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For: Andrade JC, Mandarino JMG, Kurozawa LE, Ida EI. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors. Food Chem 2016;194:1095-101. [PMID: 26471658 DOI: 10.1016/j.foodchem.2015.08.115] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 07/14/2015] [Accepted: 08/27/2015] [Indexed: 11/26/2022]

For:	Andrade JC, Mandarino JMG, Kurozawa LE, Ida EI. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors. Food Chem 2016;194:1095-101. [PMID: 26471658 DOI: 10.1016/j.foodchem.2015.08.115] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 07/14/2015] [Accepted: 08/27/2015] [Indexed: 11/26/2022]

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Cited by Other Article(s)

Wildermuth SR, Young EE, Were LM. Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored Complexes. Compr Rev Food Sci Food Saf 2016;15:829-843. [DOI: 10.1111/1541-4337.12213] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 05/02/2016] [Accepted: 05/04/2016] [Indexed: 01/16/2023]