Fermentation enhances the content of bioactive compounds in kidney bean extracts-Reference-Cited by-同舟云学术

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Fermentation enhances the content of bioactive compounds in kidney bean extracts

Published:2015-04 Issue: Volume:172 Page:343-352
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Limón Rocio I.,Peñas Elena,Torino M. Inés,Martínez-Villaluenga Cristina,Dueñas Montserrat,Frias Juana

Funder

Ministerio de Ciencia e Innovación

CSIC

European Social Fund (FSE-EU)

Spanish “Ramón y Cajal” Programme

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. GABA in the endocrine pancreas: Cellular localization and function in normal and diabetic rats;Adeghate;Tissue Cell,2002

2. Laccase-catalyzed dimerization of ferulic acid amplifies antioxidant activity;Adelakun;Journal of Molecular Catalysis B: Enzymatic,2012

3. Biochemical mechanism on GABA accumulation during fruit development in tomato;Akihiro;Plant & Cell Physiology,2008

4. Relationships between free radical scavenging and antioxidant activity in foods;Alamed;Journal of Agricultural and Food Chemistry,2009

5. Control of ammonia formation during Bacillus subtilis fermentation of legumes;Allagheny;International Journal of Food Microbiology,1996

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