Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation

Effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars

(2016) Kawaljit Singh Sandhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Fermentation on Antioxidant Properties of Red Cabbages

(2013) Dase Hunaefi et al.   FOOD BIOTECHNOLOGY

Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

(2013) Chung-Yi Wang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Technologies for enhanced exploitation of the health-promoting potential of cereals

(2012) Jan A. Delcour et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

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

Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi

(2009) Tapati Bhanja et al.   BIORESOURCE TECHNOLOGY

Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus

(2009) Chih-Hung Liang et al.   FOOD CHEMISTRY

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

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

Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

(2009) Paras Sharma et al.   FOOD CHEMISTRY

Fermentation of Barley by Using Saccharomyces cerevisiae: Examination of Barley as a Feedstock for Bioethanol Production and Value-Added Products

(2008) A. Gibreel et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

(2007) I-Hsin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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