Effects of Processing and NaCl on Angiotensin I-Converting Enzyme Inhibitory Activity and γ-Aminobutyric Acid Content During Sufu Manufacturing

Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soypaste

(2012) Feng-Juan LI et al.   JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY

Specificity of Carboxypeptidases from Actinomucor elegans and Their Debittering Effect on Soybean Protein Hydrolysates

(2011) Jing Fu et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Effects of Ripening Process on the Mutagenicity and Antimutagenicity of Sufu, a Chinese Traditional Fermented Product of Soybean

(2011) Yin-Soon Moy et al.   Food and Bioprocess Technology

Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation

(2011) Hui Wang et al.   Food and Bioprocess Technology

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

(2010) Ana Villares et al.   Food and Bioprocess Technology

Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation WithMucor flavusat Low Temperature

(2010) Yong-Qiang Cheng et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd

(2010) Yen-Yi Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation and characterisation of a novel angiotensin I-converting enzyme-inhibitory peptide derived fromdouchi, a traditional Chinese fermented soybean food

(2009) Junfeng Fan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Angiotensin I-converting enzyme inhibitory peptides in red-mold rice made by Monascus purpureus

(2009) Megumi Kuba et al.   PROCESS BIOCHEMISTRY

Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients

(2008) Young-Hee Pyo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of ACE-inhibitory peptides in salt-free soy sauce that are transportable across caco-2 cell monolayers

(2007) Xiao-Lin Zhu et al.   PEPTIDES