Preparation and aroma analysis of flavonoid-rich ginkgo seeds fermented using rice wine starter

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

(2020) Li Jiang et al.   Frontiers in Microbiology

Functional Microbiota in Chinese Traditional Baijiu and Mijiu Qu (Starters): A Review

(2020) Hafiz Arbab Sakandar et al.   FOOD RESEARCH INTERNATIONAL

Saccharogenic refining of Ginkgo biloba leaf residues using a cost-effective enzyme cocktail prepared by the fungal strain A32 isolated from ancient ginkgo biloba tree

(2020) Jiahong Wang et al.   BIORESOURCE TECHNOLOGY

Application of response surface methodology (RSM) for the optimization of supercritical CO2 extraction of oil from patè olive cake: Yield, content of bioactive molecules and biological effects in vivo

(2020) M. Durante et al.   FOOD CHEMISTRY

Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

(2020) Karolina Tkacz et al.   FOOD CHEMISTRY

Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran

(2020) Maryam Iftikhar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of in vitro digestion on phenolics and antioxidant activity of red and yellow colored pea hulls

(2020) Yilong Ma et al.   FOOD CHEMISTRY

Drying methods affect organoleptic and physicochemical properties of rehydrated ginkgo seed slices

(2020) Isaac Duah Boateng et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of Bacillus natto solid-state fermentation on the functional constituents and properties of Ginkgo seeds

(2019) Na Guo et al.   JOURNAL OF FOOD BIOCHEMISTRY

Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat

(2019) Sara BAGHERI KAKASH et al.   Food Science and Technology

Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters

(2019) Haiying Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods

(2019) Hai-Yan Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

(2019) Weiwei Li et al.   FOOD RESEARCH INTERNATIONAL

Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

(2018) Haiying Cai et al.   FOOD MICROBIOLOGY

Improvement of Animal Feed Additives of Ginkgo Leaves through Solid-state Fermentation using Aspergillus niger

(2018) Jiahong Wang et al.   International Journal of Biological Sciences

Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

(2017) Yijin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

(2016) Guofang XIE et al.   Food Science and Technology

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

(2016) Guofang XIE et al.   Food Science and Technology

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

(2015) Leonardo Petruzzi et al.   FOOD REVIEWS INTERNATIONAL

Effect of fermentation on the antioxidant activity in plant-based foods

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa

(2014) Antonino Galati et al.   FOOD REVIEWS INTERNATIONAL

Koji – where East meets West in fermentation

(2013) Yang Zhu et al.   BIOTECHNOLOGY ADVANCES

Improving Flavonoid Extraction from Ginkgo biloba Leaves by Prefermentation Processing

(2013) Jiahong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical analysis and quality control of Ginkgo biloba leaves, extracts, and phytopharmaceuticals

(2009) Teris A. van Beek et al.   JOURNAL OF CHROMATOGRAPHY A