146 related articles for article (PubMed ID: 35717908)
1. Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation.
Mencin M; Jamnik P; Mikulič Petkovšek M; Veberič R; Terpinc P
Food Chem; 2022 Nov; 394():133483. PubMed ID: 35717908
[TBL] [Abstract][Full Text] [Related]
2. Abiotic stress combinations improve the phenolics profiles and activities of extractable and bound antioxidants from germinated spelt (Triticum spelta L.) seeds.
Mencin M; Abramovič H; Jamnik P; Mikulič Petkovšek M; Veberič R; Terpinc P
Food Chem; 2021 May; 344():128704. PubMed ID: 33261998
[TBL] [Abstract][Full Text] [Related]
3. Simulated Gastrointestinal Digestion of Bioprocessed Spelt Seeds: Bioaccessibility and Bioactivity of Phenolics.
Mencin M; Mikulič Petkovšek M; Veberič R; Terpinc P
Antioxidants (Basel); 2022 Aug; 11(9):. PubMed ID: 36139778
[TBL] [Abstract][Full Text] [Related]
4. Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread.
Mencin M; Golob K; Krek M; Polak T; Požrl T; Terpinc P
Molecules; 2023 Aug; 28(17):. PubMed ID: 37687138
[TBL] [Abstract][Full Text] [Related]
5. Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread.
Mencin M; Markanovič N; Mikulič-Petkovšek M; Veberič R; Terpinc P
Antioxidants (Basel); 2023 Feb; 12(2):. PubMed ID: 36830044
[TBL] [Abstract][Full Text] [Related]
6. Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt (
Mencin M; Mikulic-Petkovsek M; Veberič R; Terpinc P
Antioxidants (Basel); 2021 Jul; 10(7):. PubMed ID: 34356318
[TBL] [Abstract][Full Text] [Related]
7. Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.).
Gawlik-Dziki U; Świeca M; Dziki D
J Agric Food Chem; 2012 May; 60(18):4603-12. PubMed ID: 22500695
[TBL] [Abstract][Full Text] [Related]
8. Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.
Mencin M; Markanovič N; Mikulič Petkovšek M; Veberič R; Terpinc P
Molecules; 2023 Apr; 28(8):. PubMed ID: 37110662
[TBL] [Abstract][Full Text] [Related]
9. Identification and Quantification of Selected Benzoxazinoids and Phenolics in Germinated Spelt (
Živković A; Gođevac D; Cigić B; Polak T; Požrl T
Foods; 2023 Apr; 12(9):. PubMed ID: 37174307
[TBL] [Abstract][Full Text] [Related]
10. Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation.
Khan SA; Zhang M; Liu L; Dong L; Ma Y; Wei Z; Chi J; Zhang R
Food Chem; 2020 Oct; 326():126985. PubMed ID: 32413764
[TBL] [Abstract][Full Text] [Related]
11. Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran.
Webber DM; Hettiarachchy NS; Li R; Horax R; Theivendran S
J Food Sci; 2014 Nov; 79(11):H2383-91. PubMed ID: 25307751
[TBL] [Abstract][Full Text] [Related]
12. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea.
Wang L; Luo Y; Wu Y; Liu Y; Wu Z
Food Chem; 2018 Oct; 264():189-198. PubMed ID: 29853365
[TBL] [Abstract][Full Text] [Related]
13. Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation.
Zhou Y; Wang R; Zhang Y; Yang Y; Sun X; Zhang Q; Yang N
J Sci Food Agric; 2020 Jun; 100(8):3283-3290. PubMed ID: 31960435
[TBL] [Abstract][Full Text] [Related]
14. Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination.
Chen Z; Yu L; Wang X; Gu Z; Beta T
Food Chem; 2016 Mar; 194():608-18. PubMed ID: 26471599
[TBL] [Abstract][Full Text] [Related]
15. Characterization of increased phenolic compounds from fermented Bokbunja (Rubus coreanus Miq.) and related antioxidant activity.
Ju HK; Cho EJ; Jang MH; Lee YY; Hong SS; Park JH; Kwon SW
J Pharm Biomed Anal; 2009 Apr; 49(3):820-7. PubMed ID: 19179032
[TBL] [Abstract][Full Text] [Related]
16. Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation.
van Beek S; Priest FG
Appl Environ Microbiol; 2000 Dec; 66(12):5322-8. PubMed ID: 11097909
[TBL] [Abstract][Full Text] [Related]
17. Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum.
Ryu JY; Kang HR; Cho SK
J Food Sci; 2019 Aug; 84(8):2347-2356. PubMed ID: 31313311
[TBL] [Abstract][Full Text] [Related]
18. Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species.
Benincasa P; Galieni A; Manetta AC; Pace R; Guiducci M; Pisante M; Stagnari F
J Sci Food Agric; 2015 Jul; 95(9):1795-803. PubMed ID: 25131800
[TBL] [Abstract][Full Text] [Related]
19. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
Ripari V; Bai Y; Gänzle MG
Food Microbiol; 2019 Feb; 77():43-51. PubMed ID: 30297055
[TBL] [Abstract][Full Text] [Related]
20. Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of
Gabriele M; Arouna N; Árvay J; Longo V; Pucci L
Int J Mol Sci; 2023 Mar; 24(7):. PubMed ID: 37047259
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
