참고문헌 (38)

1. Bioscience, Biotechnology and Biochemistry Alvarez-Macarie 63 1865 1999 10.1271/bbb.63.1865 Characterization of a thermostable esterase activity from the moderate thermophile Bacillus licheniformis 

   상세보기

2. Food Chemistry Barbosa 98 757 2006 10.1016/j.foodchem.2005.07.014 Influence of temperature, pH, and ionic strength on the production of isoflavone-rich soy protein isolates 

   상세보기

3. Nature Blois 181 1119 1958 10.1038/1811199a0 Antioxidant determination by the use of a stable free radical 

   상세보기

4. Journal of Agricultural and Food Chemistry Charron 53 7128 2005 10.1021/jf050610o Correlations of oil and protein with isoflavone concentration in soybean [Glycine max (L) Merr.] 

   상세보기

5. Food Science and Biotechnology Cho 16 320 2007 Bacterial diversity in a Korean traditional soybean fermented foods (doenjang and ganjang) by 16S rRNA gene sequence analysis 

   원문보기 상세보기

6. Food Science and Biotechnology Choi 16 734 2007 The characteristics of cheonggukjang, a fermented soybean product, by the degree of germination of raw soybeans 

   원문보기 상세보기

7. Food Chemistry Chun 109 278 2008 10.1016/j.foodchem.2007.12.024 Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4 

   상세보기

8. Cowan 1965 Manual for the Identification of Medical Bacteria 

9. Journal of Chromatography A Du 687 174 1994 10.1016/0021-9673(94)00917-1 Purification of (−)-epigallocatechin from enzymatic hydrolysate of its gallate using high-speed counter-current chromatography 

   상세보기

10. Gut Fuller 32 439 1991 10.1136/gut.32.4.439 Probiotics in human medicine 

    상세보기

11. Antonine van Leeuwenhoek Guo 90 139 2006 10.1007/s10482-006-9067-9 Screening of Bacillus strains as potential probiotics and subsequent confirmation of the in vivo effectiveness of Bacillus subtilis MA139 in pigs 

    상세보기

12. Food Science and Biotechnology Han 16 426 2007 Changes in isoflvones content and mass balance during soybean processing 

13. FEMS Microbiology Review Hong 29 813 2005 10.1016/j.femsre.2004.12.001 The use of bacterial spore formers as probiotics 

    상세보기

14. Food Science and Biotechnology Jang 15 643 2006 Change of isoflavone content during manufacturing of cheonggukjang, a traditional fermented soy food 

15. Journal of Agricultural and Food Chemistry Kao 54 7544 2006 10.1021/jf061586x Functional components in soybean cake and their sffects on antioxidant activity 

    상세보기

16. Korean Journal of Food Science Technology Kim 31 1405 1999 Isoflavone contents and β-glucosidase activities in soybean, meju and doenjang 

17. Korean Journal of Food Science Technology Kim 37 73 2005 A major antioxidative components and comparison antioxidative activities in black soybean 

18. Food Chemistry Lee 90 735 2005 10.1016/j.foodchem.2004.04.034 Relative antioxidant activity of soybean isoflavones and their glycosides 

    상세보기

19. Food Science and Biotechnology Lee 15 392 2006 Isolation and characterization of phytochemical constituents from soybean (Glycine max L Merr.) 

    원문보기 상세보기

20. Journal of Applied Biological Chemistry Lee 50 63 2007 Profiles of compositional components in vegetable soybeans (Glycine max L. Merr.) 

    원문보기 상세보기

21. Agricultural Sciences in China Li 8 455 2009 10.1016/S1671-2927(08)60232-1 Studies on the purification and characterization of soybean esterase, and its sensitivity to organophosphate and carbamate pesticides 

    상세보기

22. Journal of Agricultural and Food Chemistry Medina 55 3889 2007 10.1021/jf063498i Effect of molecular structure of phenolic families as hydroxycinnamic acids and catechins on their antioxidant effectiveness in minced fish muscle 

    상세보기

23. Journal of Agricultural and Food Chemistry Mizukami 55 4957 2007 10.1021/jf070323f Simultaneous analysis of catechins, gallic acid, strictinin, and purine alkaloids in green tea by using catechol as an internal standard 

    상세보기

24. Journal of Food Composition and Analysis Ribeiro 20 19 2007 10.1016/j.jfca.2006.07.004 Isoflavone content and β-glucosidase activity in soybean cultivars of different maturity groups 

    상세보기

25. Journal of Agricultural and Food Chemistry Romani 51 5301 2003 10.1021/jf0212136 Polyphenolic content in different plant parts of soy cultivars grown under natural conditions 

    상세보기

26. Journal of Agricultural and Food Chemistry Rózek 55 5147 2007 10.1021/jf070427q Solid foodstuff supplemented with phenolics from grape: antioxidnat properties and correlation with phenolic profiles 

    상세보기

27. Journal of Food Composition and Analysis Shon 20 113 2007 10.1016/j.jfca.2006.08.003 Antioxidant and free radical scavenging activity of methanol extract of chungkukjang 

    상세보기

28. Korean Journal of Food Science and Technology Sohn 32 936 2000 Biological activities of chungkugjang prepared with black bean and changes in phytoestrogen content during fermentation 

29. Mutation Research Soobrattee 579 200 2005 10.1016/j.mrfmmm.2005.03.023 Phenolics as potential antioxidant therapeutic agents: mechanism and actions 

    상세보기

30. Journal of Agricultural and Food Chemistry Wang 42 1666 1994 10.1021/jf00044a016 Isoflavone concentration in commercial soybean foods 

    상세보기

31. Journal of Agricultural and Food Chemistry Wang 44 2377 1996 10.1021/jf950535p Mass balance study of isoflavones during soybean processing 

    상세보기

32. Food Chemistry Wang 101 1247 2007 10.1016/j.foodchem.2006.03.029 Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing 

    상세보기

33. International Journal of Food Microbiology Wei 117 120 2007 10.1016/j.ijfoodmicro.2007.02.024 Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk 

    상세보기

34. Ageing Research Reviews Wuttke 6 150 2007 10.1016/j.arr.2007.05.001 Isoflavones-safe food additives or dangerous drugs 

    상세보기

35. Food Chemistry Yamabe 100 369 2007 10.1016/j.foodchem.2005.09.061 Effect of soybean varieties on the content and composition of isoflavone in rice-koji miso 

    상세보기

36. Cancer Epidemiology, Biomarkers Prevention Yang 8 83 1999 Human salivary tea catechin levels and catechin esterase activities: implication in human cancer prevention studies 

    상세보기

37. Food Science and Biotechnology Yang 15 96 2006 Isoflavone distribution and beta-glucosidase activity in cheonggukjang a traditional Korean whole soybean-fermented food 

    원문보기 상세보기

38. The American Journal of Clinical Nutrition Zubik 77 1459 2003 10.1093/ajcn/77.6.1459 Bioavailability of soybean isoflavones from aglycone and glucoside forms in American women 

    상세보기