Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison

Succinic acid production from fruit and vegetable wastes hydrolyzed by on-site enzyme mixtures through solid state fermentation

(2018) Wubliker Dessie et al.   BIORESOURCE TECHNOLOGY

Fermented pomegranate wastes as sustainable source of ellagic acid: Antioxidant properties, anti-inflammatory action, and controlled release under simulated digestion conditions

(2018) Luisella Verotta et al.   FOOD CHEMISTRY

Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake

(2018) Pardeep Kumar Sadh et al.   Food Bioscience

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

(2018) Pardeep Sadh et al.   MOLECULES

Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide

(2017) Zeynep Kalaycıoğlu et al.   FOOD CHEMISTRY

Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process

(2017) Yongli Lan et al.   FOOD CHEMISTRY

Ellagitannins: Bioavailability, Purification and Biotechnological Degradation

(2017) Pedro Aguilar-Zárate et al.   MINI-REVIEWS IN MEDICINAL CHEMISTRY

Diverse Phytochemicals and Bioactivities in the Ancient Fruit and Modern Functional Food Pomegranate (Punica granatum)

(2017) Sheng Wu et al.   MOLECULES

Pomegranate for Prevention and Treatment of Cancer: An Update

(2017) Pooja Sharma et al.   MOLECULES

Kinetic and thermodynamic parameters, and partial characterization of the crude extract of tannase produced by Saccharomyces cerevisiae CCMB 520

(2017) Lúzia Morgana de Melo Lopes et al.   NATURAL PRODUCT RESEARCH

Antiatherogenic effects of ellagic acid and urolithins in vitro

(2016) Laura Mele et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)

(2016) Riitta Puupponen-Pimiä et al.   FOOD CHEMISTRY

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

(2016) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Phenolic Compounds of Pomegranate Byproducts (Outer Skin, Mesocarp, Divider Membrane) and Their Antioxidant Activities

(2016) Priyatharini Ambigaipalan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The complete biodegradation pathway of ellagitannins byAspergillus nigerin solid-state fermentation

(2016) Juan A. Ascacio-Valdés et al.   JOURNAL OF BASIC MICROBIOLOGY

Urolithins, the rescue of “old” metabolites to understand a “new” concept: Metabotypes as a nexus among phenolic metabolism, microbiota dysbiosis, and host health status

(2016) Francisco A. Tomás-Barberán et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of supplementation with pomegranate juice on plasma C-reactive protein concentrations: A systematic review and meta-analysis of randomized controlled trials

(2016) Amirhossein Sahebkar et al.   PHYTOMEDICINE

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

A Superior All-Natural Antioxidant Biomaterial from Spent Coffee Grounds for Polymer Stabilization, Cell Protection, and Food Lipid Preservation

(2016) Lucia Panzella et al.   ACS Sustainable Chemistry & Engineering

Chemical fingerprint and quantitative analysis for quality control of polyphenols extracted from pomegranate peel by HPLC

(2015) Jianke Li et al.   FOOD CHEMISTRY

Validated Method for the Characterization and Quantification of Extractable and Nonextractable Ellagitannins after Acid Hydrolysis in Pomegranate Fruits, Juices, and Extracts

(2015) Rocío García-Villalba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ellagic acid: Pharmacological activities and molecular mechanisms involved in liver protection

(2015) Wylly Ramsés García-Niño et al.   PHARMACOLOGICAL RESEARCH

Challenges and opportunities of the bio-pesticides production by solid-state fermentation: filamentous fungi as a model

(2014) Reynaldo De la Cruz Quiroz et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Effect of fermentation on the antioxidant activity in plant-based foods

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds

(2013) Pedro Mena et al.   FOOD CHEMISTRY

An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells

(2013) Marta Navarro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fruit Wastes Fermentation for Phenolic Antioxidants Production and Their Application in Manufacture of Edible Coatings and Films

(2012) G. C. G. Martinez-Avila et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MSn

(2012) Pedro Mena et al.   MOLECULES

Optimization of ellagic acid accumulation by Aspergillus niger GH1 in solid state culture using pomegranate shell powder as a support

(2012) L. Sepúlveda et al.   PROCESS BIOCHEMISTRY

Quantitative determination of major polyphenol constituents in pomegranate products

(2011) Wenjuan Qu et al.   FOOD CHEMISTRY

Dietary compound ellagic acid alleviates skin wrinkle and inflammation induced by UV-B irradiation

(2010) Ji-Young Bae et al.   EXPERIMENTAL DERMATOLOGY

Ellagic Acid Production from Biodegradation of Creosote Bush Ellagitannins by Aspergillus niger in Solid State Culture

(2008) Antonio Aguilera-Carbo et al.   Food and Bioprocess Technology

Ellagic acid production by Aspergillus niger in solid state fermentation of pomegranate residues

(2008) Armando Robledo et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY