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

Soyfoods and soybean products: from traditional use to modern applications

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

Black soybean anthocyanins inhibit adipocyte differentiation in 3T3-L1 cells

(2012) Hye-Kyeong Kim et al.   NUTRITION RESEARCH

Fermentation with Aspergillus awamori Enhanced Contents of Amino Nitrogen and Total Phenolics as Well as the Low-Density Lipoprotein Oxidation Inhibitory Activity of Black Soybeans

(2011) Yu-Fei Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

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