335 related articles for article (PubMed ID: 27173530)
1. Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products.
Dulf FV; Vodnar DC; Socaciu C
Food Chem; 2016 Oct; 209():27-36. PubMed ID: 27173530
[TBL] [Abstract][Full Text] [Related]
2. Total phenolic contents, antioxidant activities, and lipid fractions from berry pomaces obtained by solid-state fermentation of two Sambucus species with Aspergillus niger.
Dulf FV; Vodnar DC; Dulf EH; Toşa MI
J Agric Food Chem; 2015 Apr; 63(13):3489-500. PubMed ID: 25787023
[TBL] [Abstract][Full Text] [Related]
3. Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system.
Dulf FV; Vodnar DC; Dulf EH; Pintea A
Chem Cent J; 2017 Sep; 11(1):92. PubMed ID: 29086904
[TBL] [Abstract][Full Text] [Related]
4. Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions.
Bhanja Dey T; Kuhad RC
Lett Appl Microbiol; 2014 Nov; 59(5):493-9. PubMed ID: 24964826
[TBL] [Abstract][Full Text] [Related]
5. Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds.
Hassan AMA; Zannou O; Pashazadeh H; Ali Redha A; Koca I
J Food Sci; 2022 Oct; 87(10):4394-4415. PubMed ID: 36112569
[TBL] [Abstract][Full Text] [Related]
6. Physico-Chemical Properties and Oxidative Stability of Fixed Oil from Plum Seeds (
Savic I; Savic Gajic I; Gajic D
Biomolecules; 2020 Feb; 10(2):. PubMed ID: 32069964
[TBL] [Abstract][Full Text] [Related]
7. Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations.
Michalska A; Wojdyło A; Łysiak GP; Figiel A
Int J Mol Sci; 2017 Jan; 18(1):. PubMed ID: 28106740
[TBL] [Abstract][Full Text] [Related]
8. Towards further understanding on the antioxidative activities of Prunus persica fruit: a comparative study with four different fractions.
Dhingra N; Sharma R; Kar A
Spectrochim Acta A Mol Biomol Spectrosc; 2014 Nov; 132():582-7. PubMed ID: 24892537
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae.
Schmidt CG; Gonçalves LM; Prietto L; Hackbart HS; Furlong EB
Food Chem; 2014 Mar; 146():371-7. PubMed ID: 24176356
[TBL] [Abstract][Full Text] [Related]
10. Contribution of individual polyphenolics to total antioxidant capacity of plums.
Chun OK; Kim DO; Moon HY; Kang HG; Lee CY
J Agric Food Chem; 2003 Dec; 51(25):7240-5. PubMed ID: 14640564
[TBL] [Abstract][Full Text] [Related]
11. Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content, antioxidant activity and hypoglycemic functionality.
Sánchez-Magaña LM; Cuevas-Rodríguez EO; Gutiérrez-Dorado R; Ayala-Rodríguez AE; Valdez-Ortiz A; Milán-Carrillo J; Reyes-Moreno C
Int J Food Sci Nutr; 2014 Aug; 65(5):558-64. PubMed ID: 24611669
[TBL] [Abstract][Full Text] [Related]
12. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean.
Lee IH; Hung YH; Chou CC
Int J Food Microbiol; 2008 Jan; 121(2):150-6. PubMed ID: 18031859
[TBL] [Abstract][Full Text] [Related]
13. Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit.
Inglett GE; Chen D
J Food Sci; 2011 Apr; 76(3):C479-82. PubMed ID: 21535817
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L).
Materska M; Perucka I
J Agric Food Chem; 2005 Mar; 53(5):1750-6. PubMed ID: 15740069
[TBL] [Abstract][Full Text] [Related]
15. Phenolic profiles, bioaccessibility and antioxidant activity of plum (Prunus Salicina Lindl).
Yu J; Li W; You B; Yang S; Xian W; Deng Y; Huang W; Yang R
Food Res Int; 2021 May; 143():110300. PubMed ID: 33992320
[TBL] [Abstract][Full Text] [Related]
16. Antioxidant potential, total phenolic and total flavonoid contents of Rhododendron anthopogonoides and its protective effect on hypoxia-induced injury in PC12 cells.
Jing L; Ma H; Fan P; Gao R; Jia Z
BMC Complement Altern Med; 2015 Aug; 15():287. PubMed ID: 26283543
[TBL] [Abstract][Full Text] [Related]
17. Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes.
Bouaziz M; Jemai H; Khabou W; Sayadi S
J Sci Food Agric; 2010 Aug; 90(10):1750-8. PubMed ID: 20564435
[TBL] [Abstract][Full Text] [Related]
18. Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using Aspergillus niger CGMCC 3.6189.
Mamy D; Huang Y; Akpabli-Tsigbe NDK; Battino M; Chen X
Molecules; 2022 Dec; 27(24):. PubMed ID: 36558081
[TBL] [Abstract][Full Text] [Related]
19. Simultaneous enrichment of grape pomace with γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates.
Dulf FV; Vodnar DC; Toşa MI; Dulf EH
Food Chem; 2020 Apr; 310():125927. PubMed ID: 31835232
[TBL] [Abstract][Full Text] [Related]
20. Vitamin C in Acerola and Red Plum Extracts: Quantification via HPLC, in Vitro Antioxidant Activity, and Stability of their Gel and Emulsion Formulations.
Cefali LC; de Oliveira Maia L; Stahlschimidt R; Ataide JA; Tambourgi EB; Rosa PCP; Mazzola PG
J AOAC Int; 2018 Sep; 101(5):1461-1465. PubMed ID: 29895343
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
