The most abundant polyphenol of soy leaves, coumestrol, displays potent alpha-glucosidase inhibitory activity

Changes of phytochemical constituents (isoflavones, flavanols, and phenolicacids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

Nondestructive determination of herbicide-resistant genetically modified soybean seeds using near-infrared reflectance spectroscopy

Determination of curcuminoid colouring principles in commercial foods by HPLC

Characterisation of phenolic phytochemicals and quality changes related to the harvest times from the leaves of Korean purple perilla (Perilla frutescens)

Glycosidase inhibitory phenolic compounds from the seed of Psoralea corylifolia

Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1

Environmental effects on lutein content and relationship of lutein and other seed components in soybean

Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis

Low Density Lipoprotein (LDL)-Antioxidant Flavonoids from Roots of Sophora flavescens