ArticleFood chemistry: X2025
Improvement of bioactive substances in soy-milk and soy-yogurt with kiwifruit juices (
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Analysis of Metabolic Differences and Core Regulatory Pathways in Lactic Acid Bacteria-Fermented Broths of DifferentFoods (Basel, Switzerland) · 2026Article
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Authors and funding
4 authors.
Funding
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Abstract
Fruit-based food products enhance functional properties. This research is the first to examine fluctuations in biofunctional substances (isoflavone; CLA; GABA) and biological abilities (antioxidant; antidiabetic) in soy-milk (SM) and soy-yogurts (SY) using Lactobacillus strains with kiwifruit juice (0 → 5 → 10 %). Total isoflavones significantly decreased with 1231.9 → 539.3 (0 %), 1304.8 → 658.5 (5 %), and 1448.0 → 830.4 μg/g (10 %) between SMs and SYs supplemented with kiwifruit juice, while isoflavone-aglycones (genistein > daidzein > glycitein) increased considerably with 57.6 → 498.3, 64.4 → 611.5, and 78.7 → 771.3 μg/g. CLA increased, with the most abundant
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