Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp-Reference-Cited by-同舟云学术

Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp

Published:2023-07 Issue: Volume:6 Page:100163
ISSN:2666-5662
Container-title:Food Chemistry: Molecular Sciences
language:en
Short-container-title:Food Chemistry: Molecular Sciences

Author:

Parada Romina B.,Marguet Emilio,Campos Carmen,Vallejo Marisol

Publisher

Elsevier BV

Subject

Molecular Biology,Food Science

Reference33 articles.

1. Folin-Ciocalteau reagent for polyphenolic assay;Agbor;International Journal of Food Science, Nutrition and Dietetics,2014

2. Seasonal effects on bioactive compounds and antioxidant capacity of six economically important brassica vegetables;Aires;Molecules,2011

3. Phenol resistant bacteria from soil : Identification-characterization and genetical studies;Ajaz;Pakistan Journal of Botany,2004

4. Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays;Apak;Journal of Agricultural and Food Chemistry,2016

5. Antioxidant and anticholinesterase activities of eleven edible plants;Boğa;Pharmaceutical Biology,2011

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the phytochemical profile and antioxidant activity of roots from six Polygala species;Arabian Journal of Chemistry;2024-09

2. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice;Food Chemistry;2024-09

3. Survival of free and alginate-based microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in sauerkraut;Food Bioscience;2024-06

4. Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale;Food Bioscience;2024-06

5. The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles;Food and Bioprocess Technology;2024-04-18