Papers mentioning soybean or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
To investigate differences in volatile compound production among Staphylococcus species during soybean fermentation, Staphylococcus equorum, S. succinus, and S. xylosus isolated fr... Read full abstract on PubMed →
As a traditional fermented soybean product in China, douchi is rich in diversity and varies from place to place. Because of the significance in food culture, the douchi from Sichua... Read full abstract on PubMed →
This study aimed to prepare oregano essential oil microcapsules (EOMs) by the active coalescence method using gelatin and sodium alginate as wall materials and oregano essential oi... Read full abstract on PubMed →
This study examined the physicochemical properties, flavor, and quality characteristics of tofu made from three Korean soybean cultivars (Daewonkong, Seonpung, Seonyu2ho) grown in... Read full abstract on PubMed →
Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors limit its consumption. Fermentation is an effective way to improve its flavor and nutri... Read full abstract on PubMed →
The objective of this study was to determine the effects of growing stage (GS) on morphological and chemical composition of whole-plant soybean (WPS), and fermentative profile and... Read full abstract on PubMed →
Sufu, a traditional Chinese fermented soybean food, had its flavor and quality influenced by the specific strains and fermentation environment. To investigate how microbial communi... Read full abstract on PubMed →
Natural ovicidal and repellent agents against Periplaneta americana L. are urgently needed, and plant essential oils (EOs) can assume this role quite readily. In this study, ovicid... Read full abstract on PubMed →
Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves... Read full abstract on PubMed →
To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20... Read full abstract on PubMed →
Plant-based meat substitutes are emerging as healthy, balanced, and sustainable non-animal alternatives to alleviate stress from the increased demand for meat products. In this stu... Read full abstract on PubMed →
Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extra... Read full abstract on PubMed →
BACKGROUND: Soybean is one of the 8 foods that causes the most significant rate of food allergies in the USA and Europe. Thermal processing may impact on the allergenic potential o... Read full abstract on PubMed →
Mosquitoes are carriers of infectious diseases due to the presence of disease-transmitting vehicles such as parasites and vectors, causing severe health-related consequences to oth... Read full abstract on PubMed →
Customized fermentation approaches are necessary due to the differences in the characteristics of Coffea arabica (Arabica) and Coffea canephora (Conilon) coffees. Therefore, this w... Read full abstract on PubMed →
The present work provides a detailed study of <i>Convolvulus cantabrica</i> L., a plant belonging to the family Convolvulaceae and the genus <i>Convolvulus</i>. The selection of th... Read full abstract on PubMed →
<h4>Objective</h4>In investigating the effect of alcohol intake on the in vitro development of preantral follicles, physiological differences across estrous cycle phases in mice pr... Read full abstract on PubMed →
Persicaria bistorta is a perennial herb used traditionally in treating various ailments, including diarrhea, abdominal pain, and bleeding. In this study, we used gas chromatography... Read full abstract on PubMed →
Tea stems are a type of tea by-product, and a considerable amount of them is discarded during picking, with their value often being overlooked. To enhance the utilization of tea st... Read full abstract on PubMed →
Upward trend in the use of food supplements urged the assessment of their safety. Eighty-eight liquid herbal supplements collected in Novi Sad (Serbia) in 2018 (36 samples) and 202... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.