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317 related items for PubMed ID: 32388761

  • 1. Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes.
    Zhu YY, Thakur K, Feng JY, Cai JS, Zhang JG, Hu F, Russo P, Spano G, Wei ZJ.
    Appl Microbiol Biotechnol; 2020 Jul; 104(13):5759-5772. PubMed ID: 32388761
    [Abstract] [Full Text] [Related]

  • 2. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.
    Ding WK, Shah NP.
    J Food Sci; 2010 Apr; 75(3):M140-9. PubMed ID: 20492303
    [Abstract] [Full Text] [Related]

  • 3. 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; 95(1):216-20. PubMed ID: 24838442
    [Abstract] [Full Text] [Related]

  • 4. Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk.
    de Queirós LD, de Ávila ARA, Botaro AV, Chirotto DBL, Macedo JA, Macedo GA.
    Appl Microbiol Biotechnol; 2020 Dec; 104(23):10019-10031. PubMed ID: 33136177
    [Abstract] [Full Text] [Related]

  • 5. Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast.
    Rekha CR, Vijayalakshmi G.
    J Appl Microbiol; 2010 Oct; 109(4):1198-208. PubMed ID: 20477889
    [Abstract] [Full Text] [Related]

  • 6. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
    Tang AL, Shah NP, Wilcox G, Walker KZ, Stojanovska L.
    J Food Sci; 2007 Nov; 72(9):M431-6. PubMed ID: 18034738
    [Abstract] [Full Text] [Related]

  • 7. 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; 23(8):772-8. PubMed ID: 16943081
    [Abstract] [Full Text] [Related]

  • 8. Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
    Wei QK, Chen TR, Chen JT.
    Int J Food Microbiol; 2007 Jun 10; 117(1):120-4. PubMed ID: 17477997
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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 28; 72(2):M39-44. PubMed ID: 17995840
    [Abstract] [Full Text] [Related]

  • 11. Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strains.
    Zhang H, Yu H.
    J Food Biochem; 2019 Apr 28; 43(4):e12804. PubMed ID: 31353590
    [Abstract] [Full Text] [Related]

  • 12. Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk.
    Donkor ON, Shah NP.
    J Food Sci; 2008 Jan 28; 73(1):M15-20. PubMed ID: 18211356
    [Abstract] [Full Text] [Related]

  • 13. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria.
    Rekha CR, Vijayalakshmi G.
    Int J Food Sci Nutr; 2011 Mar 28; 62(2):111-20. PubMed ID: 21091296
    [Abstract] [Full Text] [Related]

  • 14. Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei.
    Ahsan S, Khaliq A, Chughtai MFJ, Nadeem M, Tahir AB, Din AA, Ntsefong GN, Shariati MA, Rebezov M, Yessimbekov Z, Thiruvengadam M.
    Biotechnol Appl Biochem; 2022 Feb 28; 69(1):172-182. PubMed ID: 33398897
    [Abstract] [Full Text] [Related]

  • 15. Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli.
    Pham TT, Shah NP.
    J Food Sci; 2008 Apr 28; 73(3):M158-65. PubMed ID: 18387120
    [Abstract] [Full Text] [Related]

  • 16. 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 28; 84(7):1854-1863. PubMed ID: 31206699
    [Abstract] [Full Text] [Related]

  • 17. Effects of okara and vitamin B2 bioenrichment on the functional properties and in vitro digestion of fermented soy milk.
    Feng JY, Thakur K, Ni ZJ, Zhu YY, Hu F, Zhang JG, Wei ZJ.
    Food Res Int; 2021 Jul 28; 145():110419. PubMed ID: 34112422
    [Abstract] [Full Text] [Related]

  • 18. Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation.
    Marazza JA, Garro MS, de Giori GS.
    Food Microbiol; 2009 May 28; 26(3):333-9. PubMed ID: 19269578
    [Abstract] [Full Text] [Related]

  • 19. Petit suisse from black soybean: bioactive compounds and antioxidant properties during development process.
    de Moraes Filho ML, Hirozawa SS, Prudencio SH, Ida EI, Garcia S.
    Int J Food Sci Nutr; 2014 Jun 28; 65(4):470-5. PubMed ID: 24467602
    [Abstract] [Full Text] [Related]

  • 20. Enhanced growth and bioconversion of isoflavones in prebiotic-soymilk fermented by UV-treated lactobacilli and bifidobacteria.
    Yeo SK, Liong MT.
    Int J Food Sci Nutr; 2012 Aug 28; 63(5):566-79. PubMed ID: 22133079
    [Abstract] [Full Text] [Related]

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