Concepedia
Food Chemistry · 2017 · 26 citations · 25 references
Bacillus SubtilisTotal PeptideProbioticFood FermentationSds-page PatternsBiotechnologyFood MicrobiologyMicrobiologyMicrobiomePublic Health
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In vitro antioxidant activity and scavenging effects of Cinnamomum verum leaf extract assayed by different methodologies
Sindhu Mathew, T. Emilia Abraham · Food and Chemical Toxicology · 2005 · 444 citations
Leaf Extract, Allergy, Medicine +9
Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food
Bernard F. Gibbs, Alexandre Zougman, Robert Massé et al. · Food Research International · 2003 · 417 citations
Food Chemistry, Biomanufacturing, Engineering +12
Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria
Hsiang-Lin Chien, Hui-Yu Huang, Cheng-Chun Chou · Food Microbiology · 2006 · 204 citations
Biosynthesis, Engineering, Food Fermentation +8
Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi
Chia-Hung Lin, Yi-Tien Wei, Cheng‐Chun Chou · Food Microbiology · 2006 · 181 citations
Various Filamentous Fungi, Biotechnology, Enhanced Antioxidative Activity +4
Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh
Nobuyoshi Nakajima, Nobuyuki NOZAKI, Kohji Ishihara et al. · Journal of Bioscience and Bioengineering · 2005 · 151 citations
Food Chemistry, Fermented Soybean, Food Bioactive Compound +4