Commercial processed food may have endocrine-disrupting potential: soy-based ingredients making the difference-Reference-Cited by-同舟云学术

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Commercial processed food may have endocrine-disrupting potential: soy-based ingredients making the difference

Published:2013-10 Issue:10 Volume:30 Page:1722-1727
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Omoruyi Iyekhoetin Matthew,Kabiersch Grit,Pohjanvirta Raimo

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2013.817025

Reference34 articles.

1. Exposure to exogenous estrogens in food: possible impact on human development and health

2. Estrogens in the daily diet: In vitro analysis indicates that estrogenic activity is omnipresent in foodstuff and infant formula

3. Pilot Studies of Estrogen-Related Physical Findings in Infants

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1. Screening, identification and control of unknown estrogen-like compounds in Maillard reaction products of glucose-arginine/lysine model systems;Food Research International;2023-11

2. Endocrine disruptors on and in fruits and vegetables: Estimation of the potential exposure of the French population;Food Chemistry;2022-03

3. Soy Isoflavones;Handbook of Dietary Phytochemicals;2021

4. Soy Isoflavones;Handbook of Dietary Phytochemicals;2020

5. Micellar systems of aliphatic alcohol ethoxylates as a sustainable alternative to extract soybean isoflavones;Food Chemistry;2018-10

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