Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

Effects of a mixed koji culture of Aspergillus oryzae HG-26 and Aspergillus niger HG-35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

(2017) Mingye Peng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

(2017) Ville M. Koistinen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aspergillus awamori- fermented mung bean seed coats enhance the antioxidant and immune responses of weaned pigs

(2017) D. N. Lee et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgareL.) phenolic and antioxidant compounds

(2016) Yong Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of thermal processing on phenolic profiles and antioxidant activities inCastanea mollissima

(2016) Fengyuan Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs

(2016) Chak-Lun Chan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran

(2016) Li Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

(2016) Ling Fan 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

Antioxidant Mechanism of Betaine without Free Radical Scavenging Ability

(2016) Mengmeng Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran

(2016) Liya Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Purification and characterization of an extracellular β-xylosidase from Pseudozyma hubeiensis NCIM 3574 (PhXyl), an unexplored yeast

(2016) Nutan Mhetras et al.   AMB Express

Isolation and characterization of wheat bran starch and endosperm starch of selected soft wheats grown in Michigan and comparison of their physicochemical properties

(2015) Ya Liu et al.   FOOD CHEMISTRY

Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of Two Sambucus Species with Aspergillus niger

(2015) Francisc Vasile Dulf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioconversion of Capsaicin by Aspergillus oryzae

(2015) Minji Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

α-Amylase Aspergillus oryzae Immobilized on Modified Expanded Perlite

(2014) J. Rodriguez et al.   International Journal of Chemical Reactor Engineering

Comprehensive Study of Valuable Lipophilic Phytochemicals in Wheat Bran

(2014) Pepijn Prinsen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Effect of Bioprocessing on the Phenolic Acid Composition and Antioxidant Activity of Wheat Bran

(2013) Lixia Zhang et al.   CEREAL CHEMISTRY

Characteristics ofAspergillus nigerxylanases produced on rice husk and wheat bran in submerged culture and solid-state fermentation for an applicability proposal

(2013) Isabel Membrillo Venegas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Wheat bran: its composition and benefits to health, a European perspective

(2012) Leo Stevenson et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri

(2012) Anastasia S. Hole et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

Detection, Localization, and Variability of Endogenous β-Glucanase in Wheat Kernels

(2011) Azadeh Vatandoust et al.   CEREAL CHEMISTRY

Purification and Properties of a Novel Phenolic Antioxidant fromRadix astragaliFermented byAspergillus oryzaeM29

(2011) I-Chuan Sheih et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of the immunological activities of arabinoxylans from wheat bran with alkali and xylanase-aided extraction

(2010) Sumei Zhou et al.   CARBOHYDRATE POLYMERS

Adsorption of cellulase Aspergillus niger on a commercial activated carbon: Kinetics and equilibrium studies

(2009) Fatima Boukraa-Oulad Daoud et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Screening of edible mushrooms for release of ferulic acid from wheat bran by fermentation

(2009) Chun-yan Xie et al.   ENZYME AND MICROBIAL TECHNOLOGY

Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions

(2009) B. Verma et al.   FOOD CHEMISTRY

Purification and characterization of extracellular xylanase from Streptomyces cyaneus SN32

(2007) Suchita Ninawe et al.   BIORESOURCE TECHNOLOGY

Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran

(2007) Jing Wang et al.   FOOD CHEMISTRY