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The Effect of Okara on the Qualities of Noodle and Steamed Bread

Journal Article published 5 Jul 2013 in Advance Journal of Food Science and Technology volume 5 issue 7 on pages 960 to 968

Authors: Fei Lu, Zhenkun Cui, Yang Liu, Bo Li

Investigations of Amino Acids Profile, Fatty Acids Composition, Isoflavones Content and Antioxidative Properties in Soy Okara

Journal Article published 2016 in Asian Journal of Chemistry volume 28 issue 4 on pages 903 to 906

Authors: Vineet Kumar, Anita Rani, Lulua Husain

Okara Promoted Acrylamide and Carboxymethyl-lysine Formation in Bakery Products

Journal Article published Oct 2012 in Journal of Agricultural and Food Chemistry volume 60 issue 40 on pages 10141 to 10146

Authors: Mariantonella Palermo, Alberto Fiore, Vincenzo Fogliano

Characteristics and Use of Okara, the Soybean Residue from Soy Milk ProductionA Review

Journal Article published Feb 1999 in Journal of Agricultural and Food Chemistry volume 47 issue 2 on pages 363 to 371

Authors: Desmond K. O'Toole

Journal Article published 1998 in Catalysis Letters volume 53 issue 1/2 on pages 3 to 6

Authors: Dan Fărcaşiu, Dan Hâncu

The effects of okara on rat growth, cecal fermentation, and serum lipids

Journal Article published 15 Nov 2006 in European Food Research and Technology volume 225 issue 5-6 on pages 925 to 928

Authors: Guadalupe Préstamo, Pilar Rupérez, Irene Espinosa-Martos, María José Villanueva, Miguel Angel Lasunción

Enzymatic High Digestion of Soybean Milk Residue (Okara)

Journal Article published Sep 2004 in Journal of Agricultural and Food Chemistry volume 52 issue 18 on pages 5709 to 5716

Authors: Naoya Kasai, Aoi Murata, Hiroshi Inui, Tatsuji Sakamoto, Rokibul Isra Kahn

Health-promoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase

Journal Article published 29 Dec 2009 in European Food Research and Technology volume 230 issue 4 on pages 655 to 663

Authors: Antonio Jiménez-Escrig, Manuel Alaiz, Javier Vioque, Pilar Rupérez

Production ofcis-9,trans-11-Conjugated Linoleic Acid in Camelina Meal and Okara by an Oat-Assisted Microbial Process

Journal Article published 24 Feb 2010 in Journal of Agricultural and Food Chemistry volume 58 issue 4 on pages 2479 to 2482

Authors: Marjatta Vahvaselkä, Simo Laakso

High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean

Journal Article published Jul 2010 in Innovative Food Science & Emerging Technologies volume 11 issue 3 on pages 445 to 450

Authors: I. Mateos-Aparicio, C. Mateos-Peinado, P. Rupérez