malonylgenistin

Changes in the compositions (isoflavone, protein, oil, and fatty acid) and antioxidant properties were evaluated in healthy… Expand

This study examined the macronutrients, phytochemicals, and antioxidant activities of yellow soybean sprout (YSS) and green… Expand

Ultra high pressure liquid chromatography (UHPLC) has become a widely used technique in separation science as it can shorten… Expand

The aim of this study was to identify the bitter receptor(s) that recognize the bitter taste of the soy isoflavone genistein… Expand

1H NMR spectra were recorded of methanolic extracts of seven soybean varieties (Glycine max.), cultivated using traditional and… Expand

The conversion and degradation of malonylglucosides were kinetically characterized under elevated pH/heat conditions… Expand

The effect of germination on isoflavone contents in two soybean varieties (Hutcheson and Caviness) was investigated. Soybean… Expand

Abstract The popularity of soybeans is increasing as soybean products are now regarded as healthy foods, partly due to the… Expand

The impact of simulated digestion on the stability and bioaccessibility of isoflavonoids from soy bread was examined using… Expand

The isoflavone aglycon and glucoconjugate content of commercially prepared and "home-prepared" high- and low-soy foods selected… Expand