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Journal Abstract Search

119 related items for PubMed ID: 33233212

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  • 23. Quantification of isoflavones by capillary zone electrophoresis in soybean seeds: effects of variety and environment.
    Aussenac T, Lacombe S, Daydé J.
    Am J Clin Nutr; 1998 Dec; 68(6 Suppl):1480S-1485S. PubMed ID: 9848520
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  • 24. The effects of processing and extraction conditions on content, profile, and stability of isoflavones in a soymilk system.
    Nufer KR, Ismail B, Hayes KD.
    J Agric Food Chem; 2009 Feb 25; 57(4):1213-8. PubMed ID: 19199598
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  • 26. Analysis of isoflavone, phenolic, soyasapogenol, and tocopherol compounds in soybean [ Glycine max (L.) Merrill] germplasms of different seed weights and origins.
    Kim EH, Ro HM, Kim SL, Kim HS, Chung IM.
    J Agric Food Chem; 2012 Jun 13; 60(23):6045-55. PubMed ID: 22577842
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  • 27. Effects of the beta-glycosidase reaction on bio-conversion of isoflavones and quality during tofu processing.
    Ryu YG, Won B, Park HR, Ghafoor K, Park J.
    J Sci Food Agric; 2010 Apr 15; 90(5):843-9. PubMed ID: 20355121
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  • 29. Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe.
    Mo H, Kariluoto S, Piironen V, Zhu Y, Sanders MG, Vincken JP, Wolkers-Rooijackers J, Nout MJ.
    Food Chem; 2013 Dec 01; 141(3):2418-25. PubMed ID: 23870976
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  • 31. Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment.
    Chen JC, Wang J, Wang ZJ, Li YJ, Pang J, Lin HT, Yin SW.
    Food Chem; 2015 Nov 01; 186():256-64. PubMed ID: 25976819
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  • 32. Increase of isoflavones in the aglycone form in soybeans by targeted crossings of cultivated breeding material.
    Miladinović J, Đorđević V, Balešević-Tubić S, Petrović K, Ćeran M, Cvejić J, Bursać M, Miladinović D.
    Sci Rep; 2019 Jul 17; 9(1):10341. PubMed ID: 31316115
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  • 33.
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  • 34. Chemical modification of isoflavones in soyfoods during cooking and processing.
    Coward L, Smith M, Kirk M, Barnes S.
    Am J Clin Nutr; 1998 Dec 17; 68(6 Suppl):1486S-1491S. PubMed ID: 9848521
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  • 36. Partial improvements in the flavor quality of soybean seeds using intercropping systems with appropriate shading.
    Liu J, Yang CQ, Zhang Q, Lou Y, Wu HJ, Deng JC, Yang F, Yang WY.
    Food Chem; 2016 Sep 15; 207():107-14. PubMed ID: 27080886
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  • 37. Isoflavone profiles and antioxidant properties in different parts of soybean sprout.
    Kim MA, Kim MJ.
    J Food Sci; 2020 Mar 15; 85(3):689-695. PubMed ID: 32078746
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