Results 211 to 220 of about 180,513 (229)

Association of Dietary Intake of Soy, Beans, and Isoflavones With Risk of Cerebral and Myocardial Infarctions in Japanese Populations

Circulation, 2007
, Hiroyasu Iso, Junkô Ishihara
exaly  

Components in soy allergy diagnostics: Gly m 2S albumin has the best diagnostic value in adults

Allergy: European Journal of Allergy and Clinical Immunology, 2013
Edward F Knol, C A F M Bruijnzeel-Koomen, E Van Hoffen   +2 more
exaly  

SOI Materials

1991
openaire   +1 more source

Soy proteins: A review on composition, aggregation and emulsification

Food Hydrocolloids, 2014
Katsuyoshi Nishinari, G O Phillips
exaly  

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

Food Research International, 2019
Putu Virgina Partha Devanthi, Konstantinos Gkatzionis   +1 more
exaly  

3‐Chloropropane‐1,2‐diol (3‐MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen

Comprehensive Reviews in Food Science and Food Safety, 2015
Sook Mei Khor
exaly  

Soy and Soy-Based Products

2015
openaire   +1 more source

Soy Properties and Soy Wood Adhesives

2014
Charles R. Frihart, Michael J. Birkeland
openaire   +1 more source

Effect of Soy and Soy Isoflavones on Obesity-Related Anthropometric Measures: A Systematic Review and Meta-analysis of Randomized Controlled Clinical Trials

Advances in Nutrition, 2017
Masoumeh Akhlaghi, Morteza Zare, Fatemeh Nouripour   +2 more
exaly  

High-pressure treatment effects on proteins in soy milk

LWT - Food Science and Technology, 2005
Hongkang Zhang, Lite Li, Eizo Tatsumi
exaly