Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter. [PDF]
Food Sci Biotechnol, 2016 Lee KH +6 more
europepmc +1 more source
Beyond Tea: Kombucha SCOBY as a Starter Culture Across Food Matrices. [PDF]
MoleculesFarid MS +2 more
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Effect of kombucha soymilk on high fat diet mice: integrated insights from gut microbiome and metabolome analyses. [PDF]
Front NutrLiu Y, Li M, Pan M.
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Fermentation of soymilk with <i>Lacticaseibacillus paracasei</i> strain Shirota reduces soluble Gly m 4 levels and allergic reactions associated with soybean-related pollen-food allergy syndrome. [PDF]
Biosci Microbiota Food HealthShiba T +5 more
europepmc +1 more source
<i>Pleurotus eryngii</i> as a Source of Candidate Prebiotic Substrates: Formation Routes, Potential Activities and Applications in Food Systems. [PDF]
FoodsChen M +7 more
europepmc +1 more source
Evaluating the efficiency of <i>Lactiplantibacillus pentosus</i> as a biocoagulant in soy cheese production: Effects on texture properties. [PDF]
Curr Res Food SciRahmani F +5 more
europepmc +1 more source
Ginsenosides Composition and Antioxidant Activities of Fermented Ginseng Soymilk
Journal of the Korean Society of Food Science and Nutrition, 2013 Lan-Sook Lee +4 more
openaire +1 more source
Association of Consumption of Non-fermented and Fermented Soy Foods with Obesity in Korean Adults: Analysis of Data from the KoGES-HEXA Study. [PDF]
J Obes Metab SyndrKim BH, Shin HR, Song S.
europepmc +1 more source
Types of Soy Foods Are Differently Associated With Lipid Abnormalities in Korean Adults. [PDF]
J Lipid AtherosclerKim BH, Shin HR, Song S.
europepmc +1 more source
Evolution in a plant matrix: adaptive reshaping of kefir grains microbiota and function during long-term soymilk culture. [PDF]
Front MicrobiolChen Z +9 more
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