Removing isoflavones from modern soyfood: Why and how?-Reference-Cited by-同舟云学术

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Removing isoflavones from modern soyfood: Why and how?

Published:2016-11 Issue: Volume:210 Page:286-294
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fernandez-Lopez Adrian,Lamothe Valérie,Delample Mathieu,Denayrolles Muriel,Bennetau-Pelissero Catherine

Funder

French Agriculture Ministry

DRAAF-Aquitaine

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Does fiber-rich food containing animal lignan precursors protect against both colon and breast cancer? An extension of the “fiber hypothesis”;Adlercreutz;Gastroenterology,1984

2. The identification of the weak œstrogene equol [7 hydroxy-3(4′hydroxyphenyl) chroman] in human urine;Axelson;Biochemical Journal,1982

3. The health consequences of early soy consumption;Badger;Journal of Nutrition,2002

4. The biochemistry, chemistry and physiology of the isoflavones in soybeans and their food products;Barnes;Lymphatic Research and Biology,2010

5. Phytoestrogens. Friends or foes?;Barrett;Environmental Health Perspectives,1996

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1. Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods;Foods;2024-03-25

2. Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs;Foods;2023-04-05

3. Impact of soybean bioactive compounds as response to diet-induced chronic inflammation: A systematic review;Food Research International;2022-12

4. Development of an Assay for Soy Isoflavones in Women’s Hair;Nutrients;2022-09-01

5. The health effects of soy: A reference guide for health professionals;Frontiers in Nutrition;2022-08-11

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