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.
Improving dietary folate intake is a central public health goal. However, critical voices have become louder warning of too high intake of folic acid. Safety concerns of a high fol... Read full abstract on PubMed →
The role of folic acid and homocysteine in pregnancy is becoming clearer. The efforts of many countries to prevent neural tube defects through public awareness of folic acid have b... Read full abstract on PubMed →
The results of the British Medical Research Council's randomized controlled trial proved that folic acid can prevent spina bifida and anencephaly. The trial provided critical scien... Read full abstract on PubMed →
GABA (γ-aminobutyric acid) is a non-protein amino acid that occurs naturally in the human brain, animals, plants and microorganisms. It is primarily produced by the irreversible ac... Read full abstract on PubMed →
Microbial biopolymers have emerged as promising solutions for environmental pollution-related human health issues. Poly-γ-glutamic acid (γ-PGA), a natural anionic polymeric compoun... Read full abstract on PubMed →
This research introduces a non-enzymatic electrochemical sensor utilizing flower-like nickel oxide/carbon (fl-NiO/C) microspheres for the precise detection of L-glutamic acid (LGA)... Read full abstract on PubMed →
Poly-gamma-glutamic acid (γ-PGA) is a biodegradable, non-toxic, ecofriendly, and non-immunogenic biopolymer. Its phenomenal properties have gained immense attention in the field of... Read full abstract on PubMed →
Taste perception is crucial for the critical evaluation of food constituents in human and other vertebrates. The five basic taste qualities salty, sour, sweet, umami (in humans mai... Read full abstract on PubMed →
Bio-derived materials have long been harnessed for their potential as backbones of biodegradable constructs. With increasing understanding of organismal biochemistry and molecular... Read full abstract on PubMed →
γ-aminobutyric acid (GABA) is synthesised by glutamic acid decarboxylase which catalyses the decarboxylation of L-glutamic acid. L-glutamic acid is formed by α-ketoglutarate in the... Read full abstract on PubMed →
Poly-γ-glutamic acid (γ-PGA) is a naturally occurring biopolymer made from repeating units of l-glutamic acid, d-glutamic acid, or both. Since some bacteria are capable of vigorous... Read full abstract on PubMed →
Poly-γ-glutamic acid (γ-PGA) is a naturally occurring biopolymer made up of repeating units of l-glutamic acid, d-glutamic acid or both. γ-PGA can exhibit different properties (con... Read full abstract on PubMed →
The L-isoleucine-4-dioxygenase converts L-isoleucine (Ile) into(2S,3R,4S)-4-(OH)-isoleucine (4-HIL), a naturally occurring hydroxyl amino acid, which is a promising compound for dr... Read full abstract on PubMed →
L-isoleucine, an essential amino acid, is widely used in the pharmaceutical and food industries. However, the current production efficiency is insufficient to meet the increasing d... Read full abstract on PubMed →
AIMS: Fusarium graminearum is a toxic fungus that affects food and feed crops. Piper sarmentosum extract (PSE) is a potential source of anti-mildew natural products for the food an... Read full abstract on PubMed →
As one of the three branched-chain amino acids essential for human body, L-isoleucine is widely used in food, medicine, and feed industries. At present, L-isoleucine is mainly prod... Read full abstract on PubMed →
The l-aspartate amino acids (AFAAs) are constituted of l-aspartate, l-lysine, l-methionine, l-threonine and l-isoleucine. Except for l-aspartate, AFAAs are essential amino acids th... Read full abstract on PubMed →
The L-aspartate family amino acids (AFAAs), L-threonine, L-lysine, L-methionine and L-isoleucine have recently been of much interest due to their wide spectrum of applications incl... Read full abstract on PubMed →
Safe and eco-friendly preservatives are crucial to preventing food spoilage and illnesses, as foodborne diseases caused by pathogens result in approximately 600 million cases of il... Read full abstract on PubMed →
ε-Poly-l-lysine (ε-PL) is a natural homo-poly(amino acid) which can be produced by microorganisms. With the advantages in broad-spectrum antimicrobial activity, biodegradability, a... 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.