Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

Sulfated modification, characterization, and potential bioactivities of polysaccharide from the fruiting bodies of Russula virescens

(2019) Hui Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit ( Diospyros kaki ) co-products during in vitro gastrointestinal digestion

(2018) Raquel Lucas-González et al.   FOOD CHEMISTRY

Sequential extraction and physicochemical characterization of polysaccharides from chicory ( Cichorium intybus ) root pulp

(2018) Xiaoming Guo et al.   FOOD HYDROCOLLOIDS

Effect of germination on composition profiling and antioxidant activity of the polysaccharide-protein conjugate in black soybean [ Glycine max (L.) Merr.]

(2018) Ai-Lien Lee et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical characterization, antioxidant and anti-proliferative activities of a polysaccharide extracted from psyllium ( P. ovata ) leaves

(2018) Manish Kumar Patel et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

(2018) Shi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines

(2017) Sandrine Jégou et al.   FOOD CHEMISTRY

Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate

(2016) Pia Meinlschmidt et al.   FOOD CHEMISTRY

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production of bioactive peptides during soybean fermentation and their potential health benefits

(2016) Samurailatpam Sanjukta et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of extraction methods on property and bioactivity of water-soluble polysaccharides from Amomum villosum

(2015) Yajuan Yan et al.   CARBOHYDRATE POLYMERS

Purification and structural characterization of Chinese yam polysaccharide and its activities

(2015) Weifang Yang et al.   CARBOHYDRATE POLYMERS

Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments

(2014) Bisri Soison et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Soyfoods and soybean products: from traditional use to modern applications

(2012) Kuan-I Chen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review

(2012) A. K. Jukanti et al.   BRITISH JOURNAL OF NUTRITION

Trifolium species-derived substances and extracts—Biological activity and prospects for medicinal applications

(2012) Joanna Kolodziejczyk-Czepas   JOURNAL OF ETHNOPHARMACOLOGY

Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection

(2012) H. Kim et al.   LETTERS IN APPLIED MICROBIOLOGY

Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus

(2012) José A. Marazza et al.   Journal of Functional Foods

REVIEW: Molecular Diversity in Pulse Seed Starch and Complex Carbohydrates and Its Role in Human Nutrition and Health

(2010) Ravindra N. Chibbar et al.   CEREAL CHEMISTRY