1. Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid-state fermentation by Trichoderma reesei;Abdel-Aty;Journal of Applied Microbiology,2019
2. Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano;Abderrahim;Food Chemistry,2015
3. AOAC (2003). Official methods of analysis. Association of official analytical chemists, 17th. Washington, DC, USA.
4. Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage;Bechman;Journal of Food Science,2012
5. Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka;Bei;Food Chemistry,2018