相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Production of L-carnitine-enriched edible filamentous fungal biomass through submerged cultivation
Neda Rousta et al.
BIOENGINEERED (2021)
Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability
Amadeus Driando Ahnan-Winarno et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity
Yulian Chen et al.
RSC ADVANCES (2020)
Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara
Weng Chan Vong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials
Norma Hashim et al.
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (2018)
Phase II metabolism of the soy isoflavones genistein and daidzein in humans, rats and mice: a cross-species and sex comparison
Sebastian T. Soukup et al.
ARCHIVES OF TOXICOLOGY (2016)
Troxerutin, a plant flavonoid, protects cells against oxidative stress-induced cell death through radical scavenging mechanism
Niranjan A. Panat et al.
FOOD CHEMISTRY (2016)
Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays
Resat Apak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review
Tapati Bhanja Dey et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3
Yu Xiao et al.
RSC ADVANCES (2016)
Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase
Bing Zhang et al.
FOOD CHEMISTRY (2015)
Deconjugation of soy isoflavone glucuronides needed for estrogenic activity
M. A. Islam et al.
TOXICOLOGY IN VITRO (2015)
Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean
Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri et al.
2ND HUMBOLDT KOLLEG IN CONJUNCTION WITH INTERNATIONAL CONFERENCE ON NATURAL SCIENCES 2014, HK-ICONS 2014 (2015)
Soy foods, isoflavones, and the health of postmenopausal women
Mark Messina
AMERICAN JOURNAL OF CLINICAL NUTRITION (2014)
Total isoflavones from soybean and tempeh reversed scopolamine-induced amnesia, improved cholinergic activities and reduced neuroinflammation in brain
Aliya Ahmad et al.
FOOD AND CHEMICAL TOXICOLOGY (2014)
Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.
Kuan-Chen Cheng et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe
Haizhen Mo et al.
FOOD CHEMISTRY (2013)
A Potential Daidzein Derivative Enhances Cytotoxicity of Epirubicin on Human Colon Adenocarcinoma Caco-2 Cells
Yu-Li Lo
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2013)
Kinetic modelling of drying and conversion/degradation of isoflavones during infrared drying of soybean
Chalida Niamnuy et al.
FOOD CHEMISTRY (2012)
Modification of Isoflavone Profiles in a Fermented Soy Food with Almond Powder
MinHee Park et al.
JOURNAL OF FOOD SCIENCE (2012)
7,3′,4′-Trihydroxyisoflavone modulates multidrug resistance transporters and induces apoptosis via production of reactive oxygen species
Yu-Li Lo et al.
TOXICOLOGY (2012)
Isoflavone composition in F1 soybean progenies
Jelena Cvejic et al.
FOOD RESEARCH INTERNATIONAL (2011)
Systematic evaluation of pre-HPLC sample processing methods on total and individual isoflavones in soybeans and soy products
Suqin Shao et al.
FOOD RESEARCH INTERNATIONAL (2011)
Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae
Dae Hwan Nam et al.
JOURNAL OF FOOD SCIENCE (2011)
Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration
Marcia Pires Ferreira et al.
PESQUISA AGROPECUARIA BRASILEIRA (2011)
Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)
Camila R. Correa et al.
FOOD CHEMISTRY (2010)
Daidzein and genestein contents in tempeh and selected soy products
Hasnah Haron et al.
FOOD CHEMISTRY (2009)
Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus
Chen-Tien Chang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread
Suqin Shao et al.
JOURNAL OF FUNCTIONAL FOODS (2009)
Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones
Baojun Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Soy isoflavones, estrogen therapy, and breast cancer risk: analysis and commentary
Mark J. Messina et al.
NUTRITION JOURNAL (2008)
Effect of temperature, elevated carbon dioxide, and drought during seed development on the isoflavone content of dwarf soybean [Glycine max (L.) Merrill] grown in controlled environments
CR Caldwell et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Tempe fermentation, innovation and functionality: update into the third millenium
MJR Nout et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing
LJ Yin et al.
FOOD CHEMISTRY (2004)