Metabolite Profile of Lactic Acid-Fermented Soymilk

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Metabolite Profile of Lactic Acid-Fermented Soymilk"
written by Maki Kobayashi, Tomoyo Shima, Mitsuru Fukuda,
published by Food and Nutrition Sciences, Vol.9 No.11, 2018

has been cited by the following article(s):

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[2]	Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk
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[3]	The Radical Scavenging Activities and Anti-Wrinkle Effects of Soymilk Fractions Fermented with Lacticaseibacillus paracasei MK1 and Their Derived Peptides
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[4]	Recent innovations in processing technologies for improvement of nutritional quality of soymilk
	2021

[5]	Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations
	2021

[6]	Biotechnological Aspects of Obtaining Fermented Soybean Products With Increased Phytoestrogenic Activity
	2020

[7]	A new style of fermented tofu by Lactobacillus casei combined with salt coagulant
	2020

[8]	Functional properties of fermented soymilk by Lactobacillus fermentum BM-325
	2018

[1]	Effects of fermented soybean supplementation on secretory immunoglobulin A, myeloperoxidase, and antioxidant capacity: a randomised, placebo-controlled dietary intervention trial Discover Food, 2025 DOI:10.1007/s44187-025-00703-0

[2]	Engineering Plant-Based Food Systems 2023 DOI:10.1016/B978-0-323-89842-3.00006-3

[3]	Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations Journal of Food Processing and Preservation, 2021 DOI:10.1111/jfpp.15583

[4]	Recent innovations in processing technologies for improvement of nutritional quality of soymilk CyTA - Journal of Food, 2021 DOI:10.1080/19476337.2021.1893824

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