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These terms define your current search. Click the × to remove a term. Biological Sciences: botany > plant biology > plant biochemistry > chemical constituents of plants > plant pigments > flavonoids > isoflavonoids × Research, Technology and Engineering: materials science × 11 results Group by: Biological Sciences, Research, Technology and Engineering   (Click to View) The red clover isoflavone irilone is largely resistant to degradation by the human gut microbiota Molecular nutrition and food research (Click to View) Enhanced technological and permeation properties of a microencapsulated soy isoflavones extract Journal of food engineering (Click to View) Rotenoid content and in vitro acaricidal activity of Tephrosia vogelii leaf extract on the tick Rhipicephalus appendiculatus Veterinary parasitology (Click to View) Characterization of urinary isoflavone metabolites excreted after the consumption of soy flour or soybean paste using lc‐(esi)ms/ms Journal of food biochemistry (Click to View) Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women Journal of the science of food and agriculture (Click to View) Chemotropic and contact responses of Phytophthora sojae hyphae to soybean isoflavonoids and artificial substrates Plant physiology (Click to View) In vitro study of microencapsulated isoflavone and β-galactosidase Journal of agricultural and food chemistry (Click to View) Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates Food chemistry (Click to View) Extraction of soybean isoflavones from soybean meal with aqueous methanol modified supercritical carbon dioxide Journal of food engineering (Click to View) Anti-inflammatory Effects of Isoflavone Powder Produced from Soybean Cake Journal of agricultural and food chemistry (Click to View) Health-Promoting Effects of a Dietary Fiber Concentrate from the Soybean Byproduct Okara in Rats Journal of agricultural and food chemistry