α-Glucosidase Inhibitory Activity of Isoflavones and Saponins from Soybean (Glycine max L.) and Comparisons of Their Constituents during Heat Treatments-Reference-Cited by-同舟云学术

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α-Glucosidase Inhibitory Activity of Isoflavones and Saponins from Soybean (Glycine max L.) and Comparisons of Their Constituents during Heat Treatments

Published:2019-09-30 Issue:9 Volume:48 Page:953-960
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:jkfn

Author:

Ha Tae Joung,Park Jae Eun,Kang Beom-Kyu,Kim Hong-Sik,Shin Sang-Ouk,Seo Jeong-Hyun,Oh Eunyoung,Kim Sungup,Kwak Doyeon

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Cited by 7 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. Physiological Activity and Nutritional Properties of Peanut Sprout Extracts;Journal of the Korean Society of Food Science and Nutrition;2024-06-30

2. Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake;Korean Journal of Food Preservation;2023-12

3. Effects of 6-Shogaol on Glucose Uptake and Intestinal Barrier Integrity in Caco-2 Cells;Foods;2023-01-21

4. Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in Adzuki Bean Cultivars;Journal of the Korean Society of Food Science and Nutrition;2022-05-31

5. Changes in Isoflavone Composition of Soybean According to Processing Methods;Journal of the Korean Society of Food Science and Nutrition;2021-04-30

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