The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Isoflavones in Retail and Institutional Soy Foods
Abstract
A national sampling plan was developed to select the most widely used isoflavone-containing foods in the United States. Foods were selected based on their retail volume and sampled in five geographical areas representing seven metropolitan areas. Isoflavones were analyzed from composite samples, raw and cooked, and reported by brand. Quality control measures were evaluated throughout the study. Isoflavone levels ranged from 1 microg/g in soy sauces to 540 microg/g in tempeh. Soymilk and tofu represented the major portion of soy foods evaluated. These data will appear in the electronic version of USDA Handbook No. 8 of Food Composition Data in 1999.
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Citations
Cites
Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids
Anderson, J. W., Johnstone, B. M., & Cook-Newell, M. E. (1995) · New England Journal of Medicine · doi:10.1056/nejm199508033330502 · Cited by 2,048
Cited by
Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature
Messina, M. (2016) · Nutrients · doi:10.3390/nu8120754 · Cited by 537
Isoflavones: estrogenic activity, biological effect and bioavailability
Vitale, D. C., Piazza, C., Melilli, B., Drago, F., & Salomone, S. (2013) · European Journal of Drug Metabolism and Pharmacokinetics · doi:10.1007/s13318-012-0112-y · Cited by 490
Estimated Asian adult soy protein and isoflavone intakes
Messina, M., Nagata, C., & Wu, A. H. (2006) · Nutrition and Cancer · doi:10.1207/s15327914nc5501_1 · Cited by 435
Glyphosate induces human breast cancer cells growth via estrogen receptors
Thongprakaisang, S., Thiantanawat, A., Rangkadilok, N., Suriyo, T., & Satayavivad, J. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.05.057 · Cited by 424
Messina, M., & Redmond, G. (2006) · Thyroid · doi:10.1089/thy.2006.16.249 · Cited by 200
Metadata
- Authors
- Murphy, P. A., Song, T., Buseman, G., Barua, K., Beecher, G. R., Trainer, D., & Holden, J.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-06-09
- Volume
- 47
- Issue
- 7
- Pages
- 2697-2704
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2066173908
- Cited by
- 330
- References
- 1
- FWCI
- 7.71
- Type
- journal article
- Language
- en
- Open access
- closed
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- Murphy, P. A., Song, T., Buseman, G., Barua, K., Beecher, G. R., Trainer, D., & Holden, J. (1999). Isoflavones in Retail and Institutional Soy Foods. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf981144o
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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.
