How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

Proteomic study of bioactive peptides from tempe

(2019) Badrut Tamam et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination

(2019) Grażyna Budryn et al.   FOOD CHEMISTRY

Isolation of 1-(3′,4′-Dihydroxyphenyl)-3-(2″,4″,6″-trihydroxyphenyl)-propan-2-ol from Grape Seed Extract and Evaluation of its Antioxidant and Antispasmodic Potential

(2019) Michał Gleńsk et al.   MOLECULES

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

(2018) Pasquale Filannino et al.   CURRENT OPINION IN BIOTECHNOLOGY

Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

(2018) Sara Bautista-Expósito et al.   FOOD CHEMISTRY

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough

(2018) Viola Galli et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mould starter selection for extended solid-state fermentation of quinoa

(2018) Anna Starzyńska-Janiszewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage

(2018) Adekemi Titilayo Adesulu-Dahunsi et al.   PeerJ

Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains

(2017) Sorelle Nsogning Dongmo et al.   FOOD CHEMISTRY

Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities

(2017) Patricia García-Mora et al.   FOOD CHEMISTRY

Phenolic composition and antioxidant potential of grain legume seeds: A review

(2017) Balwinder Singh et al.   FOOD RESEARCH INTERNATIONAL

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

(2017) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

(2017) Ville M. Koistinen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation

(2017) Habtu Shumoy et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

(2016) Ville Mikael Koistinen et al.   FOOD RESEARCH INTERNATIONAL

Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey

(2016) Fernanda Assumpção Fiorda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reviews on Mechanisms ofIn VitroAntioxidant Activity of Polysaccharides

(2016) Junqiao Wang et al.   Oxidative Medicine and Cellular Longevity

Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

(2016) Tapati Bhanja Dey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of fermentation on the content of bioactive compounds in tofu-type products

(2016) Ylenia Riciputi et al.   Journal of Functional Foods

Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

(2016) Carlo G. Rizzello et al.   Journal of Functional Foods

Activation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet

(2016) Donald R. Senger et al.   PLoS One

The effects of fermented wheat powder (Lisosan G) on the blood lipids and oxidative status of healthy rabbits

(2015) Luisa Pozzo et al.   FOOD AND CHEMICAL TOXICOLOGY

Fermentation enhances the content of bioactive compounds in kidney bean extracts

(2015) Rocio I. Limón et al.   FOOD CHEMISTRY

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

(2015) José María Landete et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Measurement of antioxidant activity

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

(2015) Samurailatpam Sanjukta et al.   Journal of Functional Foods

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Lactobacillus-produced exopolysaccharides and their potential health benefits: a review

(2015) D.A. Patten et al.   Beneficial Microbes

Tannin Degradation by a Novel Tannase Enzyme Present in Some Lactobacillus plantarum Strains

(2014) Natalia Jiménez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

(2014) Pasquale Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran

(2014) Federica Manini et al.   CEREAL CHEMISTRY

Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review

(2014) Juana M. Carbonell-Capella et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins

(2014) Lucilla Dei Piu' et al.   FOOD CHEMISTRY

Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran

(2014) Daniel M. Webber et al.   JOURNAL OF FOOD SCIENCE

Fermented Wheat Powder Induces the Antioxidant and Detoxifying System in Primary Rat Hepatocytes

(2014) Margherita La Marca et al.   PLoS One

Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18

(2014) Yu Xiao et al.   Journal of Functional Foods

Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae

(2013) Cristiano G. Schmidt et al.   FOOD CHEMISTRY

The role of oxygen in the liquid fermentation of wheat bran

(2013) Otto I. Savolainen et al.   FOOD CHEMISTRY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Evaluation of biological activities of the short-term fermented soybean extract

(2013) Ji-Soo Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

(2013) Emilia Nordlund et al.   JOURNAL OF CEREAL SCIENCE

Improving antioxidant status in aged mice by 50% ethanol extract from red bean fermented byBacillus subtilis

(2013) Su-Tze Chou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

(2013) Montserrat Dueñas et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

(2012) Márcio Carocho et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant and immunomodulatory activity of selenium exopolysaccharide produced by Lactococcus lactis subsp. lactis

(2012) Yuxing Guo et al.   FOOD CHEMISTRY

Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88

(2012) Li Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Capability of Lactobacillus plantarum IFPL935 To Catabolize Flavan-3-ol Compounds and Complex Phenolic Extracts

(2012) Fernando Sánchez-Patán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review on in vivo and in vitro methods evaluation of antioxidant activity

(2012) Md. Nur Alam et al.   SAUDI PHARMACEUTICAL JOURNAL

Optimizing the bioactive potential of wheat bran by processing

(2012) Nuria Mateo Anson et al.   Food & Function

Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

(2011) Rossana Coda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Structural characterization and antioxidant properties of an exopolysaccharide produced by the mangrove endophytic fungus Aspergillus sp. Y16

(2011) Yin Chen et al.   BIORESOURCE TECHNOLOGY

Microbial exopolysaccharides: Main examples of synthesis, excretion, genetics and extraction

(2011) F. Donot et al.   CARBOHYDRATE POLYMERS

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

(2011) A.F. Sánchez-Maldonado et al.   JOURNAL OF APPLIED MICROBIOLOGY

Kefiran Reduces Atherosclerosis in Rabbits Fed a High Cholesterol Diet

(2011) Masashi Uchida et al.   Journal of Atherosclerosis and Thrombosis

Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation

(2011) Li-Ya Niu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides

(2011) Chin-Feng Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fungal Proteases and Their Pathophysiological Effects

(2011) Iwona Yike   MYCOPATHOLOGIA

Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat)

(2011) Serena Benedetti et al.   NUTRITION

Antioxidant activity of an exopolysaccharide purified from Lactococcus lactis subsp. lactis 12

(2010) Daodong Pan et al.   CARBOHYDRATE POLYMERS

Role of cereal type and processing in whole grain in vivo protection from oxidative stress

(2010) Andrea Gianotti   Frontiers in Bioscience-Landmark

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

(2010) Louise Svensson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synthesis of Isoflavone Aglycones and Equol in Soy Milks Fermented by Food-Related Lactic Acid Bacteria and Their Effect on Human Intestinal Caco-2 Cells

(2010) Raffaella Di Cagno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of fermented black soybean natto inoculated withBacillus nattoduring fermentation

(2010) Yongjin Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Microbiological production of tocopherols: current state and prospects

(2009) James C. Ogbonna   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi

(2009) Tapati Bhanja et al.   BIORESOURCE TECHNOLOGY

Screening of edible mushrooms for release of ferulic acid from wheat bran by fermentation

(2009) Chun-yan Xie et al.   ENZYME AND MICROBIAL TECHNOLOGY

Acidic degradation and enhanced antioxidant activities of exopolysaccharides from Cordyceps sinensis mycelial culture

(2009) Jing Kun Yan et al.   FOOD CHEMISTRY

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds

(2009) Nuria Mateo Anson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancedin vitroandin vivoantioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different β-glucosidase-producing fungi

(2009) S.R. Georgetti et al.   JOURNAL OF APPLIED MICROBIOLOGY

Physiological and biochemical characterization of the two  -L-rhamnosidases of Lactobacillus plantarum NCC245

(2009) M. Avila et al.   MICROBIOLOGY-SGM

Antioxidants in Bakery Products: A Review

(2008) B. Nanditha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ

(2008) Jane Hubert et al.   FOOD CHEMISTRY

Chemical properties and antioxidant activity of exopolysaccharides from mycelial culture of Cordyceps sinensis fungus Cs-HK1

(2008) Po Hong Leung 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

Chemical composition and bioactivity changes in stale rice after fermentation with Cordyceps sinensis

(2008) Zhenya Zhang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids

(2008) Rainer Cermak et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Identification and cloning of a gene encoding tannase (tannin acylhydrolase) from Lactobacillus plantarum ATCC 14917T

(2008) Kazuaki Iwamoto et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

(2007) Dong Wang et al.   FOOD CHEMISTRY

Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2

(2007) Y.P. Zhu et al.   FOOD CONTROL