Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties

The conversion and deglycosylation of isoflavones and anthocyanins in black soymilk process

(2018) Yu-Hsuan Hsiao et al.   FOOD CHEMISTRY

Total phenolics and antioxidants profiles of commonly consumed edible flowers in China

(2018) Jingyun Zheng et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Strategic ultrasound-induced stress response of lactic acid bacteria on enhancement of β-glucosidase activity for bioconversion of isoflavones in soymilk

(2018) Wen-Sin Liu et al.   JOURNAL OF MICROBIOLOGICAL METHODS

High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content

(2018) M. Morales-de la Peña et al.   ULTRASONICS SONOCHEMISTRY

Soymilk enriched with green coffee phenolics – Antioxidant and nutritional properties in the light of phenolics-food matrix interactions

(2017) Łukasz Sęczyk et al.   FOOD CHEMISTRY

Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality

(2016) Feng Zuo et al.   FOOD CHEMISTRY

Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

(2015) N. Toro-Funes et al.   FOOD CHEMISTRY

Soymilk processing with higher isoflavone aglycone content

(2015) T.R. Baú et al.   FOOD CHEMISTRY

A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China

(2015) Lu Xu et al.   FOOD CHEMISTRY

Characterisation and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity

(2014) Yurong Ma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

(2012) María Janeth Rodríguez-Roque et al.   FOOD CHEMISTRY

Antioxidant capacity, phenolics and isoflavones in soybean by-products

(2010) Tan Seok Tyug et al.   FOOD CHEMISTRY

Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract fromAspergillus awamori-fermented black soybeans, a healthy food ingredient

(2009) Yi-Ching Lin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Phytochemical Profiles and Health-Promoting Effects of Cool-Season Food Legumes As Influenced by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isoflavones, Flavan-3-ols, Phenolic Acids, Total Phenolic Profiles, and Antioxidant Capacities of Soy Milk As Affected by Ultrahigh-Temperature and Traditional Processing Methods

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isoflavone profiles of soymilk as affected by high-pressure treatments of soymilk and soybeans

(2008) Stephanie Jung et al.   FOOD CHEMISTRY

Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity

(2008) M.K. Akitha Devi et al.   FOOD CHEMISTRY

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

(2008) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4

(2007) Jiyeon Chun et al.   FOOD CHEMISTRY

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

(2007) Nakarin Jinapong et al.   JOURNAL OF FOOD ENGINEERING