ArticleJournal of food science and technology2018
LC-ESI-MS based characterisation of isoflavones in soybean (
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 15 citations in OpenAlex.
- Research Progress on the Anti-Inflammatory and Antioxidant Effects of Daidzein: Its Mechanisms of Action in Related Diseases, and Related Nanoformulations to Enhance Its Bioavailability.Antioxidants (Basel, Switzerland) · 2026Review
- In Vitro Evaluation of the Antioxidant Activity and Chemopreventive Potential in Human Breast Cancer Cell Lines of the Standardized Extract Obtained from the Aerial Parts of Zigzag Clover (Pharmaceuticals (Basel, Switzerland) · 2022Article
- Antioxidant Potential and Cytotoxic Effect of Isoflavones Extract from Thai Fermented Soybean (Thua-Nao).Molecules (Basel, Switzerland) · 2021Article
- Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight.Scientific reports · 2020Article
- Effect of biotic and abiotic elicitors on isoflavone biosynthesis during seed development and in suspension cultures of soybean (3 Biotech · 2020Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A total of twenty-one soybean varieties were screened for their morphological characteristics followed by isoflavone content analysis by HPLC. The total isoflavone (TI) content was found within a wide range of 140.9-1048.6 μg/g of soy in different varieties. The highest isoflavone content was found in MAUS-2 followed by DS_2613 and lowest in Karunae (140.9 μg/g of soy). Various isoflavone forms were identified by LC-ESI
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