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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… Expand
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2015
2015
This study examined the macronutrients, phytochemicals, and antioxidant activities of yellow soybean sprout (YSS) and green… Expand
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2012
2012
Ultra high pressure liquid chromatography (UHPLC) has become a widely used technique in separation science as it can shorten… Expand
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2011
2011
The aim of this study was to identify the bitter receptor(s) that recognize the bitter taste of the soy isoflavone genistein… Expand
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2010
2010
1H NMR spectra were recorded of methanolic extracts of seven soybean varieties (Glycine max.), cultivated using traditional and… Expand
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2007
2007
The conversion and degradation of malonylglucosides were kinetically characterized under elevated pH/heat conditions… Expand
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Highly Cited
2005
Highly Cited
2005
The effect of germination on isoflavone contents in two soybean varieties (Hutcheson and Caviness) was investigated. Soybean… Expand
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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… Expand
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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… Expand
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Highly Cited
2002
Highly Cited
2002
The isoflavone aglycon and glucoconjugate content of commercially prepared and "home-prepared" high- and low-soy foods selected… Expand
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