Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

Phenolic Compounds from Five Ericaceae Species Leaves and Their Related Bioavailability and Health Benefits

(2019) Bianca Eugenia Ștefănescu et al.   MOLECULES

Biomass-Derived Production of Itaconic Acid as a Building Block in Specialty Polymers

(2019) Bernadette-Emőke Teleky et al.   Polymers

Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats

(2018) Chao Chen et al.   FOOD CHEMISTRY

Identification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat (Avena sativa L) from Finland

(2018) Salvatore Multari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers’ spent grain

(2018) Sonia Ancuţa Socaci et al.   JOURNAL OF CEREAL SCIENCE

Phytochemical Analysis of Anti-Inflammatory and Antioxidant Effects of Mahonia aquifolium Flower and Fruit Extracts

(2018) Andra-Diana Andreicut et al.   Oxidative Medicine and Cellular Longevity

Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products

(2018) Vitalijs Radenkovs et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

(2018) Jinli Zhang et al.   Journal of Chemistry

Gas-Chromatographic Analysis of Major Volatile Compounds Found in Traditional Fruit Brandies from Transylvania, Romania

(2018) Teodora Emilia RUSU COLDEA et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients

(2018) Katalin Szabo et al.   PLANT FOODS FOR HUMAN NUTRITION

Metabolically Healthy versus Unhealthy Morbidly Obese: Chronic Inflammation, Nitro-Oxidative Stress, and Insulin Resistance

(2018) Adriana Cӑtoi et al.   Nutrients

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

(2018) Lavinia Florina Călinoiu et al.   Nutrients

Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran

(2017) Hui-Min Zhao et al.   FOOD CHEMISTRY

Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste

(2017) Dan Cristian Vodnar et al.   FOOD CHEMISTRY

Using wheat bran and soybean meal as solid state fermentation substances for the production of Xylaria nigripes with bioactivities

(2017) Rupesh D. Divate et al.   Journal of the Taiwan Institute of Chemical Engineers

Utilization of biodiesel derived-glycerol for 1,3-PD and citric acid production

(2017) Laura Mitrea et al.   Microbial Cell Factories

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

Effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars

(2016) Kawaljit Singh Sandhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

(2016) Dagfinn Aune et al.   BMJ-British Medical Journal

Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

(2016) Dagfinn Aune et al.   BMJ-British Medical Journal

Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of Two Sambucus Species with Aspergillus niger

(2015) Francisc Vasile Dulf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)

(2015) Yu Xiao et al.   Journal of Functional Foods

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

(2014) Federica Manini et al.   CEREAL CHEMISTRY

Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods

(2014) M. Korhola et al.   JOURNAL OF APPLIED MICROBIOLOGY

The Effect of Bioprocessing on the Phenolic Acid Composition and Antioxidant Activity of Wheat Bran

(2013) Lixia Zhang et al.   CEREAL CHEMISTRY

Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

(2013) Rossana Coda et al.   FOOD MICROBIOLOGY

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

Novel Chelators for Cancer Treatment: Where Are We Now?

(2012) Angelica M. Merlot et al.   ANTIOXIDANTS & REDOX SIGNALING

Effect of particle size and ammonium sulfate concentration on rice bran fermentation with the fungus Rhizopus oryzae

(2012) Cristiano Gautério Schmidt et al.   BIORESOURCE TECHNOLOGY

Fermented Wheat Bran as a Functional Ingredient in Baking

(2012) Kati Katina et al.   CEREAL CHEMISTRY

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY

Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi

(2012) Shengbao Cai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fungi associated with the traditional starter cultures used for rice wine in Korea

(2012) Siyoung Yang et al.   Journal of the Korean Society for Applied Biological Chemistry

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

(2012) Charis M. Galanakis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Optimizing the bioactive potential of wheat bran by processing

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

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

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

(2010) Youna M. Hemery et al.   FOOD RESEARCH INTERNATIONAL

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

(2010) Nuria Mateo Anson et al.   JOURNAL OF NUTRITION

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

(2010) Jin Dai et al.   MOLECULES

Extracellular β-glucosidase production by the yeast Debaryomyces pseudopolymorphus UCLM-NS7A: optimization using response surface methodology

(2010) Aneli M. Barbosa et al.   New Biotechnology

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

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

Electrostatic properties of wheat bran and its constitutive layers: Influence of particle size, composition, and moisture content

(2009) Youna Hemery et al.   JOURNAL OF FOOD ENGINEERING

Phytochemical and Fiber Components in Oat Varieties in the HEALTHGRAIN Diversity Screen

(2008) Peter R. Shewry et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels

(2008) Saray Servi et al.   JOURNAL OF CEREAL SCIENCE

Bioavailability of ferulic acid is determined by its bioaccessibility

(2008) Nuria Mateo Anson et al.   JOURNAL OF CEREAL SCIENCE

Triticale bran and straw: Potential new sources of phenolic acids, proanthocyanidins, and lignans

(2008) F.S. Hosseinian et al.   Journal of Functional Foods

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

(2007) I-Hsin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Studies on the performance of a new bioreactor for improving antioxidant potential of rice

(2007) T. Bhanja et al.   LWT-FOOD SCIENCE AND TECHNOLOGY