Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine-Reference-Cited by-同舟云学术

Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine

Published:2003-03 Issue:2 Volume:68 Page:623-631
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Tsangalis D.,Ashton J.F.,Mcgill A.E.J.,Shah N.P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05721.x/fullpdf

Reference32 articles.

1. SC Albright, WL Winston, and C. Zappe, 1999 . Data Analysis and Decision Making with Microsoft Excel . Pacific Grove, CA: Brooks/Cole Publishing Co. 996 p.

2. Bifidobacterium longum and lactulose suppress azoxymethane-induced colonic aberrant crypt foci in rats

3. Isoflavones and their conjugates in soy foods: extraction conditions and analysis by HPLC-mass spectrometry

4. Does yogurt enriched with Bifidobacterium longum affect colonic microbiology and fecal metabolites in healthy subjects?

Cited by 57 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. Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk;Foods;2023-07-15

2. Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder;Microorganisms;2023-06-04

3. Effects of Combined Pure Cultures of Rhizopus sp. (Rhizopus oryzae, Rhizopus oligosporus, and Rhizopus stolonifer) on Tempeh Extract Yogurt as a Functional Food;Current Nutrition & Food Science;2023-02

4. Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation;Process Biochemistry;2022-10

5. Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria;Food Science and Technology;2022