao YH, Hsieh JF.
    Food Chem; 2018 Sep 30; 261():8-14. PubMed ID: 29739609
    [Abstract] [Full Text] [Related]

  • 25. Cross-linked α-galactosidase aggregates: optimization, characterization and application in the hydrolysis of raffinose-type oligosaccharides in soymilk.
    Bayraktar H, Önal S.
    J Sci Food Agric; 2019 Aug 15; 99(10):4748-4760. PubMed ID: 30932192
    [Abstract] [Full Text] [Related]

  • 26. Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota.
    Dai S, Pan M, El-Nezami HS, Wan JMF, Wang MF, Habimana O, Lee JCY, Louie JCY, Shah NP.
    J Food Sci; 2019 Jul 15; 84(7):1854-1863. PubMed ID: 31206699
    [Abstract] [Full Text] [Related]

  • 27. Characterization of a high performance α-galactosidase from Irpex lacteus and its usage in removal of raffinose family oligosaccharides from soymilk.
    Jang JM, Yang Y, Wang R, Bao H, Yuan H, Yang J.
    Int J Biol Macromol; 2019 Jun 15; 131():1138-1146. PubMed ID: 30981775
    [Abstract] [Full Text] [Related]

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  • 29. Bioavailability of isoflavones after ingestion of soy beverages in healthy adults.
    Kano M, Takayanagi T, Harada K, Sawada S, Ishikawa F.
    J Nutr; 2006 Sep 15; 136(9):2291-6. PubMed ID: 16920843
    [Abstract] [Full Text] [Related]

  • 30. Reduction of soybean oligosaccharides and properties of alpha-D-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteroides [corrected] JK55.
    Yoon MY, Hwang HJ.
    Food Microbiol; 2008 Sep 15; 25(6):815-23. PubMed ID: 18620974
    [Abstract] [Full Text] [Related]

  • 31. Enhanced Cholesterol-Lowering and Antioxidant Activities of Soymilk by Fermentation with Lactiplantibacillus plantarum KML06.
    Han JS, Joung JY, Kim HW, Kim JH, Choi HS, Bae HJ, Jang JH, Oh NS.
    J Microbiol Biotechnol; 2023 Nov 28; 33(11):1475-1483. PubMed ID: 37482800
    [Abstract] [Full Text] [Related]

  • 32. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes.
    Leite AM, Leite DC, Del Aguila EM, Alvares TS, Peixoto RS, Miguel MA, Silva JT, Paschoalin VM.
    J Dairy Sci; 2013 Jul 28; 96(7):4149-59. PubMed ID: 23628252
    [Abstract] [Full Text] [Related]

  • 33. Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics.
    Yeo SK, Liong MT.
    Int J Food Sci Nutr; 2010 Mar 28; 61(2):161-81. PubMed ID: 20085504
    [Abstract] [Full Text] [Related]

  • 34. Fermentation of soymilk by Lactobacillus acidipiscis isolated from Chinese stinky tofu capable of efficiently biotransforming isoflavone glucosides to dihydrodaidzein and dihydrogenistein.
    Guo X, Zang X, Dou SJ, Wang DY, Wang XL.
    J Sci Food Agric; 2022 Dec 28; 102(15):7221-7230. PubMed ID: 35730767
    [Abstract] [Full Text] [Related]

  • 35. Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4.
    Chun J, Kim JS, Kim JH.
    Food Chem; 2008 Jul 15; 109(2):278-84. PubMed ID: 26003348
    [Abstract] [Full Text] [Related]

  • 36. Enhanced growth of lactobacilli and bioconversion of isoflavones in biotin-supplemented soymilk upon ultrasound-treatment.
    Ewe JA, Wan Abdullah WN, Bhat R, Karim AA, Liong MT.
    Ultrason Sonochem; 2012 Jan 15; 19(1):160-73. PubMed ID: 21775184
    [Abstract] [Full Text] [Related]

  • 37. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean.
    Battistini C, Gullón B, Ichimura ES, Gomes AMP, Ribeiro EP, Kunigk L, Moreira JUV, Jurkiewicz C.
    Braz J Microbiol; 2018 Jan 15; 49(2):303-309. PubMed ID: 29122477
    [Abstract] [Full Text] [Related]

  • 38. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi.
    Lee IH, Chou CC.
    J Agric Food Chem; 2006 Feb 22; 54(4):1309-14. PubMed ID: 16478253
    [Abstract] [Full Text] [Related]

  • 39. Skim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus.
    Pham TT, Shah NP.
    Food Microbiol; 2008 Aug 22; 25(5):653-61. PubMed ID: 18541163
    [Abstract] [Full Text] [Related]

  • 40. Purification and characterization of Aspergillus terreus α-galactosidases and their use for hydrolysis of soymilk oligosaccharides.
    Ferreira JG, Reis AP, Guimarães VM, Falkoski DL, Fialho Lda S, de Rezende ST.
    Appl Biochem Biotechnol; 2011 Aug 22; 164(7):1111-25. PubMed ID: 21331589
    [Abstract] [Full Text] [Related]

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