Validation of a High-performance Liquid Chromatography-Ultraviolet Method to Quantify Soy Sapogenols A and B in Soy Germs from Different Cultivars and in Soy Isoflavone-Enriched Supplements
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11503.x/fullpdf
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2. Soybean isoflavones improve cardiovascular risk factors without affecting the reproductive system of peripubertal rhesus monkeys;Anthony;J Nutr,1996
3. Dietary soybean proteins prevent bone loss in an ovariectomized rat model of osteoporosis;Barham;J Nutr,1996
4. Comprehensive phytochemical profile of soy protein isolate;Fang;J Agric Food Chem,2004
5. Determination of soyasaponins in soy with LC-MS following structural unification by partial alkaline degradation;Gu;J Agric Food Chem,2002
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1. Transformation, Purification, and Quantification of Soy Isoflavone from Lactobacillus sp. and Bifidobacterium sp.;Recent advances in Applied Microbiology;2017
2. Antimicrobial activity of saponin-rich fraction from Camellia oleifera cake and its effect on cell viability of mouse macrophage RAW 264.7;Journal of the Science of Food and Agriculture;2012-03-19
3. Behaviour of soyasapogenol B under optimised hydrolysis and ESI mass spec conditions;Food Chemistry;2010-12
4. Chemical and Biological Characterization of Oleanane Triterpenoids from Soy;Molecules;2009-08-10
5. Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ;Food Chemistry;2008-08
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