1. Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum;Adebo;Food Bioscience,2018
2. The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake;Alhamad;Arabian Journal of Chemistry,2017
3. Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures;An;LWT – Food Scinece and Technology,2022
4. Nutritional, antioxidant and dietary potential of some traditional leafy vegetables used in ethnic culinary preparations;Anju;Food Control,2022
5. Co-microbiological regulation of phenolic release through solid-state fermentation of corn kernels (Zea mays L.) to improve their antioxidant activity;Chen;LWT – Food Scinece and Technology,2021