Citations (99)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (9)
Aliyeh Salehi, Seyfollah Fallah & Hans-Peter Kaul. (2017) Broiler litter and inorganic fertilizer effects on seed yield and productivity of buckwheat and fenugreek in row intercropping. Archives of Agronomy and Soil Science 63:8, pages 1121-1136.
Read now
Read now
Suttida Wittanalai, Richard
L. Deming & Nuansri Rakariyatham. (2012) Characterization of Soybean Kapi During Fermentation with Bacillus spp.. Food Biotechnology 26:3, pages 199-217.
Read now
Read now
Bijoy Moktan, Arindam Roy & Prabir K. Sarkar. (2011) Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes. International Journal of Food Sciences and Nutrition 62:4, pages 360-369.
Read now
Read now
C. R. Rekha & G. Vijayalakshmi. (2011) Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria. International Journal of Food Sciences and Nutrition 62:2, pages 111-120.
Read now
Read now
A.
M. Telang, V.
S. Joshi, N. Sutar & B.
N. Thorat. (2010) Enhancement of Biological Properties of Soymilk by Fermentation. Food Biotechnology 24:4, pages 375-387.
Read now
Read now
PATRICK McCUE & KALIDAS SHETTY. (2004) Health Benefits of Soy Isoflavonoids and Strategies for Enhancement: A Review. Critical Reviews in Food Science and Nutrition 44:5, pages 361-367.
Read now
Read now
Patrick McCue, Yuan-Tong Lin, Ronald G. Labbe & Kalidas Shetty. (2004) Sprouting and Solid-State Bioprocessing by Rhizopus oligosporus Increase the In Vitro Antibacterial Activity of Aqueous Soybean Extracts Against Helicobacter pylori
. Food Biotechnology 18:2, pages 229-249.
Read now
Read now
Patrick McCue & Kalidas Shetty. (2004) A Hypothetical Model for Action of Soybean Isoflavonoids Against Cancer Involving a Shift to Proline-Linked Energy Metabolism Through Activation of the Pentose-Phosphate Pathway. Food Biotechnology 18:1, pages 19-37.
Read now
Read now
Kalidas Shetty & Patrick McCue. (2003) Phenolic Antioxidant Biosynthesis in Plants for Functional Food Application: Integration of Systems Biology and Biotechnological Approaches. Food Biotechnology 17:2, pages 67-97.
Read now
Read now
Articles from other publishers (90)
So-Hyung Kwak, Hayeong Kim, Ji hyeon Jeon, Kunal Pal, Dong-Hyun Kang & Doman Kim. (2023) Phytochemical and functional characterization of fermented Yerba mate using Rhizopus oligosporus. AMB Express 13:1.
Crossref
Crossref
Wei-Ting Liu, Chia-Liang Huang, Ronghua Liu, Tso-Chi Yang, Chin-Lung Lee, Rong Tsao & Wen-Ju Yang. (2023) Changes in isoflavone profile, antioxidant activity, and phenolic contents in Taiwanese and Canadian soybeans during tempeh processing. LWT 186, pages 115207.
Crossref
Crossref
Chen-Che Hsieh, Shu-Han Yu, Kai-Wen Cheng, Yu-Wei Liou, Cheng-Chih Hsu, Chang-Wei Hsieh, Chia-Hung Kuo & Kuan-Chen Cheng. (2023) Production and analysis of metabolites from solid-state fermentation of Chenopodium formosanum (Djulis) sprouts in a bioreactor. Food Research International 168, pages 112707.
Crossref
Crossref
M. S. Altiok, A. Cetin, B. Kuzu & I. Bildirici. (2023) Trisubstituted Imidazole and N-Propargyl Imidazole Analogues: Synthesis, Characterization, In Silico Studies and Enzyme Inhibitory Properties. Russian Journal of General Chemistry 93:3, pages 666-679.
Crossref
Crossref
Marília F. Manchope, Mariana M. Bertozzi, Sergio M. Borghi, Cíntia L. Handa, Mariana A. Queiroz-Cancian, Camila R. Ferraz, Sandra S. Mizokami, Stephanie Badaró-Garcia, Ketlem C. Andrade, Tiago H. Zaninelli, Wilma A. Spinosa, Sandra R. Georgetti, Elza I. Ida, Waldiceu A. Verri & Rubia Casagrande. (2023) Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis. Fermentation 9:2, pages 167.
Crossref
Crossref
Murugan Rajan, Julianna Ksarla Santana Andrade, Romy Gleyse Chagas Barros, Tamna Joanan Farias Lima Guedes & Narendra Narain. (2023) Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus. Biocatalysis and Agricultural Biotechnology 47, pages 102589.
Crossref
Crossref
Daniel Sousa, José Manuel Salgado, Maria Cambra‐López, Alberto Dias & Isabel Belo. (2022) Biotechnological valorization of oilseed cakes: Substrate optimization by simplex centroid mixture design and scale‐up to tray bioreactor. Biofuels, Bioproducts and Biorefining 17:1, pages 121-134.
Crossref
Crossref
Juho Lim, Thi Thanh Hanh Nguyen, Kunal Pal, Choon Gil Kang, Chanho Park, Seung Wook Kim & Doman Kim. (2022) Phytochemical properties and functional characteristics of wild turmeric (Curcuma aromatica) fermented with Rhizopus oligosporus. Food Chemistry: X 13, pages 100198.
Crossref
Crossref
Alaa I. B. Abou-Sreea, Marwa Kamal, Dalia M. El Sowfy, Mostafa M. Rady, Gamal F. Mohamed, Sami A. Al-Dhumri, Mohammad S. AL-Harbi & Nasr M. Abdou. (2022) Small-Sized Nanophosphorus Has a Positive Impact on the Performance of Fenugreek Plants under Soil-Water Deficit Stress: A Case Study under Field Conditions. Biology 11:1, pages 115.
Crossref
Crossref
Chandi Charan Kandar. 2022. Herbal Biomolecules in Healthcare Applications. Herbal Biomolecules in Healthcare Applications
295
311
.
Anil Kumar Siroha, Sneh Punia Bangar, Pawan Kumar Rose & Ajay Kumar. 2022. Functional Cereals and Cereal Foods. Functional Cereals and Cereal Foods
27
49
.
Amadeus Driando Ahnan‐Winarno, Lorraine Cordeiro, Florentinus Gregorius Winarno, John Gibbons & Hang Xiao. (2021) Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety 20:2, pages 1717-1767.
Crossref
Crossref
Sucheta Khubber, Francisco J. Marti‐Quijal, Igor Tomasevic, Fabienne Remize & Francisco J. Barba. 2021. Fermentation Processes. Fermentation Processes
195
219
.
Çiğdem Konak Göktepe & Nihat Akın. (2021) Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts. Brazilian Archives of Biology and Technology 64.
Crossref
Crossref
Sanju Bala Dhull, Sneh Punia, Mohammad Kashif Kidwai, Maninder Kaur, Prince Chawla, Sukhvinder Singh Purewal, Monika Sangwan & Sunita Palthania. (2020)
Solid‐state fermentation of lentil (
Lens culinaris
L.) with
Aspergillus awamori
: Effect on phenolic compounds, mineral content, and their bioavailability
. Legume Science 2:3.
Crossref
Crossref
Ganghee Lee, Thi Thanh Hanh Nguyen, Tae Yun Lim, Juho Lim, Byeongsu Park, Seonmin Lee, Il-Kyoon Mok, Kunal Pal, Sangyong Lim & Doman Kim. (2020) Fermented Wild Ginseng by Rhizopus oligosporus Improved l-Carnitine and Ginsenoside Contents. Molecules 25:9, pages 2111.
Crossref
Crossref
Ardiansyah, Wahyudi David, Dody Dwi Handoko, Bram Kusbiantoro, Slamet Budijanto & Hitoshi Shirakawa. (2019) Fermented rice bran extract improves blood pressure and glucose in stroke-prone spontaneously hypertensive rats. Nutrition & Food Science 49:5, pages 844-853.
Crossref
Crossref
Cristiano Dietrich Ferreira, Valmor Ziegler, Jorge Tiago Schwanz Goebel, Jessica Fernanda Hoffmann, Ivan Ricardo Carvalho, Fabio Clasen Chaves & Mauricio de Oliveira. (2019) Changes in Phenolic Acid and Isoflavone Contents during Soybean Drying and Storage. Journal of Agricultural and Food Chemistry 67:4, pages 1146-1155.
Crossref
Crossref
Cíntia Ladeira Handa, Fernando Sanches de Lima, Marcela Fernanda Geton Guelfi, Meg da Silva Fernandes, Sandra Regina Georgetti & Elza Iouko Ida. (2019) Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity. Food Chemistry 271, pages 274-283.
Crossref
Crossref
Diana Lo, Reynetha DS Rawendra, Cian-Song Huang, Rupak Khatri-Chhetri, Yuh-Tai Wang & Ming-Chang Wu. (2018) Anti-oxidative and protective effect of soy tempeh on di(2-ethylhexyl)-phthalate (DEHP) injured FL83B mice liver cells. IOP Conference Series: Earth and Environmental Science 195, pages 012058.
Crossref
Crossref
Jaewon Hur, Thi Thanh Hanh Nguyen, Namhyeon Park, Jeesoo Kim & Doman Kim. (2018) Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties. AMB Express 8:1.
Crossref
Crossref
Tae-kyung Lee, Thi Thanh Hanh Nguyen, Namhyeon Park, So-Hyung Kwak, Jeesoo Kim, Shina Jin, Gyu-Min Son, Jaewon Hur, Jong-In Choi & Doman Kim. (2018) The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom. AMB Express 8:1.
Crossref
Crossref
Namhyeon Park, Thi Thanh Hanh Nguyen, Gang-Hee Lee, Shi-Na Jin, So-Hyung Kwak, Tae-Kyung Lee, Yeong-Hwan Choi, Seong-Bo Kim, Atsuo Kimura & Doman Kim. (2018)
Composition and biochemical properties of
l
-carnitine fortified Makgeolli brewed by using fermented buckwheat
. Food Science & Nutrition 6:8, pages 2293-2300.
Crossref
Crossref
Weng Chan Vong, Xin Yi Hua & Shao-Quan Liu. (2018) Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara. LWT 90, pages 316-322.
Crossref
Crossref
Carolina Zambrano, Alexandra Kotogán, Ottó Bencsik, Tamás Papp, Csaba Vágvölgyi, Keshab C. Mondal, Judit Krisch & Miklós Takó. (2018) Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment. LWT 89, pages 457-465.
Crossref
Crossref
J.H. Ahn-Jarvis, M.D. Teegarden, S.J. Schwartz, K. Lee & Y. Vodovotz. (2017) Modulating conversion of isoflavone glycosides to aglycones using crude beta-glycosidase extracts from almonds and processed soy. Food Chemistry 237, pages 685-692.
Crossref
Crossref
Pooja Saharan, Pardeep Kumar Sadh & Joginder Singh Duhan. (2017) Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals. Biocatalysis and Agricultural Biotechnology 12, pages 236-240.
Crossref
Crossref
Kawaljit Singh Sandhu & Sneh Punia. (2017) Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation. Journal of Food Measurement and Characterization 11:3, pages 1355-1361.
Crossref
Crossref
Mehmet Hayta & Elif Meltem İşçimen. (2017) Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology. LWT 77, pages 208-216.
Crossref
Crossref
Siti Harnina Bintari, Nyoman Suci Widyastiti, Natalia Desy Putriningt, Rebriarina Hapsari & Kartika Nugraheni. (2017) Development and Properties of Tegurt, a Yogurt-like Tempe
Product. Pakistan Journal of Nutrition 16:4, pages 221-226.
Crossref
Crossref
Chung Eun Hwang, Ok Soo Joo, Jin Hwan Lee, Yeong Hun Song, In Guk Hwang & Kye Man Cho. (2017) Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.). Korean Journal of Food Preservation 24:1, pages 134-144.
Crossref
Crossref
Man Kang, Fei-Hong Zhai, Xin-Xin Li, Jin-Liang Cao & Jian-Rong Han. (2017) Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus. Journal of Cereal Science 73, pages 138-142.
Crossref
Crossref
Tapati Bhanja Dey, Subhojit Chakraborty, Kavish Kr. Jain, Abha Sharma & Ramesh Chander Kuhad. (2016) Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends in Food Science & Technology 53, pages 60-74.
Crossref
Crossref
Thornthan Sawangwan & Premsuda Saman. (2016) Prebiotic synthesis from rice using Aspergillus oryzae with solid state fermentation. Agriculture and Natural Resources 50:4, pages 227-231.
Crossref
Crossref
Singh Duhan Joginder, Mehta Kamal, Kumar Sadh Pardeep, Saharan Pooja & Surekha. (2016) Bio-enrichment of phenolics and free radicals scavenging activity of wheat (WH-711) fractions by solid state fermentation with Aspergillus oryzae. African Journal of Biochemistry Research 10:2, pages 12-19.
Crossref
Crossref
Anna Ratz-Łyko & Jacek Arct. (2015) Evaluation of antioxidant and antimicrobial properties of enzymatically hydrolysed Cucurbita pepo and Linum usitatissimum seedcakes. Food Science and Biotechnology 24:5, pages 1789-1796.
Crossref
Crossref
Hsin-Lun HuangCheng-Tzu LiuMing-Chih ChouChien-Hui KoChin-Kun Wang. (2015)
Noni (
Morinda citrifolia L.
) Fruit Extracts Improve Colon Microflora and Exert Anti-Inflammatory Activities in Caco-2 Cells
. Journal of Medicinal Food 18:6, pages 663-676.
Crossref
Crossref
Meriem Bensmira & Bo Jiang. (2015) Total phenolic compounds and antioxidant activity of a novel peanut based kefir. Food Science and Biotechnology 24:3, pages 1055-1060.
Crossref
Crossref
He Lu & Yu Zhu. (2015) Screening and molecular identification of overproducing γ-linolenic acid fungi and cloning the delta 6-desaturase gene. Biotechnology and Applied Biochemistry 62:3, pages 316-322.
Crossref
Crossref
Anna Starzyńska-Janiszewska, Bożena Stodolak & Agnieszka Wikiera. (2015) Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with <i>Rhizopus microsporus</i> var. <i>chinensis</i> and <i>Lactobacillus plantarum</i>. Food Science and Technology Research 21:6, pages 765-770.
Crossref
Crossref
M. Ferhan, N. Yan & M. Sain. (2015) Bark depolymerization during submerged fermentation using monofloral honey, a natural mediator substitute, and integration between laccases vs. bark biopolymers, characterized by Py-GC-MS. RSC Advances 5:20, pages 14937-14952.
Crossref
Crossref
Vedavyas R. Niveditha & Kandikere R. Sridhar. (2012) Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India. Journal of Food Science and Technology 51:11, pages 3253-3260.
Crossref
Crossref
Yu Xiao, Guangliang Xing, Xin Rui, Wei Li, Xiaohong Chen, Mei Jiang & Mingsheng Dong. (2014) Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. Journal of Functional Foods 10, pages 210-222.
Crossref
Crossref
Anna Starzyńska-Janiszewska, Bożena Stodolak & Barbara Mickowska. (2014)
Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (
Phaseolus vulgaris
) seeds
. Journal of the Science of Food and Agriculture 94:2, pages 359-366.
Crossref
Crossref
Kequan Zhou, Margaret Slavin, Herman Lutterodt, Monica Whent, N.A. Michael Eskin & Liangli Yu. 2013. Biochemistry of Foods. Biochemistry of Foods
3
48
.
Afaf Kamal-Eldin. 2012. Fermentation. Fermentation.
A Starzyńska-Janiszewska, B Stodolak, R Duliński & B Mickowska. (2012)
The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with
Rhizopus oligosporus
and
Aspergillus oryzae
strains
. Food Science and Technology International 18:2, pages 113-122.
Crossref
Crossref
Anupam Giri, Kazufumi Osako, Akira Okamoto, Emiko Okazaki & Toshiaki Ohshima. (2012) Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso. Journal of Food Science 77:2, pages C228-C235.
Crossref
Crossref
Dipayan Sarkar, Chandrakant Ankolekar & Kalidas Shetty. 2012. Emerging Trends in Dietary Components for Preventing and Combating Disease. Emerging Trends in Dietary Components for Preventing and Combating Disease
345
374
.
Chuan Chai, Hyun Kyoung Ju, Sang Cheol Kim, Jeong Hill Park, Johan Lim, Sung Won Kwon & Jeongmi Lee. (2012) Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities. Journal of Chromatography B 880, pages 42-49.
Crossref
Crossref
Tingtao Chen, Shunqiang Xiong, Shuying Jiang, Mengjuan Wang, Qinglong Wu & Hua Wei. (2011) Molecular identification of microbial community in Chinese douchi during post-fermentation process. Food Science and Biotechnology 20:6, pages 1633-1638.
Crossref
Crossref
Tingtao Chen, Mengjuan Wang, Shuying Jiang, Shunqiang Xiong, Daochen Zhu & Hua Wei. (2011) Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE. International Journal of Food Science & Technology 46:9, pages 1878-1883.
Crossref
Crossref
Se‐Jin Lim & Kyeong‐Jun Lee. (2011)
A Microbial Fermentation of Soybean and Cottonseed Meal Increases Antioxidant Activity and Gossypol Detoxification in Diets for Nile tilapia,
Oreochromis niloticus
. Journal of the World Aquaculture Society 42:4, pages 494-503.
Crossref
Crossref
A.O. ADEMILUYI & G. OBOH. (2011) ANTIOXIDANT PROPERTIES OF CONDIMENT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L. VERDC). Journal of Food Biochemistry 35:4, pages 1145-1160.
Crossref
Crossref
Chandrakant Ankolekar & Kalidas Shetty. 2011. Functional Foods, Nutraceuticals, and Degenerative Disease Prevention. Functional Foods, Nutraceuticals, and Degenerative Disease Prevention
341
355
.
Yu-Fei Chen, Shiow-Ling Lee & Cheng-Chun Chou. (2011) Fermentation with Aspergillus awamori Enhanced Contents of Amino Nitrogen and Total Phenolics as Well as the Low-Density Lipoprotein Oxidation Inhibitory Activity of Black Soybeans. Journal of Agricultural and Food Chemistry 59:8, pages 3974-3979.
Crossref
Crossref
Hye-Jin Park & In-Sook Kim. (2011) Antioxidant activities and anticancer effects of red yeast rice grown in the medium containing garlic. Food Science and Biotechnology 20:2, pages 297-302.
Crossref
Crossref
E.M. Yahia, J. De Jesus Ornelas-Paz & G.A. Gonzalez-Aguilar. 2011. Postharvest Biology and Technology of Tropical and Subtropical Fruits. Postharvest Biology and Technology of Tropical and Subtropical Fruits
21
78
.
Uljana Hesse-Orce, Scott DiGuistini, Christopher I Keeling, Ye Wang, Maria Li, Hannah Henderson, T Roderick Docking, Nancy Y Liao, Gordon Robertson, Robert A Holt, Steven JM Jones, Jörg Bohlmann & Colette Breuil. (2010) Gene discovery for the bark beetle-vectored fungal tree pathogen Grosmannia clavigera. BMC Genomics 11:1.
Crossref
Crossref
Anupam Giri, Akira Okamoto, Emiko Okazaki & Toshiaki Ohshima. (2010) Headspace Volatiles along with Other Instrumental and Sensory Analyses as Indices of Maturation of Horse Mackerel Miso. Journal of Food Science 75:8, pages S406-S417.
Crossref
Crossref
Jee-Yeon Lim, Jung Jee Kim, Dong Sub Lee, Gil Ho Kim, Jae-Yong Shim, Inhyung Lee & Jee-Young Imm. (2010) Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans. Food Chemistry 120:1, pages 255-260.
Crossref
Crossref
Yongjin Hu, Changrong Ge, Wei Yuan, Renjun Zhu, Wujiu Zhang, Lijuan Du & Jie Xue. (2010)
Characterization of fermented black soybean natto inoculated with
Bacillus natto
during fermentation
. Journal of the Science of Food and Agriculture 90:7, pages 1194-1202.
Crossref
Crossref
Dyah H. Wardhani, José A. Vázquez & Severino S. Pandiella. (2010) Optimisation of antioxidants extraction from soybeans fermented by Aspergillus oryzae. Food Chemistry 118:3, pages 731-739.
Crossref
Crossref
Seong-Yeong Kim, Heung-Soo Son & Sung-Hoon Oh. (2009) Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans. Preventive Nutrition and Food Science 14:2, pages 134-141.
Crossref
Crossref
I. Amadou, S. Yong-Hui, J. Sun & L. Guo-Wei. (2009) Fermented Soybean Products: Some Methods, Antioxidants Compound Extraction and their Scavenging Activity. Asian Journal of Biochemistry 4:3, pages 68-76.
Crossref
Crossref
Tapati Bhanja, Anjali Kumari & Rintu Banerjee. (2009) Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. Bioresource Technology 100:11, pages 2861-2866.
Crossref
Crossref
Dyah Hesti Wardhani, José Antonio Vázquez & Severino S. Pandiella. (2008) Mathematical Modeling of the Development of Antioxidant Activity in Soybeans Fermented with Aspergillus oryzae and Aspergillus awamori in the Solid State. Journal of Agricultural and Food Chemistry 57:2, pages 540-544.
Crossref
Crossref
Premsuda Saman, José Antonio Vázquez & Severino S. Pandiella. (2008) Controlled germination to enhance the functional properties of rice. Process Biochemistry 43:12, pages 1377-1382.
Crossref
Crossref
T. Bhanja, S. Rout, R. Banerjee & B.C. Bhattacharyya. (2008) Studies on the performance of a new bioreactor for improving antioxidant potential of rice. LWT - Food Science and Technology 41:8, pages 1459-1465.
Crossref
Crossref
Dyah Hesti Wardhani, José Antonio Vázquez & Severino S. Pandiella. (2008) Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures. Food Chemistry 111:1, pages 13-19.
Crossref
Crossref
Bożena Stodolak & Anna Starzyńska-Janiszewska. (2008)
The influence of tempeh fermentation and conventional cooking on anti-nutrient level and protein bioavailability (
in vitro
test) of grass-pea seeds
. Journal of the Science of Food and Agriculture 88:13, pages 2265-2270.
Crossref
Crossref
Kyoung-Chun Seo, Jeong-Sook Noh, Na-Ri Yi, Ji-Myung Choi, Eun-Ju Cho, Ji-Sook Han & Yeong-Ok Song. (2008) Free Radical Scavenging Activity of Methanol Extracts of Chungkukjang. Preventive Nutrition and Food Science 13:2, pages 77-83.
Crossref
Crossref
Yu-Ling Lee, Joan-Hwa Yang & Jeng-Leun Mau. (2008) Antioxidant properties of water extracts from Monascus fermented soybeans. Food Chemistry 106:3, pages 1128-1137.
Crossref
Crossref
I-Hsin Lee, Yu-Hsiang Hung & Cheng-Chun Chou. (2008) Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean. International Journal of Food Microbiology 121:2, pages 150-156.
Crossref
Crossref
María A Longo, Francisco J. Deive, Alberto Domínguez & MaÁngeles Sanromán. 2008. Current Developments in Solid-state Fermentation. Current Developments in Solid-state Fermentation
379
411
.
Sung-Sun Park, Sung-Hoon Oh, Won-Dai Choi, Kyung-Soo Ra & Hyung-Joo Suh. (2007) Changes in Physiochemical Properties during the Fermentation of Doenjang Prepared with Black Soybeans. Preventive Nutrition and Food Science 12:4, pages 234-241.
Crossref
Crossref
Chung Shil Kwak, Mee Sook Lee & Sang Chul Park. (2007) Higher antioxidant properties of Chungkookjang, a fermented soybean paste, may be due to increased aglycone and malonylglycoside isoflavone during fermentation. Nutrition Research 27:11, pages 719-727.
Crossref
Crossref
Yu-Hsiang Hung, Hui-Yu Huang & Cheng-Chun Chou. (2007) Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans. International Journal of Food Microbiology 118:1, pages 62-68.
Crossref
Crossref
Pairote Wongputtisin .Chartchai Khanongnuch .Puntipa Pongpiachanc .Saisamorn Lumyong .. (2007) Antioxidant Activity Improvement of Soybean Meal by Microbial Fermentation. Research Journal of Microbiology 2:7, pages 577-583.
Crossref
Crossref
I-Hsin Lee, Yu-Hsiang Hung & Cheng-Chun Chou. (2007) Total phenolic and anthocyanin contents, as well as antioxidant activity, of black bean koji fermented by Aspergillus awamori under different culture conditions. Food Chemistry 104:3, pages 936-942.
Crossref
Crossref
Chia-Hung Lin, Yi-Tien Wei & Cheng-Chun Chou. (2006) Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi. Food Microbiology 23:7, pages 628-633.
Crossref
Crossref
Ken M. Riedl, Yu Chu Zhang, Steven J. Schwartz & Yael Vodovotz. (2005) Optimizing Dough Proofing Conditions To Enhance Isoflavone Aglycones in Soy Bread. Journal of Agricultural and Food Chemistry 53:21, pages 8253-8258.
Crossref
Crossref
M.J.R. Nout & J.L. Kiers. (2005) Tempe fermentation, innovation and functionality: update into the third millenium. Journal of Applied Microbiology 98:4, pages 789-805.
Crossref
Crossref
Patrick P. McCue & Kalidas Shetty. (2005) Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures. Process Biochemistry 40:5, pages 1791-1797.
Crossref
Crossref
Patrick P. McCue & Kalidas Shetty. (2005) A model for the involvement of lignin degradation enzymes in phenolic antioxidant mobilization from whole soybean during solid-state bioprocessing by Lentinus edodes. Process Biochemistry 40:3-4, pages 1143-1150.
Crossref
Crossref
Ramona Lichtenthäler & Friedhelm Marx. (2004) Total Oxidant Scavenging Capacities of Common European Fruit and Vegetable Juices. Journal of Agricultural and Food Chemistry 53:1, pages 103-110.
Crossref
Crossref
Yu Chu Zhang, Jae Hwan Lee, Yael VodovotzSteven J. Schwartz. (2004) Changes in Distribution of Isoflavones and β-Glucosidase Activity During Soy Bread Proofing and Baking. Cereal Chemistry Journal 81:6, pages 741-745.
Crossref
Crossref
Patrick McCue, Akiyo Horii & Kalidas Shetty. (2004) Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state bioprocessing is associated with enhanced production of laccase. Innovative Food Science & Emerging Technologies 5:3, pages 385-392.
Crossref
Crossref
Reena Randhir, Dhiraj Vattem & Kalidas Shetty. (2004) Solid-state bioconversion of fava bean by Rhizopus oligosporus for enrichment of phenolic antioxidants and l-DOPA. Innovative Food Science & Emerging Technologies 5:2, pages 235-244.
Crossref
Crossref
PATRICK McCUE, AKIYO HORII & KALIDAS SHETTY. (2003) SOLID-STATE BIOCONVERSION OF PHENOLIC ANTIOXIDANTS FROM DEFATTED SOYBEAN POWDERS BY RHIZOPUS OLIGOSPORUS: ROLE OF CARBOHYDRATE-CLEAVING ENZYMES. Journal of Food Biochemistry 27:6, pages 501-514.
Crossref
Crossref