Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity-Reference-Cited by-同舟云学术

Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity

Published:2023-02 Issue: Volume:164 Page:112322
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Mantegazza Giacomo,Dalla Via Alessandro,Licata Armando,Duncan Robin,Gardana Claudio,Gargari Giorgio,Alamprese Cristina,Arioli Stefania,Taverniti Valentina,Karp Matti,Guglielmetti Simone

Publisher

Elsevier BV

Subject

Food Science

Reference76 articles.

1. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products;Adimpong;BMC Microbiology,2012

2. Soybean phytoestrogen intake and cancer risk;Adlercreutz;The Journal of Nutrition,1995

3. CARD 2020: Antibiotic resistome surveillance with the comprehensive antibiotic resistance database;Alcock;Nucleic Acids Research,2020

4. Skewed Exposure to Environmental Antigens Complements Hygiene Hypothesis in Explaining the Rise of Allergy;Allaerts;Acta Biotheoretica,2017

5. Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats;Aloulou;BMC Complementary and Alternative Medicine,2012

Cited by 3 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. Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit;Food Microbiology;2024-04

2. Future Perspectives and Unanswered Questions;Encyclopedia of Food Safety;2024

3. Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health;Foods;2023-03-18