Biotransformation and bioconversion of phenolic compounds obtainment: an overview

Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456

(2012) Raj Kumar Salar et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment

(2012) S. Chamorro et al.   FOOD CHEMISTRY

Characterization of pomegranate peels tannin extractives

(2012) H. Saad et al.   INDUSTRIAL CROPS AND PRODUCTS

Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace

(2012) Daniella Pingret et al.   JOURNAL OF FOOD ENGINEERING

BIOACTIVITIES OF PILOT-SCALE EXTRACTED CRANBERRY JUICE AND POMACE

(2012) JUDITH E. HARRISON et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fungal enzyme sets for plant polysaccharide degradation

(2011) Joost van den Brink et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Growth of fungal strains on coffee industry residues with removal of polyphenolic compounds

(2011) Ercília M.S. Machado et al.   BIOCHEMICAL ENGINEERING JOURNAL

A new process for simultaneous production of tannase and phytase by Paecilomyces variotii in solid-state fermentation of orange pomace

(2011) Jose Valdo Madeira et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Enzymatic hydrolysis of olive wastewater for hydroxytyrosol enrichment

(2011) Sonia Khoufi et al.   BIORESOURCE TECHNOLOGY

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

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

GH11 xylanases: Structure/function/properties relationships and applications

(2011) Gabriel Paës et al.   BIOTECHNOLOGY ADVANCES

Biotransformation studies using hairy root cultures — A review

(2011) Suchitra Banerjee et al.   BIOTECHNOLOGY ADVANCES

Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices

(2011) Jan Oszmiański et al.   FOOD CHEMISTRY

Valorization of olive oil solid waste using high pressure–high temperature reactor

(2011) Bahar Aliakbarian et al.   FOOD CHEMISTRY

Fungal enzymes as a powerful tool to release antioxidants from olive mill wastewater

(2011) Manel Hamza et al.   FOOD CHEMISTRY

Optimization of microwave-assisted extraction of phenolics from potato and its downstream waste using orthogonal array design

(2011) Tao Wu et al.   FOOD CHEMISTRY

Advances in the study of directed evolution for cellulases

(2011) Hailong Lin et al.  

Comparative Study of the Effects of Solid-State Fermentation with Three Filamentous Fungi on the Total Phenolics Content (TPC), Flavonoids, and Antioxidant Activities of Subfractions from Oats (Avena sativa L.)

(2011) Shengbao Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recovery, concentration and purification of phenolic compounds by adsorption: A review

(2011) María Luisa Soto et al.   JOURNAL OF FOOD ENGINEERING

Yeasts: An attractive source of pectinases—From gene expression to potential applications: A review

(2011) Parissa Alimardani-Theuil et al.   PROCESS BIOCHEMISTRY

Solid-state fermentation: Physiology of solid medium, its molecular basis and applications

(2011) Javier Barrios-González   PROCESS BIOCHEMISTRY

Enzyme-assisted extraction of bioactives from plants

(2011) Munish Puri et al.   TRENDS IN BIOTECHNOLOGY

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

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

Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace

(2010) Khizar Hayat et al.   FOOD CHEMISTRY

Pectin lyase from Aspergillus giganteus: Comparative study of productivity of submerged fermentation on citrus pectin and orange waste

(2009) D. B. Pedrolli et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

Fungal cultures of tar bush and creosote bush for production of two phenolic antioxidants (Pyrocatechol and Gallic acid)

(2009) J. Ventura et al.   FOLIA MICROBIOLOGICA

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

Enhancedin vitroandin vivoantioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different β-glucosidase-producing fungi

(2009) S.R. Georgetti et al.   JOURNAL OF APPLIED MICROBIOLOGY

Recent advances in solid-state fermentation

(2008) Reeta Rani Singhania et al.   BIOCHEMICAL ENGINEERING JOURNAL

Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. zapaton

(2008) Rebeca Fernandez-Orozco et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Ellagic Acid Production from Biodegradation of Creosote Bush Ellagitannins by Aspergillus niger in Solid State Culture

(2008) Antonio Aguilera-Carbo et al.   Food and Bioprocess Technology

Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1

(2008) K CHO et al.   FOOD CHEMISTRY

Optimisation of hydrophilic antioxidant extraction fromHizikiafusiformisby integrating treatments of enzymes, heat and pH control

(2008) Nalin Siriwardhana et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enzyme-Assisted Processing Increases Antimicrobial and Antioxidant Activity of Bilberry

(2008) Riitta Puupponen-Pimiä et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bifunctional xylanases and their potential use in biotechnology

(2008) Rakhee Khandeparker et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Pressure profile separation of phenolic liquid compounds from cashew (Anacardium occidentale) shell with supercritical carbon dioxide and aspects of its phase equilibria

(2008) W.B. Setianto et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Studies on the performance of a new bioreactor for improving antioxidant potential of rice

(2007) T. Bhanja et al.   LWT-FOOD SCIENCE AND TECHNOLOGY