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Items: 1 to 20 of 184

1.

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

Wang CY, Wu SJ, Shyu YT.

J Biosci Bioeng. 2014 Apr;117(4):449-56. doi: 10.1016/j.jbiosc.2013.10.002. Epub 2013 Nov 8.

PMID:
24216458
2.

Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties.

Pan M, Wu Q, Tao X, Wan C, Shah NP, Wei H.

J Food Sci. 2015 Oct;80(10):M2272-8. doi: 10.1111/1750-3841.12994. Epub 2015 Aug 26.

PMID:
26308368
3.

Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1.

Chung YC, Chang CT, Chao WW, Lin CF, Chou ST.

J Agric Food Chem. 2002 Apr 10;50(8):2454-8.

PMID:
11929313
4.

Phenolic Compounds of Cereals and Their Antioxidant Capacity.

Van Hung P.

Crit Rev Food Sci Nutr. 2016;56(1):25-35. doi: 10.1080/10408398.2012.708909. Review.

PMID:
25075608
5.

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties.

Filannino P, Cavoski I, Thlien N, Vincentini O, De Angelis M, Silano M, Gobbetti M, Di Cagno R.

PLoS One. 2016 Mar 29;11(3):e0152575. doi: 10.1371/journal.pone.0152575. eCollection 2016. Erratum in: PLoS One. 2016;11(5):e0155156.

6.

Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran.

Webber DM, Hettiarachchy NS, Li R, Horax R, Theivendran S.

J Food Sci. 2014 Nov;79(11):H2383-91. doi: 10.1111/1750-3841.12658. Epub 2014 Oct 11.

PMID:
25307751
7.

Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.

Lin CC, Wu PS, Liang DW, Kwan CC, Chen YS.

J Food Sci. 2012 Jan;77(1):C95-101. doi: 10.1111/j.1750-3841.2011.02443.x. Epub 2011 Nov 1.

PMID:
22260104
8.
9.

Phytochemical analysis and evaluation of antioxidant activities of methanolic extracts of Maytenus emarginata.

Gupta V, Sharma M.

OMICS. 2012 May;16(5):257-62. doi: 10.1089/omi.2011.0051. Epub 2012 Feb 17.

PMID:
22339410
10.

Antioxidant activity profiling by spectrophotometric methods of aqueous methanolic extracts of Helichrysum stoechas subsp. rupestre and Phagnalon saxatile subsp. saxatile.

Haddouchi F, Chaouche TM, Ksouri R, Medini F, Sekkal FZ, Benmansour A.

Chin J Nat Med. 2014 Jun;12(6):415-22. doi: 10.1016/S1875-5364(14)60065-0.

PMID:
24969521
11.

Potent antioxidant and radical-scavenging activities of traditional Japanese cereal grains.

Higashi-Okai K, Ishida E, Nakamura Y, Fujiwara S, Okai Y.

J UOEH. 2008 Dec 1;30(4):375-89.

PMID:
19086696
12.

Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.

Xiong L, Yang J, Jiang Y, Lu B, Hu Y, Zhou F, Mao S, Shen C.

J Food Sci. 2014 Apr;79(4):C517-25. doi: 10.1111/1750-3841.12404. Epub 2014 Mar 12.

PMID:
24621197
13.

Antioxidant activities and phenolics of fermented Bletilla formosana with eight plant pathogen fungi.

Dong J, Zhao L, Cai L, Fang H, Chen X, Ding Z.

J Biosci Bioeng. 2014 Oct;118(4):396-9. doi: 10.1016/j.jbiosc.2014.03.003. Epub 2014 Apr 16.

PMID:
24742631
14.

Effect of antioxidant activity and functional properties of Chingshey purple sweet potato fermented milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri strains.

Wu TY, Tsai CC, Hwang YT, Chiu TH.

J Food Sci. 2012 Jan;77(1):M2-8. doi: 10.1111/j.1750-3841.2011.02507.x. Epub 2011 Dec 19.

PMID:
22182227
15.

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715.

Juan MY, Chou CC.

Food Microbiol. 2010 Aug;27(5):586-91. doi: 10.1016/j.fm.2009.11.002. Epub 2009 Nov 10.

PMID:
20510775
16.

Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions.

Bhanja Dey T, Kuhad RC.

Lett Appl Microbiol. 2014 Nov;59(5):493-9. doi: 10.1111/lam.12300. Epub 2014 Jul 14.

17.
18.

Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan.

Chen IN, Ng CC, Wang CY, Chang TL.

Int J Food Sci Nutr. 2009;60 Suppl 2:57-66. doi: 10.1080/09637480802375531. Epub 2008 Oct 22.

PMID:
18946800
19.

Towards further understanding on the antioxidative activities of Prunus persica fruit: a comparative study with four different fractions.

Dhingra N, Sharma R, Kar A.

Spectrochim Acta A Mol Biomol Spectrosc. 2014 Nov 11;132:582-7. doi: 10.1016/j.saa.2014.05.008. Epub 2014 May 15.

PMID:
24892537
20.

Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract.

Bhat R, Suryanarayana LC, Chandrashekara KA, Krishnan P, Kush A, Ravikumar P.

J Biosci Bioeng. 2015 Apr;119(4):430-2. doi: 10.1016/j.jbiosc.2014.09.007. Epub 2014 Oct 6.

PMID:
25300190

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