1 |
Brown JP. Hydrolysis of glycosides and esters. pp. 109-144. In: Role of the Gut Flora Intoxicity and Cancer. Rowland IR (ed). Academic Press, San Diego, CA, USA (1988)
|
2 |
Wang HJ, Murphy PA. Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year, and location. J. Agr. Food Chem. 42: 1674-1677 (1994)
DOI
ScienceOn
|
3 |
Friend DR, Chang GW. A colon-specific drug delivery system based on drug glycosides and the glycosidases of colonic bacteria. J. Med. Chem. 27: 261-266 (1984)
DOI
|
4 |
Lee YS, Homma S. Desalting by electrodialysis to measure iron chelating activity of melanoidin in soy sauce and fish sauce. Nippon Shokuhin Kogyo Gakk. 38: 556-562 (1991)
DOI
|
5 |
Seo JS, Han EM, Lee TS. Effect of meju shapes and strains on the chemical composition of soybean paste. J. Korean Soc. Food Sci. Nutr. 4: 1-9 (1986)
|
6 |
Vendenbergh PA. Lactic acid bacteria, their metabolic products and interference with microbial growth. FEMS Microbiol. Rev. 12: 221-237 (1993)
DOI
|
7 |
Lori C, Neil CB, Kenneth D, Setchell R, Stephen B. Genistein, daidzein, and their conjugates: Antitumor isoflavones in soybeans foods from American and Asian diets. J. Agr. Food Chem. 41: 1961-1967 (1993)
DOI
ScienceOn
|
8 |
Park YK, Alencar SM, Nery IA, Aguiar CL, Pacheco TARC. Enrichment of isoflavone aglycones in extracted soybean isoflavones by heat and fungal . Food Sci. Ind. 34: 14-19 (2001)
|
9 |
Strauss L, Mäkela S, Joshi S, Huhtaniemi I, Santti R. Genistein exerts estrogenlike effects in male mouse reproductive tract. Mol. Cell Endocrinol. 144: 83-93 (1998)
DOI
|
10 |
Choi SY, Cheigh MJ, Lee JJ, Kim HJ, Hong SS, Chung KS, Lee BK. Growth suppression effect of traditional fermented soybean paste (doenjang) on the various tumor cells. J. Korean Soc. Food Sci. Nutr. 28: 458-463 (1999)
|
11 |
Wang HJ, Murphy PA. Isoflavone contents in commercial soybean foods. J. Agr. Food. Chem. 42: 1666-1673 (1994)
DOI
ScienceOn
|
12 |
Krishinan HB. Identification of genistein, an anticarcinogenic compound, in the edible tubers of the American groundnut (Apios americana Medikus). Crop Sci. 38: 1052-1056 (1998)
DOI
ScienceOn
|
13 |
USDA, Iowa State University. Database on the isoflavone contents of foods. Available from: http://www.nal.usda.gov/fnic/foodcomp/Data/isoflav/isoflav.html. Accessed Oct. 25, 2004
|
14 |
Oh JH, Lee I. Search for to convert glycons to aglycons in foods. J. Sci. Inst. Kookmin Univ., Korea 26: 161-167 (2008)
|
15 |
Lee MH, Park YH, Oh HS, Kwak TS. Isoflavone content in soybean and its processed products. J. Food Sci. Technol. 34: 365-369 (2002)
|
16 |
Kim JS, Yoon S. Isoflavone contents and activity of soybean, meju, and doenjang. Korean J. Food Nutr. 31: 1405-1409 (1999)
|
17 |
Jeong JH, Kim JS. Studies on the contents of free amino acids, organic acids, and isoflavones in commercial soybean paste. J. Korean Soc. Food Sci. Nutr. 27: 10-15 (1998)
|
18 |
Miura M, Gomyo T. Effects of melanoidin on cholesterol in plasma, liver, and feces in rats fed a high-cholesterol diet. Agr. Biol. Chem. 52: 2403-2408 (1988)
DOI
|
19 |
Bae EA, Kwon TW, Moon GS. Isoflavone contents and antioxidative effects of soybeans, soybean curd, and their byproducts. J. Korean Soc. Food Sci. Nutr. 26: 371-375 (1997)
|
20 |
Zuccarello F, Buemi G, Gandolfo C, Contino A. Barbituric and thiobarbituric acids: A conformational and spectroscopic study. Spectrochim. Acta A 59: 139-151 (2003)
DOI
ScienceOn
|