Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3

High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies

(2016) Kabo Masisi et al.   FOOD CHEMISTRY

Total phenolic content, antioxidant, tyrosinase and α-glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety

(2016) Shruti Shukla et al.   FOOD CONTROL

Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds

(2016) Thatyane Vidal Fonteles et al.   ULTRASONICS SONOCHEMISTRY

Solvent effects on phenolic content, composition, and antioxidant activity of extracts from florets of sunflower (Helianthus annuus L.)

(2015) Fayin Ye et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

(2015) Dorota Szawara-Nowak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enhancement of β-secretase inhibition and antioxidant activities oftempeh, a fermented soybean cake through enrichment of bioactive aglycones

(2015) Aliya Ahmad et al.   PHARMACEUTICAL BIOLOGY

Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)

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

Measurement of antioxidant activity

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

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

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

Effect of osmotic treatments and drying methods on bioactive compounds in papaya and tomato

(2015) Sirithon Siriamornpun et al.   RSC Advances

Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from Crataegus pinnatifida leaves and evaluation of antioxidant activities of extracts

(2015) Meng Luo et al.   RSC Advances

Antioxidative and antimicrobial activities of the extracts from the seed coat of Bambara groundnut (Voandzeia subterranea)

(2015) Vilailak Klompong et al.   RSC Advances

Profiling of phenolic and other compounds from Egyptian cultivars of chickpea (Cicer arietinum L.) and antioxidant activity: a comparative study

(2015) Reham Hassan Mekky et al.   RSC Advances

Soybean isoflavones attenuate the expression of genes related to endometrial cancer risk

(2014) A. A. Ferraz Carbonel et al.   CLIMACTERIC

Changes of heat-treated soymilks in bioactive compounds and their antioxidant activities under in vitro gastrointestinal digestion

(2014) Yurong Ma et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant activity of phytosteryl phenolates

(2014) Zhuliang Tan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Bioaccessibility, in vitro antioxidant activities and in vivo anti-inflammatory activities of a purple tomato (Solanum lycopersicum L.)

(2014) Hongyan Li et al.   FOOD CHEMISTRY

Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

(2014) Eui-Cheol Shin et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Phenolic composition, DNA damage protective activity and hepatoprotective effect of free phenolic extract from Sphallerocarpus gracilis seeds

(2014) Chun-yan Gao et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Solid-state bioconversion of chickpea (Cicer arietinumL.) byRhizopus oligosporusto improve total phenolic content, antioxidant activity and hypoglycemic functionality

(2014) Luis Martin Sánchez-Magaña et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions

(2014) T. Bhanja Dey et al.   LETTERS IN APPLIED MICROBIOLOGY

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

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

Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds

(2014) José María Landete et al.   Journal of Functional Foods

Antioxidant activity of selected natural polyphenolic compounds from soybean via peroxyl radical scavenging

(2014) Carolina Caicedo et al.   RSC Advances

Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.

(2013) Kuan-Chen Cheng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Assessment of polyphenolic content, antioxidant activity, protection against ROS-induced DNA damage and anticancer activity of Vitis vinifera stem extracts

(2013) Anna Apostolou et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

(2013) Haizhen Mo et al.   FOOD CHEMISTRY

Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae

(2013) Cristiano G. Schmidt et al.   FOOD CHEMISTRY

In vitro antioxidant activity of extracts from common legumes

(2013) Yan Zhao et al.   FOOD CHEMISTRY

Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

(2013) Chung-Yi Wang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Adequate but not supplemental folic acid combined with soy isoflavones during early life improves bone health at adulthood in male mice

(2013) Jovana Kaludjerovic et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Soy isoflavones and prostate cancer: A review of molecular mechanisms

(2013) Abeer M. Mahmoud et al.   JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY

Development of a Silver Nanoparticle-Based Method for the Antioxidant Capacity Measurement of Polyphenols

(2012) Mustafa Özyürek et al.   ANALYTICAL CHEMISTRY

Estimation of cancer risks and benefits associated with a potential increased consumption of fruits and vegetables

(2012) Richard Reiss et al.   FOOD AND CHEMICAL TOXICOLOGY

Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

(2012) María Janeth Rodríguez-Roque 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

Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation

(2012) Anoma Chandrasekara et al.   Journal of Functional Foods

Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones

(2011) Leomar H. da Silva et al.   FOOD CHEMISTRY

Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean

(2011) Yung-Hsin Huang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables

(2011) Shaida Fariza Sulaiman et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of soy isoflavones on blood pressure: A meta-analysis of randomized controlled trials

(2011) X.X. Liu et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains

(2011) Anoma Chandrasekara et al.   Journal of Functional Foods

Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix

(2010) Harikesh B. Singh et al.   BIORESOURCE TECHNOLOGY

Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

(2010) Peter C. Wootton-Beard et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

(2010) M. Reyes-Bastidas et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi

(2009) Tapati Bhanja et al.   BIORESOURCE TECHNOLOGY

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

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

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

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

Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties

(2007) Haifeng Zhao et al.   FOOD CHEMISTRY