These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
275 related articles for article (PubMed ID: 31450581)
41. Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice. Liu Y; Cheng H; Liu H; Ma R; Ma J; Fang H Molecules; 2019 Sep; 24(19):. PubMed ID: 31569407 [TBL] [Abstract][Full Text] [Related]
42. Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption. Rocchetti G; Chiodelli G; Giuberti G; Lucini L Food Chem; 2018 Apr; 245():633-640. PubMed ID: 29287419 [TBL] [Abstract][Full Text] [Related]
44. Food fermentations: role of microorganisms in food production and preservation. Caplice E; Fitzgerald GF Int J Food Microbiol; 1999 Sep; 50(1-2):131-49. PubMed ID: 10488849 [TBL] [Abstract][Full Text] [Related]
45. Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit (Passiflora edulis) leaves and juice extracts. Aguillón-Osma J; Luzardo-Ocampo I; Cuellar-Nuñez ML; Maldonado-Celis ME; Loango-Chamorro N; Campos-Vega R J Food Biochem; 2019 Jul; 43(7):e12879. PubMed ID: 31353739 [TBL] [Abstract][Full Text] [Related]
46. Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp ( Pontonio E; Verni M; Dingeo C; Diaz-de-Cerio E; Pinto D; Rizzello CG Antioxidants (Basel); 2020 Dec; 9(12):. PubMed ID: 33321939 [TBL] [Abstract][Full Text] [Related]
47. Fermented pearl millet (Pennisetum glaucum) with in vitro DNA damage protection activity, bioactive compounds and antioxidant potential. Salar RK; Purewal SS; Sandhu KS Food Res Int; 2017 Oct; 100(Pt 2):204-210. PubMed ID: 28888442 [TBL] [Abstract][Full Text] [Related]
48. Effect of Flaking and Precooking Procedures on Antioxidant Potential of Selected Ancient Cereal and Legume Flours. Consumi M; Tamasi G; Bonechi C; Andreassi M; Leone G; Magnani A; Rossi C Foods; 2022 May; 11(11):. PubMed ID: 35681346 [TBL] [Abstract][Full Text] [Related]
49. Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity. Oktaviani L; Astuti DI; Rosmiati M; Abduh MY Heliyon; 2020 Jul; 6(7):e04462. PubMed ID: 32743093 [TBL] [Abstract][Full Text] [Related]
50. Co-occurrence of Adesulu-Dahunsi AT; Dahunsi SO; Ajayeoba TA Front Microbiol; 2022; 13():684730. PubMed ID: 35464919 [TBL] [Abstract][Full Text] [Related]
51. Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides. Verni M; Pontonio E; Krona A; Jacob S; Pinto D; Rinaldi F; Verardo V; Díaz-de-Cerio E; Coda R; Rizzello CG Front Microbiol; 2020; 11():1831. PubMed ID: 32849431 [TBL] [Abstract][Full Text] [Related]
52. Potential anti-inflammatory effects of legumes: a review. Juárez-Chairez MF; Meza-Márquez OG; Márquez-Flores YK; Jiménez-Martínez C Br J Nutr; 2022 Dec; 128(11):2158-2169. PubMed ID: 35042569 [TBL] [Abstract][Full Text] [Related]
53. Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.). Yang J; Ji Y; Park H; Lee J; Park S; Yeo S; Shin H; Holzapfel WH Int J Food Microbiol; 2014 Nov; 191():164-71. PubMed ID: 25279760 [TBL] [Abstract][Full Text] [Related]
54. Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties-An Overview. Barta DG; Cornea-Cipcigan M; Margaoan R; Vodnar DC Front Nutr; 2022; 9():871896. PubMed ID: 35571893 [TBL] [Abstract][Full Text] [Related]
56. Correlation between metabolites of lactic acid bacteria isolated from dairy traditional fermented Tunisian products and antifungal and antioxidant activities. Farhat LB; Aissaoui N; Torrijos R; Luz C; Meca G; Abidi F J Appl Microbiol; 2022 Nov; 133(5):3069-3082. PubMed ID: 35924966 [TBL] [Abstract][Full Text] [Related]
57. Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Cichońska P; Ziarno M Microorganisms; 2021 Dec; 10(1):. PubMed ID: 35056540 [TBL] [Abstract][Full Text] [Related]
58. Total polyphenols and bioactivity of seeds and sprouts in several legumes. Chon SU Curr Pharm Des; 2013; 19(34):6112-24. PubMed ID: 23448441 [TBL] [Abstract][Full Text] [Related]
59. The influence of nanodelivery systems on the antioxidant activity of natural bioactive compounds. Maqsoudlou A; Assadpour E; Mohebodini H; Jafari SM Crit Rev Food Sci Nutr; 2022; 62(12):3208-3231. PubMed ID: 33356489 [TBL] [Abstract][Full Text] [Related]
60. Recent update on lactic acid bacteria producing riboflavin and folates: application for food fortification and treatment of intestinal inflammation. Levit R; Savoy de Giori G; de Moreno de LeBlanc A; LeBlanc JG J Appl Microbiol; 2021 May; 130(5):1412-1424. PubMed ID: 32955761 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]