Structure of an antioxidant from fermented soybeans (tempeh)-Reference-Cited by-同舟云学术

Structure of an antioxidant from fermented soybeans (tempeh)

Published:1997-04 Issue:4 Volume:74 Page:477-479
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Hoppe Markus B.¹,Jha Hem Chandra¹,Egge Heinz¹

Affiliation:

1. ; Physiologisch Chemisches Institut der Universität Bonn; Nussallee 11 Bonn 53115 Federal Republic of Germany

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference9 articles.

1. Fermented Soybeans (Tempeh) as Antioxidant and Antihaemolysis Agent, presented at the 48th annual meeting of the Biological Society of Japan;Fukuyama;Seikagaku,1976

2. Tempeh Oil-Antioxidant (?);Stahl;J. Am. Oil Chem. Soc.,1986

3. Antioxidative Stability of Tempeh;Murata;Ibid.,1988

4. Vitamin E (Tocopherols);Oser,1965

5. Dimerization of α-Tocopherol in vivo;Csallany;Arch. Biochem. Biophys.,1963

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bioprofiling fractionated tempe oils based on cytotoxicity and antioxidant activity;XVII MEXICAN SYMPOSIUM ON MEDICAL PHYSICS;2023

2. Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits;Food Research International;2022-08

3. Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh;AIMS Agriculture and Food;2022

4. Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction;Applied Sciences;2021-01-04

5. ANGIOTENSIN CONVERTING ENZYME INHIBITOR ACTIVITY OF THE SOYBEAN TEMPEH PROTEIN AS FUNCTIONAL FOOD;International Journal of GEOMATE;2019-04-01