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malonylgenistin

National Institutes of Health

Papers overview

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2015
2015
Changes in the compositions (isoflavone, protein, oil, and fatty acid) and antioxidant properties were evaluated in healthy… 
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2015
2015
This study examined the macronutrients, phytochemicals, and antioxidant activities of yellow soybean sprout (YSS) and green… 
2012
2012
Ultra high pressure liquid chromatography (UHPLC) has become a widely used technique in separation science as it can shorten… 
Highly Cited
2011
Highly Cited
2011
The aim of this study was to identify the bitter receptor(s) that recognize the bitter taste of the soy isoflavone genistein… 
Highly Cited
2005
Highly Cited
2005
The effect of germination on isoflavone contents in two soybean varieties (Hutcheson and Caviness) was investigated. Soybean… 
2004
2004
Isoflavones are a class of compounds present in high amounts in soybean seeds, which can be used for prevention and treatment of… 
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Highly Cited
2003
Highly Cited
2003
Abstract The popularity of soybeans is increasing as soybean products are now regarded as healthy foods, partly due to the… 
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Highly Cited
2003
Highly Cited
2003
The impact of simulated digestion on the stability and bioaccessibility of isoflavonoids from soy bread was examined using… 
Highly Cited
2002
Highly Cited
2002
The isoflavone aglycon and glucoconjugate content of commercially prepared and "home-prepared" high- and low-soy foods selected… 
2001
2001
Four isoflavone components were purified from soybean extract by high-speed counter-current chromatography (HSCCC). Two types of…