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Comparison of nutritional components (isoflavone, protein, oil, and fatty acid) and antioxidant properties at the growth stage of different parts of soybean [Glycine max (L.) Merrill]

Woo Duck Seo, Jae Eun Kang, Sik‐Won Choi, Kwang‐Sik Lee, Mi‐Ja Lee, Ki-Do Park, Jin Hwan Lee

Food Science and Biotechnology · 2017 · 25 citations · 31 references

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31

Soy Isoflavone Aglycones Are Absorbed Faster and in Higher Amounts than Their Glucosides in Humans

Toru Izumi, Sachiko Osawa, Akio Obata et al. · Journal of Nutrition · 2000 · 954 citations · Full text

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Soybean Isoflavones Improve Cardiovascular Risk Factors without Affecting the Reproductive System of Peripubertal Rhesus Monkeys

Mary S. Anthony, Thomas B. Clarkson, Claude L. Hughes et al. · Journal of Nutrition · 1996 · 539 citations

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Antioxidant activity of methanolic extracts from some grains consumed in Korea

Youngmin Choi, Heon‐Sang Jeong, Junsoo Lee · Food Chemistry · 2006 · 411 citations

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Mapping QTL for Seed Protein and Oil Content in Eight Soybean Populations

E. Charles Brummer, George L. Graef, J. H. Orf et al. · Crop Science · 1997 · 282 citations

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Daidzein and genistein but not their glucosides are absorbed from the rat stomach

Mariusz K. Piskuła, Jun Yamakoshi, Yukihiko Iwai · FEBS Letters · 1999 · 238 citations

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