Fermented Pulses in Nutrition and Health Promotion
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Publisher
Elsevier
Reference175 articles.
1. Physicochemical properties of tempeh produced from chickpea seeds;Abu-Salem;Journal of American Science,2011
2. Attenuation of oxidative stress and hepatic damage by some fermented tropical legume condiment diets in streptozotocin-induced diabetes in rats;Ademiluyi;Asian Pacific Journal of Tropical Medicine,2012
3. Harmonizing the Metabolic Syndrome
4. Antiinflammatory and antinociceptive activities of untreated, germinated, and fermented mung bean aqueous extract;Ali;Evidence-Based Complementary and Alternative Medicine,2014
5. Legumes as a source of natural antioxidants;Amarowicz;European Journal of Lipid Science and Technology,2008
Cited by 18 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. Kinetics of the dissipation of azoxystrobin, quizalofop-p-ethyl, fluazifop-p-butyl and clomazone in fermented legume seeds;Journal of Food Composition and Analysis;2024-03
2. A COMPUTATIONAL GENOME ANALYSIS OF STRAIN BACILLUS SUBTILIS MIZ-8 ISOLATED FROM BEKANG REVEALS A DISTINCT CHROMOSOME AND PLASMID CONFERRING SELECTIVE ADVANTAGE;Journal of microbiology, biotechnology and food sciences;2023-06-26
3. Fermented Foods in Health and Disease Prevention;Microbes in the Food Industry;2023-04-28
4. Asian fermented legumes, pulses, and oil seed-based products;Indigenous Fermented Foods for the Tropics;2023
5. A comprehensive assessment of the antimicrobial and immunomodulatory effects of frequently consumed fermented foods: insights in the management of COVID-19;Journal of Applied Microbiology;2022-12-14
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