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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1946 2
1947 4
1948 2
1949 1
1950 1
1951 3
1953 3
1954 4
1955 4
1956 1
1957 1
1958 5
1959 3
1960 2
1961 8
1962 6
1963 15
1964 19
1965 22
1966 5
1967 7
1968 3
1969 7
1970 7
1971 13
1972 12
1973 13
1974 13
1975 22
1976 28
1977 21
1978 25
1979 19
1980 17
1981 32
1982 33
1983 28
1984 29
1985 54
1986 44
1987 48
1988 39
1989 43
1990 48
1991 47
1992 53
1993 52
1994 52
1995 66
1996 52
1997 52
1998 68
1999 88
2000 108
2001 98
2002 111
2003 114
2004 153
2005 171
2006 165
2007 160
2008 187
2009 202
2010 206
2011 219
2012 252
2013 252
2014 254
2015 263
2016 257
2017 280
2018 298
2019 260
2020 341
2021 353
2022 353
2023 382
2024 161

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6,130 results

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Page 1
Amino Acid Availability of a Dairy and Vegetable Protein Blend Compared to Single Casein, Whey, Soy, and Pea Proteins: A Double-Blind, Cross-Over Trial.
Liu J, Klebach M, Visser M, Hofman Z. Liu J, et al. Nutrients. 2019 Nov 1;11(11):2613. doi: 10.3390/nu11112613. Nutrients. 2019. PMID: 31683779 Free PMC article. Clinical Trial.
A blend of dairy and vegetable proteins (35% whey, 25% casein, 20% soy, 20% pea; P4) developed to obtain a more balanced amino acid profile with higher chemical scores, was compared to its constituent single proteins. ...Availability for P4 as a sum of all amino …
A blend of dairy and vegetable proteins (35% whey, 25% casein, 20% soy, 20% pea; P4) developed to obtain a more balanced amino aci …
Soy protein in relation to human protein and amino acid nutrition.
Young VR. Young VR. J Am Diet Assoc. 1991 Jul;91(7):828-35. J Am Diet Assoc. 1991. PMID: 2071798 Review.
The nutritional value of processed soy protein (isolated soy proteins and soy-protein concentrates) in human protein and amino acid nutrition is evaluated on the basis of a review of studies of growth and nitrogen balance in infants, children, adolesce …
The nutritional value of processed soy protein (isolated soy proteins and soy-protein concentrates) in human protein an …
Ingestion of whey hydrolysate, casein, or soy protein isolate: effects on mixed muscle protein synthesis at rest and following resistance exercise in young men.
Tang JE, Moore DR, Kujbida GW, Tarnopolsky MA, Phillips SM. Tang JE, et al. J Appl Physiol (1985). 2009 Sep;107(3):987-92. doi: 10.1152/japplphysiol.00076.2009. Epub 2009 Jul 9. J Appl Physiol (1985). 2009. PMID: 19589961 Free article.
Three groups of healthy young men (n = 6 per group) performed a bout of unilateral leg resistance exercise followed by the consumption of a drink containing an equivalent content of essential amino acids (10 g) as either whey hydrolysate, micellar casein, or soy pro …
Three groups of healthy young men (n = 6 per group) performed a bout of unilateral leg resistance exercise followed by the consumption of a …
Assessing Gluten-Free Soy Bread Quality and Amino Acid Content.
Nakatani T, Tanaka M. Nakatani T, et al. Foods. 2023 Mar 12;12(6):1195. doi: 10.3390/foods12061195. Foods. 2023. PMID: 36981122 Free PMC article.
Therefore, in the present study, we attempted to produce bread using soybeans, which are rich in amino acids involved in the synthesis and degradation of skeletal muscle proteins. ...We propose that the addition of soy bread to the daily diet may be an effective pro …
Therefore, in the present study, we attempted to produce bread using soybeans, which are rich in amino acids involved in the synthesi …
Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation.
Chen C, Wen LF, Yang LX, Li J, Kan QX, Xu T, Liu Z, Fu JY, Cao Y. Chen C, et al. Front Nutr. 2023 Nov 3;10:1271648. doi: 10.3389/fnut.2023.1271648. eCollection 2023. Front Nutr. 2023. PMID: 38024365 Free PMC article.
Cantonese soy sauce is an important type of traditional Chinese brewed soy sauce that was developed in southern China, mainly in Guangdong. ...This study constructed a regulatory network of enzymes potentially involved in the metabolism of flavor amino acids, …
Cantonese soy sauce is an important type of traditional Chinese brewed soy sauce that was developed in southern China, mainly …
Mechanical, Optical, and Barrier Properties of Soy Protein Film As Affected by Phenolic Acid Addition.
Insaward A, Duangmal K, Mahawanich T. Insaward A, et al. J Agric Food Chem. 2015 Nov 4;63(43):9421-6. doi: 10.1021/jf504016m. Epub 2014 Nov 6. J Agric Food Chem. 2015. PMID: 25349098 Review.
This study aimed to explore the effect of phenolic acid addition on properties of soy protein film. Ferulic (FE), caffeic (CA), and gallic (GA) acids as well as their oxidized products were used in this study. Phenolic acid addition was found to have a …
This study aimed to explore the effect of phenolic acid addition on properties of soy protein film. Ferulic (FE), caffeic (CA) …
Changes in lipids distribution and fatty acid composition during soy sauce production.
Zou M, Zhu X, Li X, Zeng X. Zou M, et al. Food Sci Nutr. 2019 Jan 24;7(2):764-772. doi: 10.1002/fsn3.922. eCollection 2019 Feb. Food Sci Nutr. 2019. PMID: 30847155 Free PMC article.
And the model of soybean lipids distribution in soy sauce production was presented. Acid value increased to 34.4 mg KOH/g after koji fermentation, and it gradually decreased in the following fermentation. ...The lipids model and analysis provide new insights into im …
And the model of soybean lipids distribution in soy sauce production was presented. Acid value increased to 34.4 mg KOH/g afte …
Biosynthesis of c9,t11-conjugated linoleic acid and the effect on characteristics in fermented soy milk.
Wang J, Li H, Meng X, Tong P, Liu X. Wang J, et al. Food Chem. 2022 Jan 30;368:130866. doi: 10.1016/j.foodchem.2021.130866. Epub 2021 Aug 14. Food Chem. 2022. PMID: 34438178
The objective of this work was to investigate the effect of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesized by Lactobacillus casei and the variation of physicochemical characteristics, including pH, viable cell number, syneresis and texture pro …
The objective of this work was to investigate the effect of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesi …
Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment.
Zhou RY, Huang X, Liu Z, Chua JY, Liu SQ. Zhou RY, et al. Curr Res Food Sci. 2022 Oct 7;5:1826-1836. doi: 10.1016/j.crfs.2022.10.004. eCollection 2022. Curr Res Food Sci. 2022. PMID: 36276244 Free PMC article.
There were two main objectives of this study: (1) to understand the effect of salt concentration on the growth of four lactic acid bacteria (LAB) in soy whey and determine the non-volatile and volatile profiles generated after fermentation; (2) to evaluate the poten …
There were two main objectives of this study: (1) to understand the effect of salt concentration on the growth of four lactic acid ba …
Soy-Based Multiple Amino Acid Oral Supplementation Increases the Anti-Sarcoma Effect of Cyclophosphamide.
Yao CA, Chen CC, Wang NP, Chien CT. Yao CA, et al. Nutrients. 2016 Apr 1;8(4):192. doi: 10.3390/nu8040192. Nutrients. 2016. PMID: 27043621 Free PMC article.
A comparison of mice with implanted sarcoma cells, CTX, and oral saline and mice with implanted sarcoma cells, CTX, and an oral soy-derived multiple amino acid supplement indicated that the soy-derived multiple amino acid supplement significantly decre …
A comparison of mice with implanted sarcoma cells, CTX, and oral saline and mice with implanted sarcoma cells, CTX, and an oral soy-d …
6,130 results