Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents-Reference-Cited by-同舟云学术

Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents

Published:2024-05 Issue: Volume:93 Page:103621
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Akbari Mehdi,Gómez-Urios Clara,Razavi Seyed Hadi,Khodaiyan Faramarz,Blesa Jesús,Esteve María J.

Publisher

Elsevier BV

Reference31 articles.

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3. Fermented corn bran: A by-product with improved total phenolic content and antioxidant activity;Akbari;LWT,2023

4. Comprehensive analysis of polyphenols from hybrid Mandarin peels by SPE and HPLC-UV;Anticona;LWT- Food Science and Technology,2022

5. In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp;Ayyash;Food Chemistry,2019

Cited by 3 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. Enhancing phenolic and lipid compound production in oat bran via acid pretreatment and solid-state fermentation with Aspergillus niger;New Biotechnology;2024-11

2. Detection of phenolic compounds from olive oil using green extraction with deep eutectic solvent, cyclic voltammetry;Microchemical Journal;2024-11

3. Optimization of Polyphenols Release from Highland Barley Bran by Solid-State Fermentation and Antioxidant Activity Characterization;Fermentation;2024-08-22