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Items: 4

1.

Mineral elements, lipoxygenase activity, and antioxidant capacity of okara as a byproduct in hydrothermal processing of soy milk.

Stanojevic SP, Barac MB, Pesic MB, Zilic SM, Kresovic MM, Vucelic-Radovic BV.

J Agric Food Chem. 2014 Sep 10;62(36):9017-23. doi: 10.1021/jf501800s. Epub 2014 Aug 28.

PMID:
25167333
2.

Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk.

Stanojevic SP, Barac MB, Pesic MB, Jankovic VS, Vucelic-Radovic BV.

J Agric Food Chem. 2013 Sep 25;61(38):9210-9. doi: 10.1021/jf4012196. Epub 2013 Sep 10.

PMID:
23978042
3.

Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk.

Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV.

J Agric Food Chem. 2012 Sep 12;60(36):9221-8. doi: 10.1021/jf3004459. Epub 2012 Aug 28.

PMID:
22906059
4.

Assessment of soy genotype and processing method on quality of soybean tofu.

Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV.

J Agric Food Chem. 2011 Jul 13;59(13):7368-76. doi: 10.1021/jf2006672. Epub 2011 Jun 7.

PMID:
21627319

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