Nutritional and health benefits of soy proteins.

By M. Friedman, D. Brandon. Journal of Agricultural and Food Chemistry, 2001

880 citations recorded by the source corpus.

Subfields: Pathology and Forensic Medicine, Plant Science

View Paper: https://www.semanticscholar.org/paper/38707ec04142fce09b37fd514c77bbe351b21212

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Pathology and Forensic Medicine

1. P. Bora
2. M. Friedman

In Plant Science

1. David L. Hyten
2. P. Bora
3. R. Anurag
4. Swati Sethi
5. M. Friedman
6. C. Atkinson
7. S. Tyagi
8. J. Medic

Citations in the corpus

• Genomic Regions Associated with Amino Acid Composition in Soybean (2005, background): “A major function of proteins in nutrition is to supply adequate amounts of required amino acids (Friedman and Brandon 2001).”
• Soybean Seed Vigor: Uniformity and Growth as Key Factors to Improve Yield (2020, background): “] Merrill) is undoubted given its role as a major source of protein in food-producing animals and its increasing significance in human consumption [1].”
• Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas (2006, background): “These observations suggest that inhibition results from the formation of -S-S-bond between added and toxin SH groups via sulfhydryl-disulfide interchange by mechanisms described in detail elsewhere for the inactivation of soybean inhibitors of digestive enzyme [96] [97] [98] (see also Fig.”
• Current Knowledge in Soybean Composition (2014, background): “protease inhibitors is reduced by the heat treatment of soybeans, but 10–20 % of the residual trypsin inhibitor activity remains [7].”
• Genetic Mapping and Confirmation of Quantitative Trait Loci for Seed Protein and Oil Contents and Seed Weight in Soybean (2013, background): “Seed protein and seed size play significant roles in determining quality of soy food products (Clarke and Wiseman, 2000; Friedman and Brandon, 2001).”
• Anti-Nutritional Factors in Foods and their Effects (2014, background): “The anti-nutritional factors mainly occur in pulses and grain legumes and foods and feed material prepared from grain legumes and pulses (Friedman, 2001).”
• Plant-based milk alternatives an emerging segment of functional beverages: a review (2016, background): “…gaining popularity as economical source of quality protein and their positive effects on health but presence of disagreeable or beany or unpleasant flavor needs to be eliminated or reduced in order to increase the acceptability of products in terms of taste and flavor (Friedman and Brandon 2001).”
• Evaluating Nutritional Quality of Single Stage- and Two Stage-fermented Soybean Meal (2010, background): “Soybean protein also contains anti-nutritive compounds (ANCs) including trypsin inhibitor, lectin, goigotrens, saponins, phytate, flatulence producing oligosaccharides and allergenic soybean protein (Friedman and Brandon, 2001).”