(Q42945206)

English

Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage

scientific article published on June 18, 2010

In more languages

default for all languages

No label defined

No description defined

Statements

scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

11 November 2017

Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage (English)

1 reference

Europe PubMed Central

PubMed publication ID

11 November 2017

0 references

Lactobacillus helveticus

object named as

Lactobacillus helveticus

1 reference

based on heuristic

inferred from title

Streptococcus thermophilus

object named as

Streptococcus thermophilus

1 reference

based on heuristic

inferred from title

Julia M Green-Johnson

4

object named as

Julia M. Green-Johnson

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A20688240

17 June 2024

author name string

Claude P. Champagne

1

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A20688240

17 June 2024

Thomas A. Tompkins

2

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A20688240

17 June 2024

Nicole D. Buckley

3

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A20688240

17 June 2024

language of work or name

1 reference

National Center for Biotechnology Information

PubMed publication ID

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=20688240

17 June 2024

publication date

18 June 2010

1 reference

Europe PubMed Central

PubMed publication ID

11 November 2017

full work available at URL

https://api.elsevier.com/content/article/PII:S0740002010001425?httpAccept=text/xml

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

https://api.elsevier.com/content/article/PII:S0740002010001425?httpAccept=text/plain

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Food Microbiology

1 reference

Europe PubMed Central

PubMed publication ID

11 November 2017

27

1 reference

Europe PubMed Central

PubMed publication ID

11 November 2017

7

1 reference

Europe PubMed Central

PubMed publication ID

11 November 2017

968-972

1 reference

Europe PubMed Central

PubMed publication ID

11 November 2017

Effects of probiotic bacteria, isoflavones and simvastatin on lipid profile and atherosclerosis in cholesterol-fed rabbits: a randomized double-blind study

3

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria

6

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk

7

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Decreased circulating levels of tumor necrosis factor-alpha in postmenopausal women during consumption of soy-containing isoflavones

11

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones

16

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Skeletal benefits of soy isoflavones: a review of the clinical trial and epidemiologic data

17

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Effects of lactulose supplementation on the growth of bifidobacteria and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk

20

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli

21

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Bioconversion of soy isoflavones daidzin and daidzein by Bifidobacterium strains

23

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Antioxidant activity of phytoestrogenic isoflavones

24

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Nutritional and Healthful Aspects of Cultured and Culture-Containing Dairy Foods

26

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Effects of a probiotic soy product and physical exercise on formation of pre-neoplastic lesions in rat colons in a short-term model of carcinogenic

28

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids

29

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk

33

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Effects of fermentation temperature on the content and composition of isoflavones and beta-glucosidase activity in sufu

34

1 reference

10.1016/J.FM.2010.06.003

https://api.crossref.org/works/10.1016/J.FM.2010.06.003

17 June 2024

Identifiers

10.1016/J.FM.2010.06.003

1 reference

Europe PubMed Central

PubMed publication ID

11 November 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

11 November 2017

ResearchGate publication ID

0 references

Sitelinks

Wikipedia(0 entries)

Wikibooks(0 entries)

Wikinews(0 entries)

Wikiquote(0 entries)

Wikisource(0 entries)

Wikiversity(0 entries)

Wikivoyage(0 entries)

Wiktionary(0 entries)

Multilingual sites(0 entries)

Retrieved from "https://www.wikidata.org/w/index.php?title=Q42945206&oldid=2182037667"