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Food Chemistry, ISSN 0308-8146, 01/2015, Volume 166, pp. 173 - 178
The aim of this study was to evaluate the profile of the contents of different forms of soybean isoflavones and the effect of germination time on these... 
Soybean sprouts | Moyashi | Seedling | Aglycones | FOOD SCIENCE & TECHNOLOGY | MAX L. MERRILL | RISK | GENISTEIN | SEEDS | BETA-GLUCOSIDASE ACTIVITY | NUTRITION & DIETETICS | OPTIMIZATION | CHEMISTRY, APPLIED | Soybeans - chemistry | Seeds - chemistry | Seedlings - chemistry | Germination | Isoflavones
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2015, Volume 183, pp. 161 - 168
The objective of this work was to optimise conversion of β-glucoside isoflavones to aglycones in soymilk processing and to evaluate their thermal stability.... 
β-Glucosidase | Soymilk | Isoflavone aglycones | Thermal stability | STABILITY | FOOD SCIENCE & TECHNOLOGY | SOYBEANS | GENISTEIN | BIOAVAILABILITY | EXTRACTION CONDITIONS | NUTRITION & DIETETICS | beta-Glucosidase | FERMENTATION | ENRICHMENT | OPTIMIZATION | CHEMISTRY, APPLIED | SOY | Glucosides - chemistry | Isoflavones - chemistry | Soy Milk - chemistry | Fermentation | Isoflavones
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2014, Volume 152, p. 56
acents Fermentation parameters soy flour were optimised with yeast to produce [beta]-glucosidase. acents Aspergillus oryzae has production potential of... 
Isoflavones
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2016, Volume 194, pp. 1095 - 1101
The aim of this paper was to evaluate the effect of the thermal treatment of whole soybean flour (WSF) on the conversion of isoflavones and the inactivation of... 
Trypsin inhibitors | Heating in an oven | Soy isoflavones | Thermal processing | HEAT | NUTRITION & DIETETICS | DAIDZEIN | FOOD SCIENCE & TECHNOLOGY | OPTIMIZATION | CHEMISTRY, APPLIED | GENISTEIN | BETA-GLUCOSIDASE | Flour - analysis | Soybeans - chemistry | Trypsin Inhibitors - chemistry | Isoflavones - analysis | Trypsin | Analysis | Isoflavones
Journal Article
Psychological Medicine, ISSN 0033-2917, 06/2017, Volume 47, Issue 8, pp. 1342 - 1356
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 12/2018, Volume 126, pp. 113 - 118
The aim of this study was to assess the 1000-seed weight (M1000) and oil content of seeds of canola ( L.), safflower ( ), crambe ( Hochst), flax ( ) and radish... 
Ether extract | 1000-seed weight | Alternative winter crops | PCA | AGRONOMY | CRAMBE-ABYSSINICA | QUALITY | FATTY-ACID-COMPOSITION | SAFFLOWER | AGRICULTURAL ENGINEERING | TEMPERATURE | OIL CONTENT | SEED | Biodiesel fuels | Analysis | Raw materials
Journal Article
International Food Research Journal, ISSN 1985-4668, 2017, Volume 24, Issue 3, pp. 1067 - 1074
The production of soymilk and tofu results in an insoluble residue called okara that present 23% of soybean protein. The objective of this study was to... 
Ultrasound | Cleavage of proteins kinetic | Screening design optimization | CONCENTRATE | Kinetic, screening design | TEMPERATURE | ENZYMES | FOOD SCIENCE & TECHNOLOGY | GLYCININ | RESIDUE | Cleavage of proteins | Optimization | ISOLATE | ANTIOXIDANT PROPERTIES
Journal Article
Journal of Food Biochemistry, ISSN 0145-8884, 12/2012, Volume 36, Issue 6, pp. 699 - 705
Journal Article
Journal of Food Biochemistry, ISSN 0145-8884, 12/2012, Issue 6
The aim of this study was to investigate the [beta]-glucosidase activity of radicles, hypocotyls, cotyledons and epicotyls of soybeans (Glycine max) grown in... 
Antioxidants | Prevention | Enzymes | Osteoporosis | Germination | Estrogen | Physiological aspects | Soybean | Isoflavones | Cancer
Journal Article
Allergy, ISSN 0105-4538, 06/2014, Volume 69, Issue 6, pp. 775 - 783
Journal Article
Frontiers in Veterinary Science, ISSN 2297-1769, 2016, Volume 3, p. 57
Journal Article
Journal of Food Biochemistry, ISSN 0145-8884, 06/2013, Volume 37, Issue 3, pp. 302 - 312
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 2007, Volume 20, Issue 1, pp. 19 - 24
Soy isoflavones are phenolic compounds comprised of aglucones, -glucosides and -glucosides conjugated with malonyl and acetyl groups. The -glucosidases are a... 
Number of days of maturity | Glycine max (L.) Merrill | Soybean | Isoflavone conjugates | Cultivar | soybean | VARIETY | FOOD SCIENCE & TECHNOLOGY | number of days of maturity | ENVIRONMENT | glycine max (L.) merrill | FOODS | MAMMARY-CANCER | GENISTEIN | AMERICAN | HYDROLYZE DAIDZIN | cultivar | PURIFICATION | MERRILL | isoflavone conjugates | CANCER PREVENTION | CHEMISTRY, APPLIED
Journal Article
JOURNAL OF FOOD BIOCHEMISTRY, ISSN 0145-8884, 06/2013, Volume 37, Issue 3, pp. 302 - 312
Journal Article