Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Development of Mushroom-Based Cosmeceutical Formulations with Anti-Inflammatory, Anti-Tyrosinase, Antioxidant, and Antibacterial Properties

(2016) Oludemi Taofiq et al.   MOLECULES

Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals

(2015) Nyambe L. Mkandawire et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

(2014) Luis Mojica et al.   JOURNAL OF FOOD SCIENCE

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Fungal degradation of lignocellulosic residues: An aspect of improved nutritive quality

(2013) Rakesh Kumar Sharma et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Effect of Indigenous Processing Methods on Phenolics and Antioxidant Potential of Underutilized LegumesAcacia auriculiformisandParkia roxburghii

(2013) Arumugam Sathya et al.   JOURNAL OF FOOD QUALITY

Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds

(2013) Anna Starzyńska-Janiszewska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia fabaL.)

(2012) Yu-Wei Luo et al.   CyTA-Journal of Food

Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor as a Promising Alternative for the Effective Production of Bioactive Metabolites

(2012) Lefki-Maria Papaspyridi et al.   MOLECULES

Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment

(2012) Sophie Lamothe et al.   Food & Function

Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Formation of oxidised chlorophyll catabolites in olives

(2011) Honorio Vergara-Domínguez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Functional foods development: Trends and technologies

(2011) E. Betoret et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

(2010) Disney Ribeiro Dias et al.   Food Science and Technology

Cultivation of Pleurotus ostreatus and other edible mushrooms

(2009) Carmen Sánchez   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Concentrations of condensed tannins and anthocyanins in common bean seed coats

(2009) Aura M. Díaz et al.   FOOD RESEARCH INTERNATIONAL

Phenol oxidase, peroxidase and organic matter dynamics of soil

(2009) Robert L. Sinsabaugh   SOIL BIOLOGY & BIOCHEMISTRY

In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus

(2008) T. Jayakumar et al.   Innovative Food Science & Emerging Technologies

Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods

(2008) B.J. Xu et al.   JOURNAL OF FOOD SCIENCE

Polyphenols and antioxidant capacity of Phaseolus vulgaris stored under extreme conditions and processed

(2007) Marisela Granito et al.   LWT-FOOD SCIENCE AND TECHNOLOGY