Kombucha fermentation enhances the health-promoting properties of soymilk beverage

Measurement of antioxidant activity

Fereidoon Shahidi, Ying Zhong · Journal of Functional Foods · 2015 · 1.3K citations · Full text

Life Sciences, Biochemistry, Food Science +17

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

Pharmacy, Nutritional Sciences, Pharmacokinetics +7

Isolation and Characterization of Antioxidative Peptides from Gelatin Hydrolysate of Alaska Pollack Skin

Se‐Kwon Kim, Yong‐Tae Kim, Hee‐Guk Byun et al. · Journal of Agricultural and Food Chemistry · 2001 · 482 citations

Agriculture, Biochemistry, Food Science +17

Quantitative PCR Targeting 16S rRNA and Reductive Dehalogenase Genes Simultaneously Monitors Multiple<i>Dehalococcoides</i>Strains

Kirsti M. Ritalahti, Benjamin K. Amos, Youlboong Sung et al. · Applied and Environmental Microbiology · 2006 · 474 citations · Full text

Life Sciences, Microbiology, Molecular Biology +11

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

Alan J. Marsh, Órla O’Sullivan, Colin Hill et al. · Food Microbiology · 2013 · 472 citations

Life Sciences, Microbiology, Plant Sciences +16