Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245

Acute effects of Nitrosigine® and citrulline malate on vasodilation in young adults

(2020) Jeffrey M. Rogers et al.   Journal of the International Society of Sports Nutrition

Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean

(2020) Raheem Shahzad et al.   MOLECULES

Antioxidant evaluation-guided chemical profiling and structure-activity analysis of leaf extracts from five trees in Broussonetia and Morus (Moraceae)

(2020) Xinxin Cao et al.   Scientific Reports

The therapeutic and nutraceutical potential of agmatine, and its enhanced production using Aspergillus oryzae

(2019) Naoki Akasaka et al.   AMINO ACIDS

Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa

(2019) Vanesa Castro‐Alba et al.   Food Science & Nutrition

Administration of L-arginine plus L-citrulline or L-citrulline alone successfully retarded endothelial senescence

(2018) Tomoe Tsuboi et al.   PLoS One

Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

(2018) Hyelyeon Hwang et al.   MOLECULES

Amino acid composition, antioxidant and functional properties of protein hydrolysates from Cucurbitaceae seeds

(2017) Priyanka Dash et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Supplemental Citrulline Is More Efficient Than Arginine in Increasing Systemic Arginine Availability in Mice

(2017) Umang Agarwal et al.   JOURNAL OF NUTRITION

Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae

(2016) Chun-Hua Chi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sake Protein Supplementation Affects Exercise Performance and Biochemical Profiles in Power-Exercise-Trained Mice

(2016) Yi-Ming Chen et al.   Nutrients

Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation

(2015) Pan Li et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)

(2015) Sun-Joo Kum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran

(2014) Daniel M. Webber et al.   JOURNAL OF FOOD SCIENCE

Statistical Optimization of Fibrinolytic Enzyme Production Using Agroresidues byBacillus cereusIND1 and Its Thrombolytic ActivityIn Vitro

(2014) Ponnuswamy Vijayaraghavan et al.   Biomed Research International

Isolation and identification of antioxidant peptides from commercial soybean-based infant formulas

(2013) Patrycja Puchalska et al.   FOOD CHEMISTRY

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

(2013) Rossana Coda et al.   FOOD MICROBIOLOGY

Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS)

(2011) Hee Joo Kang et al.   FOOD CHEMISTRY

Wheat germ: not only a by-product

(2011) Andrea Brandolini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

(2009) Carlo Giuseppe Rizzello et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nattokinase decreases plasma levels of fibrinogen, factor VII, and factor VIII in human subjects

(2009) Chien-Hsun Hsia et al.   NUTRITION RESEARCH

l-Ornithine supplementation attenuates physical fatigue in healthy volunteers by modulating lipid and amino acid metabolism

(2008) Tomohiro Sugino et al.   NUTRITION RESEARCH