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Journal Abstract Search

202 related items for PubMed ID: 33352407

  • 21. Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion.
    Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O.
    Food Chem; 2013 Jan 01; 136(1):206-12. PubMed ID: 23017414
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  • 22. Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design.
    Handa CL, de Lima FS, Guelfi MF, Georgetti SR, Ida EI.
    Food Chem; 2016 Apr 15; 197(Pt A):175-84. PubMed ID: 26616938
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  • 23. Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC.
    Jiao Y, Kilmartin PA, Fan M, Quek SY.
    Food Chem; 2018 Dec 01; 268():77-85. PubMed ID: 30064806
    [Abstract] [Full Text] [Related]

  • 24. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF-κB activation.
    Falcão HG, Silva MBR, de Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI.
    J Food Biochem; 2019 Nov 01; 43(11):e13018. PubMed ID: 31441957
    [Abstract] [Full Text] [Related]

  • 25. Phytochemical profiles and antioxidant activity of brown rice varieties.
    Gong ES, Luo SJ, Li T, Liu CM, Zhang GW, Chen J, Zeng ZC, Liu RH.
    Food Chem; 2017 Jul 15; 227():432-443. PubMed ID: 28274454
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  • 26. Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase.
    Liu L, Zhang R, Deng Y, Zhang Y, Xiao J, Huang F, Wen W, Zhang M.
    Food Chem; 2017 Apr 15; 221():636-643. PubMed ID: 27979252
    [Abstract] [Full Text] [Related]

  • 27. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage.
    Rau De Almeida Callou K, Sadigov S, Lajolo FM, Genovese MI.
    J Agric Food Chem; 2010 Apr 14; 58(7):4284-91. PubMed ID: 20199084
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  • 28. Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce.
    Li H, Lin L, Feng Y, Zhao M, Li X, Zhu Q, Xiao Z.
    Food Chem; 2018 Feb 01; 240():885-892. PubMed ID: 28946355
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  • 29. 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 01; 104(23):10019-10031. PubMed ID: 33136177
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  • 30. Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality.
    Zuo F, Peng X, Shi X, Guo S.
    Food Chem; 2016 Oct 15; 209():50-6. PubMed ID: 27173533
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  • 31. 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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  • 32. Phytochemical profiles and antioxidant activity of processed brown rice products.
    Gong ES, Luo S, Li T, Liu C, Zhang G, Chen J, Zeng Z, Liu RH.
    Food Chem; 2017 Oct 01; 232():67-78. PubMed ID: 28490126
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  • 33. Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.
    Zaupa M, Calani L, Del Rio D, Brighenti F, Pellegrini N.
    Food Chem; 2015 Nov 15; 187():338-47. PubMed ID: 25977035
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  • 34. Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara.
    Vong WC, Lim XY, Liu SQ.
    Appl Microbiol Biotechnol; 2017 Oct 15; 101(19):7129-7140. PubMed ID: 28801839
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  • 35. 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 15; 65(4):470-5. PubMed ID: 24467602
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  • 36. Changes in phenolic acid content during dry-grind processing of corn into ethanol and DDGS.
    Luthria DL, Memon AA, Liu K.
    J Sci Food Agric; 2014 Jul 15; 94(9):1723-8. PubMed ID: 24243569
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  • 37. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.
    Lv HP, Zhang Y, Shi J, Lin Z.
    Food Res Int; 2017 Oct 15; 100(Pt 3):486-493. PubMed ID: 28964372
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  • 38. Determination of the phenolic content, profile, and antioxidant activity of seeds from nine tree peony (Paeonia section Moutan DC.) species native to China.
    Zhang XX, Shi QQ, Ji D, Niu LX, Zhang YL.
    Food Res Int; 2017 Jul 15; 97():141-148. PubMed ID: 28578034
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  • 39. 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
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  • 40. Isoflavone Profiles and Kinetic Changes during Ultra-High Temperature Processing of Soymilk.
    Zhang Y, Chang SK.
    J Food Sci; 2016 Mar 15; 81(3):C593-9. PubMed ID: 26814612
    [Abstract] [Full Text] [Related]

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