Production and analysis of metabolites from solid-state fermentation of Chenopodium formosanum (Djulis) sprouts in a bioreactor

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

(2022) Fan-Bing Meng et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions

(2022) Betül Yesiltas et al.   FOOD CHEMISTRY

Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions

(2021) Hsing-Chun Kuo et al.   PLoS One

Novel ACE Inhibitory Peptides Derived from Simulated Gastrointestinal Digestion in Vitro of Sesame (Sesamum indicum L.) Protein and Molecular Docking Study

(2020) Ruidan Wang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Purification, structural analysis, and stability of antioxidant peptides from purple wheat bran

(2020) Yan Zhao et al.   BMC Chemistry

AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides

(2020) Tobias Hegelund Olsen et al.   Scientific Reports

Hydrolyzation of mogrosides: Immobilized β-glucosidase for mogrosides deglycosylation from Lo Han Kuo

(2019) Hsueh-Ting Wang et al.   Food Science & Nutrition

Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid state fermentation by Trichoderma reesei

(2019) Azza M. Abdel‐Aty et al.   JOURNAL OF APPLIED MICROBIOLOGY

α-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei

(2019) Joy Ujiroghene Obaroakpo et al.   FOOD CHEMISTRY

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities

(2019) Minkiewicz et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Untargeted metabolite profiling for koji -fermentative bioprocess unravels the effects of varying substrate types and microbial inocula

(2018) Han Sol Seo 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

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

Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value

(2018) Sachindra T. Cooray et al.   Journal of Functional Foods

Enzyme activity during germination of different cereals: A review

(2018) Fabiola Araceli Guzmán-Ortiz et al.   FOOD REVIEWS INTERNATIONAL

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

(2018) Marco Montemurro et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Investigation of the Antioxidant Capacity, Insecticidal Ability and Oxidation Stability of Chenopodium formosanum Seed Extract

(2018) Kai-Jen Chuang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties

(2018) Jaewon Hur et al.   AMB Express

Reduction of Phytic Acid in Soymilk by Immobilized Phytase System

(2018) Kuan I Chen et al.   JOURNAL OF FOOD SCIENCE

Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds

(2016) Anna Starzyńska-Janiszewska et al.   JOURNAL OF CEREAL SCIENCE

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation

(2016) Da Lee et al.   MOLECULES

Protective effect of Djulis ( Chenopodium formosanum ) and its bioactive compounds against carbon tetrachloride-induced liver injury, in vivo

(2016) Chin-Chen Chu et al.   Journal of Functional Foods

Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

(2015) Fatima Abderrahim et al.   FOOD CHEMISTRY

Quinoa (Chenopodium quinoa Willd.) protein hydrolysates with in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant properties

(2015) Alice B. Nongonierma et al.   JOURNAL OF CEREAL SCIENCE

Antioxidant Activities of Roselle(Hibiscus Sabdariffa L.) Seed Protein Hydrolysate and its Derived Peptide Fractions

(2014) Fatoumata Tounkara et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review

(2014) Nguyen Huynh et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Overexpression of R2R3-MYB gene leads to accumulation of anthocyanin and enhanced resistance to chilling and oxidative stress

(2013) X. Meng et al.   BIOLOGIA PLANTARUM

Changes in Selected Physical Property and Enzyme Activity of Rice and Barley Koji during Fermentation and Storage

(2012) Allison Bechman et al.   JOURNAL OF FOOD SCIENCE

Pineapple fruit bromelain affinity to different protein substrates

(2011) Carlos A. Corzo et al.   FOOD CHEMISTRY