Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

Thermal treatments affect the polyphenol profile and increase antioxidant capacity in five varieties of edible bean milks

(2016) Ren-You Gan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

(2016) Ren-You Gan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fermentation enhances the content of bioactive compounds in kidney bean extracts

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

Production of the isoflavone aglycone and antioxidant activities in black soymilk using fermentation with Streptococcus thermophilus S10

(2015) Miyeon Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6

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

Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria

(2015) Xin Rui et al.   Food & Function

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

(2014) ShanTing Zhang et al.   FOOD CONTROL

Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation

(2014) Danyue Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Uncovering the Lactobacillus plantarum WCFS1 Gallate Decarboxylase Involved in Tannin Degradation

(2013) N. Jimenez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation

(2012) Sabrina Schindler et al.   FOOD BIOTECHNOLOGY

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

(2012) Maria Inés Torino et al.   FOOD CHEMISTRY

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

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

Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains

(2012) Gui-Fang Deng et al.   Journal of Functional Foods

Vitexin protects against myocardial ischemia/reperfusion injury in Langendorff-perfused rat hearts by attenuating inflammatory response and apoptosis

(2011) Liuyi Dong et al.   FOOD AND CHEMICAL TOXICOLOGY

Anthocyanins, Hydroxycinnamic Acid Derivatives, and Antioxidant Activity in Roots of Different Chinese Purple-Fleshed Sweetpotato Genotypes

(2010) Fan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vitexin, orientin and other flavonoids from Spirodela polyrhiza inhibit adipogenesis in 3T3-L1 cells

(2010) JinPyo Kim et al.   PHYTOTHERAPY RESEARCH

Vitexins, Nature-Derived Lignan Compounds, Induce Apoptosis and Suppress Tumor Growth

(2009) Y. Zhou et al.   CLINICAL CANCER RESEARCH

Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

(2008) Jose A. Marazza et al.   FOOD MICROBIOLOGY