Enrichment of two isoflavone aglycones in black soymilk byRhizopus oligosporusNTU 5 in a plastic composite support bioreactor

Evaluation of kojic acid production in a repeated-batch PCS biofilm reactor

(2016) Jui-Ming Liu et al.   JOURNAL OF BIOTECHNOLOGY

Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.

(2013) Kuan-Chen Cheng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Enrichment of two isoflavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase

(2013) Kuan-I Chen et al.   FOOD CHEMISTRY

Design and Selection of Soy Breads Used for Evaluating Isoflavone Bioavailability in Clinical Trials

(2013) Jennifer H. Ahn-Jarvis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soyfoods and soybean products: from traditional use to modern applications

(2012) Kuan-I Chen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Enrichment of Two Isoflavone Aglycones in Black Soymilk by Immobilized β-Glucosidase on Solid Carriers

(2012) Kuan-I Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pullulan: biosynthesis, production, and applications

(2011) Kuan-Chen Cheng et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of Black Soybean Extract on the Suppression of the Proliferation of Human AGS Gastric Cancer Cells via the Induction of Apoptosis

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

Isoflavone Conversion of Black Soybean by ImmobilizedRhizopusspp.

(2010) Kuan-Chen Cheng et al.   FOOD BIOTECHNOLOGY

Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage

(2010) Claude P. Champagne et al.   FOOD MICROBIOLOGY

Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

(2010) C.R. Rekha et al.   JOURNAL OF APPLIED MICROBIOLOGY

Characterization of fermented black soybean natto inoculated withBacillus nattoduring fermentation

(2010) Yongjin Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi

(2009) Tapati Bhanja et al.   BIORESOURCE TECHNOLOGY

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

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

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

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

(2007) I-Hsin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY