The Anti-Inflammatory Action of Fermented Soybean Products in Kidney of High-Fat-Fed Rats

Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process

(2009) Junfeng FAN et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Classification of Fermented Soymilk during Fermentation by1H NMR Coupled with Principal Component Analysis and Elucidation of Free-Radical Scavenging Activities

(2009) Seung-Ok YANG et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria

(2008) C. R. Rekha et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

The Effects of Soy Isoflavones on Obesity

(2008) Anne Ørgaard et al.   EXPERIMENTAL BIOLOGY AND MEDICINE

Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

(2008) Jose A. Marazza et al.   FOOD MICROBIOLOGY

Effects of Germination and Osmopriming Treatment on Enhancement of Isoflavone Contents in Various Soybean Cultivars andCheonggukjang(Fermented Unsalted Soybean Paste)

(2008) P.-H. Jeong et al.   JOURNAL OF FOOD SCIENCE

Obesity and inflammation: the effects of weight loss

(2008) L. Kirsty Forsythe et al.   NUTRITION RESEARCH REVIEWS