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

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY

Fungi associated with the traditional starter cultures used for rice wine in Korea

(2012) Siyoung Yang et al.   Journal of the Korean Society for Applied Biological Chemistry

Conversion of Phenolic Constituents in AqueousHamamelis virginianaLeaf Extracts During Fermentation

(2012) Sarina M. Duckstein et al.   PHYTOCHEMICAL ANALYSIS

Optimizing the bioactive potential of wheat bran by processing

(2012) Nuria Mateo Anson et al.   Food & Function

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

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures

(2011) Iuliana Banu et al.   FOOD BIOTECHNOLOGY

Sugar compositional determination of polysaccharides from Dunaliella salina by modified RP-HPLC method of precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone

(2010) Jun Dai et al.   CARBOHYDRATE POLYMERS

Health Benefits of Whole Grain Phytochemicals

(2010) Neal Okarter et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

In Vitro Bioconversion of Polyphenols from Black Tea and Red Wine/Grape Juice by Human Intestinal Microbiota Displays Strong Interindividual Variability

(2010) Gabriele Gross et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioconversion of cinnamic acid derivatives by Schizophyllum commune

(2010) Yoshifumi Nimura et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

(2010) Nuria Mateo Anson et al.   JOURNAL OF NUTRITION

Triticale bran and straw: Potential new sources of phenolic acids, proanthocyanidins, and lignans

(2008) F.S. Hosseinian et al.   Journal of Functional Foods

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