Isoflavones - from Biotechnology to Functional Foods
Author:
Publisher
Elsevier BV
Subject
General Medicine
Reference22 articles.
1. Soy isoflavones and cellular mechanics;Ajdzanovic;J Bioenerg Biomembr,2014
2. Phychological assesment of the effects of treatment with phytoestrogens on postmenopausal women: a randomized, double-blind, crossover, placebo-controlled study;Casini;Fertil Steril,2006
3. Insights gained from 20 years of soy research;Messina;J Nutr,2010
4. Risks and benefits of dietary isoflavones for cancer;Andres;Crit Rev Toxicol,2011
5. Soy osoflavone: The multipurpose phytochemical (Review);Wang Qinglu;Biomedical Reports,2013
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1. Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage;NFS Journal;2024-06
2. Performance, intestinal histomorphology and bone composition of broiler chickens fed diets supplemented with genistein;South African Journal of Animal Science;2020-07-01
3. Isolation of Penicillium citrinum from Roots of Clerodendron cyrtophyllum and Application in Biosynthesis of Aglycone Isoflavones from Soybean Waste Fermentation;Foods;2019-11-06
4. Egg quality and isoflavone deposition due to dietary inclusion of isoflavone soy sauce by-product (ISSBP) in laying hens;Journal of the Indonesian Tropical Animal Agriculture;2019-06-20
5. Interaction of isoflavones with different structures and transferrin;Spectroscopy Letters;2016-09-09
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