| [1] |
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng.
Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)
[J]. FOOD SCIENCE, 2020, 41(7): 124-130.
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| [2] |
WANG Na, WU Changling, CHEN Fanfan, LI Yang, TENG Fei.
Effect of High Pressure Homogenization on Soybean Protein Isolate-Soybean Isoflavone Interaction and Functional Properties of Their Complex
[J]. FOOD SCIENCE, 2020, 41(19): 146-153.
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| [3] |
LIANG Wenou, ZHAO Lichao, FANG Xiang, WANG Li.
Progress in the Research of the Interactions of Soy Isoflavones with Gut Microbiota
[J]. FOOD SCIENCE, 2019, 40(9): 283-289.
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| [4] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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| [5] |
JIANG Lianzhou, XUN Chongrong, WU Changling, Просеков Александр ЮРЬЕВИЧ, FAN Zhijun, LI Yang, XU Zhenguo, WANG Zhongjiang.
Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping
[J]. FOOD SCIENCE, 2018, 39(22): 220-226.
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| [6] |
TIAN Xiao, JIN Meihua, LIU Liyuan, HE Xin, QUAN Jishu.
Pro-apoptotic Mechanism of Soy Isoflavones on Transplanted Hepatoma Cells in Mice
[J]. FOOD SCIENCE, 2018, 39(17): 122-126.
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| [7] |
LI Xiaomei, CHEN Zhiqiu, XIANG Shixin.
Effect of Combined Alkali-Low Pressure Processing on the Conversion of Soybean Isoflavones to Aglycones
[J]. FOOD SCIENCE, 2018, 39(14): 288-295.
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| [8] |
YAO Yijun, WANG Lifeng, JU Xingrong.
Immobilization of β-Glucosidase onto Cellulose Particles for Application in Hydrolysis of Soybean Isoflavones
[J]. FOOD SCIENCE, 2017, 38(24): 177-182.
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| [9] |
ZHANG Qi, YI Junpeng, LI Xin, WANG Xinsheng, LI Bing, ZHU Wenxue.
Effect of Steam Explosion on Total Isoflavone Content and Antioxidant Capacity of Puerariae thomsonii Radix
[J]. FOOD SCIENCE, 2016, 37(9): 40-44.
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| [10] |
ZHANG Xiaosong, ZHANG Boya, ZHANG Yongzhong, JIN Hua.
Process Optimization by Response Surface Methodology for Hydrolysis of Fructus Sophorae Isoflavones by“Amano” β-Glucosidase
[J]. FOOD SCIENCE, 2016, 37(6): 82-88.
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| [11] |
LIU Kemei, NIE Ting, PAN Dongliang, HU Chuan, LU Yu, YU Bo.
Structure-Activity Relationship of Four Isoflavones for Scavenging Free Radicals Evaluated by Quantum Chemistry Calculation
[J]. FOOD SCIENCE, 2016, 37(23): 1-6.
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| [12] |
CHEN Xu, YANG Runqiang, GU Zhenxin.
Cultivar Selection for Isoflavone Accumulation and Kinetics of Soybean Germination under UV-B Radiation
[J]. FOOD SCIENCE, 2016, 37(13): 107-113.
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| [13] |
JIAO Caifeng, YANG Runqiang, GU Zhenxin*.
Formation Mechanism and Factors Influencing Accumulation of Isoflavones in Edible Plants
[J]. FOOD SCIENCE, 2015, 36(11): 256-260.
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| [14] |
ZHAO Xin, QIAN Yu.
Gastric Ulcer-Preventive Activity of Lactobacillus fermentum Zhao Isolated from Yak Yogurt
[J]. FOOD SCIENCE, 2014, 35(17): 236-240.
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| [15] |
ZHU Zhen-yuan, XUE Jing, LIU Xiao-cui, MENG Meng, TANG Ya-li, ZHANG Jun, GUO Rong.
Puerarin and Isoflavones from Kudzu Root (Pueraria lobata Ohwi) Prevent Acute Drunkenness and Relieve Alcoholism in Mice
[J]. FOOD SCIENCE, 2014, 35(15): 247-250.
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