相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Valorization of two agroindustrial wastes to produce alpha-amylase enzyme from Aspergillus oryzae by solid-state fermentation
Natasha Melnichuk et al.
WASTE MANAGEMENT (2020)
Ultrasound assisted extraction of bioactive compounds from pomegranate (Punica granatum L.) peel
Parvin Sharayei et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
Maria-Rocio Meini et al.
FOOD CHEMISTRY (2019)
Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods
Mehdi Nikoo et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Biomass sorghum as a novel substrate in solid-state fermentation for the production of hemicellulases and cellulases by Aspergillus niger and A-fumigatus
L. M. Dias et al.
JOURNAL OF APPLIED MICROBIOLOGY (2018)
Syringic acid (SA) - A Review of Its Occurrence, Biosynthesis, Pharmacological and Industrial Importance
Srinivasulu Cheemanapalli et al.
BIOMEDICINE & PHARMACOTHERAPY (2018)
Chickpea (Cicer arietinum) and Soybean (Glycine max) Hulls: Byproducts with Potential Use as a Source of High Value-Added Food Products
Guillermo Nino-Medina et al.
WASTE AND BIOMASS VALORIZATION (2017)
A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds
Muhammad H. Alu'datt et al.
FOOD CHEMISTRY (2017)
Antimicrobial Activities of Phenolic Extracts Derived from Seed Coats of Selected Soybean Varieties
Rajaa Abutheraa et al.
JOURNAL OF FOOD SCIENCE (2017)
Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables
Yuan Gao et al.
MOLECULES (2017)
Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects
Eva Brglez Mojzer et al.
MOLECULES (2016)
Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses
Mingshun Chen et al.
FOOD CHEMISTRY (2015)
Inhibitory effect on the uptake and diffusion of Cd2+ onto soybean hull sorbent in Cd-Pb binary sorption systems
Aparecido N. Modenes et al.
JOURNAL OF ENVIRONMENTAL MANAGEMENT (2015)
Ferulic acid: Pharmacological and toxicological aspects
Cesare Mancuso et al.
FOOD AND CHEMICAL TOXICOLOGY (2014)
Novel development and characterisation of dietary fibre from yellow soybean hulls
Jun Yang et al.
FOOD CHEMISTRY (2014)
Recent Advances and Uses of Grape Flavonoids as Nutraceuticals
Vasil Georgiev et al.
NUTRIENTS (2014)
Optimization of Ultrasonic Extraction of Phenolic Antioxidants from Green Tea Using Response Surface Methodology
Lan-Sook Lee et al.
MOLECULES (2013)
Efficient sorption of polyphenols to soybean flour enables natural fortification of foods
Diana E. Roopchand et al.
FOOD CHEMISTRY (2012)
Thermo-mechanical extrusion pretreatment for conversion of soybean hulls to fermentable sugars
Juhyun Yoo et al.
BIORESOURCE TECHNOLOGY (2011)
Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)
Camila R. Correa et al.
FOOD CHEMISTRY (2010)
Soybean Bioactive Components and their Implications to Health—A Review
Joel Isanga et al.
FOOD REVIEWS INTERNATIONAL (2008)
Spray drying of the soybean extract: Effects on chemical properties and antioxidant activity
Sandra Regina Georgetti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Phenolic content and antioxidant properties of soybean (Glycine max (L.) Merr.) seeds
Djordje Malencic et al.
MOLECULES (2007)
A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents
B. J. Xu et al.
JOURNAL OF FOOD SCIENCE (2007)
Recent advances in extraction of nutraceuticals from plants
Lijun Wang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Effect of temperature shift on production of xylanase by Aspergillus niger
QP Yuan et al.
PROCESS BIOCHEMISTRY (2005)
Detection of bound phenolic acids: prevention by ascorbic acid and ethylenediaminetetraacetic acid of degradation of phenolic acids during alkaline hydrolysis
M Nardini et al.
FOOD CHEMISTRY (2002)
Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans
T Izumi et al.
JOURNAL OF NUTRITION (2000)
分享论文
