Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference33 articles.
1. Isoflavones in food supplements: Chemical profile, label accordance and permeability study in Caco-2 cells;Almeida;Food & Function,2015
2. Determination of isoflavone composition and estrogenic activity of commercial dietary supplements based on soy or red clover;Andres;Food & Function,2015
3. Evaluation of estrogenic activity of red clover (Trifolium pratense L.) sprouts cultivated under different conditions by content of isoflavones, calorimetric study and molecular modeling;Budryn;Food Chemistry,2018
4. Determination of isoflavone content in soy, red clover, and kudzu dietary supplement materials by liquid chromatography-particle beam/electron ionization mass spectrometry;Burdette;Journal of AOAC International,2013
5. Concentration of phytoestrogens in soybeans and soybean products in Korea;Choi;Journal of the Science of Food and Agriculture,2000
Cited by 36 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. The effect of Lactiplantibacillus plantarum fermentation and blanching on microbial population, nutrients, anti-nutrients and antioxidant properties of fresh and dried mature Moringa oleifera leaves;Journal of Agriculture and Food Research;2024-12
2. Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum;Fermentation;2024-09-09
3. Transformative effects of lactic acid fermentation on maize and quality protein maize: Phytochemical characterization, functional properties, and structural features;Cereal Chemistry;2024-08-29
4. Inhibition of Botrytis cinerea and Escherichia coli by Lactic Acid Bacteria on Leafy Vegetables;Agriculture;2024-07-25
5. Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives;Critical Reviews in Food Science and Nutrition;2024-06-26
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3