Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation

Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

(2017) Chunhua Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities

(2017) Priyatharini Ambigaipalan et al.   Journal of Functional Foods

Angiotensin I-converting enzyme inhibitory peptides in oat (Avena sativa L.) proteins-derived digests – In silico and in vitro study

(2016) Małgorzata Darewicz et al.   New Biotechnology

Simultaneous saccharification and fermentation of xylo-oligosaccharides manufacturing waste residue for l-lactic acid production by Rhizopus oryzae

(2015) Li Zhang et al.   BIOCHEMICAL ENGINEERING JOURNAL

Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6

(2015) Han Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics

(2015) Nan Zhang et al.   Food & Function

Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria

(2015) Xin Rui et al.   Food & Function

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

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

(2014) ShanTing Zhang et al.   FOOD CONTROL

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

(2014) Nionelli Luana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Solid-State Fermentation as a Strategy to Improve the Bioactive Compounds Recovery from Larrea tridentata Leaves

(2013) Sílvia Martins et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

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

ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes

(2013) Giovanna Boschin et al.   FOOD CHEMISTRY

Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour

(2013) A. Kilci et al.   FOOD CHEMISTRY

Purification and characterization of angiotensin I-converting enzyme inhibitory peptides of small red bean (Phaseolus vulgaris) hydrolysates

(2013) Xin Rui et al.   Journal of Functional Foods

Lactobacillus helveticus: the proteolytic system

(2013) M. W. Griffiths et al.   Frontiers in Microbiology

Proteins in Oats; their Synthesis and Changes during Germination: A Review

(2012) Christina Klose et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration

(2012) Kequan Zhou et al.   FOOD CHEMISTRY

OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL

(2011) ISSOUFOU AMADOU et al.   JOURNAL OF FOOD BIOCHEMISTRY

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

(2011) T. Dhewa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improved expression of Rhizopus oryzae α-amylase in the methylotrophic yeast Pichia pastoris

(2011) Song Li et al.   PROTEIN EXPRESSION AND PURIFICATION

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition

(2010) Chockry Barbana et al.   FOOD CHEMISTRY

Angiotensin I-converting enzyme inhibitory properties and SDS-PAGE of red lentil protein hydrolysates

(2010) Joyce Irene Boye et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aspartic proteases gene family in rice: Gene structure and expression, predicted protein features and phylogenetic relation

(2009) Jiongjiong Chen et al.   GENE

Purification and Characterization of a New Rhizopuspepsin fromRhizopus oryzaeNBRC 4749

(2009) Chun-Chang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oat: unique among the cereals

(2008) Masood Sadiq Butt et al.   EUROPEAN JOURNAL OF NUTRITION

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

(2008) Laura Aguirre et al.   FOOD CHEMISTRY

Comparative Characterization of l-Lactic Acid-Producing Thermotolerant Rhizopus Fungi

(2008) Vichien Kitpreechavanich et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING