Citations (22)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (1)
Xin Rui, Xiao Xu, Han Wu, Wei Li, Xiaohong Chen, Mei Jiang & Mingsheng Dong. (2014) A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods. International Journal of Food Sciences and Nutrition 65:6, pages 667-672.
Read now
Read now
Articles from other publishers (21)
Jin Xie & Michael Gänzle. (2023) Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?. International Journal of Food Microbiology 407, pages 110399.
Crossref
Crossref
Ankit P. Laddha & Yogesh A. Kulkarni. (2023) Pharmacokinetics, pharmacodynamics, toxicity, and formulations of daidzein: An important isoflavone. Phytotherapy Research 37:6, pages 2578-2604.
Crossref
Crossref
Bowei Zhang, Yunhui Zhang, Xiaolong Xing & Shuo Wang. (2022) Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism. Current Opinion in Food Science 48, pages 100941.
Crossref
Crossref
Xinyue Xu, Huaitian Cui, Jiaxin Xu, Zhiheng Yuan, Xiaoqing Liu, Xiangrong Fan, Jun Li, Danshi Zhu & He Liu. (2022) Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder. LWT 157, pages 113096.
Crossref
Crossref
Tirath Raj, K. Chandrasekhar, A. Naresh Kumar & Sang-Hyoun Kim. (2021) Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries. Systems Microbiology and Biomanufacturing 2:1, pages 14-40.
Crossref
Crossref
Ahkam Saddam Seyed Hameed, Parkash Singh Rawat, Xiangfeng Meng & Weifeng Liu. (2020) Biotransformation of dietary phytoestrogens by gut microbes: A review on bidirectional interaction between phytoestrogen metabolism and gut microbiota. Biotechnology Advances 43, pages 107576.
Crossref
Crossref
Bing‐Juan Li. (2019) Advances in exploring equol production and application. Journal of Food Processing and Preservation 43:11.
Crossref
Crossref
Baltasar Mayo, Lucía Vázquez & Ana Belén Flórez. (2019) Equol: A Bacterial Metabolite from The Daidzein Isoflavone and Its Presumed Beneficial Health Effects. Nutrients 11:9, pages 2231.
Crossref
Crossref
Jeong Eun Kwon, Jaewon Lim, Ina Bang, Inhye Kim, Donghyuk Kim & Se Chan Kang. (2019)
Fermentation product with new equol‐producing
Lactobacillus paracasei
as a probiotic‐like product candidate for prevention of skin and intestinal disorder
. Journal of the Science of Food and Agriculture 99:9, pages 4200-4210.
Crossref
Crossref
Flórez, Vázquez, Rodríguez, Redruello & Mayo. (2019) Transcriptional Regulation of the Equol Biosynthesis Gene Cluster in Adlercreutzia equolifaciens DSM19450T. Nutrients 11:5, pages 993.
Crossref
Crossref
Shaw Watanabe & Mari Uehara. 2019. The Role of Functional Food Security in Global Health. The Role of Functional Food Security in Global Health
379
394
.
Victoria J. Vieira-Potter, Tzu-Wen L. Cross, Kelly S. Swanson, Saurav J. Sarma, Zhentian Lei, Lloyd W. Sumner & Cheryl S. Rosenfeld. (2018) Soy-Induced Fecal Metabolome Changes in Ovariectomized and Intact Female Rats: Relationship with Cardiometabolic Health. Scientific Reports 8:1.
Crossref
Crossref
Yuika Kawada, Tomoko Goshima, Rie Sawamura, Shin-ichiro Yokoyama, Emiko Yanase, Toshio Niwa, Akio Ebihara, Mizuho Inagaki, Keiichi Yamaguchi, Kazuo Kuwata, Yuta Kato, Osamu Sakurada & Tohru Suzuki. (2018) Daidzein reductase of Eggerthella sp. YY7918, its octameric subunit structure containing FMN/FAD/4Fe-4S, and its enantioselective production of R-dihydroisoflavones. Journal of Bioscience and Bioengineering 126:3, pages 301-309.
Crossref
Crossref
Jingsi Gu, Tongjie Liu, Juan Hou, Lilong Pan, Faizan A. Sadiq, Lei Yuan, Huanyi Yang & Guoqing He. (2018) Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu. Food Research International 111, pages 689-698.
Crossref
Crossref
Baltasar Mayo, Lucía Guadamuro, Ana Belén Flórez & Susana Delgado. 2017. Exploring the Nutrition and Health Benefits of Functional Foods. Exploring the Nutrition and Health Benefits of Functional Foods
223
253
.
Catherine Bennetau-Pelissero. (2016) Risks and benefits of phytoestrogens. Current Opinion in Clinical Nutrition & Metabolic Care 19:6, pages 477-483.
Crossref
Crossref
Seung-Gyun Woo, So-Yeon Lee, Go-Woon Choi, You-Jin Hong, So-Min Lee, Kang Gyun Park & Yong-Bin Eom. (2015) Bacterial Identification and Detection of Equol in Korean Soybean Paste. Korean Journal of Clinical Laboratory Science 47:4, pages 286-291.
Crossref
Crossref
Fatemeh Rafii. (2015) The Role of Colonic Bacteria in the Metabolism of the Natural Isoflavone Daidzin to Equol. Metabolites 5:1, pages 56-73.
Crossref
Crossref
Ryoichi Masuda. (2015) Soybean Fermentation Produced Equol and Improved Separation Soymilks. NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI Nippon Shokuhin Kagaku Kogaku Kaishi 62:7, pages 354-355.
Crossref
Crossref
Kyuichi Kawabata, Rie Mukai & Akari Ishisaka. (2015) Quercetin and related polyphenols: new insights and implications for their bioactivity and bioavailability. Food & Function 6:5, pages 1399-1417.
Crossref
Crossref
Mandeep K. Virk-Baker, Stephen Barnes, Helen Krontiras & Tim R. Nagy. (2014) S-(−)equol producing status not associated with breast cancer risk among low isoflavone-consuming US postmenopausal women undergoing a physician-recommended breast biopsy. Nutrition Research 34:2, pages 116-125.
Crossref
Crossref