Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition

Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran

(2020) Menglan Mao et al.   JOURNAL OF CEREAL SCIENCE

Feruloylated Arabinoxylans from Wheat Bran: Optimization of Extraction Process and Validation at Pilot Scale

(2019) Reskandi C. Rudjito et al.   ACS Sustainable Chemistry & Engineering

ALKALINE PROTEASE PRODUCTION BY Bacillus licheniformis LBA 46 IN A BENCH REACTOR: EFFECT OF TEMPERATURE AND AGITATION

(2019) Jessika G. dos S. Aguilar et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Semi-solid state fermentation and enzymatic hydrolysis impeded the destroy of wheat bran on gluten polymerization

(2018) Huijuan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran

(2017) Hui-Min Zhao et al.   FOOD CHEMISTRY

Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten

(2017) Mohamed B. Elmalimadi et al.   INDUSTRIAL CROPS AND PRODUCTS

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

(2017) Zhina Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phytochemical Compositions of Immature Wheat Bran, and Its Antioxidant Capacity, Cell Growth Inhibition, and Apoptosis Induction through Tumor Suppressor Gene

(2016) Mi Kim et al.   MOLECULES

Microbial production of phytases for combating environmental phosphate pollution and other diverse applications

(2015) Ashwani Kumar et al.   CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY

Extracellular peptidases from insect- and compost-associated microorganisms: screening and usage for wheat gluten hydrolysis

(2015) Timo Stressler et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Composition and functionality of wheat bran and its application in some cereal food products

(2015) Oluwatoyin O. Onipe et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran

(2014) Federica Manini et al.   CEREAL CHEMISTRY

The Wheat Grain Contains Pectic Domains Exhibiting Specific Spatial and Development-Associated Distribution

(2014) Anne-Laure Chateigner-Boutin et al.   PLoS One

Characterization and evaluation of two Bacillus strains, SS-12.6 and SS-13.1, as potential agents for the control of phytopathogenic bacteria and fungi

(2013) Ivica Dimkić et al.   BIOLOGICAL CONTROL

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

(2013) Lixia Zhang et al.   CEREAL CHEMISTRY

Feed enzymes: The science, practice, and metabolic realities

(2013) V. Ravindran   JOURNAL OF APPLIED POULTRY RESEARCH

Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

(2013) Michael Prückler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ethanol influenced fast microwave-assisted extraction for natural antioxidants obtaining from spent filter coffee

(2013) Marija D. Pavlović et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Kinetic behaviour of DPPH radical scavenging activity of tomato waste extracts

(2012) Sladjana Savatovic et al.   JOURNAL OF THE SERBIAN CHEMICAL SOCIETY

Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results

(2011) Krishnanand Mishra et al.   FOOD CHEMISTRY