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.
Parasitic nematodes cause great annual loss in the agricultural industry globally. <i>Arthrobotrys oligospora</i> is the most prevalent and common nematode-trapping fungus (NTF) in... Read full abstract on PubMed →
Inflammation is a protective mechanism against harmful stimuli. There are two types of inflammation, acute and chronic, and severe diseases such as cardiovascular disease and cance... Read full abstract on PubMed →
Penicillium roqueforti is a major food-spoilage fungus known for its high resistance to the food preservative sorbic acid. Here, we demonstrate that the minimum inhibitory concentr... Read full abstract on PubMed →
Ultrasensitive determination of sorbic acid in food is essential for the assessment of the food quality. Therefore, two sensors based on nanographene decorated with gold nanopartic... Read full abstract on PubMed →
The effects of four kinds of lactic acid bacteria (LAB) and one bifidobacteria on nutritional composition, antioxidant activity, volatile compounds and stability properties of ferm... Read full abstract on PubMed →
Chemosensory neurons translate perception of external chemical cues, including odorants, tastants, and pheromones, into information that drives attraction or avoidance motor progra... Read full abstract on PubMed →
BACKGROUND: Cheonggukjang is a traditional fermented soybean paste that is mostly consumed in Korea. However, the biological activities of Cheonggukjang specific compounds have not... Read full abstract on PubMed →
Nowadays, the sorbates are the third largest group of antimicrobial preservatives in food and pharmaceutical industries, following the parabens and benzoates whose safety is questi... Read full abstract on PubMed →
The general spread of <i>Tribulus terrestris</i> L. (South Africa, Australia, Europe, and India), the high content of active ingredients (in particular sterol saponins, as well as... Read full abstract on PubMed →
Zygosaccharomyces bailii is a non-Saccharomyces budding yeast known as one of the most aggressive food spoilage microorganisms, often isolated as a contaminant during wine fermenta... Read full abstract on PubMed →
The present manuscript proposes a novel approach to assess the impact of food additives on human metabolism by analysing their effect on biomarker enzyme activity. Alterations in t... Read full abstract on PubMed →
Fusarium graminearum is the causal agent of Fusarium head blight (FHB) and Gibberella ear rot (GER), two devastating diseases of wheat, barley, and maize. Furthermore, F. graminear... Read full abstract on PubMed →
Rice (Oryza sativa) is an excellent resource; it comprises 25% of the total caloric intake of the world\u27s population, and rice plants yield many types of bioactive compounds. To... Read full abstract on PubMed →
Immune system activation and inflammation are deeply involved in the pathogenesis of a variety of diseases including infections, autoimmunity and malignancy as well as allergy and... Read full abstract on PubMed →
Quantitative resistance is generally controlled by several genes. More than 100 resistance quantitative trait loci (QTLs) have been identified in wheat and barley against Fusarium... Read full abstract on PubMed →
Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-proce... Read full abstract on PubMed →
Sorbic acid (E200) and its salts (potassium and calcium sorbate: E202 and E203) are allowed for use as preservatives in numerous processed foods. Sorbic acid had a conjugated syste... Read full abstract on PubMed →
Only seldom have food additives been shown to cause true allergic (immunological) reactions. Adverse effects due to various pharmacological or other mechanisms are much more common... Read full abstract on PubMed →
and food security. The ancient process of fermentation and subsequent fermented foods have provided vital staples for mankind throughout history. It has evolved over the years with... Read full abstract on PubMed →
JSPP6_1 and GJY1_3 were isolated from naturally fermented soybean paste. In order to understand the potential role of the two strains in the fermentation of soybean paste, both str... 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.