Effects of Biofermented Feed on Zophobas morio: Growth Ability, Fatty Acid Profile, and Bioactive Properties

Effect of Temperatures on Polyphenols during Extraction

(2022) Anila Antony et al.   Applied Sciences-Basel

Comparison of Nutritional Profiles of Super Worm (Zophobas morio) and Yellow Mealworm (Tenebrio molitor) as Alternative Feeds Used in Animal Husbandry: Is Super Worm Superior?

(2022) Danka Dragojlović et al.   Animals

Effect of Concentration of Flaxseed (Linum usitatissimum) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat

(2022) Martin Bartkovský et al.   Animals

Wheat bran enrichment for flour products: Challenges and solutions

(2022) Jingyao Yan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of feed on anti-inflammatory and antioxidant effects of Zophobas morio

(2022) Martina Pečová et al.   JOURNAL OF ASIA-PACIFIC ENTOMOLOGY

The Superworm, Zophobas morio (Coleoptera:Tenebrionidae): A ‘Sleeping Giant’ in Nutrient Sources

(2021) C I Rumbos et al.   JOURNAL OF INSECT SCIENCE

Dual production of polyunsaturated fatty acids and beta-carotene with Mucor wosnessenskii by the process of solid-state fermentation using agro-industrial waste

(2020) Tatiana Klempová et al.   JOURNAL OF BIOTECHNOLOGY

Effects of polysaccharide from fermented wheat bran on growth performance, muscle composition, digestive enzyme activities and intestinal microbiota in juvenile common carp

(2020) Rui‐Fang Wang et al.   AQUACULTURE NUTRITION

Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review

(2020) Karolina Wojtunik-Kulesza et al.   Nutrients

Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens

(2020) Boris Semjon et al.   Animals

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

(2020) Zhimei Tian et al.   Food Science & Nutrition

Biotransformation of Animal Fat-By Products into ARA-Enriched Fermented Bioproducts by Solid-State Fermentation of Mortierella alpina

(2020) Ondrej Slaný et al.   Journal of Fungi

Effects of thermal treatments on the colloidal properties, antioxidant capacity and in-vitro proteolytic degradation of cricket flour

(2018) Tatyana David-Birman et al.   FOOD HYDROCOLLOIDS

Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size

(2018) Ifeanyi D. Nwachukwu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application

(2017) Jânio Sousa Santos et al.   FOOD CHEMISTRY

Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects

(2017) et al.   Nutrients

Single cell oil production on molasses by Yarrowia lipolytica strains overexpressing DGA2 in multicopy

(2015) Peter Gajdoš et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth-stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions

(2015) Monika Karaś et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biosynthesis of gamma-linolenic acid and beta-carotene byZygomycetesfungi

(2013) Tatiana Klempova et al.   Biotechnology Journal

The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins

(2013) Anna Jakubczyk et al.   FOOD CHEMISTRY

Fermented Wheat Bran as a Functional Ingredient in Baking

(2012) Kati Katina et al.   CEREAL CHEMISTRY

Growth Performance, Carcass Traits and Meat Quality in Broilers, Fed Flaxseed Meal

(2011) D. Mridula et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY