Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (Glycine max L.)

Concentrations of specific phenolic compounds in six red sorghums influence nutrient utilisation in broiler chickens

(2015) Ali Khoddami et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

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

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

Isoflavone, γ-aminobutyric acid contents and antioxidant activities are significantly increased during germination of three Chinese soybean cultivars

(2015) Fengzhong Wang et al.   Journal of Functional Foods

Changes in phenolic content, phenylalanine ammonia-lyase (PAL) activity, and antioxidant capacity of two buckwheat sprouts in relation to germination

(2014) Shun-Cheng Ren et al.   Journal of Functional Foods

Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time

(2013) Xiya Huang et al.   FOOD CHEMISTRY

Introduction and nutritional evaluation of germinated soy germ

(2012) Sun-Lim Kim et al.   FOOD CHEMISTRY

Effect of Germinated Soy Protein on the Growth of HeLa Cervical Cancer Cells in Female Athymic Mice

(2012) María del Carmen Robles-Ramírez et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Review on in vivo and in vitro methods evaluation of antioxidant activity

(2012) Md. Nur Alam et al.   SAUDI PHARMACEUTICAL JOURNAL

Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste

(2011) Ill-Min Chung et al.   FOOD CHEMISTRY

Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents

(2011) Agnieszka Troszyńska et al.   FOOD RESEARCH INTERNATIONAL

Effect of Germinated Soybean Protein Hydrolysates on Adipogenesis and Adipolysis in 3T3-L1 Cells

(2011) L. A. González-Espinosa de los Monteros et al.   PLANT FOODS FOR HUMAN NUTRITION

Antioxidant capacity, phenolics and isoflavones in soybean by-products

(2010) Tan Seok Tyug et al.   FOOD CHEMISTRY

Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)

(2010) Camila R. Correa et al.   FOOD CHEMISTRY

Isoflavone Composition, Total Polyphenolic Content, and Antioxidant Activity in Soybeans of Different Origin

(2010) Vesna Tepavčević et al.   JOURNAL OF MEDICINAL FOOD

Evaluation of Antioxidant Capacity and Phenol Content in Jackfruit (Artocarpus heterophyllus Lam.) Fruit Pulp

(2010) Umesh B. Jagtap et al.   PLANT FOODS FOR HUMAN NUTRITION

Germination—Still a mystery

(2010) Hiroyuki Nonogaki et al.   PLANT SCIENCE

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

Impact of germination on phenolic content and antioxidant activity of 13 edible seed species

(2009) Bolívar A. Cevallos-Casals et al.   FOOD CHEMISTRY

Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258

(2009) Luz Maria Paucar-Menacho et al.   FOOD RESEARCH INTERNATIONAL

Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)

(2008) Britta Harbaum et al.   FOOD CHEMISTRY

Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit

(2008) Rebeca Fernandez-Orozco et al.   FOOD CHEMISTRY

Analysis of Isoflavones and Phenolic Compounds in Korean Soybean [Glycine max (L.) Merrill] Seeds of Different Seed Weights

(2008) Sun-Joo Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of germination on the soluble carbohydrates and dietary fibre fractions in non-conventional legumes

(2007) M MARTINCABREJAS et al.   FOOD CHEMISTRY