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Journal Abstract Search

158 related items for PubMed ID: 30100452

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  • 3. 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
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  • 4. 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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  • 5. 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
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  • 6. 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
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  • 7. 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
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  • 9. 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
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  • 11. 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
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  • 14. 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
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  • 15. 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
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  • 16. 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
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  • 17. Soy isoflavone analysis: quality control and a new internal standard.
    Song T, Barua K, Buseman G, Murphy PA.
    Am J Clin Nutr; 1998 Dec 15; 68(6 Suppl):1474S-1479S. PubMed ID: 9848519
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