Related references
Note: Only part of the references are listed.Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes
Venus C. Quines-Lagmay et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of fermentation on the antioxidant activity in plant-based foods
Sun Jin Hur et al.
FOOD CHEMISTRY (2014)
Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation
Tamer E. Moussa-Ayoub et al.
FOOD CHEMISTRY (2011)
Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties
Fatma Abbes et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
Tijana M. Dordevic et al.
FOOD CHEMISTRY (2010)
Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715
Ming-Yen Juan et al.
FOOD MICROBIOLOGY (2010)
Comparative antioxidant capacities of phenolic compounds measured by various tests
Jessica Tabart et al.
FOOD CHEMISTRY (2009)
Effect of a Cellulase Treatment on Extraction of Antioxidant Phenols from Black Currant (Ribes nigrum L.) Pomace
Petros G. Kapasakalidis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp 4
Jiyeon Chun et al.
FOOD CHEMISTRY (2008)
Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice
Mohamed Fawzy Ramadan et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Separate versus simultaneous saccharification and fermentation of two-step steam pretreated softwood for ethanol production
J Soderstrom et al.
JOURNAL OF WOOD CHEMISTRY AND TECHNOLOGY (2005)
Antioxidant capacity of reaction products limits the applicability of the Trolox Equivalent Antioxidant Capacity (TEAC) assay
MJTJ Arts et al.
FOOD AND CHEMICAL TOXICOLOGY (2004)
Polyphenols:: food sources and bioavailability
C Manach et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)
Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits
A Piga et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)