Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Agricultural wastes as substrates for β-glucosidase production by Talaromyces thermophilus: Role of these enzymes in enhancing waste paper saccharification

(2016) Hanen Mallek-Fakhfakh et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Metabolic engineering and thermodynamic characterization of an extracellular -glucosidase produced by Aspergillus niger

(2016) Zahoor Sana et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Development of fermentedHericium erinaceusjuice with high content of L-glutamine and L-glutamic acid

(2015) Sasimar Woraharn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of β-Glucosidase Production byAspergillus terreusStrain EMOO 6-4 Using Response Surface Methodology Under Solid-State Fermentation

(2014) Noura El-Ahmady El-Naggar et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae

(2013) Cristiano G. Schmidt et al.   FOOD CHEMISTRY

Response surface methodology mediated optimization of Remazol Orange decolorization in plain distilled water by Pseudomonas aeruginosa BCH

(2012) S. B. Jadhav et al.   International Journal of Environmental Science and Technology

Rice Bran Fermented withSaccharomyces boulardiiGenerates Novel Metabolite Profiles with Bioactivity

(2011) Elizabeth P. Ryan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

(2010) Louise Svensson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

QUANTIFICATION OF CAROTENOID AND FLAVONOID COMPONENTS IN BRANS OF SOME THAI BLACK RICE CULTIVARS USING SUPERCRITICAL FLUID EXTRACTION AND HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY

(2010) MUNTANA NAKORNRIAB et al.   JOURNAL OF FOOD LIPIDS

Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus

(2009) Marta Ávila et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low-NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat

(2009) B. Min et al.   JOURNAL OF FOOD SCIENCE

Optimization of Ginsenosides Hydrolyzing β-Glucosidase Production from Aspergillus niger Using Response Surface Methodology

(2008) Jiang-Ning Hu et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Optimization of process variables for decolorization of Disperse Yellow 211 by Bacillus subtilis using Box–Behnken design

(2008) Praveen Sharma et al.   JOURNAL OF HAZARDOUS MATERIALS

Supercritical carbon dioxide extraction and deacidification of rice bran oil

(2008) Chao-Rui Chen et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM)

(2007) Gongjian Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY