Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

Muscle Protein Hydrolysates and Amino Acid Composition in Fish

(2021) Bomi Ryu et al.   Marine Drugs

An overview of Monascus fermentation processes for monacolin K production

(2020) Qinyou Wen et al.   Open Chemistry

Antioxidants and antioxidant methods: an updated overview

(2020) İlhami Gulcin   ARCHIVES OF TOXICOLOGY

Antioxidant Peptides from the Protein Hydrolysate of Monkfish (Lophius litulon) Muscle: Purification, Identification, and Cytoprotective Function on HepG2 Cells Damage by H2O2

(2020) Xiao-Meng Hu et al.   Marine Drugs

Purification and identification of novel antioxidant peptides from watermelon seed protein hydrolysates and their cytoprotective effects on H2O2-induced oxidative stress

(2020) Chaoting Wen et al.   FOOD CHEMISTRY

Lemon juice bioactivity in vitro increased with lactic acid fermentation

(2020) Cheng-Yu Hsieh et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Free radical scavenging and anti‐inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells

(2019) Tanatorn Saisavoey et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Role of the Antioxidant Response in Mitochondrial Dysfunction in Degenerative Diseases: Cross-Talk between Antioxidant Defense, Autophagy, and Apoptosis

(2019) Michael L.-H. Huang et al.   Oxidative Medicine and Cellular Longevity

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

(2019) Sofia C. Lourenço et al.   MOLECULES

Fermentation in fish and by-products processing: an overview of current research and future prospects

(2019) Francisco J Marti-Quijal et al.   Current Opinion in Food Science

Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination

(2018) Li Wang et al.   FOOD CHEMISTRY

Monascus spp. fermented brown seaweeds extracts enhance bio-functional activities

(2018) Sharmin Suraiya et al.   Food Bioscience

Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam)

(2018) Leila Najafian et al.   Journal of Food Measurement and Characterization

Antioxidant potential and phenolic profile of blackberry anthocyanin extract followed by human gut microbiota fermentation

(2018) Vemana Gowd et al.   FOOD RESEARCH INTERNATIONAL

Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus

(2017) Qin Huang et al.   FOOD CHEMISTRY

Oxidative Stress: Harms and Benefits for Human Health

(2017) Gabriele Pizzino et al.   Oxidative Medicine and Cellular Longevity

Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities

(2017) Lu Wang et al.   Journal of Functional Foods

Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

(2017) Fengru Liu et al.   Food Bioscience

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation

(2016) Yuchen Zhu et al.   FOOD CHEMISTRY

Functional food red yeast rice (RYR) for metabolic syndrome amelioration: a review on pros and cons

(2016) Seema Patel   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Neurocytoprotective Effects of Aliphatic Hydroxamates from Lovastatin, a Secondary Metabolite from Monascus-Fermented Red Mold Rice, in 6-Hydroxydopamine (6-OHDA)-Treated Nerve Growth Factor (NGF)-Differentiated PC12 Cells

(2015) Chien-Min Lin et al.   ACS Chemical Neuroscience

Antioxidant Properties of Fish Protein Hydrolysates Prepared from Cod Protein Hydrolysate by Bacillus sp.

(2015) I. Godinho et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

DNA protection and antioxidant and anti-inflammatory activities of water extract and fermented hydrolysate of abalone (Haliotis discus hannai Ino)

(2015) Md. Abul Hasnat et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nuciferavar. aurantiaca) by fermentation with kombucha ‘tea fungus’

(2015) Mindani I. Watawana et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Radical Scavenging Activities of Undaria pinnatifida Extracts Fermented with Cordyceps militaris Mycelia

(2015) Yon-Suk Kim et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

(2015) Samurailatpam Sanjukta et al.   Journal of Functional Foods

Detoxifying effect of fermented black ginseng on H2O2-induced oxidative stress in HepG2 cells

(2014) MIN-JI BAK et al.   INTERNATIONAL JOURNAL OF MOLECULAR MEDICINE

Antioxidant Properties of Bio-active Substances from Shrimp Head Fermented by Bacillus licheniformis OPL-007

(2013) Xiangzhao Mao et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Free radical scavenging and anti-oxidative activities of an ethanol-soluble pigment extract prepared from fermented Zijuan Pu-erh tea

(2013) Jiang Ping Fan et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi

(2013) Tao Yin et al.   FOOD CHEMISTRY

Effect of heating and probiotic fermentation on the phytochemical content and antioxidant potential of edible Irish brown seaweeds

(2012) Shilpi Gupta et al.   BOTANICA MARINA

In vitro effects of Monascus purpureus on antioxidation activity during fermentation of Kinmen sorghum liquor waste

(2012) Chin-Shiu Huang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Antioxidative peptides from food proteins: A review

(2010) Bahareh H. Sarmadi et al.   PEPTIDES

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

(2008) Ernestina M. Peralta et al.   FOOD CHEMISTRY