Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes
Authors
Keywords
-
Journal
Scientific Reports
Volume 9, Issue 1, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-11-26
DOI
10.1038/s41598-019-54021-4
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Okara Improved Blood Glucose Level in Vietnamese with Type 2 Diabetes Mellitus
- (2019) Lieu Thi NGUYEN et al. JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
- Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid-state fermentation of soybean with effective microorganisms (EM) strains
- (2019) Hongcai Zhang et al. JOURNAL OF FOOD BIOCHEMISTRY
- Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara
- (2019) Bo Li et al. FOOD HYDROCOLLOIDS
- Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation
- (2018) Sulagna Gupta et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Fuzhuan Brick Tea Polysaccharides Attenuate Metabolic Syndrome in High-Fat Diet Induced Mice in Association with Modulation in the Gut Microbiota
- (2018) Guijie Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Kudingcha and Fuzhuan Brick Tea Prevent Obesity and Modulate Gut Microbiota in High-Fat Diet Fed Mice
- (2018) Guijie Chen et al. MOLECULAR NUTRITION & FOOD RESEARCH
- An intelligentized strategy for endogenous small molecules characterization and quality evaluation of earthworm from two geographic origins by ultra-high performance HILIC/QTOF MSE and Progenesis QI
- (2016) Jingxian Zhang et al. ANALYTICAL AND BIOANALYTICAL CHEMISTRY
- Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica
- (2016) Weng Chan VONG et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Okara ameliorates glucose tolerance in GK rats
- (2016) Masaya Hosokawa et al. JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION
- Characterization of Emodin as a Therapeutic Agent for Diabetic Cataract
- (2016) Kun-Che Chang et al. JOURNAL OF NATURAL PRODUCTS
- Fuzhuan tea consumption imparts hepatoprotective effects and alters intestinal microbiota in high saturated fat diet-fed rats
- (2016) Michelle T. Foster et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Promising Inhibitory Effects of Anthraquinones, Naphthopyrone, and Naphthalene Glycosides, from Cassia obtusifolia on α-Glucosidase and Human Protein Tyrosine Phosphatases 1B
- (2016) Hyun Jung et al. MOLECULES
- Biovalorisation of okara (soybean residue) for food and nutrition
- (2016) Weng Chan Vong et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Advances in high-resolution mass spectrometry based on metabolomics studies for food – a review
- (2015) Josep Rubert et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases
- (2015) Raquel Bedani et al. FOOD RESEARCH INTERNATIONAL
- Management of Hyperglycemia in Type 2 Diabetes, 2015: A Patient-Centered Approach: Update to a Position Statement of the American Diabetes Association and the European Association for the Study of Diabetes
- (2014) Silvio E. Inzucchi et al. DIABETES CARE
- Biotransformation and recovery of the isoflavones genistein and daidzein from industrial antibiotic fermentations
- (2013) J. Mark Weber et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- The potential of crude okara for isoflavone production
- (2013) Lena Jankowiak et al. JOURNAL OF FOOD ENGINEERING
- Chemical differentiation of Da-Cheng-Qi-Tang, a Chinese medicine formula, prepared by traditional and modern decoction methods using UPLC/Q-TOFMS-based metabolomics approach
- (2013) Jian-Bo Wan et al. JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
- Fiber intake and glycemic control in patients with type 2 diabetes mellitus: a systematic review with meta-analysis of randomized controlled trials
- (2013) Flávia M Silva et al. NUTRITION REVIEWS
- Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue
- (2012) Zongcai Tu et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Dietary Fiber for the Treatment of Type 2 Diabetes Mellitus: A Meta-Analysis
- (2012) R. E. Post et al. Journal of the American Board of Family Medicine
- Meju, unsalted soybeans fermented with Bacillus subtilis and Aspergilus oryzae, potentiates insulinotropic actions and improves hepatic insulin sensitivity in diabetic rats
- (2012) Hye Yang et al. Nutrition & Metabolism
- Composition, Nutrition, and Utilization of Okara (Soybean Residue)
- (2011) Bo Li et al. FOOD REVIEWS INTERNATIONAL
- Fermentation Process Improvement of a Chinese Traditional Food: Soybean Residue Cake
- (2010) Yingzheng Yao et al. JOURNAL OF FOOD SCIENCE
- Antidiabetic effects of fermented soybean products on type 2 diabetes
- (2010) Dae Young Kwon et al. NUTRITION RESEARCH
- Effects of Lactobacillus Fermented Soymilk and Soy Yogurt on Hepatic Lipid Accumulation in Rats Fed a Cholesterol-Free Diet
- (2009) Ryoko KITAWAKI et al. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search