Simultaneous extraction and biotransformation process to obtain high bioactivity phenolic compounds from brazilian citrus residues

Improving the chemopreventive potential of orange juice by enzymatic biotransformation

(2013) Lívia Rosas Ferreira et al.   FOOD RESEARCH INTERNATIONAL

Natural Products for Cancer-Targeted Therapy: Citrus Flavonoids as Potent Chemopreventive Agents

(2012) Edy Meiyanto et al.   Asian Pacific Journal of Cancer Prevention

Bauhinia forficata Link authenticity using flavonoids profile: Relation with their biological properties

(2012) Federico Ferreres et al.   FOOD CHEMISTRY

Phenolic compounds and plant extracts as potential natural anti-obesity substances

(2012) Thérèse Sergent et al.   FOOD CHEMISTRY

Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment

(2012) S. Chamorro et al.   FOOD CHEMISTRY

Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil

(2012) Helena Rudge de Moraes Barros et al.   FOOD CHEMISTRY

Antioxidant, anti-proliferative and cyclooxygenase-2 inhibitory activities of ethanolic extracts from lemon balm (Melissa officinalis L.) leaves

(2012) Jau-Tien Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A new process for simultaneous production of tannase and phytase by Paecilomyces variotii in solid-state fermentation of orange pomace

(2011) Jose Valdo Madeira et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

Fungal enzymes as a powerful tool to release antioxidants from olive mill wastewater

(2011) Manel Hamza et al.   FOOD CHEMISTRY

Reactor design for minimizing product inhibition during enzymatic lignocellulose hydrolysis: I. Significance and mechanism of cellobiose and glucose inhibition on cellulolytic enzymes

(2010) Pavle Andrić et al.   BIOTECHNOLOGY ADVANCES

Inactivation of Nuclear Factor-κB by citrus flavanone hesperidin contributes to apoptosis and chemo-sensitizing effect in Ramos cells

(2010) Maryam Nazari et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Increasing the antioxidant power of tea extracts by biotransformation of polyphenols

(2010) J.A. Macedo et al.   FOOD CHEMISTRY

Yerba mate tea (Ilex paraguariensis): Phenolics, antioxidant capacity and in vitro inhibition of colon cancer cell proliferation

(2010) Elvira González de Mejía et al.   Journal of Functional Foods

Pretreatment technologies for an efficient bioethanol production process based on enzymatic hydrolysis: A review

(2009) P. Alvira et al.   BIORESOURCE TECHNOLOGY

Inhibition of cellulases by phenols

(2009) Eduardo Ximenes et al.   ENZYME AND MICROBIAL TECHNOLOGY

Effect of a Cellulase Treatment on Extraction of Antioxidant Phenols from Black Currant (Ribes nigrum L.) Pomace

(2009) Petros G. Kapasakalidis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multitargeted cancer prevention by quercetin

(2008) Akira Murakami et al.   CANCER LETTERS

Apoptotic effect of hesperidin through caspase3 activation in human colon cancer cells, SNU-C4

(2007) H.J. Park et al.   PHYTOMEDICINE