BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

128 related articles for article (PubMed ID: 37897817)

  • 1. Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran.
    Li Y; Zhang Y; Dong L; Li Y; Liu Y; Liu Y; Liu L; Liu L
    Food Chem; 2024 Mar; 437(Pt 1):137834. PubMed ID: 37897817
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran.
    Özkaya H; Özkaya B; Duman B; Turksoy S
    J Agric Food Chem; 2017 Jul; 65(28):5713-5719. PubMed ID: 28651042
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Broad-spectrum antimicrobial activity of cinnamoyl esterase-producing Lactobacilli and their application in fermented rice bran.
    Kim JH; Lee ES; Kim BM; Ham JS; Oh MH
    J Sci Food Agric; 2022 Jun; 102(8):3130-3139. PubMed ID: 34791662
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.
    Zhao HM; Guo XN; Zhu KX
    Food Chem; 2017 Feb; 217():28-36. PubMed ID: 27664604
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid.
    Zhang M; Wang X; Wang X; Han M; Li H; Yue T; Wang Z; Gao Z
    J Sci Food Agric; 2022 Jun; 102(8):3405-3415. PubMed ID: 34825372
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Mechanisms by which wheat bran and oat bran increase stool weight in humans.
    Chen HL; Haack VS; Janecky CW; Vollendorf NW; Marlett JA
    Am J Clin Nutr; 1998 Sep; 68(3):711-9. PubMed ID: 9734752
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Novel Feruloyl Esterase from Lactobacillus fermentum NRRL B-1932 and Analysis of the Recombinant Enzyme Produced in Escherichia coli.
    Liu S; Bischoff KM; Anderson AM; Rich JO
    Appl Environ Microbiol; 2016 Sep; 82(17):5068-76. PubMed ID: 27260363
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran.
    Alrahmany R; Tsopmo A
    Food Chem; 2012 May; 132(1):413-8. PubMed ID: 26434309
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Oral administration of Lactobacillus fermentum CRL1446 improves biomarkers of metabolic syndrome in mice fed a high-fat diet supplemented with wheat bran.
    Russo M; Marquez A; Herrera H; Abeijon-Mukdsi C; Saavedra L; Hebert E; Gauffin-Cano P; Medina R
    Food Funct; 2020 May; 11(5):3879-3894. PubMed ID: 32421119
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Expression and characterisation of feruloyl esterases from Lactobacillus fermentum JN248 and release of ferulic acid from wheat bran.
    Deng H; Jia P; Jiang J; Bai Y; Fan TP; Zheng X; Cai Y
    Int J Biol Macromol; 2019 Oct; 138():272-277. PubMed ID: 31306699
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus , Lactobacillus johnsonii , and Lactobacillus reuteri.
    Hole AS; Rud I; Grimmer S; Sigl S; Narvhus J; Sahlstrøm S
    J Agric Food Chem; 2012 Jun; 60(25):6369-75. PubMed ID: 22676388
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Formation of phenolic microbial metabolites and short-chain fatty acids from rye, wheat, and oat bran and their fractions in the metabolical in vitro colon model.
    Nordlund E; Aura AM; Mattila I; Kössö T; Rouau X; Poutanen K
    J Agric Food Chem; 2012 Aug; 60(33):8134-45. PubMed ID: 22731123
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars.
    Zhang J; Huang X; Cheng J; Wang C
    J Food Sci; 2023 Jun; 88(6):2679-2692. PubMed ID: 37199447
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran.
    Călinoiu LF; Vodnar DC
    Biomolecules; 2019 Dec; 10(1):. PubMed ID: 31877857
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans.
    Gualberto DG; Bergman CJ; Kazemzadeh M; Weber CW
    Plant Foods Hum Nutr; 1997; 51(3):187-98. PubMed ID: 9629859
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Screening and application of purine degrading Limosilactobacillus fermentum LF-1 from Huangjiu fermentation broth.
    Wang X; Yang S; Lu J; Xie G; Wu D
    J Sci Food Agric; 2023 Dec; 103(15):7921-7931. PubMed ID: 37490358
    [TBL] [Abstract][Full Text] [Related]  

  • 19. A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres.
    Zhao G; Zhang R; Dong L; Huang F; Liu L; Deng Y; Ma Y; Zhang Y; Wei Z; Xiao J; Zhang M
    Molecules; 2018 Jan; 23(1):. PubMed ID: 29346313
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products.
    Tu J; Zhao J; Liu G; Tang C; Han Y; Cao X; Jia J; Ji G; Xiao H
    Food Chem; 2020 Oct; 328():127046. PubMed ID: 32470773
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.