This paper provides an overview of analytical techniques used to determine isoflavones
(IFs) in foods and biological fluids with main emphasis on sample preparation methods …

Isoflavones are polyphenol compounds found mainly in legumes such as soybeans (Glycine
max (L.) Merrill). These compounds can be found in different chemical forms; however, the …

Distributions of isoflavones in soybeans treated with oven-drying, roasting, or explosive
puffing were analysed using high-performance liquid chromatography (HPLC). As oven …

The effect of the fermented matrix on the color and the stability of anthocyanins contained in
strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) …

Phytoestrogens are natural compounds found in various plant species and they have the
ability to bind to the estrogenic receptors, exerting agonist and/or antagonist effects. The …

Flavonoids contents, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activities
and the ferric-reducing antioxidant power (FRAP) were compared in three black soybean …

There are mainly two protocols in isoflavone analysis, one that involves hydrolysis prior to
HPLC analysis and the other direct HPLC analysis. In this study, three different hydrolysis …

There is a growing interest in the pharmaceutical field concerning isoflavones topical
delivery systems, especially with regard to their skin care properties and antiherpetic activity …

The isoflavone content of 14 soy-based dietary supplements intended to help alleviate
perimenopausal and menopausal symptoms on sale in Italy were analysed using HPLC with …

This study investigates the potential of using fermentation and germination can alter the
nutritional and sensory properties of bean-based beverages (BBs) and lentil-based …