Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

Enhancing the efficiency of some agricultural wastes as low-cost absorbents to remove textile dyes from their contaminated solutions

(2021) Osama M. Darwesh et al.   Biomass Conversion and Biorefinery

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

(2021) Marta Acin-Albiac et al.   Foods

Water-Soluble Melanoidin Pigment as a New Antioxidant Component of Fermented Willowherb Leaves (Epilobium angustifolium)

(2021) Daniil N. Olennikov et al.   Antioxidants

Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented with Lactococcus lactis KC24

(2021) Yerim Chung et al.   Antioxidants

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

The aptitude of commercial yeast strains for lowering the ethanol content of wine

(2020) Vladimir S. Puškaš et al.   Food Science & Nutrition

The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

(2020) Paula Mapelli-Brahm et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Response surface methodology for the fermentation of polysaccharides from Auricularia auricula using Trichoderma viride and their antioxidant activities

(2020) Jingnan Miao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes

(2020) Belal J. Muhialdin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties

(2020) Seyed Mohammad Bagher Hashemi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1

(2020) Yansheng Zhao et al.   FOOD RESEARCH INTERNATIONAL

Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60

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

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

(2020) Rodrigo dos Santos Costa et al.   FOOD RESEARCH INTERNATIONAL

Filamentous fungi diversity in the natural fermentation of Amazonian cocoa beans and the microbial enzyme activities

(2019) Jean Aquino de Araújo et al.   ANNALS OF MICROBIOLOGY

Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation

(2019) Qi Bei et al.   FOOD CHEMISTRY

Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains

(2019) Fabiana Antognoni et al.   FOOD CHEMISTRY

Postharvest drying maintains phenolic, flavonoid and gallotannin content of some cultivated African leafy vegetables

(2019) I. Maseko et al.   SCIENTIA HORTICULTURAE

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

(2019) Michela Verni et al.   Foods

Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines

(2019) Bruna Dachery et al.   FOOD RESEARCH INTERNATIONAL

Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes

(2019) Gloria López-Gámez et al.   Innovative Food Science & Emerging Technologies

Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study

(2019) T.S. Ooi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea

(2018) Lu Wang et al.   FOOD CHEMISTRY

The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products

(2018) Tomasz Sawicki et al.   FOOD CHEMISTRY

Phytochemical profile and antioxidant activity of caper berries ( Capparis spinosa L.): Evaluation of the influence of the fermentation process

(2018) J. Jiménez-López et al.   FOOD CHEMISTRY

Upgrading the antioxidant properties of fucoidan and alginate from Cystoseira trinodis by fungal fermentation or enzymatic pretreatment of the seaweed biomass

(2018) Awatief F. Hifney et al.   FOOD CHEMISTRY

Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets

(2018) Sravanthi Budaraju et al.   FOOD CHEMISTRY

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(2018) Axelle Septembre-Malaterre et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

(2018) Chloe D. Goldsmith et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours

(2018) Henryk Zieliński 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

Extraction, characterization and antioxidant activity analysis of the polysaccharide from the solid-state fermentation substrate of Inonotus hispidus

(2018) Xin Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria

(2018) Annalisa Ricci et al.   FOOD CHEMISTRY

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

(2017) Oskar Laaksonen et al.   FOOD CHEMISTRY

Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase

(2017) Lei Liu et al.   FOOD CHEMISTRY

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

(2017) Qin Huang et al.   FOOD CHEMISTRY

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

(2017) Carlo Giuseppe Rizzello 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

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

(2016) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

(2016) Ville Mikael Koistinen et al.   FOOD RESEARCH INTERNATIONAL

Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing

(2015) Wieslaw Wiczkowski et al.   FOOD CHEMISTRY

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

Fermentation enhances the content of bioactive compounds in kidney bean extracts

(2015) Rocio I. Limón et al.   FOOD CHEMISTRY

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

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Variation in major phenolic compounds and quality potential of CTC black tea elicited by Saccharomyces cercevisiae and its correlation with antioxidant potential

(2014) K.M. Maria John et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of fermentation on antioxidant properties and phytochemical composition of soy germ

(2014) I-Chuan Sheih et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds

(2014) Anna Starzyńska-Janiszewska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential

(2013) Min Ju Kim et al.   FOOD RESEARCH INTERNATIONAL

Treatment of oat bran with carbohydrases increases soluble phenolic acid content and influences antioxidant and antimicrobial activities

(2013) Roaaya Alrahmany et al.   FOOD RESEARCH INTERNATIONAL

Sunlight exposure increases the phenolic content in postharvested white grapes. An evaluation of their antioxidant activity in Saccharomyces cerevisiae

(2013) José Peinado et al.   Journal of Functional Foods

Antioxidant activities of rapeseed peptides produced by solid state fermentation

(2012) Rong He et al.   FOOD RESEARCH INTERNATIONAL

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

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

Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity

(2011) C. M. Ajila et al.   Food and Bioprocess Technology

Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste

(2011) Ill-Min Chung et al.   FOOD CHEMISTRY

Impact of processing of red beet on betalain content and antioxidant activity

(2011) Kavitha Ravichandran et al.   FOOD RESEARCH INTERNATIONAL

Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

(2011) Kye Man Cho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ

(2008) Jane Hubert et al.   FOOD CHEMISTRY

Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

(2007) I-Hsin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY