Evaluation of biochemical and antioxidant dynamics during the co‐fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum

Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation

(2018) Han Wu et al.   Food & Function

Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillus niger fermentation

(2017) Xiao-Yu Zhang et al.   Journal of Functional Foods

Monitoring of fungal biomass changed by Rhizopus oryzae in relation to amino acid and essential fatty acids profile in soybean meal, wheat and rice

(2017) Taiana Denardi-Souza et al.   CyTA-Journal of Food

Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation

(2017) Kawaljit Singh Sandhu et al.   Journal of Food Measurement and Characterization

Protein enrichment of brewery spent grain from Rhizopus oligosporus by solid-state fermentation

(2016) Marianny Silva Canedo et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley

(2016) Yingbin Shen et al.   FOOD CHEMISTRY

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

(2016) Lorenzo C. Peyer et al.   FOOD CONTROL

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

Solid-state bioconversion of chickpea (Cicer arietinumL.) byRhizopus oligosporusto improve total phenolic content, antioxidant activity and hypoglycemic functionality

(2014) Luis Martin Sánchez-Magaña et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Enhanced Thermal Stability and Hydrolytic Ability of Bacillus subtilis Aminopeptidase by Removing the Thermal Sensitive Domain in the Non-Catalytic Region

(2014) Xinxing Gao et al.   PLoS One

Phytochemical content and antioxidant properties of diverse varieties of whole barley (Hordeum vulgare L.) grown in Tunisia

(2013) Lamia Lahouar et al.   FOOD CHEMISTRY

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

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

Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs

(2013) Alessandro Capuani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri

(2012) Anastasia S. Hole et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL

(2011) ISSOUFOU AMADOU et al.   JOURNAL OF FOOD BIOCHEMISTRY

Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods

(2011) V. Vadivel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix

(2010) Harikesh B. Singh et al.   BIORESOURCE TECHNOLOGY

Physico-chemical characterization of fermented rice bran biomass Caracterización fisico-química de la biomasa del salvado de arroz fermentado

(2010) M. dos S. Oliveira et al.   CyTA-Journal of Food

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

(2009) Tapati Bhanja et al.   BIORESOURCE TECHNOLOGY

Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus

(2009) Chih-Hung Liang et al.   FOOD CHEMISTRY

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY