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。Fermented barley bran: An improvement in phenolic compounds and antioxidant properties
Sneh Punia Bangar et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Comprehensive analysis of polyphenols from hybrid Mandarin peels by SPE and HPLC-UV
Mayra Anticona et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides
Farhan Saeed et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2021)
Effects of Ferulic Acid Esterase-Producing Lactic Acid Bacteria and Storage Temperature on the Fermentation Quality, In Vitro Digestibility and Phenolic Acid Extraction Yields of Sorghum (Sorghum bicolor L.) Silage
Yixiao Xie et al.
MICROORGANISMS (2021)
Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential
Sneh Punia et al.
FOODS (2021)
Evaluation of Semi-Solid-State Fermentation of Elaeocarpus serratus L. Leaves and Black Soymilk by Lactobacillus plantarum on Bioactive Compounds and Antioxidant Capacity
Chia-Yu Tsui et al.
FOODS (2021)
Elucidation of morphological characteristics, crystallinity, and molecular structures of native and enzyme modified cereal brans
Imran Pasha et al.
JOURNAL OF FOOD BIOCHEMISTRY (2021)
Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization
Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS
Muzzamal Hussain et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2021)
Antioxidant compounds from rice bran fermentation by lactic acid bacteria
Thornthan Sawangwan et al.
AIMS AGRICULTURE AND FOOD (2021)
Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis
Gong Chen et al.
JOURNAL OF CEREAL SCIENCE (2020)
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality
Marco Spaggiari et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides
Ramon Verduzco-Oliva et al.
SUSTAINABILITY (2020)
Enzymatic Degradation of the Rice Bran: Problem or Opportunity?
Evandro Pereira et al.
WASTE AND BIOMASS VALORIZATION (2019)
In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.
Mutamed Ayyash et al.
FOOD CHEMISTRY (2019)
Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
Erica Pontonio et al.
FRONTIERS IN MICROBIOLOGY (2019)
Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants
Lavinia Florina Calinoiu et al.
ANTIOXIDANTS (2019)
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts
Hye-Young Shin et al.
FOOD CHEMISTRY (2019)
Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
Zhongxi Li et al.
MOLECULES (2019)
Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation
Han Wu et al.
FOOD & FUNCTION (2018)
Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties
Tae-Dong Jung et al.
NUTRIENTS (2017)
Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ
Fengru Liu et al.
FOOD BIOSCIENCE (2017)
Effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars
Kawaljit Singh Sandhu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean
Elena Bartkiene et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Enzymatic hydrolysis and characterization of waste lignocellulosic biomass produced after dye bioremediation under solid state fermentation
Pankajkumar R. Waghmare et al.
BIORESOURCE TECHNOLOGY (2014)
Effect of microfluidisation on antioxidant properties of corn bran
Tao Wang et al.
FOOD CHEMISTRY (2014)
Bound phenolics in foods, a review
Beatriz A. Acosta-Estrada et al.
FOOD CHEMISTRY (2014)
Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria
Baljinder Kaur et al.
BIOMED RESEARCH INTERNATIONAL (2013)
Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456
Raj Kumar Salar et al.
BIOTECHNOLOGY AND BIOPROCESS ENGINEERING (2012)
Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri
Anastasia S. Hole et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran
Melissa dos Santos Oliveira et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2012)
Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)
Louise Svensson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
ORAC and TEAC assays comparison to measure the antioxidant capacity of food products
Ana Zulueta et al.
FOOD CHEMISTRY (2009)
FTIR spectroscopy can be used as a screening tool for organic matter quality in regenerating cutover peatlands
Rebekka R. E. Artz et al.
SOIL BIOLOGY & BIOCHEMISTRY (2008)
分享论文
