The DOI matches its Crossref record.
Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715
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Citations
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
A Critical Review on Polyphenols and Health Benefits of Black Soybeans
Ganesan, K., & Xu, B. (2017) · Nutrients · doi:10.3390/nu9050455 · Cited by 339
Pulses for Bread Fortification: A Necessity or a Choice?
Boukid, F., Zannini, E., Carini, E., & Vittadini, E. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.04.007 · Cited by 223
Oyedemi, B. O., Oyedemi, S. O., Chibuzor, J. V., Ijeh, I. I., Coopoosamy, R. M., & Aiyegoro, A. O. (2018) · The Scientific World Journal · doi:10.1155/2018/4757458 · Cited by 18
Metadata
- Authors
- Juan, M.-Y., & Chou, C.-C.
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2010-08
- Volume
- 27
- Issue
- 5
- Pages
- 586-591
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2080493811
- Cited by
- 261
- References
- 0
- FWCI
- 14.72
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. https://app.cochat.ai/papers/10.1016/j.fm.2009.11.002
- The paper
- Juan, M.-Y., & Chou, C.-C. (2010). Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiology. https://doi.org/10.1016/j.fm.2009.11.002
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
