Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max)

Profile of the contents of different forms of soybean isoflavones and the effect of germination time on these compounds and the physical parameters in soybean sprouts

(2015) A. Quinhone et al.   FOOD CHEMISTRY

Macronutrients, Phytochemicals, and Antioxidant Activity of Soybean Sprout Germinated with or without Light Exposure

(2015) Yeming Chen et al.   JOURNAL OF FOOD SCIENCE

Isoflavone Profile in Soymilk as Affected by Soybean Variety, Grinding, and Heat-Processing Methods

(2015) Yan Zhang et al.   JOURNAL OF FOOD SCIENCE

The effects of soybean soaking on grain properties and isoflavones loss

(2014) Fernando Sanches de Lima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Overview of Recent Events in the Microbiological Safety of Sprouts and New Intervention Technologies

(2013) Yishan Yang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The potential of crude okara for isoflavone production

(2013) Lena Jankowiak et al.   JOURNAL OF FOOD ENGINEERING

Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing

(2011) Baojun Xu et al.   FOOD CHEMISTRY

Antioxidant Activity and Phenolic Compositions of Lentil (Lens culinaris var. Morton) Extract and Its Fractions

(2011) Yanping Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of germination time and heat treatments for enhanced availability of minerals from leguminous sprouts

(2011) Kiran Bains et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

(2011) D. Agrahar Murugkar   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comprehensive Profiling of Isoflavones, Phytosterols, Tocopherols, Minerals, Crude Protein, Lipid, and Sugar during Soybean (Glycine max) Germination

(2010) Honglan Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

(2009) M. Dueñas et al.   FOOD CHEMISTRY

Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

(2009) Shweta Khandelwal et al.   FOOD RESEARCH INTERNATIONAL

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

Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

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

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Characterization of Phenolic Substances and Antioxidant Properties of Food Soybeans Grown in the North Dakota−Minnesota Region

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

Sample preparation for the analysis of isoflavones from soybeans and soy foods

(2008) M.A. Rostagno et al.   JOURNAL OF CHROMATOGRAPHY A