Y. Zhang

Stability and bioaccessibility of isoflavones from soy bread during in vitro digestion.

M. Failla, Y. Vodovotz, S. Schwartz, 2003, Journal of agricultural and food chemistry.

Isoflavone profile and biological activity of soy bread.

Y. Vodovotz, S. Schwartz, J. Bomser, 2003, Journal of agricultural and food chemistry.

Analysis of Isoflavones in Soy Foods

S. Schwartz, Y. Zhang, 2003 .

Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread.

Y. Vodovotz, S. Schwartz, K. Riedl, 2005, Journal of agricultural and food chemistry.

Changes in Distribution of Isoflavones and β-Glucosidase Activity During Soy Bread Proofing and Baking

Jae Hwan Lee, Y. Vodovotz, S. Schwartz, 2004 .

Physicochemical properties and isoflavone content of bread made with soy

Y. Zhang, 2004 .

Resource Utilization of Spend Coffee Grounds: A Review

Rong Cui, Y. Zhang, Chang Lu, 2019 .