Results 151 to 160 of about 10,388 (223)

Modulating Magnesium Ion Release for Dual Enhancement of Gel Properties and Nutrient Retention in Selenium-Enriched Tofu. [PDF]

Foods
Du F, Tang T, Zhang J, Yan X, Xin Y, Su Y, Zhang M, Lv Y.   +7 more
europepmc   +1 more source

Metal ions binding and colloidal destabilization in the model systems: Implication on the magnesium chloride coagulation mechanism in tofu making. [PDF]

Food Chem X
Li Q, Hua Y, Li X, Kong X, Zhang C, Chen Y.   +5 more
europepmc   +1 more source

Gut microbiota associated with equol production in school-age children. [PDF]

Eur J Nutr
Wada K, Suda W, Ueno T, Masuoka H, Yamakawa M, Nakashima Y, Sugino M, Mori T, Uchiyama S, Sumoto Y, Kiguchi Y, Hattori M, Nagata C.   +12 more
europepmc   +1 more source

Chickpea-Based Milk Analogue Stabilized by Transglutaminase. [PDF]

Foods
Snir B, Fishman A, Glusac J.
europepmc   +1 more source

Soymilk yogurt prepared using Pediococcus pentosaceus TOKAI 759m ameliorates cognitive function through gut microbiota modulation in high-fat diet mice. [PDF]

Curr Res Food Sci
Nakashima Y, Hibi T, Urakami M, Hoshino M, Morii T, Sugawa H, Katsuta N, Tominaga Y, Takahashi H, Otomo A, Hadano S, Yasuda S, Hokamura A, Imai S, Kinoshita H.   +14 more
europepmc   +1 more source

Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains. [PDF]

Foods
Sun Q, Shi X, Zhao Y, Cui R, Yao Y, Liu X, Wang H, Zhang L, Song L.   +8 more
europepmc   +1 more source

Ten-year trends in dietary vitamin D intake and its food sources among Koreans: based on the 2013-2022 Korea National Health and Nutrition Examination Survey data. [PDF]

Nutr Res Pract
Erdenetsetseg E, Shin HR, Ly SY, Song S.
europepmc   +1 more source

Soybean Oil in Propofol Is Not Able to Induce Allergic Reactions. [PDF]

Allergy
Karabacak DE, Arzt-Gradwohl L, Binder B, Schadelbauer E, Vallant C, Laipold K, Sturm GJ.   +6 more
europepmc   +1 more source

Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products. [PDF]

Foods
Li Y, Zhang W, Chen Y, Liu L, Wu X, Luo Y, Zhang Y.   +6 more
europepmc   +1 more source

Editorial: Diversity, function, and application of microbes in the fermentation or production of traditional food. [PDF]

Front Microbiol
Dong W, Chen S, Hu Y.
europepmc   +1 more source