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319 related items for PubMed ID: 29739609

  • 1. 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]

  • 2. 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]

  • 3. Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation.
    da Silva Fernandes M, Sanches Lima F, Rodrigues D, Handa C, Guelfi M, Garcia S, Ida EI.
    Food Chem; 2017 Aug 15; 229():373-380. PubMed ID: 28372188
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 15; 72(2):M39-44. PubMed ID: 17995840
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts.
    Chen Z, Wang C, Gao X, Chen Y, Kumar Santhanam R, Wang C, Xu L, Chen H.
    Food Chem; 2019 Jan 15; 271():266-273. PubMed ID: 30236676
    [Abstract] [Full Text] [Related]

  • 8. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
    Chien HL, Huang HY, Chou CC.
    Food Microbiol; 2006 Dec 15; 23(8):772-8. PubMed ID: 16943081
    [Abstract] [Full Text] [Related]

  • 9. Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures.
    Otieno DO, Ashton JF, Shah NP.
    Int J Food Microbiol; 2007 Apr 01; 115(1):79-88. PubMed ID: 17174431
    [Abstract] [Full Text] [Related]

  • 10. Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk.
    Hsiao YH, Lu CP, Kuo MI, Hsieh JF.
    Food Chem; 2016 Jun 01; 200():55-61. PubMed ID: 26830560
    [Abstract] [Full Text] [Related]

  • 11. Stabilities of daidzin, glycitin, genistin, and generation of derivatives during heating.
    Xu Z, Wu Q, Godber JS.
    J Agric Food Chem; 2002 Dec 04; 50(25):7402-6. PubMed ID: 12452666
    [Abstract] [Full Text] [Related]

  • 12. 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]

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  • 14. Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins.
    He Y, Wen L, Yu H, Zheng F, Wang Z, Xu X, Zhang H, Cao Y, Wang B, Chu B, Hao J.
    Food Chem; 2018 Dec 01; 268():15-26. PubMed ID: 30064742
    [Abstract] [Full Text] [Related]

  • 15. β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk.
    Hati S, Vij S, Singh BP, Mandal S.
    J Sci Food Agric; 2015 Jan 01; 95(1):216-20. PubMed ID: 24838442
    [Abstract] [Full Text] [Related]

  • 16. Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production.
    Baú TR, Garcia S, Ida EI.
    Int J Food Sci Nutr; 2015 Jan 01; 66(8):845-50. PubMed ID: 26460145
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Enrichment of two isoflavone aglycones in black soymilk by Rhizopus oligosporus NTU 5 in a plastic composite support bioreactor.
    Liu CT, Erh MH, Lin SP, Lo KY, Chen KI, Cheng KC.
    J Sci Food Agric; 2016 Aug 01; 96(11):3779-86. PubMed ID: 26676892
    [Abstract] [Full Text] [Related]

  • 19. Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions.
    Liu Y, Zhang XK, Shi Y, Duan CQ, He F.
    Food Chem; 2019 Jun 15; 283():315-323. PubMed ID: 30722877
    [Abstract] [Full Text] [Related]

  • 20. Enrichment of two isoflavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase.
    Chen KI, Lo YC, Liu CW, Yu RC, Chou CC, Cheng KC.
    Food Chem; 2013 Aug 15; 139(1-4):79-85. PubMed ID: 23561081
    [Abstract] [Full Text] [Related]

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