Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1

(2021) Yu Xiao et al.   FOOD RESEARCH INTERNATIONAL

Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

(2020) Songlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemicals and Antioxidant Activity of Korean Black Soybean (Glycine max L.) Landraces

(2020) Kyung Jun Lee et al.   Antioxidants

Rapid discrimination of Citrus reticulata ‘Chachi’ by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis

(2020) Weisheng Lv et al.   FOOD RESEARCH INTERNATIONAL

Fertility variation among Paeonia lactiflora genotypes and fatty acid composition of seed oil

(2020) Qimo Qi et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

(2020) Shuang Bi et al.   FOOD CHEMISTRY

Fu Brick Tea Alleviates Chronic Kidney Disease of Rats with High Fat Diet Consumption through Attenuating Insulin Resistance in Skeletal Muscle

(2019) Haiping Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of smoking process on the aroma characteristics and sensory qualities of dried longan

(2019) Kai-Min Yang et al.   FOOD CHEMISTRY

Bioconversion of Flavonoid Glycosides from Hippophae rhamnoides Leaves into Flavonoid Aglycones by Eurotium amstelodami

(2019) Qiuya Gu et al.   Microorganisms

Isolation and Characterization of Benzaldehyde Derivatives with Anti-Inflammatory Activities from Eurotium cristatum, the Dominant Fungi Species in Fuzhuan Brick Tea

(2019) Jie Shi et al.   ACS Omega

Improvement of the Quality of Ginkgo biloba Leaves Fermented by Eurotium cristatum as High Value-Added Feed

(2019) Minmin Zou et al.   Processes

Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines

(2019) Xueyuan Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial bioconversion of the chemical components in dark tea

(2019) Ming-zhi Zhu et al.   FOOD CHEMISTRY

Enzymatic action mechanism of phenolic mobilization in oats ( Avena sativa L.) during solid-state fermentation with Monascus anka

(2018) Qi Bei et al.   FOOD CHEMISTRY

Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour

(2018) Yu Xiao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Solid-state fermentation of soybean okara : Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

(2018) Vidiany A. Queiroz Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara

(2018) Weng Chan Vong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical compositions of Pu'er tea fermented by Eurotium Cristatum and their lipid-lowering activity

(2018) Chenkai Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties

(2018) Jin Hwan Lee et al.   FOOD CHEMISTRY

Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum

(2018) Debabandya Mohapatra et al.   FOOD CHEMISTRY

Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity

(2018) Cíntia Ladeira Handa et al.   FOOD CHEMISTRY

Optimization of ultrasonic-assisted extraction of oil from the seed kernels and isolation of monoterpene glycosides from the oil residue of Paeonia lactiflora Pall.

(2017) Pu Liu et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

(2017) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum -fermented loose tea

(2017) Yanni Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

(2017) Chunhua Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation

(2017) Seyed Mohammad Taghi Gharibzahedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fungal community succession and major components change during manufacturing process of Fu brick tea

(2017) Qin Li et al.   Scientific Reports

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

Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens

(2015) Jin Hwan Lee et al.   FOOD CHEMISTRY

Differentiation of the volatile profiles of Chinese bayberry cultivars during storage by HS-SPME–GC/MS combined with principal component analysis

(2015) Huan Cheng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)

(2015) Yu Xiao et al.   Journal of Functional Foods

Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

(2014) Yunzi Feng et al.   FOOD CHEMISTRY

Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions

(2014) T. Bhanja Dey et al.   LETTERS IN APPLIED MICROBIOLOGY

Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18

(2014) Yu Xiao et al.   Journal of Functional Foods

Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones

(2013) C.L. Handa et al.   FOOD CHEMISTRY

Bound phenolics in foods, a review

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

Nutritional Quality of Legumes, and Their Role in Cardiometabolic Risk Prevention: A Review

(2013) Malika Bouchenak et al.   JOURNAL OF MEDICINAL FOOD

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

(2012) Xinliang Mo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation

(2011) Melissa dos Santos Oliveira et al.   BIORESOURCE TECHNOLOGY

Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India

(2011) Sushama A. Marathe et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones

(2011) Leomar H. da Silva et al.   FOOD CHEMISTRY

Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods

(2011) Jin Hwan Lee et al.   FOOD CHEMISTRY

Comprehensive Profiling of Isoflavones, Phytosterols, Tocopherols, Minerals, Crude Protein, Lipid, and Sugar during Soybean (Glycine max) Germination

(2010) Honglan Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genetic relationship between lipid content and linolenic acid concentration in soybean seeds

(2008) Masayuki Shibata et al.   BREEDING SCIENCE