Effect of Fermentation on Antioxidant Properties of Red Cabbages

Specific Poly-phenolic Compounds in Cell Culture of Vitis vinifera L. cv. Gamay Fréaux

(2010) Inga Mewis et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Effects of physicochemical parameters on the production of phenolic acids from palm oil mill effluent under liquid-state fermentation by Aspergillus niger IBS-103ZA

(2010) Parveen Jamal et al.   FOOD CHEMISTRY

Commercial extract of the brown seaweed Ascophyllum nodosum enhances phenolic antioxidant content of spinach (Spinacia oleracea L.) which protects Caenorhabditis elegans against oxidative and thermal stress

(2010) Di Fan et al.   FOOD CHEMISTRY

Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained by Natural and Induced Fermentations at Different NaCl Levels from Brassica oleracea Var.capitataCv. Bronco Grown in Eastern Spain. Effect of Storage

(2010) Elena Peñas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of lactic-fermented Chinese cabbage

(2009) Yu-Ping Sun et al.   FOOD CHEMISTRY

Ability of Lactobacillus brevis strains to degrade food phenolic acids

(2009) José Antonio Curiel et al.   FOOD CHEMISTRY

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

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

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake

(2009) Adel AA Mohdaly et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of increased phenolic compounds from fermented Bokbunja (Rubus coreanus Miq.) and related antioxidant activity

(2008) Hyun Kyoung Ju et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

The effect of heating and fermenting on antioxidant properties of white cabbage

(2007) Barbara Kusznierewicz et al.   FOOD CHEMISTRY

Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY

Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation

(2007) Dayun Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY