Related references
Note: Only part of the references are listed.Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara
Huynh Nguyen Doan Mai et al.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2023)
Black soybean (Glycine max (L.) Merr.): paving the way toward new nutraceutical
Manoj Kumar et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)
The Pros and Cons of Soybean Bioactive Compounds: An Overview
Mohammed Sharif Swallah et al.
FOOD REVIEWS INTERNATIONAL (2023)
A Detailed Review on Quality Parameters of Functional Noodles
Maninder Meenu et al.
FOOD REVIEWS INTERNATIONAL (2023)
Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber
Xumei Feng et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)
Valorization and food applications of okara (soybean residue): A concurrent review
Aasma Asghar et al.
FOOD SCIENCE & NUTRITION (2023)
IDF Diabetes Atlas: Global, regional and country-level diabetes prevalence estimates for 2021 and projections for 2045
Hong Sun et al.
DIABETES RESEARCH AND CLINICAL PRACTICE (2022)
Properties of protein isolates extracted by ultrasonication from soybean residue (okara)
Ogemdi F. Eze et al.
FOOD CHEMISTRY (2022)
Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre
Hexiang Xie et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)
Soybean Processing Wastes: Novel Insights on Their Production, Extraction of Isoflavones, and Their Therapeutic Properties
Shivraj Hariram Nile et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
Value addition to ice cream by fortification with okara and probiotic
Ilya Nasuha Ibrahim et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Purification, characterization, and antioxidant activity of polysaccharides from Okara
Yanbo Hu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Feeding okara, a soybean by-product, to dairy cows as partial protein source enhances economic indexes and preserves milk quality, intake, and digestibility of nutrients
Thomer Durman et al.
TROPICAL ANIMAL HEALTH AND PRODUCTION (2022)
Bacillus toyonensis SAU-19 and SAU-20 Isolated From Ageratina adenophora Alleviates the Intestinal Structure and Integrity Damage Associated With Gut Dysbiosis in Mice Fed High Fat Diet
Samuel Kumi Okyere et al.
FRONTIERS IN MICROBIOLOGY (2022)
Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread
Lili Zhao et al.
JOURNAL OF FOOD BIOCHEMISTRY (2022)
Structural Characteristics of Insoluble Dietary Fiber from Okara with Different Particle Sizes and Their Prebiotic Effects in Rats Fed High-Fat Diet
Hongliang Fan et al.
FOODS (2022)
Micronized Dietary Okara Fiber: Characterization, Antioxidant, Antihyperglycemic, Antihyperlipidemic, and Pancreato-Protective Effects in High Fat Diet/Streptozotocin-Induced Diabetes Mellitus
Yanping Huang et al.
ACS OMEGA (2022)
Dietary flavonoids prevent diabetes through epigenetic regulation: advance and challenge
Shuai Han et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Biovalorized Okara Consumption Improves Gut Metabolites by Modulating Gut Microbiome: A Randomized Controlled Crossover Trial
Delia Pei Shan Lee et al.
Current Developments in Nutrition (2022)
A review of medicinal plants for the treatment of diabetes mellitus: The case of Indonesia
Fitriana Hayyu Arifah et al.
SOUTH AFRICAN JOURNAL OF BOTANY (2022)
Isolation and Molecular Characterization of Processed Soybean Waste for the Development of Synbiotic Yogurt
Aasma Asghar et al.
FERMENTATION-BASEL (2022)
Global trends in diabetes-related mortality with regard to lifestyle modifications, risk factors, and affordable management: A preliminary analysis
Nikolai Khaltaev et al.
Chronic Diseases and Translational Medicine (2021)
Association of dietary fiber intake with newly-diagnosed type 2 diabetes mellitus in middle-aged Chinese population
Fubi Jin et al.
NUTRITION JOURNAL (2021)
Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects
Jing-Yu Feng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Functional Food-Consumer Motivations and Expectations
Kinga Topolska et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2021)
Inulin Fermentable Fiber Ameliorates Type I Diabetes via IL22 and Short-Chain Fatty Acids in Experimental Models
Jun Zou et al.
CELLULAR AND MOLECULAR GASTROENTEROLOGY AND HEPATOLOGY (2021)
An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies
Jia-Shen Cai et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects
Mohammad Mijanur Rahman et al.
ANIMAL SCIENCE JOURNAL (2021)
Improving Diet Quality for Chronic Disease Prevention With Okara Food Waste
Asuka Suzuki et al.
AMERICAN JOURNAL OF LIFESTYLE MEDICINE (2021)
Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing
Alessandro Colletti et al.
MOLECULES (2020)
Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties
Delia Pei Shan Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
The Health Benefits of Dietary Fibre
Thomas M. Barber et al.
NUTRIENTS (2020)
Global, regional, and national burden and trend of diabetes in 195 countries and territories: an analysis from 1990 to 2025
Xiling Lin et al.
SCIENTIFIC REPORTS (2020)
Health Promotion Effects of Soy Isoflavones
Shiho Nakai et al.
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY (2020)
Okara Improved Blood Glucose Level in Vietnamese with Type 2 Diabetes Mellitus
Lieu Thi Nguyen et al.
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY (2019)
Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes
LiYan Chan et al.
SCIENTIFIC REPORTS (2019)
HbA1c presents low sensitivity as a post-pregnancy screening test for both diabetes and prediabetes in Greek women with history of gestational diabetes mellitus
Michael Apostolakis et al.
HORMONES-INTERNATIONAL JOURNAL OF ENDOCRINOLOGY AND METABOLISM (2018)
Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation
Sulagna Gupta et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Impact of Dietary Fiber Consumption on Insulin Resistance and the Prevention of Type 2 Diabetes
Martin O. Weickert et al.
JOURNAL OF NUTRITION (2018)
The potential beneficial role of isoflavones in type 2 diabetes mellitus
K. C. Duru et al.
NUTRITION RESEARCH (2018)
Higher fiber intake is associated with lower blood pressure levels in patients with type 1 diabetes
Mileni Vanti Beretta et al.
ARCHIVES OF ENDOCRINOLOGY METABOLISM (2018)
Soybean Bioactive Peptides and Their Functional Properties
Cynthia Chatterjee et al.
NUTRIENTS (2018)
Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts
Weng Chan Vong et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Conversion/degradation of isoflavones and color alterations during the drying of okara
Marina Martins Muliterno et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and Storage
Gabriel Quintana et al.
FRONTIERS IN MICROBIOLOGY (2017)
Closing America's Fiber Intake Gap: Communication Strategies From a Food and Fiber Summit
Diane Quagliani et al.
AMERICAN JOURNAL OF LIFESTYLE MEDICINE (2017)
Okara as a protein supplement affects feed intake and milk composition of ewes and growth performance of lambs
Laura B. Harthan et al.
ANIMAL NUTRITION (2017)
Investigations of Amino Acids Profile, Fatty Acids Composition, Isoflavones Content and Antioxidative Properties in Soy Okara
Vineet Kumar et al.
ASIAN JOURNAL OF CHEMISTRY (2016)
Okara ameliorates glucose tolerance in GK rats
Masaya Hosokawa et al.
JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION (2016)
Biovalorisation of okara (soybean residue) for food and nutrition
Weng Chan Vong et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Treatment and Utilization of Industrial Tofu Waste in Indonesia
M. Faisal et al.
ASIAN JOURNAL OF CHEMISTRY (2015)
Dietary fiber intake and risk of type 2 diabetes: a dose-response analysis of prospective studies
Baodong Yao et al.
EUROPEAN JOURNAL OF EPIDEMIOLOGY (2014)
The potential of crude okara for isoflavone production
Lena Jankowiak et al.
JOURNAL OF FOOD ENGINEERING (2014)
Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
Sladjana P. Stanojevic et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Composition, Nutrition, and Utilization of Okara (Soybean Residue)
Bo Li et al.
FOOD REVIEWS INTERNATIONAL (2012)
Dietary Fiber for the Treatment of Type 2 Diabetes Mellitus: A Meta-Analysis
Robert E. Post et al.
JOURNAL OF THE AMERICAN BOARD OF FAMILY MEDICINE (2012)
Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes
Dimitra M. Lebesi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Multifunctional antioxidant activity of polysaccharide fractions from the soybean byproduct okara
I. Mateos-Aparicio et al.
CARBOHYDRATE POLYMERS (2010)
Effect of soy residue (okara) on in vitro protein digestibility and oil release in high-calorie emulsion stabilized by heated mixed proteins
Nantarat Na Nakornpanom et al.
FOOD RESEARCH INTERNATIONAL (2010)
Health benefits of dietary fiber
James W. Anderson et al.
NUTRITION REVIEWS (2009)
Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment
F Figuerola et al.
FOOD CHEMISTRY (2005)
Effect of dietary fiber intake on blood pressure: a meta-analysis of randomized, controlled clinical trials
SP Whelton et al.
JOURNAL OF HYPERTENSION (2005)
Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus
M Chandalia et al.
NEW ENGLAND JOURNAL OF MEDICINE (2000)