146 related articles for article (PubMed ID: 35717908)
21. Enhanced Antioxidant Activity for Apple Juice Fermented with
Li Z; Teng J; Lyu Y; Hu X; Zhao Y; Wang M
Molecules; 2018 Dec; 24(1):. PubMed ID: 30586844
[TBL] [Abstract][Full Text] [Related]
22. Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria.
Korcari D; Ricci G; Quattrini M; Fortina MG
Lett Appl Microbiol; 2020 Jan; 70(1):48-54. PubMed ID: 31642537
[TBL] [Abstract][Full Text] [Related]
23. Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds.
Xu L; Wang P; Ali B; Yang N; Chen Y; Wu F; Xu X
J Sci Food Agric; 2017 Sep; 97(12):4227-4234. PubMed ID: 28251647
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Evaluation of Lactobacillus plantarum and Saccharomyces cerevisiae in the Presence of Bifenthrin.
Đorđević TM; Đurović-Pejčev RD
Curr Microbiol; 2016 Jun; 72(6):680-91. PubMed ID: 26868256
[TBL] [Abstract][Full Text] [Related]
26. Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice.
Dogan K; Akman PK; Tornuk F
J Sci Food Agric; 2021 Aug; 101(11):4779-4788. PubMed ID: 33502754
[TBL] [Abstract][Full Text] [Related]
27. Combination of
Jin X; Chen W; Chen H; Chen W; Zhong Q
Molecules; 2019 Nov; 24(23):. PubMed ID: 31795169
[TBL] [Abstract][Full Text] [Related]
28. Food grade fungal stress on germinating peanut seeds induced phytoalexins and enhanced polyphenolic antioxidants.
Wu Z; Song L; Huang D
J Agric Food Chem; 2011 Jun; 59(11):5993-6003. PubMed ID: 21545178
[TBL] [Abstract][Full Text] [Related]
29. Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum.
Ghamry M; Zhao W; Li L
Food Res Int; 2023 Jan; 163():112142. PubMed ID: 36596097
[TBL] [Abstract][Full Text] [Related]
30. Influence of microbial fermentation on the antioxidant activity of phenolic substances in Saccharomyces cerevisiae.
Prudêncio de Souza ER; Braz MVDC; Castro RN; Pereira MD; Riger CJ
J Appl Microbiol; 2023 Aug; 134(8):. PubMed ID: 37451811
[TBL] [Abstract][Full Text] [Related]
31. Bound Phenolics of Quinoa Seeds Released by Acid, Alkaline, and Enzymatic Treatments and Their Antioxidant and α-Glucosidase and Pancreatic Lipase Inhibitory Effects.
Tang Y; Zhang B; Li X; Chen PX; Zhang H; Liu R; Tsao R
J Agric Food Chem; 2016 Mar; 64(8):1712-9. PubMed ID: 26853559
[TBL] [Abstract][Full Text] [Related]
32. Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS.
da Silveira JS; Mertz C; Morel G; Lacour S; Belleville MP; Durand N; Dornier M
Food Chem; 2020 Jul; 319():126600. PubMed ID: 32187568
[TBL] [Abstract][Full Text] [Related]
33. Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation.
Wang CY; Wu SJ; Shyu YT
J Biosci Bioeng; 2014 Apr; 117(4):449-56. PubMed ID: 24216458
[TBL] [Abstract][Full Text] [Related]
34. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
Dynkowska WM; Cyran MR; Ceglińska A
J Sci Food Agric; 2015 Mar; 95(5):1103-15. PubMed ID: 25410263
[TBL] [Abstract][Full Text] [Related]
35. Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation.
Boudaoud S; Aouf C; Devillers H; Sicard D; Segond D
Food Microbiol; 2021 Sep; 98():103790. PubMed ID: 33875218
[TBL] [Abstract][Full Text] [Related]
36. Changes in phenolic acid content during dry-grind processing of corn into ethanol and DDGS.
Luthria DL; Memon AA; Liu K
J Sci Food Agric; 2014 Jul; 94(9):1723-8. PubMed ID: 24243569
[TBL] [Abstract][Full Text] [Related]
37. Viscozyme L hydrolysis and Lactobacillus fermentation increase the phenolic compound content and antioxidant properties of aqueous solutions of quinoa pretreated by steaming with α-amylase.
Zhang J; Li M; Cheng J; Zhang X; Li K; Li B; Wang C; Liu X
J Food Sci; 2021 May; 86(5):1726-1736. PubMed ID: 33844283
[TBL] [Abstract][Full Text] [Related]
38. Food phenolics and Lactiplantibacillus plantarum.
Muñoz R; Rivas BL; Rodríguez H; Esteban-Torres M; Reverón I; Santamaría L; Landete JM; Plaza-Vinuesa L; Sánchez-Arroyo A; Jiménez N; Curiel JA
Int J Food Microbiol; 2024 Feb; 412():110555. PubMed ID: 38199014
[TBL] [Abstract][Full Text] [Related]
39. Increases in Phenolic, Fatty Acid, and Phytosterol Contents and Anticancer Activities of Sweet Potato after Fermentation by Lactobacillus acidophilus.
Shen Y; Sun H; Zeng H; Prinyawiwatukul W; Xu W; Xu Z
J Agric Food Chem; 2018 Mar; 66(11):2735-2741. PubMed ID: 29502404
[TBL] [Abstract][Full Text] [Related]
40. Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation.
Li H; Huang J; Wang Y; Wang X; Ren Y; Yue T; Wang Z; Gao Z
Food Chem; 2021 Nov; 363():130351. PubMed ID: 34147897
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]