Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions
Published 2014 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions
Authors
Keywords
-
Journal
LETTERS IN APPLIED MICROBIOLOGY
Volume 59, Issue 5, Pages 493-499
Publisher
Wiley
Online
2014-06-26
DOI
10.1111/lam.12300
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing
- (2013) D. Sreeramulu et al. Oxidative Medicine and Cellular Longevity
- Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456
- (2012) Raj Kumar Salar et al. BIOTECHNOLOGY AND BIOPROCESS ENGINEERING
- Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review
- (2011) Silvia Martins et al. BIOTECHNOLOGY ADVANCES
- Comparative Study of the Effects of Solid-State Fermentation with Three Filamentous Fungi on the Total Phenolics Content (TPC), Flavonoids, and Antioxidant Activities of Subfractions from Oats (Avena sativa L.)
- (2011) Shengbao Cai et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- In vitro anti-oxidant activity of xylo-oligosaccharides derived from cereal and millet brans – A comparative study
- (2010) B.R. Veenashri et al. FOOD CHEMISTRY
- Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi
- (2009) Tapati Bhanja et al. BIORESOURCE TECHNOLOGY
- Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
- (2009) Tijana M. Đorđević et al. FOOD CHEMISTRY
- Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1
- (2008) K CHO et al. FOOD CHEMISTRY
- Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?
- (2008) Anthony Fardet et al. JOURNAL OF CEREAL SCIENCE
- Ellagic acid production by Aspergillus niger in solid state fermentation of pomegranate residues
- (2008) Armando Robledo et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut
- (2008) Paola Vitaglione et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Cost-effective xylanase production from free and immobilized Bacillus pumilus strain MK001 and its application in saccharification of Prosopis juliflora
- (2007) Mukesh Kapoor et al. BIOCHEMICAL ENGINEERING JOURNAL
- Production and recovery of an alkaline exo-polygalacturonase from Bacillus subtilis RCK under solid-state fermentation using statistical approach
- (2007) Shefali Gupta et al. BIORESOURCE TECHNOLOGY
- Studies on the performance of a new bioreactor for improving antioxidant potential of rice
- (2007) T. Bhanja et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now