ArticleAntioxidants (Basel, Switzerland)2015
Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk.
Article in Antioxidants (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed.
- Analyses of Antioxidant Properties, Mineral Composition, and Fatty Acid Profiles of Soy-Based Beverages Before and After an In Vitro Digestion Process.Antioxidants (Basel, Switzerland) · 2025Article
- Effect of Farming System and Season on Proximate Composition, Fatty Acid Profile, Antioxidant Activity, and Physicochemical Properties of Retail Cow Milk.Animals : an open access journal from MDPI · 2023Article
- Milk-TaNanomaterials (Basel, Switzerland) · 2022Article
- Artificial Synapses Based on Bovine Milk Biopolymer Electric-Double-Layer Transistors.Polymers · 2022Article
- Article
- The Antioxidant Role of Soy and Soy Foods in Human Health.Antioxidants (Basel, Switzerland) · 2020Review
- Antioxidative activity and protein profile of skim milk ofVeterinary world · 2019Article
- Antioxidant Properties of Fermented Soy during Shelf Life.Plant foods for human nutrition (Dordrecht, Netherlands) · 2019Article
- Extractable and Non-Extractable Antioxidants.Molecules (Basel, Switzerland) · 2019Article
- Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes.Molecules (Basel, Switzerland) · 2019Article
- Acid sphingomyelinase as target of Lycium Chinense: promising new action for cell health.Lipids in health and disease · 2016Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.
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Registered trials
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