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Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar

artículo científico publicado en 2020

Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

artículo científico publicado en 2020

Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design.

artículo científico publicado en 2015

Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: Antioxidant potential and NF-κB activation

scientific article published on 23 August 2019

Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity

artículo científico publicado en 2018

Soybean ultrasound pre-treatment prior to soaking affects β-glucosidase activity, isoflavone profile and soaking time

scientific article published on 04 July 2018

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