Related references
Note: Only part of the references are listed.Biochemistry and use of soybean isoflavones in functional food development
Chengshen Hu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate
Aikaterini Papadaki et al.
BIOMOLECULES (2020)
Metabolic and proteomic alteration in phytohormone-producing endophytic Bacillus amyloliquefaciens RWL-1 during methanol utilization
Raheem Shahzad et al.
METABOLOMICS (2019)
Effects of probiotic supplementation of a plant-based protein diet on intestinal microbial diversity, digestive enzyme activity, intestinal structure, and immunity in olive flounder (Paralichthys olivaceus)
Won Je Jang et al.
FISH & SHELLFISH IMMUNOLOGY (2019)
Bioprocess development for the production of novel oleogels from soybean and microbial oils
Aikaterini Papadaki et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis
Min-Kyoung Lee et al.
FOOD CHEMISTRY (2018)
Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241
Muhammad Waqas Ali et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Characterization of New Bioactive Enzyme Inhibitors from Endophytic Bacillus amyloliquefaciens RWL-1
Raheem Shahzad et al.
MOLECULES (2018)
Soy, Soy Foods and Their Role in Vegetarian Diets
Gianluca Rizzo et al.
NUTRIENTS (2018)
Bioactive peptides as natural antioxidants in food products - A review
Jose M. Lorenzo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Inoculation of abscisic acid-producing endophytic bacteria enhances salinity stress tolerance in Oryza sativa
Raheem Shahzad et al.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY (2017)
Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities
Xiu-Min Chen et al.
FOOD CHEMISTRY (2017)
Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice
Da-Hye Lee et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)
Muhammad Waqas Ali et al.
MOLECULES (2017)
Plant growth-promoting endophytic bacteria versus pathogenic infections: an example of Bacillus amyloliquefaciens RWL-1 and Fusarium oxysporum f. sp lycopersici in tomato
Raheem Shahzad et al.
PEERJ (2017)
Biochemical Constituents and in Vitro Antioxidant and Anticholinesterase Potential of Seeds from Native Korean Persimmon Genotypes
Saqib Bilal et al.
MOLECULES (2016)
Seed-borne endophytic Bacillus amyloliquefaciens RWL-1 produces gibberellins and regulates endogenous phytohormones of Oryza sativa
Raheem Shahzad et al.
PLANT PHYSIOLOGY AND BIOCHEMISTRY (2016)
Plant-fungal interactions: What triggers the fungi to switch among lifestyles?
Mahendra Rai et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2016)
Spectroscopic determination of metabolic and mineral changes of soya-chunk mediated by Aspergillus sojae
K. M. Maria John et al.
FOOD CHEMISTRY (2015)
Studies on the antioxidant and antimicrobial activity and flavonoid derivatives from the fruit of Trigonosciadium brachytaenium (Boiss.) Alava
Malihe Akhavan et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation
Samurailatpam Sanjukta et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
The Impact of Diet and Lifestyle on Gut Microbiota and Human Health
Michael A. Conlon et al.
NUTRIENTS (2015)
Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191
Eui-Cheol Shin et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
Evaluation of in vitro free radical scavenging potential of Streptomyces sp AM-S1 culture filtrate
Kandhasamy Sowndhararajan et al.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2013)
Free-amino acid profiles of thua nao, a Thai fermented soybean
Katekan Dajanta et al.
FOOD CHEMISTRY (2011)
Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90
Kye Man Cho et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)
Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation
Yongjin Hu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Anaerobic solid-phase fermentation of plant substrates by Bacillus subtilis
N. A. Ushakova et al.
APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2009)
Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1
Kye Man Cho et al.
FOOD CHEMISTRY (2009)
Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp 4
Jiyeon Chun et al.
FOOD CHEMISTRY (2008)
β-conglycinins among sources of bioactives in hydrolysates of different soybean varieties that inhibit leukemia cells in vitro
Wenyi Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Isoflavones -: Safe food additives or dangerous drugs?
Wolfgang Wuttke et al.
AGEING RESEARCH REVIEWS (2007)
Amino acids and immune function
Peng Li et al.
BRITISH JOURNAL OF NUTRITION (2007)
Antioxidant and free radical scavenging activity of methanol extract of chungkukjang
Mi-Yae Shon et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) methods
M Ozgen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates
AC Barbosa et al.
FOOD CHEMISTRY (2006)
Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh
N Nakajima et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2005)
The use of bacterial spore formers as probiotics
HA Hong et al.
FEMS MICROBIOLOGY REVIEWS (2005)
Daidzein together with high calcium preserve bone mass and biomechanical strength at multiple sites in ovariectomized mice
D Fonseca et al.
BONE (2004)
Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing
LJ Yin et al.
FOOD CHEMISTRY (2004)
Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)
M Egounlety et al.
JOURNAL OF FOOD ENGINEERING (2003)
Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans
T Izumi et al.
JOURNAL OF NUTRITION (2000)