Detection of ten biogenic amines in Chinese commercial soybean paste by HPLC

Identification and quantification of ACE-inhibiting peptides in enzymatic hydrolysates of plant proteins

(2017) Steffi Rudolph et al.   FOOD CHEMISTRY

Insight into the gastro-duodenal digestion resistance of soybean proteins and potential implications for residual immunogenicity

(2017) Elisabetta De Angelis et al.   Food & Function

Association between consumption of soy and risk of cardiovascular disease: A meta-analysis of observational studies

(2017) Zhaoli Yan et al.   European Journal of Preventive Cardiology

Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact

(2016) Hyeree Moon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A Novel Peptide from Soybean Protein Isolate Significantly Enhances Resistance of the Organism under Oxidative Stress

(2016) Heran Ma et al.   PLoS One

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

(2016) Xia Xiudong et al.   PeerJ

Biogenic amines in wine: a review

(2015) Yan-Yun Guo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biogenic amines in meat and meat products and its public health significance: a review

(2015) Gauri Jairath et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)

(2013) Xuezhi Bai et al.   FOOD CHEMISTRY

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

(2012) Jianjun Zhong et al.   FOOD CONTROL

Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product

(2012) Rong-Fa Guan et al.   FOOD CONTROL

Changes in biogenic amines during the conventional production of stinky tofu

(2011) Zhen-Feng Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Black soybean extract can attenuate thrombosis through inhibition of collagen-induced platelet activation

(2010) Keunyoung Kim et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY