Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential
Authors
Keywords
-
Journal
Foods
Volume 10, Issue 1, Pages 70
Publisher
MDPI AG
Online
2020-12-31
DOI
10.3390/foods10010070
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Biorefining via solid-state fermentation of rice and sunflower by-products employing novel monosporic strains from Pleurotus sapidus
- (2019) Pablo D. Postemsky et al. BIORESOURCE TECHNOLOGY
- The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties
- (2019) Grobelna et al. Biomolecules
- Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees
- (2019) Anna Grobelna et al. Agronomy-Basel
- Tulsi (Ocimum tenuiflorum) seeds: in vitro DNA damage protection, bioactive compounds and antioxidant potential
- (2018) Pinderpal Kaur et al. Journal of Food Measurement and Characterization
- Effects of rice husk particle size on biohydrogen production under solid state fermentation
- (2018) Z. Velioğlu Tosuner et al. INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
- A comparative study of phytochemicals, antioxidant potential and in-vitro DNA damage protection activity of different oat (Avena sativa) cultivars from India
- (2018) Sukriti Singh et al. Journal of Food Measurement and Characterization
- Fermented pearl millet ( Pennisetum glaucum ) with in vitro DNA damage protection activity, bioactive compounds and antioxidant potential
- (2017) Raj Kumar Salar et al. FOOD RESEARCH INTERNATIONAL
- Bioactive profile, free-radical scavenging potential, DNA damage protection activity, and mycochemicals in Aspergillus awamori (MTCC 548) extracts: a novel report on filamentous fungi
- (2017) Raj Kumar Salar et al. 3 Biotech
- Bioactive profile, free-radical scavenging potential, DNA damage protection activity, and mycochemicals in Aspergillus awamori (MTCC 548) extracts: a novel report on filamentous fungi
- (2017) Raj Kumar Salar et al. 3 Biotech
- Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation
- (2017) Kawaljit Singh Sandhu et al. Journal of Food Measurement and Characterization
- 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
- Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation
- (2016) Da Lee et al. MOLECULES
- 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
- Fermented Brown Rice and Rice Bran with Aspergillus oryzae (FBRA) Prevents Inflammation-Related Carcinogenesis in Mice, through Inhibition of Inflammatory Cell Infiltration
- (2015) Kunishige Onuma et al. Nutrients
- Effect of fermentation on the antioxidant activity in plant-based foods
- (2014) Sun Jin Hur 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
- 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
- Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review
- (2011) Silvia Martins et al. BIOTECHNOLOGY ADVANCES
- Phenolic compounds and antioxidant activity of rice
- (2011) Melissa Walter et al. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
- Production of phenolic compounds from rice bran biomass under subcritical water conditions
- (2010) Omid Pourali et al. CHEMICAL ENGINEERING JOURNAL
- Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata
- (2010) Chang-Chai Ng et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Variations in Bran Carotenoid Levels within and between Rice Subgroups
- (2010) Helen Belefant-Miller et al. PLANT FOODS FOR HUMAN NUTRITION
- Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus
- (2009) Chih-Hung Liang et al. FOOD CHEMISTRY
- Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results
- (2007) Jara Pérez-Jiménez et al. FOOD RESEARCH INTERNATIONAL
- 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
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More