Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: A comparative study of Thai fermented soybeans (thua nao)
มหาวิทยาลัยราชภัฏพิบูลสงคราม พ.ศ. 2556
Potential of local black soybean as a source of the isoflavones daidzein and genistein
พ.ศ. 2560
Preparation of Isoflavone glucosides from Soy germ and ?-Glucosidase from Bacillus coagulans PR03 for Isoflavone aglycones Production
Optimization of fermented tofu with high isoflavone content through variation of inoculum percentages and ratios of lactobacillus plantarum, lactobacillus acidophilus, and leuconostoc mesenteroides
พ.ศ. 2557
Screening and identification of Bacillus sp. isolated from traditional Vietnamese soybean-fermented products for high fibrinolytic enzyme production
พ.ศ. 2559
Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using streptococcus thermophillus FNCC40, lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26
พ.ศ. 2563
Optimization of Mixed Bacillus Cultures as An Inoculant in Northern Thai Style Fermented Soybeans (Thua-nao) by Mixture Design
มหาวิทยาลัยเชียงใหม่ พ.ศ. 2560
Screening for optimal parameters of nattokinase synthesis by Bacillus subtilis natto in solid-state fermentation
พ.ศ. 2563
Chemical composition, protein profile, and isoflavones content in soybean genotypes with different seed coat colors
พ.ศ. 2559
Fermentation of melon seeds for "ogiri egusi" as affected by fermentation variables using Bacillus subtilis