Bioactivity of soy-based fermented foods: A review-Reference-Cited by-同舟云学术

Bioactivity of soy-based fermented foods: A review

Published:2019-01 Issue:1 Volume:37 Page:223-238
ISSN:0734-9750
Container-title:Biotechnology Advances
language:en
Short-container-title:Biotechnology Advances

Author:

Cao Zhen-Hui,Green-Johnson Julia M.,Buckley Nicole D.,Lin Qiu-Ye

Funder

National Natural Science Foundation of China

Applied Basic Research Projects of Yunnan Province

Publisher

Elsevier BV

Subject

Biotechnology,Bioengineering,Applied Microbiology and Biotechnology

Reference206 articles.

1. Levels of some antinutritional factors in Tempeh produced from some legumes and jojobas seeds;Abu-Salem;Int. J. Biol. Biomol. Agric. Food Biotechnol. Eng.,2014

2. Enhancement of β-secretase inhibition and antioxidant activities of Tempeh, a fermented soybean cake through enrichment of bioactive aglycones;Ahmad;Pharm. Biol.,2015

3. Animal models of venous thrombosis;Albadawi;Cardiovasc. Diagn. Ther.,2017

4. Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean;Ali;J. Sci. Food Agric.,2016

5. Effects of soy protein on renal function and proteinuria in patients with type 2 diabetes;Anderson;Am. J. Clin. Nutr.,1998

Cited by 158 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. Quantitation of antioxidant levels of soy-fern fermentation by DPPH assay;The Palawan Scientist;2025-06-16

2. Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum;Food Chemistry;2025-01

3. Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review;Journal of Agriculture and Food Research;2024-12

4. Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis;Food Chemistry;2024-12

5. Genomic and metabolomic analysis of Latilactobacillus sakei DCF0720 for black soybean yogurt fermentation;International Journal of Food Microbiology;2024-12