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5 results for isoflavone.

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Review of Soybean Phytochemicals and Their Bioactive Properties Relevant for Skin Health
by Jong-Eun Kim, Young-Gyu Kang, Jun Seong Park, Tae-Gyu Lim and Ki Won Lee
Journal of Food and Nutrition Research. 2017, 5(11), 852-858. DOI: 10.12691/jfnr-5-11-9
Pub. Date: November 16, 2017Views: 15592Downloads: 14526
anthocyanins isoflavones skin health soybean soy peptide
Abstract Full Text PDF (326 KB) Full Text HTML Full Text ePUB (103 KB)
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Combined Effects of Soy Isoflavones and Docosahexaenoic Acid on Osteoclast Formation
by Shinichi Katsumata, Gabrielle G. Plimmer, Miki Tadaishi, Yuko Tousen, Yoshiko Ishimi and Marlena C. Kruger
Journal of Food and Nutrition Research. 2016, 4(7), 429-435. DOI: 10.12691/jfnr-4-7-3
Pub. Date: July 14, 2016Views: 18536Downloads: 17367
soy isoflavones docosahexaenoic acid osteoclast formation mouse bone marrow cells RAW 264.7 cells
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Impact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity
by Thiana Claudia Freire Esteves, Veronica Calado, Adriana Farah, Adelia Ferreira de Faria-Machado, Ronoel Luiz de Oliveira Godoy, Manuela Cristina Pessanha de Araujo Santiago, Sidney Pacheco, Rosires Deliza, Mercedes Concórdia Carrão-Panizzi and Ilana Felberg
Journal of Food and Nutrition Research. 2022, 10(7), 503-510. DOI: 10.12691/jfnr-10-7-9
Pub. Date: July 21, 2022Views: 5952Downloads: 6338
Glycine max (L.) Merrill black soybean pasteurization anthocyanin isoflavone flavonoids
Abstract Full Text PDF (397 KB) Full Text HTML Full Text ePUB (1086 KB)
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Pre-treatment of Soy Slurry with Viscozyme L and the Concentration of Sugars and Isoflavones and the Microstructure of Silken Tofu
by Michele Rosset and Adelaide Del Pino Beléia
Journal of Food and Nutrition Research. 2014, 2(3), 130-135. DOI: 10.12691/jfnr-2-3-7
Pub. Date: April 28, 2014Views: 29700Downloads: 25713Citations: 2
carbohydrase oligosaccharides soybean curd scanning electron microscopy
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Characteristic and Isoflavone Level of Soymilk Fermented by Single and Mixed Culture of Lactobacillus plantarum and Yoghurt Starter
by Darimiyya Hidayati, Soetjipto and Annis Catur Adi
Journal of Food and Nutrition Research. 2021, 9(1), 55-60. DOI: 10.12691/jfnr-9-1-9
Pub. Date: January 27, 2021Views: 5471Downloads: 6654
daidzein genistein mixed culture soymilk and single culture
Abstract Full Text PDF (155 KB) Full Text HTML Full Text ePUB (73 KB)
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