Effects of lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk

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 · 205 citations

Agriculture, Food Science, Microbiology +14

Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

Kornelia T. Kaczmarska, Maria V. Chandra-Hioe, Damian Frank et al. · LWT · 2017 · 133 citations · Full text

Agriculture, Food Science, Plant Sciences +13

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS

Jia-Shen Cai, Yun-Yang Zhu, Run‐Hui Ma et al. · Food Chemistry · 2020 · 132 citations

Agriculture, Food Science, Food Analysis +8

Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production

Fatouma Bouzar, J. Cerning, M. Desmazeaud · Journal of Dairy Science · 1997 · 115 citations · Full text

Agriculture, Food Science, Microbiology +17

Reduction of Levels of Volatile Components Associated with the “Beany” Flavor in Soymilk by Lactobacilli and Streptococci

Trenna Blagden, S. E. Gilliland · Journal of Food Science · 2005 · 107 citations

Agriculture, Food Science, Microbiology +10