Lactobacillus fermentum LAB 9-Fermented soymilk with enriched isoflavones and antioxidants improved memory in Vivo: (Susu soya difermentasi oleh lactobacillus fermentum LAB 9 yang kaya dengan isoflavon dan antioksida memperbaiki daya ingatan secara in Vivo)
Lactobacillus fermentum LLB3 Improves Antioxidant Activity of Bitter Melon (Momordica charantia) Juice
พ.ศ. 2561
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
Characterisation and in vitro antioxidant activity of probiotic Lactobacillus isolated from Inner Mongolia Hurood cheese
พ.ศ. 2563
In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia
พ.ศ. 2561
Memory enhancement in rats by soybean and tempeh extracts is associated with improved cholinergic and reduced neuroinflammatory activities (Peningkatan daya ingatan dalam tikus oleh ekstrak soya dan tempeh dikaitkan dengan peningkatan aktiviti kolinergik dan pengurangan aktiviti keradangan)
Universiti Teknologi MARA พ.ศ. 2559
Studying of the viability of selected probiotics in soy milk to develop a functional beverage product