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1
Anticoagulant activity of the trypsin inhibitor from soya bean flour.
Proc Soc Exp Biol Med. 1946 Apr;61:440. doi: 10.3181/00379727-61-15346p.
2
Anticoagulant action of soya-bean trypsin-inhibitor.
Lancet. 1946 Jun 15;1(6407):888. doi: 10.1016/s0140-6736(46)91679-0.
3
Raw soya-bean flour increases cholecystokinin release in man.
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4
The action of soya-bean trypsin inhibitor as an anti-thromboplastin in blood coagulation.
J Physiol. 1947 Mar;106(1):104-11.
5
[Effect of a trypsin inhibitor from soy bean on blood coagulation].
Vopr Med Khim. 1961 Sep-Oct;7:513-9.
6
In vitro enzymatic hydrolysis of protein and protein pattern change of soya and faba beans during germination.
Plant Foods Hum Nutr. 1992 Jul;42(3):275-84. doi: 10.1007/BF02193935.
7
The site of inhibition of blood clotting by soy bean trypsin inhibitor.
J Clin Invest. 1951 Nov;30(11):1298-1304. doi: 10.1172/JCI102549.
8
Trypsin inhibitor; determination and heat destruction of the trypsin inhibitor of soybeans.
Arch Biochem. 1947 Mar;12(3):367-74.
9
Effect of trypsin inhibitor activity in soya bean on growth performance, protein digestibility and incidence of sub-clinical necrotic enteritis in broiler chicken flocks.
Br Poult Sci. 2011 Jun 1;52(3):359-67. doi: 10.1080/00071668.2011.577054.
10
Inactivation of soya bean trypsin inhibitors by thiols.
J Sci Food Agric. 1982 Feb;33(2):165-72. doi: 10.1002/jsfa.2740330208.
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