Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads

Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed

(2020) Suellen Silva de Almeida et al.   FOOD CHEMISTRY

Biotechnological approaches for cocoa waste management: A review

(2019) Zulma S. Vásquez et al.   WASTE MANAGEMENT

A novel approach to the biorefinery of brewery spent grain

(2019) David Outeiriño et al.   PROCESS BIOCHEMISTRY

Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage

(2018) Daiva Zadeike et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases

(2018) Patricia Reboredo-Rodríguez et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

(2018) Lauren Tebben et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds

(2018) Aline S.C. Teles et al.   FOOD RESEARCH INTERNATIONAL

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

The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

(2017) Koki Matsushita et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

(2017) Zhina Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Composition and Nutrient Value Proposition of Brewers Spent Grain

(2017) Sana Ikram et al.   JOURNAL OF FOOD SCIENCE

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Brewers' spent grain: a review with an emphasis on food and health

(2016) Kieran M. Lynch et al.   JOURNAL OF THE INSTITUTE OF BREWING

Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins

(2015) Genilton Alves et al.   FOOD CHEMISTRY

Multivariate Optimization and Supplementation Strategies for the Simultaneous Production of Amylases, Cellulases, Xylanases, and Proteases by Aspergillus awamori Under Solid-State Fermentation Conditions

(2014) Aline Machado de Castro et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Comprehensive Study of Valuable Lipophilic Phytochemicals in Wheat Bran

(2014) Pepijn Prinsen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry

(2011) Giovanni Dinelli et al.   JOURNAL OF CHROMATOGRAPHY A

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

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

Production of α-amylase byAspergillus oryzae As 3951 in solid state fermentation using spent brewing grains as substrate

(2007) Hui Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE