skip to main content
Idioma:
Primo Advanced Search
Primo Advanced Search Query Term
Primo Advanced Search Query Term
Primo Advanced Search Query Term
Primo Advanced Search prefilters
Busca Simples
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: assunto: Alimentos Derivados De La Soja remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Soybeans: chemistry, technology, and utilization
Soybeans: chemistry, technology, and utilization
Material Type:
Livro 		Adicionar ao Meu Espaço

Soybeans: chemistry, technology, and utilization

Liu, KeShun

New York (USA): Chapman and Hall 1997

Texto completo disponível

Citações Citado por
2
Mass Balance Study of Isoflavones during Soybean Processing
Mass Balance Study of Isoflavones during Soybean Processing
Material Type:
Artigo 		Adicionar ao Meu Espaço

Mass Balance Study of Isoflavones during Soybean Processing

Wang, Huei-Ju ; Murphy, Patricia A

Journal of agricultural and food chemistry, 1996, Vol.44 (8), p.2377-2383 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por
3
Functional effects of Japanese style fermented soy sauce (shoyu) and its components
Functional effects of Japanese style fermented soy sauce (shoyu) and its components
Material Type:
Artigo 		Adicionar ao Meu Espaço

Functional effects of Japanese style fermented soy sauce (shoyu) and its components

Kataoka, Shigehiro

Journal of bioscience and bioengineering, 2005-09, Vol.100 (3), p.227-234 [Periódico revisado por pares]

Amsterdarm: Elsevier B.V

Texto completo disponível

Citações Citado por
4
Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji
Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji
Material Type:
Artigo 		Adicionar ao Meu Espaço

Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji

Liang, Y.(South China Univ. of Technology, Guangzhou) ; Pan, L ; Lin, Y

Bioscience, biotechnology, and biochemistry, 2009-01, Vol.73 (1), p.192-195 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

Texto completo disponível

Citações Citado por
5
Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein
Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein
Material Type:
Artigo 		Adicionar ao Meu Espaço

Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein

Inoue, Kaori ; Gotou, Takanobu ; Kitajima, Hirokuni ; Mizuno, Seiichi ; Nakazawa, Takeshi ; Yamamoto, Naoyuki

Journal of bioscience and bioengineering, 2009-08, Vol.108 (2), p.111-115 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

Texto completo disponível

Citações Citado por
6
Soyfood intake in the prevention of breast cancer risk in women: A meta-analysis of observational epidemiological studies
Soyfood intake in the prevention of breast cancer risk in women: A meta-analysis of observational epidemiological studies
Material Type:
Artigo 		Adicionar ao Meu Espaço

Soyfood intake in the prevention of breast cancer risk in women: A meta-analysis of observational epidemiological studies

Qin, L.Q.(Soochow Univ., Suzhou (China)) ; Xu, J.Y ; Wang, P.Y ; Hoshi, K

Journal of Nutritional Science and Vitaminology, 2006, Vol.52(6), pp.428-436 [Periódico revisado por pares]

Tokyo: Center for Academic Publications Japan

Texto completo disponível

Citações Citado por
7
Effect of okara and soymilk mixture fermented with lactic acid bacteria on short chain fatty acid and polyamine concentration in rat cecum
Effect of okara and soymilk mixture fermented with lactic acid bacteria on short chain fatty acid and polyamine concentration in rat cecum
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of okara and soymilk mixture fermented with lactic acid bacteria on short chain fatty acid and polyamine concentration in rat cecum

Takagi, N., Mukogawa Women's Univ., Nishinomiya, Hyogo (Japan) ; Kitawaki, R ; Nishimura, Y ; Harada, T ; Iwasaki, M ; Tsuzuki, K ; Fukuda, M

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/11/15, Vol.56(11), pp.585-590 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

Texto completo disponível

Citações Citado por
8
Effects of lactobacillus fermented soymilk and soy yogurt on hepatic lipid accumulation in rats fed a cholesterol-free diet
Effects of lactobacillus fermented soymilk and soy yogurt on hepatic lipid accumulation in rats fed a cholesterol-free diet
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of lactobacillus fermented soymilk and soy yogurt on hepatic lipid accumulation in rats fed a cholesterol-free diet

Kitawaki, R.(Mukogawa Women's Univ., Nishinomiya, Hyogo (Japan)) ; Nishimura, Y ; Takagi, N ; Iwasaki, M ; Tsuzuki, K ; Fukuda, M

Bioscience, biotechnology, and biochemistry, 2009-07, Vol.73 (7), p.1484-1488 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

Texto completo disponível

Citações Citado por
9
Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017
Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Slacanac, V., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Lucan, M., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Hardi, J., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Krstanovic, V., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Koceva-Komlenic, D., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

Czech Journal of Food Sciences, 2012-01, Vol.30 (4), p.321-329 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
10
Determination of soya protein in model meat products using image analysis
Determination of soya protein in model meat products using image analysis
Material Type:
Artigo 		Adicionar ao Meu Espaço

Determination of soya protein in model meat products using image analysis

Randulova, Z.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie ; Tremlova, B.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie ; Rezacova-Lukaskova, Z.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie ; Pospiech, M.,Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie ; Straka, I.,Brno (Czech Republic)

Czech Journal of Food Sciences, 2011-01, Vol.29 (4), p.318-321 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Revistas revisadas por pares (218)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (646)
  2. Livros  (3)
  3. Anais de Congresso  (1)
  4. magazinearticle  (1)
  5. Mais opções open sub menu

Data de Publicação 

De até
Refinar
  1. Antes de1987  (102)
  2. 1987Até1992  (188)
  3. 1993Até1998  (169)
  4. 1999Até2007  (113)
  5. Após 2007  (82)
  6. Mais opções open sub menu

Idioma 

  1. Japonês  (455)
  2. Inglês  (324)
  3. Português  (11)
  4. Eslovaco  (3)
  5. Tcheco  (3)
  6. Indonésio  (2)
  7. Coreano  (2)
  8. Chinês  (2)
  9. Alemão  (1)
  10. Holandês  (1)
  11. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.