Separation of soy isoflavones from soy sauce residue by MIL-100(Fe)-Reference-Cited by-同舟云学术

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Separation of soy isoflavones from soy sauce residue by MIL-100(Fe)

Published:2022-10 Issue: Volume:1209 Page:123431
ISSN:1570-0232
Container-title:Journal of Chromatography B
language:en
Short-container-title:Journal of Chromatography B

Author:

Cheng Yunhui,Luo Shihua,Huang Fuqi,Yang Xiangyi,Chen Maolong,Jiao Ye,Wen Li,Xu Zhou

Publisher

Elsevier BV

Subject

Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference41 articles.

1. A quick method for producing biodiesel from soy sauce residue under supercritical carbon dioxide;Xiang;Renew. Energ.,2019

2. Separation of flavonoids and salt in bean cake disposed from soy sauce manufacturing process;Yamamoto;J. Chem. Eng. JPN.,2006

3. Soy sauce residue oil extracted by a novel continuous phase transition extraction under low temperature and its refining process;Zhao;J. Agr. Food Chem.,2014

4. Antioxidant and phytoestrogenic activities of puffed black soybeans (glycine max);Kim;LWT-Food Sci. Technol.,2020

5. Fast, simple and efficient salting-out assisted liquid-liquid extraction of naringenin from fruit juice samples prior to their enantioselective determination by liquid chromatography;Magiera;Food Chem.,2016

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1. Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6;Journal of Food Measurement and Characterization;2024-07-09

2. Fermented dietary fiber from soy sauce residue exerts antidiabetic effects through regulating the PI3K/AKT signaling pathway and gut microbiota-SCFAs-GPRs axis in type 2 diabetic mellitus mice;International Journal of Biological Macromolecules;2024-06

3. Physiological evaluation and transcriptomic and proteomic analyses to reveal the anti-aging and reproduction-promoting mechanisms of glycitein in Caenorhabditis elegans;Food & Function;2024

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