Le débarquement des soyfoodsLOISON, M.Management et technologies alimentaires. 1990, Num 9, pp 63-65, issn 1145-2692Article

Performance of ingredients in a soybean whipped topping : a response surface analysis = Performances des ingrédients dans une garniture fouettée obtenue à partir de soja : analyse par la méthode de la surface de réponseCHOW, E. T. S; WEI, L. S; DEVOR, R. E et al.Journal of food science. 1988, Vol 53, Num 6, pp 1761-1765, issn 0022-1147Article

Soybean protease inhibitors in foods = Les inhibiteurs de protéase du soja dans les produits alimentairesDIPIETRO, C. M; LIENER, I. E.Journal of food science. 1989, Vol 54, Num 3, pp 606-617, issn 0022-1147, 5 p.Article

Making a case for soy-based lubricantsHONARY, L; BOECKENSTEDT, R.Lubrication engineering. 1998, Vol 54, Num 7, pp 18-20, issn 0024-7154Article

Allergenic reactivity of various soybean products as determined by RAST inhibitionHERIAN, A. M; TAYLOR, S. L; BUSH, R. K et al.Journal of food science. 1993, Vol 58, Num 2, pp 385-388, issn 0022-1147Article

Phytate x calcium/zinc molar ratios : are they predictive of zinc bioavailability ? = Les rapports molaires phytate et calcium/zinc : sont-ils des paramètres de prévision de la bioassimilabilité du zincFORDYCE, E. J; FORBES, R. M; ROBBINS, K. R et al.Journal of food science. 1987, Vol 52, Num 2, pp 440-444, issn 0022-1147Conference Paper

Some problems in measurements of mechanical properties of Tofu (soybean curd)KOHYAMA, K; NISHINARI, K.Nippon Shokuhin Kogyo Gakkai-Shi. 1992, Vol 39, Num 8, pp 715-721, issn 0029-0394Article

Acid inactivation of soybean lipoxygenase with retention of protein solubility = Inactivation acide de la lipoxygénase du soja avec rétention de la solubilité des protéinesCHE MAN, Y. B; WEI, L. S; NELSON, A. I et al.Journal of food science. 1989, Vol 54, Num 4, pp 963-967, issn 0022-1147Article

An improved colorimetric method for determining antitryptic activity in soybean products = Une méthode colorimétrique améliorée pour la détermination de l'activité antitrypsique dans les produits à base de sojaLIU, K; MARKAKIS, P.Cereal chemistry. 1989, Vol 66, Num 5, pp 415-422, issn 0009-0352Article

Survival of Listeria monocytogenes in vanilla-flavored soy and dairy products stored at 8°CTIPPARAJU, Sireesha; RAVISHANKAR, Sadhana; SLADE, Peter J et al.Journal of food protection. 2004, Vol 67, Num 2, pp 378-382, issn 0362-028X, 5 p.Article

Separating the role of particles and the suspending fluid for the flow of soy milksBODENSTAB, S; JUILLERAT, M; BAUER, W et al.Journal of food science. 2003, Vol 68, Num 5, pp 1722-1730, issn 0022-1147, 9 p.Article

Quantitative analysis of Gly m Bd 28K in soybean products by a sandwich enzyme-linked immunosorbent assayBANDO, N; TSUJI, H; HIEMORI, M et al.Journal of nutritional science and vitaminology. 1998, Vol 44, Num 5, pp 655-664, issn 0301-4800Article

Triglyceride hydrolysis of soy oil vs fish oil emulsionsOLIVEIRA, F. L. C; RUMSEY, S. C; SCHLOTZER, E et al.JPEN. Journal of parenteral and enteral nutrition. 1997, Vol 21, Num 4, pp 224-229, issn 0148-6071Article

Unstoppable yogurtBOND, S.Food processing (Bromley). 1990, Vol 59, Num 7, pp 17-18, issn 0264-9462, 2 p.Article

A Combination of Tomato and Soy Products for Men With Recurring Prostate Cancer and Rising Prostate Specific AntigenGRAINGER, Elizabeth M; SCHWARTZ, Steven J; CLINTON, Steven K et al.Nutrition and cancer. 2008, Vol 60, Num 2, pp 145-154, issn 0163-5581, 10 p.Article

Genotoxic activity of four metabolites of the soy isoflavone daidzeinSCHMITT, Elmar; METZLER, Manfred; JONAS, Rene et al.Mutation research. Genetic toxicology and environmental mutagenesis. 2003, Vol 542, Num 1-2, pp 43-48, issn 1383-5718, 6 p.Article

Evaluación de la calidad sensorial de aromas por combinacion de métodos = Evaluation of flavor sensory quality for combination of methodZAMORA, Esperanza; ORTEGA, Ariel.Alimentaria. 2002, Num 331, pp 113-121, issn 0300-5755Article

Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauceYOO, S.-K; CHO, W.-H; KANG, S.-M et al.San'oeb misaengmul haghoeji. 1999, Vol 27, Num 2, pp 113-117, issn 0257-2389Article

Effect of soybean preservation on tofu qualitySAITOH, S; UTSUNO, K; WATANABE, K et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1997, Vol 44, Num 12, pp 912-916, issn 0029-0394Article

Composition, functionality and some chemical and physical properties of eight commercial full-fat soy floursTRAINA, M. S; BREENE, W. M.Journal of food processing and preservation. 1994, Vol 18, Num 3, pp 229-252, issn 0145-8892Article

Aplikácia sóje do mliečnych výrobkov = Application of soybeans in dairy productsJAMRICHOVA, S; HOTTMAROVA, M; PETKOVA, K et al.Průmysl potravin. 1990, Vol 41, Num 12, pp 650.90-654.94, issn 0033-1988Article

Biovailability of zinc in fermented soybeans = Bioassimilabilité du zinc contenu dans le soja fermentéMOELJOPAWIRO, S; FIELDS, M. L; GORDON, D et al.Journal of food science. 1988, Vol 53, Num 2, pp 460-463, issn 0022-1147Article

Phosphorus elimination from aqueous solution using 'zirconium loaded okara' as a biosorbentNGUYEN, T. A. H; NGO, H. H; GUO, W. S et al.Bioresource technology. 2014, Vol 170, pp 30-37, issn 0960-8524, 8 p.Article

Microwave convective drying and storage of soy-fortified PaneerUPRIT, S; MISHRA, H. N.Food and bioproducts processing. 2003, Vol 81, Num 2, pp 89-96, issn 0960-3085, 8 p.Article

Antioxidant properties of fermented soybean brothYANG, Joan-Hwa; MAU, Jeng-Leun; KO, Pei-Tzu et al.Food chemistry. 2000, Vol 71, Num 2, pp 249-254, issn 0308-8146Article