Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities

(2012) He Li et al.   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

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean usingRhizopus oligosporus

(2009) Chen-Tien Chang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Effects of Processing and Extraction Conditions on Content, Profile, and Stability of Isoflavones in a Soymilk System

(2009) Katherine R. Nufer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

(2008) Laura Aguirre 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

Immunoreactivity and Amino Acid Content of Fermented Soybean Products

(2007) Juana Frias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY