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Items: 1 to 20 of 113

1.

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;65(4):470-5. doi: 10.3109/09637486.2014.880668.

PMID:
24467602
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. doi: 10.1111/j.1750-3841.2010.01526.x.

PMID:
20492303
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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.

PMID:
17477997
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Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage.

Champagne CP, Tompkins TA, Buckley ND, Green-Johnson JM.

Food Microbiol. 2010 Oct;27(7):968-72. doi: 10.1016/j.fm.2010.06.003.

PMID:
20688240
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Effect of ultrasound on the growth of probiotics and bioconversion of isoflavones in prebiotic-supplemented soymilk.

Yeo SK, Liong MT.

J Agric Food Chem. 2011 Feb 9;59(3):885-97. doi: 10.1021/jf103974d.

PMID:
21235273
15.

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. doi: 10.1002/jsfa.6743.

PMID:
24838442
16.

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;72(2):M39-44.

PMID:
17995840
17.

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. doi: 10.1111/j.1365-2672.2010.04745.x.

19.

Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria.

Rekha CR, Vijayalakshmi G.

Appl Biochem Biotechnol. 2008 Dec;151(2-3):452-63. doi: 10.1007/s12010-008-8213-4.

PMID:
18607548
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