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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

A novel in-situ enhanced blasting extrusion technique — Extrudate analysis and optimization of processing conditions with okara

Journal Article published Oct 2012 in Innovative Food Science & Emerging Technologies volume 16 on pages 80 to 88

Authors: Huiqin Li, Daoqi Long, Jianlin Peng, Jian Ming, Guohua Zhao

Binary biosorption of Acid Red 14 and Reactive Red 15 onto acid treated okara: Simultaneous spectrophotometric determination of two dyes using partial least squares regression

Journal Article published Jul 2011 in Chemical Engineering Journal volume 171 issue 3 on pages 967 to 975

Authors: Jing-Feng Gao, Jin-Hui Wang, Chen Yang, Shu-Ying Wang, Yong-Zhen Peng

β-Glucosidase Isolated from Soybean Okara Shows Specificity toward Glucosyl Isoflavones

Journal Article published 11 Aug 2010 in Journal of Agricultural and Food Chemistry volume 58 issue 15 on pages 8872 to 8878

Authors: Tai-Ying Chiou, Yi-Hsuan Lin, Nan-Wei Su, Min-Hsiung Lee

Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum

Journal Article published 27 Jan 2009 in European Food Research and Technology volume 228 issue 5 on pages 847 to 847

Authors: Irene Espinosa-Martos, Pilar Rupérez

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